If you make one pudding this month, make it this…
“ Rhubarb is an obliging soul – as the forced variety comes to an end, its outdoorsy cousin appears; less Dolly Parton pink but still with that tart, zesty flavour. It’s friends with almonds and orange, and I’ve put all three into this cake recipe, which makes a great afternoon tea or, with a dollop of something creamy, a perfect pud. The rosemary gives an extra dimension, chiming with the amaretti. If you haven’t yet come round to herbs in puddings, this is a great way to start. an extra dimension, chiming with the amaretti. If you haven’t yet come round to herbs in puddings, this is a great way to start. ” REBECCA WOOLLARD, FOOD EDITOR
READ MORE
Purchase options below
Find the complete article and many more in this issue of
Delicious Magazine
-
May 2016
If you own the issue,
Login to read the full article now.
|
Single Issue - May 2016
|
|
|
$5.49
Or 549 points
|
|
|
Annual Digital Subscription
Only $
3.50 per issue
|
SAVE
36%
|
|
$41.99
Or 4199 points
|
|
|
6 Month Digital Subscription
Only $
3.66 per issue
|
SAVE
33%
|
|
$21.99
Or 2199 points
|
|
|
About Delicious Magazine
May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.