Tom Kerridge favourite dessert cappuccino fondant

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Privacy NoticeOne of the best parts about going for a pub lunch is the delicious desserts you can order. You’ve had a roast dinner and then there’s the promise of a fantastic pudding to finish your meal in style. If you fancy recreating some sweet treats for a fraction of the price at home, read on because we’ve got you covered. From apple crumbles to sticky toffee puddings, everything in Tom Kerridge’s book is yummy and fresh and a warming addition to winter evenings. There’s apples and spices and even a kick of coffee in one of the dishes. Why not treat yourself with this collection of delights, you know you want to! Cappuccino fondants

Enjoy these fondants as a hit of coffee with rich chocolate

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Serves 4 INGREDIENTS ■ 125g butter, diced and softened, plus 1 tbsp melted butter to grease the moulds ■ Cocoa powder, to dust ■ 140g good-quality dark chocolate chips (70% cocoa solids) ■ 4 large free-range eggs, lightly beaten ■ 1 tbsp Camp coffee essence ■ 100g caster sugar ■ 75g plain flour ■ 4 dark chocolate truffles For the coffee cream ■ 150ml double cream ■ 2 tbsp maple syrup ■ 1 tbsp Camp coffee essence 1 Brush four dariole moulds (190ml capacity) with melted butter and dust with cocoa powder to coat evenly. Place in the fridge to set. 2 Put the chocolate and butter into a medium heatproof bowl and place over a pan of gently simmering water, making sure the bowl is not touching the water. Leave until melted, stirring occasionally. Remove the bowl from the heat and set aside to cool for a few minutes. 3 Pour half of the beaten eggs onto the melted chocolate mixture, whisking gently as you do so. Add the remaining eggs and coffee essence and whisk to combine. Mix in the sugar then add the flour and whisk again until smooth. 4 Take the dariole moulds out of the fridge and divide the chocolate fondant mixture between them. Refrigerate for 30 minutes. 5 Take the fondants out of the fridge and carefully press a truffle into the middle of each one then return to the fridge until ready to bake and serve. 6 For the coffee cream, whisk all the ingredients together in a bowl until thickened. Cover and place in the fridge until ready to serve. 7 Preheat the oven to 200°C/ 180°C fan/gas mark 6. Stand the dariole moulds on a baking tray. 8 Bake the fondants for 12-14 minutes until a crust has formed on top. Remove from the oven and rest for 2 minutes. Loosen the edges with a small palette knife and turn the fondants out onto serving plates. 9 Add a generous spoonful of coffee cream to each plate and dust the fondants with cocoa. Serve at once. Apple crumbles

Serves 4 INGREDIENTS ■ 3 Bramley apples ■ 3 Granny Smith or heritage eating apples ■ 80g butter ■ 80g soft light brown sugar ■ 200ml apple juice ■ 50g sultanas ■ ½ tsp ground cinnamon ■ 1 vanilla pod, split lengthways and seeds scraped out For the crumble topping ■ 120g plain flour ■ 100g butter, diced ■ 75g golden caster sugar ■ 30g rolled oats To serve ■ Vanilla ice cream or custard 1 Peel, core and dice all the apples. Place a large sauté pan over a medium heat, add the butter and stir until melted. 2 Add the sugar, apples and apple juice, stir and bring to a gentle simmer. 3 Add the sultanas, cinnamon and the vanilla pod and seeds. Cook gently until the apples are tender then take off the heat and leave to cool slightly. 4 Meanwhile, preheat the oven to 200°C/180°C fan/ gas mark 6. 5 For the crumble topping, put the flour and butter into a bowl and rub together with your fingertips until you have a crumblike texture. Add the sugar and oats and mix to combine. 6 Remove and discard the vanilla pod from the apple mixture. Spoon the apple filling into 4 individual pie dishes and sprinkle the crumble topping evenly on top. 7 Stand the dishes on a baking tray and place in the oven. Cook for 35 minutes or until the crumble topping is golden brown. 8 Remove the puddings from the oven and leave to stand for 5 minutes before serving with ice cream or custard. Enjoy! Sticky date and banana puddings

Sticky toffee with a hint of rum, what’s not to like?

Serves 4 INGREDIENTS ■ 1 tbsp softened butter, to grease the dishes ■ 100g plain white flour, plus 1 tbsp to dust ■ 100ml dark rum ■ 100ml water ■ 1 tsp bicarbonate of soda ■ 150g pitted dates, chopped ■ 85g vegetable suet ■ 85g soft dark brown sugar ■ 1 tsp vanilla extract ■ 2 large free-range eggs For the toffee sauce ■ 200ml double cream ■ 100g soft dark brown sugar ■ 75g butter ■ A small pinch of salt To finish ■ 2 small bananas ■ 2 tbsp demerara sugar 1 Brush four individual ovenproof dishes (250ml capacity) with the softened butter and dust lightly with flour, shaking out any excess. 2 Pour the rum and water into a saucepan and bring to the boil, then take off the heat and add the bicarbonate of soda and dates. Pop a lid on the pan and leave to stand for 10-15 minutes to allow the dates to soak up the liquid and cool down. 3 Meanwhile, preheat the oven to 180°C/160°C fan/gas mark 4. 4 Tip the dates and liquid into a large bowl and add the flour, suet, brown sugar, vanilla extract and eggs. Beat until evenly combined. Spoon the mixture into the prepared dishes and bake in the oven for 30-35 minutes until golden brown. 5 Meanwhile, to make the toffee sauce, pour the cream into a saucepan and add the brown sugar, butter and salt. Place over a low heat, stirring until the sugar is dissolved, then bring to the boil. Simmer for 2-3 minutes, then remove from the heat. 6 Peel and thinly slice the bananas. Once you’ve removed the puddings from the oven, arrange the banana slices, overlapping, around the edge of each dish. Sprinkle the banana slices liberally with demerara sugar and run a cook’s blowtorch over them to caramelise the sugar. 7 Then serve the puddings with the toffee sauce in a jug on the side.

Pub Kitchen by Tom Kerridge (Bloomsbury, £27) is available now in hardback

Pub Kitchen by Tom Kerridge (Bloomsbury, £27) is available now in hardbackStory SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood