Eat Eton mess? I should be so lucky. Full to the brim with thickly whipped double cream, it’s a dessert best left for others. Or so I’m told. Yet, there exists one loophole in the Eton mess embargo; Greek yoghurt. And it isn’t at all a disappointing one, like so many workarounds end up being. Healthy though it is, my mango Eton mess remains worthy of eager consumption.
Om Ali is a storied dessert. There are a number of tales that purport to explain its origins. Whichever is correct, and I’ll not regale you with them here, one thing is for sure; literally translated, ‘om Ali’ means ‘mother of Ali’. But more importantly, it is the Egyptian take on the British classic bread and butter pudding.
Is there anything more attractive than a fig perched in a nest of sweet pears and buttery crumble? Of course not. These individual Fig and Pear Crumbles are a great way to impress family members and dinner guests alike at this time of the year. But be quick; fig season is almost over and they’re nigh impossible to get your hands on at a reasonable price once winter hits.
Dedication to the fight against food waste – an integral part of frugality – often requires a little thought and preparation (for more info see my tips page). When you make custard, for instance, it isn’t acceptable simply to throw the egg whites away. What a waste! Instead, whip them up into a fuss, bake them and drench liberally with indulgent greek yoghurt and sumptuous caramelised pears.
Pudding doesn’t have to be complicated. Whether you have three ingredients or eight, as long as they work in harmony with one another you’ll always end up with a cracking dessert. Using only four ingredients – if you count the custard as one – this recipe for Pear and Custard Pudding is as simple and effective as it gets. The perfect weeknight, frugal pudding. Oh, and did I mention it has custard?