- Without eggs, a pudding risks being dull. For this reason we suggest you add one part of eggless confectioner’s custard to the basic recipe to give it consistency, colour and a tantalizing flavour.
- Once made, it is important for the pudding to rest in the fridge inside its single portion mould for at least 3 hours, to enable it to solidify. Shortly before serving the pudding, take it out of the fridge and place the moulds in boiling water for just a few seconds. In this way, the pudding will slip cleanly out of the mould and will look perfect when you take it to the table.
These are tough times for chefs and restaurant professionals around the world, but there has never been a better time to seek advice and help around a number of topics affecting hospitality workers. Here's a round-up of some of the most useful resources for chefs.