pudding basin

Tolstyakov, a friend of mine, is always obliged to take off his pudding basin when he goes into any public place where other people wear their hats or caps.

4 To make the pudding, grease a 1.5-litre pudding basin, then scatter over the 2 tbsp sugar.

7 Place the pudding basin in a saucepan of boiling water.

Ingredients For the pudding: 150g unrefined light muscovado sugar 110g butter, plus a little extra for greasing Two medium free-range eggs Two tsp vanilla extract 120g self-raising flour 120ml milk 180g white chocolate buttons (or finely chopped) For the blueberry compote: Two punnets of blueberries One tsp caster sugar The juice of a lemon Extras: An 800-900ml pudding basin A steamer or deep casserole dish Baking parchment and foil Kitchen string Method To make the compote: Gently heat the blueberries, sugar and lemon juice in a non-reactive pan.

I read recently that one well-known footballer was paying PS200 a time for a haircut that my father would do, with equal skill, on my brother and me - towel round our shoulders, sat on a stool in the back yard on a January morning with a pudding basin, manual clippers and kitchen scissors!

I read recently that one very well known footballer was paying PS200 a time for a haircut that my father would do, with equal skill, on my brother and me - towel round our shoulders, sat on a stool in the back yard on a January morning with a crock pudding basin, manual clippers and kitchen scissors!

3) Lightly butter a 1.2-litre pudding basin and place a disc of baking parchment in the base.

Take a pudding basin, preferably with a snap-on lid.

You will need a 1.2litre (2 pint) pudding basin lined with clingfilm.

Spoon 4 tbsp into the base of a lightly buttered, traditional 1.2 litre pudding basin. Leave the rest to cool, stirring occasionally.

Pour into a pudding basin and bake at 175o degrees C/350o F/ Gas Mark 3.5 for 25 to 30 minutes.

Grease a 1.2 litre (2 pint) pudding basin with butter.