THESE days, when just about any topic can provoke a debate, you can add bread pudding to the list. How is that possible, you might wonder, with something so homey and comforting and, well, inert?

Preheat the oven to 160ºC (315ºF/Gas 2–3). Grease a 25 cm (10 inch) spring-form cake tin and line the base and side with baking paper. Put the milk in a saucepan over medium heat and add 200g (7 oz) ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Cream soft butter and sugar in a mixer then add the eggs one by one. Add polenta, flour, zest and juice and baking powder and mix until everything is combined. Butter a cake tin and fill with the ...

1. In a 2-quart saucepan bring the milk to the boil. Meanwhile, combine the cornmeal, the 1/2 cup sugar, and the salt in a medium metal bowl. Whisk in the hot milk until smooth. 2. Wash out the ...

Whether you choose to use proper polenta or the instant type, this buttery, cheesy, garlicky bowlful is a winter winner Two sorts of rain today. One is bouncing off the brown terrace tiles, and giving ...

1. Halve the vanilla bean and scrape into the cream. Steep for 15 minutes, then heat the cream just until it begins to simmer. 2. Combine the egg yolks and sugar and whisk until smooth. Add a little ...

Lemon myrtle is wonderful. It's seven times stronger than lemon grass but adds a subtle , latent lemony flavour. Everyone needs to have a lemon myrtle tree in their backyard or back deck. Preheat the ...

Crème anglaise: Halve the vanilla bean and scrape into the cream. Steep for 15 minutes, then heat the cream just until it begins to simmer. Combine the egg yolks and sugar and whisk until smooth. Add ...