Zingy and fresh, this refreshing pudding is light enough to enjoy after a filling main course. You can use lemon, lime or grapefruit for the citrus sauce.
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Want to indulge in a rich and sticky chocolate traybake with less calories? We’ve given this school favourite a low-fat ‘bakeover’ by using puréed dates in place of butter. Serve in a light chocolate custard for the perfect weekend pud.
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When it comes to school puddings, treacle sponge is an absolute classic. The gently steamed sponge is soaked in a sweet syrupy sauce, making it extra squidgey. Give it a grown-up twist with a splash of brandy if you like.
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Take a trip down memory lane with this nostalgic traybake, made with fewer than 10 ingredients. Topped with simple icing and rainbow sprinkles, it’s ideal served warm with custard or sliced up for bake sales – it generously serves 12-15.
Discover more sweet traybake recipes, perfect for feeding a crowd.
Nothing says school dinners quite like jelly and cream, and this version gets a grown-up twist. Add frozen berries to the jelly for a fruity boost, then layer with smooth custard and finish with whipped cream. The toasted flaked almonds add crunch, and pair beautifully with the raspberry flavour.
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Spotted dick is a quintessential British pud and one of our all-time favourites. The citrusy steamed suet sponge is punctuated with juicy bursts of currants – an absolute dream smothered in thick, creamy custard.
We’ve taken the classic rice pudding to a new level with a butterscotch sauce and a delightfully crunchy brûlée topping. It’s sure to become a favourite with kids and adults alike.
For a quick and easy version, try our plain rice pudding recipe and adapt it with a swirl of compote or homemade jam.
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Coconut and jam sponge is an age-old school dinner favourite. Our individual steamed basin puddings make a no-fuss dessert which you can make-ahead and freeze. They are made extra indulgent with a dollop of coconut cream in the sponge and custard.
Why not turn breakfast cereal into a dessert? Crispy syrup-coated cornflakes are layered over fruity jam and a sweet pastry base. It’s an easy family dessert, served slightly warm with custard.
Make the most of leftover bread or brioche in this British classic. Layer the slices with rich vanilla custard, dried fruit and lemon zest for a super-comforting Sunday pud. To make it boozy, soak the dried fruit in 2 tbsp of brandy, whisky or rum.
For more variations, see our selection of bread and butter pudding recipes.
The chocolate and orange flavours of this gooey pudding are irresistible. To make the sauce, dissolve sugar and cocoa powder in boiling water, then pour over the batter before baking. This will pool to the bottom of the sponge and create a wonderfully glossy, rich sauce when it comes out of the oven.
Nothing beats tucking into a good, old fashioned apple crumble on a chilly winter’s night. Make our easy recipe with tangy Bramley apple filling and a crispy golden oat topping – it only takes 15 minutes to prepare.
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It doesn’t get more retro than this frozen dessert favourite, consisting of a light sponge wrapped around a centre of vanilla ice cream and homemade strawberry jam. Serve it with strawberries and cream for the perfect summer pud.
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Another classic, sticky toffee pudding is decadently rich and gooey, with a light medjool date sponge. It’s important not to scrimp on the toffee sauce as this really elevates it to greatness.
Love or hate it, this milky jelly dessert used to be a school dinner staple. Our recipe uses just a handful of ingredients – great if you are running low on staples. Its zingy lemon flavour and fresh berries make it a delicious summer dessert.
With a mouthwatering combination of raspberry jam, almond frangipane and shortcrust pastry, it’s no wonder this is a national favourite. Enjoy a slice with a cuppa or for dessert with a dollop of cream.
Browse more of our brilliant bakewell tart recipes.
This simple school dinner dessert is typically served with pink custard, but we’ve updated it to caramel sauce instead. Similar to a shortbread in consistency, this crunchy chocolate traybake is a real crowd-pleaser.
Get back to basics with a no-frills steamed sponge pudding. This recipe allows you to customise the topping – we’ve gone for strawberry jam but you could equally use up marmalade, golden syrup or stem ginger. Best served hot with cream or custard.
This pretty pink traybake may not be a custard-laden pudding, but it is reminiscent of the jam slices served for school dinners. Vanilla sponge is topped with a layer of raspberry jam and retro marbled pink icing for a party piece which can be enjoyed any time of day.
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Make these easy jam turnovers using shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream.
Get more classic pudding inspiration
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What are your favourite school puddings? Leave a comment below…
