The first rule of pudding club: tell everyone about pudding club.
Complex 53-ingredient concoctions aren’t what perfect dinner party food is about. Great ingredients, smart combinations and imaginative presentation are all you need to make food that will impress your guests – and look amazing on their Instagram feeds.
Quality crystal sparkles on your dining table and there’s no need to limit it to the wine and water. Serve your puds in Waterford’s incredible barware for a genuine ‘wow’ moment. Only you will know how simple it is.
True-blue ice cream sundae
Blueberries add just as much punch to the flavour of a dish as they do the colour. They’re nutritious, versatile… and practically made as a partner for ice cream.
This blueberry sundae recipe – as well as being low in effort and big on taste – is a visual feast. We’ve served it up in a brilliant argon blue Mixology tumbler by Waterford for a dinner party showstopper.
- 150g fresh or frozen blueberries
- 2 tsp water
- 1 tbsp sugar
- Pinch salt
- 1/4 tsp cornflour
- 1/2 tsp cold water
- 1 tsp lemon juice
- Splash of vanilla extract
- Small pinch ground cinnamon
- Vanilla ice cream
- Mint leaves to garnish
- Place the blueberries, water, sugar and salt in a saucepan. Heat gently, stirring frequently until the sugar is dissolved.
- Bring to the boil.
- Reduce heat and simmer uncovered for 7 minutes until the blueberries burst and the juices start to run.
- Combine cornflour and cold water into a smooth mixture, then stir into the hot blueberry mixture. Bring to the boil and stir for another 2 minutes or until thickened.
- Remove from the heat and stir in the lemon juice, vanilla and cinnamon.
- Pile a generous scoop (or two) of vanilla ice cream into a serving glass before topping with the blueberry sauce. Garnish with fresh mint leaves.
Passion fruit & mango Eton mess
Summer calls for pretty desserts. And it doesn’t get any lovelier than this one. Think bright sunshine mangoes and the creamy juice of the passion fruit. Add chewy gooey meringue and we’re talking.
To make it extra special, we’ve served it in the neon lime green Mixology champagne coupe by Waterford.
For the Eton mess:
- 3 ripe mango
- 900ml whipping cream, thickened
- 3 tbsp icing sugar
- Pulp of 12 passion fruits
For the meringues:
- 6 large organic egg whites, at room temperature
- 350g caster sugar
- Preheat the oven to fan 150°C.
- Tip your egg whites into a large mixing bowl (not plastic) and beat at a medium speed with an electric hand whisk until the mixture reaches stiff-peak stage (your egg whites should look like a fluffy cloud).
- Switch the speed to high and add your sugar, one dessertspoonful at a time until thick, stiff and glossy.
- Spoon heaped dessertspoons of the mixture onto a baking sheet lined with baking parchment .
- Space your meringue nests with enough room to allow them to spread – just rough rounds are fine as you’ll be breaking them up later anyway.
- Place in the centre of the oven, immediately reducing the heat to 140°C and bake for 30 minutes. Turn off the heat and leave the meringues to dry out in the warmth of the oven (around 4 hours).
- Once cool, place the meringues in an airtight container until you’re ready to use them.
For the Eton mess:
- Chop mango into small chunks. Set half to one side and blend the other half until it forms a smooth puree.
- Beat the cream until slightly thickened, then sift your icing sugar into the mixture, folding it in with a big metal spoon or rubber spatula. Beat until thick.
- Smash your meringues into chunks and fold them gently into your cream.
- Layer some of the mango puree in the bottom of your glass, followed by the cream and meringue mixture. Add mango pieces, half the passion fruit pulp and repeat.
- Serve immediately to prevent your meringues becoming soggy.
Triple berry trifle
All hail the trifle – the blousey-looking pudding that puts Britain on the global dessert table. We chose a Waterford Lismore Essence red wine glass to show off the red berry layers of our summer version.
- 225ml milk
- 150g amaretti biscuits
- 150g chopped strawberries
- 150g blueberries
- 150g chopped raspberries
- 375ml cream, whipped
- Mint to garnish
For the custard
- 300ml whole milk
- 300ml double cream
- 1 vanilla pod, slit in half and seeds scraped out
- 6 egg yolks
- 3 tbsp caster sugar
- 1 tbsp cornflour
- Start by making the custard. Pour the milk and cream into a thick-bottomed pan. Add vanilla pod and seeds. Bring gently to just below a simmer – don’t boil.
- Beat the egg yolks, sugar and cornflour together in a bowl.
- Remove the vanilla pod from the pan and pour the milk/cream mixture on to the yolk and sugar mixture, stirring constantly.
- Turn the heat to medium/low and pour the custard back into the pan. Stir slowly and continuously until it coats the back of a spoon. If it doesn’t thicken after 10 minutes, turn the heat up very slightly.
- Pour into a jug, pressing cling film onto the surface to prevent a skin from forming. Set aside to cool.
- When cool, gently fold custard into your glass, crumble in some amaretti biscuit chunks, then layer with berries. Top the fruit with about half the whipped cream and then repeat. Decorate with more fruit, mint leaves, or whatever takes your fancy.
- Refrigerate for about 2-3 hours, until ready to serve.
Summer puds call for chilled beers for the perfect pairing. We’ve rounded up the best.
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Waterford's finest crystal makes for excellent serving choices.