I prefer to avoid puddings that need prep during the main course. Can a clafoutis or sticky toffee mix sit on the side for a while, and if not, what can I make instead?
Alison, Lindfield, West Sussex
“The golden rule is to have it all done before people cross the threshold,” says Jeremy Lee, the undisputed king of puddings, and chef/co-proprietor of Quo Vadis in London. That’s not to say you can’t have warm, rib-sticking desserts, though. Sticky toffee pudding is indeed a splendid shout because, Lee says, you can cook it in advance, then “all you have to do is put it back in the oven for five minutes [before serving] ,to get it bubbling again”. And you can have your clafoutis, too, says Florence Stanton, author of Part-Time Baker (out in March). “Prep the batter up to a day before, cover and leave in the fridge, then bring it to room temperature before baking,” she advises.
