Truly Scrumptious Puds!

Keep everyone sweet this autumn with our lick-the-bowl-clean comforting puddings – just the thing for a cosy night in.

Raspberry crème brûlée cheesecase

A fruity treat with a tempting caramelised crust that gives you two classics in one

SERVES 16 | V | READY IN 1 HR 20 MINS, PLUS | COOLING PRICE PER SERVING 36p

● 75g unsalted butter, melted, plus extra for greasing

● 175g digestives, crushed

● 400g full-fat soft cheese

● 150g caster sugar

● 300ml pot Asda 50% Less Fat Crème Fraîche

● 2 large eggs, beaten

● 1tbsp vanilla bean paste

● 1tbsp cornflour

● 150g fresh raspberries

1) Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 20cm springform tin with butter, then line with baking paper.

2) In a bowl, stir the melted butter into the crushed digestives, then press into the base of the prepared tin.

3) Beat together the soft cheese and 100g of the caster sugar in a bowl until smooth. Stir in the crème fraîche, eggs, vanilla bean paste and cornflour until combined.

4) Gently fold through ½ the raspberries then pour the mixture evenly over the cheesecake base. Top with the remaining raspberries.

5) Bake for 40-45 mins, until just set in the middle. Turn off the heat, open the oven door a little, then cool in the oven for 30 mins.

6) Carefully remove the cheesecake from the oven and set the grill to high.

7) Evenly sprinkle the remaining caster sugar over the top of the cheesecake, then place on a baking tray. Slide it under the grill, as close as possible to the heat. Grill for 2-3 mins, until the sugar starts to catch and turn brown. Keep an eye on it as it can go from golden to blackened within seconds!

8) Set the cheesecake aside to cool to room temperature, then chill in the fridge for at least 1 hr before serving in slices.

Sticky toffee rice pudding with candied nuts

Complement the creaminess of the rice with sugar-crisp nuts and a decadent toffee sauce

SERVES 6 | READY IN 40 MINS | PRICE PER SERVING 36p

• 125g pudding rice

• 1tsp vanilla extract

• 50g chopped dates

• 650ml whole milk

• 40g caster sugar

• 30g pistachios, chopped

• 30g pecans, chopped

• 50g dark brown sugar

• 20g unsalted butter

1) Put the rice, vanilla, dates and 600ml of the milk into a pan and bring to a simmer. Cover and cook over a low heat for 20-25 mins, stirring often, until thick and the rice is tender. Cool for 10 mins.

2) Meanwhile, to make the candied nuts, line a baking tray with baking paper. Gently heat the caster sugar in a pan with 1tbsp water until the sugar dissolves - do not stir. Increase the heat, swirling the pan gently, until the mixture turns dark golden.

3) Carefully add the nuts, swirling the pan to coat them well. Tip out onto the baking tray; allow them to cool fully, then roughly chop.

4) For the toffee sauce, put the dark brown sugar, butter and remaining milk in a small pan. Simmer gently for 5-10 mins until it turns thick and syrupy.

5) To serve, divide the rice pudding between 6 bowl, drizzle with the toffee sauce and top with the nuts.

Blackberry, apple & star anise crumble with brandy custard

A warming pud for grown-ups, packed with tangy fruit and spiced with star anise

SERVES 6 | READY IN 50 MINS | PRICE PER SERVING 97p | V

• 400g Bramley apples, peeled, cored and chopped

• 30g light brown soft sugar

• 2 whole star anise

• 2 x 150g packs Grower's Selection Blackberries

• 1/2tsp ground cinnamon

• 225g pack Asda Crumble Topping

• 50ml French brandy

• 500g carton Asda Ready to Serve Custard

1) Preheat the oven to 180C/ 160C Fan/ Gas 4.

2) Simmer the apples, sugar, star anise and 100ml water in a pan for 10 mins or until softened. Discard the star anise. Add the blackberries, stir, remove from the heat and tip into a baking dish.

3) Stir the cinnamon into the crumble topping and scatter over the fruit mixture. Press the topping down gently.

4) Bake for 30-35 mins, until the crumble topping turns golden brown.

5) Stir the brandy into the custard and heat according to the pack instructions. Serve the fruit crumble warm with the custard.

Orange & ginger syrup sponge puddings

Zingy desserts with sticky golden syrup

SERVES 6 | READY IN 50 MINS | PRICE PER SERVING 32p | V

• 75g Asda Best for Baking Cakes, plus extra to grease

• 170g tub Asda Authentic Greek Yogurt

• 120g golden syrup

• 2 large eggs

• 1 large orange, zested and flesh sliced

• 1/2tsp ground ginger

• 175g self-raising flour

•1tsp baking powder

• 3tbsp Asda Ginger Preserve

• 4tbsp single cream, to serve (optional)

1) Preheat the oven to 180C/ 160C/ Gas 4. Grease 6 individual pudding moulds, line each base with a disc of baking paper, then put in a deep roasting tin. Fill the kettle and bring to the boil.

2) Beat the Best for Baking Cakes, yogurt, 80g of the syrup, eggs, zest, ginger, flour and baking powder in a large bowl until smooth.

3) Stir the ginger preserve into the remaining syrup and spoon into the moulds; top with an orange slice.

4) Divide the batter between the moulds, leaving a 1cm gap at the top of each one. Tightly cover each pudding with foil. Pour boiling water into the tin around the moulds until it's 3cm up the sides.

5) Bake for 25-30 mins, until the sponges are risen and bounce back to the touch. Remove from the tin and cool for 10 mins. Run a round-bladed knife around the edge of each pudding, then turn out. Remove the paper from the tops; serve with cream (optional).