This document categorizes and describes various types of hot desserts, including egg-based desserts like bread and butter pudding; batter-based desserts such as pear fritters and crepes; pudding souffles like vanilla pudding souffle; suet pastry desserts like steamed jam roly-poly; paste-based desserts like apple strudel; fruit pies, crumbles and charlottes; and rice-based desserts including vanilla rice pudding with rhubarb compote. Recipes and preparation instructions are provided for several examples.

1. Classification of hot
desserts

2. DERIVATIVES OF SOME CLASSICAL
‘ENTREMENTS CHAUDS’
Click below to see the Table
http://moodle.wortech.ac.uk/mod/resour
ce/view.php?id=137329

3. Egg based Bread and Butter Pudding
and Cabinet pudding
Click below for Bread
and Butter Recipe
http://moodle.wortech.a
c.uk/mod/resource/view.
php?id=137330
Cabinet Pudding

4. Batter based

Pear fritters with Apricot sauce insert
recipe from book

Crepe Parisienne with Strawberries and
compote insert recipe

Clafoutis

5. Pudding soufflé
Vanilla pudding soufflé
Click below for the recipe
http://moodle.wortech.ac.uk/mod/resource/view.php?id=137332

6. Beignet Soufflé
Beignets are traditionally served with
chocolate sauce
Click below for the recipe
http://moodle.wortech.ac.uk/mod/resource/view.php?id=137337

7. Suet pastry
Traditionally suet puddings would be served with
Custard sauce
Steamed Jam Roly-Poly
Spotted Dick

8. Paste based
Apple Strudel video (you may want to start
the video about minute 6)

9. Pies and crumbles
Apple pie
Traditionally fruit pies and crumbles
would be served with Crème Anglaise.

10. Fruit based using bread
Apple charlotte

11. Hot Rice Based Dessert
Vanilla rice pudding with Rhubarb compote
Traditionally rice desserts would be
served with a fruit coulis