BBC2: Raymond Blanc Kitchen Secrets

EPISODE FOUR: PUDDINGS
Broadcast Monday 14 March, BBC2 at 8.30pm

In this episode it’s a treat for the taste buds as Raymond celebrates his passion for puddings, sweet and savoury.

To kick off it’s a French childhood favourite, Riz au lait, a velvety vanilla rice pudding with a crunchy caramel topping and a tangy fruit compote. Next it’s another French classic, tarte tatin. Glossy caramelised apples embedded in golden puff pastry create a sumptuous dessert and comforting finale to any meal.  Moving onto savoury, Raymond prepares a heart-warming dish perfect for a chilly night, a suet pudding filled with succulent steak, juicy kidneys and creamy oysters all drenched in a rich red wine gravy. To round off Raymond gives a French twist to a British institution – fruit crumble.  Juicy red fruits laced with caramel are topped with a lid of golden crumble and a refreshing raspberry sorbet. Raymond visits cookery writer and chef Sophie Grigson who teaches him how to make a traditional English Sussex Pond Pudding, and top sommelier Jonathan Ray shows him how to match the perfect wine with the perfect pudding.

To view the recipes, visit the BBC website by clicking here.

Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.

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Read RB's Le Blog for the catering profession on the Caterer webiste