The molinillo, or stirrer—this one dating from the 1930s—is a utensil with a certain flair, used for centuries to whip up a foam on hot-chocolate ... also does her own stirring.

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The mixture will thicken into a smooth, custard-like consistency that coats the back of a spoon. Immediately pour the hot pudding into greased ramekins or small bowls.

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Serve the pudding warm with the Easter egg ice-cream. Adam’s tip: For an even easier Easter dessert, just stir chopped Easter eggs through softened vanilla ice-cream, leaving a few larger chunks ...

Mains include lamb rump, a crispy gnocchi dish, with cavolo nero pesto, kale and peas, or a traditional Sunday Roast. Easter desserts include a mini egg brownie, coupled with a hot cross bun bread-and ...

3. Add 2 to 3 tbsps of water into the water chestnut flour and stir well. 4. Add the jujube water, 300ml of water and the cane sugar into a small pot. Turn on high heat to cook. Keep stirring ...

For out-of-work chef Cordell Crutchfield, there’s much more at stake than trying to win first prize in the Memphis “Hot Wang Festival.” “He’s at the biggest transitional space in his ...