UK Book Shop and Online Bookstore - Penguin Books Ltd Penguin Books UK - Find the perfect book, ebook or audio book and get reading today
If he can turn around restaurants from Ambleside to Abergavenny, imagine what Gordon Ramsay can do for your kitchen ...

The television series Ramsay's Kitchen Nightmares saw him stopping at nothing - and no one - in his quest to achieve the very highest standards, no matter what the venue or the dish. Now he brings all that formidable passion and unique advice to your home. With over 100 brand-new recipes - including some of the most accessible and delicious he has ever produced - Ramsay's Kitchen Heaven is a cookbook for everyone who loves food, from the complete novice to the more accomplished cook. The only quality Gordon insists upon is enthusiasm.

As well as meat, fish and vegetarian dishes, there are recipes for soups, dressings, sauces, puddings and 'Things on Toast', complemented by an indispensable 'How to' section. But this is much more than just a cookbook. Through practical insights and fascinating anecdotes, it also provides for the first time a glimpse into what really drives arguably the best chef in Britain - a man who induces not only sheer terror in all those who work with him, but also fierce loyalty. That number is about to include you. Open up Ramsay's Kitchen Heaven - and enjoy a taste of paradise.
 Author image - Gordon Ramsay
Whisky Bread and Butter Pudding

The idea behind this recipe is to use nice light panettone, sliced up, which makes a lovely light pudding. The panettone is then flavoured with a creamy custard and either whisky or Baileys, and layered between the slices are prunes. Lovely!

SERVES 4
50g butter, softened / 150g panettone, sliced / 60g prunes, stoned and halved / 2 large egg yolks / 2 large eggs / 40g caster sugar / 300ml double cream / 300ml milk / 4 tablespoons whisky or Baileys / demerara sugar to sprinkle / 3 tablespoons apricot jam

Grease a 1.5 litre ovenproof dish with a little of the butter, then spread the rest over the panettone slices. Place the bread in a bowl, sprinkling over the prunes. Beat the yolks and whole eggs together with the sugar in another bowl until creamy, then add the cream, milk and whisky or Baileys. Pour this mixture over the bread and using your hands gently knead it all together. Leave for about 20 minutes to allow the bread to soak up the custard.

Place the bread slices in the ovenproof dish, layering them with the prunes. Then sprinkle over some demerara sugar. Place the dish in a *bain-marie and bake at l8o°C/350°F/gas 4 for 40-50 minutes until golden. Warm the apricot jam until runny, and when the pudding is cooked brush the top with the jam. Leave to stand for 15 minutes before serving.

*bain-marie - A cooking method whereby a dish is put inside a baking tray half to three-quarters full of water, then put in the oven so that the food cooks gently and evenly