Click here to print this page

Planning Retirement Online

Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not have a look at our recipes using this Month's Health Food, Celeriac?


See more Recipes from Waitrose


Treacle Pudding





Serves 6


  • 3 tablespoons golden syrup
  • 100g butter, at room temperature
  • 2 eggs, beaten
  • Few drops of vanilla essence
  • 175g self-raising flour, sifted
  • 45ml milk
  • 25g caster sugar
  • School custard
  • 600ml double cream
  • 6 large egg yolks
  • 1 dessertspoon cornflour
  • 1 teaspoon vanilla extract
  • 25g caster sugar


  1. Half-fill a large pan with water and put it on to boil. Butter a 900ml pudding basin and spoon the syrup into the bottom.
  2. Cream together the butter and sugar until pale and fluffy. Add the beaten eggs and the vanilla essence, a little at a time, beating well after each addition. Using a metal spoon, fold in the sifted flour, with the milk.

  3. Pour the mix into the prepared basin, cover with buttered greaseproof paper or foil and secure with string. Place in the pan of simmering water and steam for 1½ hours, topping up the pan with boiling water if necessary.

  4. For the schoolyard custard: Put the cream in a small pan and place over a gentle heat until it's just below simmering point. Meanwhile, whisk the yolks with the cornflour, vanilla and sugar in a bowl. Gradually add the hot cream, whisking all the time.

  5. Return the mix to the original pan. Heat gently, whisking continuously, until thick and smooth. Remove from the heat and continue to whisk for a minute or two. Serve.


Seifried Sweet Agnes Riesling

"Savour New Zealand's most awarded dessert wine".
Luscious honeyed Riesling named after Agnes – mother of winemaker Heidi and winery manager Chris. The family's pride and joy displays complex flavours of ripe lime, passion fruit and rosy apple with a swirl of light honey. Simply gorgeous.

Banana & coconut bread and butter pudding

Bread and butter pudding is one of the nation’s most traditional desserts, and it’s a hearty, warming indulgence that’s just perfect at this time of year.

  • Preparation time: 25 minutes, plus 10 minutes soaking
  • Cooking time: 45 minutes
  • Total time: 1 hour 20 minutes

Serves: 6 - 8


  • 10 slices essential Waitrose Sliced Brioche Loaf
  • 40g butter, softened
  • 100g Billington’s Fairtrade Demerara Sugar
  • 3 medium Waitrose British Blacktail Free Range Eggs
  • 400ml can coconut milk
  • 200ml whole milk
  • 2 large Fairtrade bananas, thinly sliced
  • 40g desiccated coconut


  1. Preheat the oven to 180ªC, gas mark 4. Lightly butter the brioche and cut each slice into triangles.

  2. Set aside 2 tablespoons of the sugar, then whisk the remainder
    with the eggs until light and foamy. Stir in the coconut milk and whole milk until well blended.

  3. Line the base of a large oven proof dish with a third of the slices of bread and top with some of the banana slices. Repeat until the bread and banana are all layered into the dish. Pour over the egg mixture and set aside to soak for 10 minutes.

  4. Scatter the reserved sugar and the coconut on top. Sit the dish ina large roasting tin and pour boiling water into the tin so it comes two thirds up the side of the dish. Bake for 40–45 minutes until set and golden brown.

Cook’s tip
The simple bread and milk base of this dish allows for many different flavour combinations. Try slices of mango sprinkled with cinnamon in place of the banana, or top with chopped apricots and pistachios.


Carte Or Muscat de Beaumes-de-Venise NV

"Bursting with lemon curd and plenty of succulent sweetness".
Made solely from Muscat à Petits Grains grapes that have been fermented at a low temperature. This ensures Carte Or is never heavy or cloying despite the obvious sweetness on the palate. Lifted by lemon hints.

Pontefract-Cake Custards

Also known as Pomfret cakes, Pontefract cakes are sweets; squishy little coins of liquorice made in the West Yorkshire town of the same name, once the most important area in England for liquorice cultivation. The liquorice plant, whose sweet, aromatic root gives the characteristic flavouring, grew splendidly in the soft loam earth and was soon put to good use in cough mixtures by monks at the nearby Priory. By the early 17th century, liquorice extract was being produced in small stamped discs, but still sold for medicinal purposes. Then local apothecary George Dunhill hit upon the idea of adding sugar, and the Pontefract cake was born. Melted into creamy custard and baked in the oven, they make sublime desserts with an intriguing flavour. I like them with a fruit 'leather' made from the first pink, forced rhubarb of February.

  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
  • Total time: 1 hour 10 minutes

Makes 6


  • 568ml carton double cream
  • 350ml whole milk
  • 80g Pontefract cake sweets
  • 6 medium egg yolks
  • 150g caster sugar


  1. Heat the cream and milk together in a saucepan to just below boiling. Meanwhile, chop the Pontefract cakes into small pieces (scissors make the job easy). Add them to the cream. Simmer over a gentle heat, stirring regularly, until the Pontefract cakes have dissolved into the cream. Remove from the heat and leave to cool a little.

  2. Preheat the oven to 170°C, gas mark 3.

  3. Whisk the egg yolks and sugar together until creamy then stir into the cooled cream mixture. Pour the mixture through a fine-mesh sieve and use to fill 6 x 130ml ovenproof ramekin (you may have some mixture left over). Stand the ramekins in a roasting tin and pour in enough hot water to come three-quarters of the way up the sides of the ramekins. Cook for about 40 minutes, or until set. Remove from the roasting tin and leave to cool.

  4. Serve at room temperature with along with pieces of rhubarb leather for dipping.

Waitrose Sauternes Château Suduiraut

"Very fine, luscious & honeyed sweet wine".
Made from Sémillon grapes at the first-growth Château Suduiraut, one of the greatest vineyards of Sauternes. The addition of a touch of Sauvignon gives the wine a stylish brightness and lift. Ideal for drinking now.

Back to Starters, or Back to Main Courses

Bookmark This Share on Facebook Receive more like this


Latest Articles:

When skin simply won’t tan

Back of skin with white patches

In the recent sunny weather, many of us will have developed a light tan.
But some areas of the skin may have remained obstinately white. One reason for this is the condition of vitiligo.


RSPB giving nature a home



Birds of a feather get hot in this weather

black bird

While we revel in the sun our favourite garden birds, like robins, blue tits and blackbirds could be left struggling as the heat dries up natural water sources.


Two great British institutions are celebrating big birthdays

Woman serving tea in a hospital

The NHS is 70 years old this month; but there is also another vital British organisation that is celebrating a big anniversary: the Royal Voluntary Service has just turned 80.


Win great prizes in our current Competitions

The Mercy

Click here to visit the competitions page.

Article Archive

The LaterLife Article Archive provides a comprehensive list of links, to all the current regular article series' as well as quick links to older articles.
Back to LaterLife Today

Visit our Pre-retirement Courses section here on laterlife or our dedicated Retirement Courses site


Advertise on

LaterLife Travel Insurance in Association with Avanti