Divided into five sections – simple; fruit; dairy; puddings and cakes, and chocolates, sweets and biscuits – the book retails at £14.99 and includes recipes from The Clink Restaurant concept founder, Alberto Crisci as well as chefs Antonio Carluccio, Prue Leith, Thomasina Miers, Matt Tebbutt and Daniel Galmiche.
Offering step-by-step guides on dessert basics, gluten-free and vegan options, each recipe also includes photographs - designed to “satisfy the most discerning pudding lover.”
Available to purchase via The Clink website http://www.theclinkcharity.org/shop/, all proceeds will go directly to the charity, which currently operates four restaurant across Her Majesty’s Prison Estate.
Prisoners working in the restaurants work a 40-hour week while working towards achieving City & Guilds NVQs in Professional Cookery and Food & Beverage service.