Indulge yourself with these delicious ideas for desserts and puddings, including crumbles, gooey chocolate brownies, cheesecakes, tiramisu, trifles, steamed puddings and more!
Rich elegant tart to satisfy the chocolate lover!
This cake consists of multiple layers formed by chocolate pancakes, cream, fruits and ganache, and is covered with a ganache. Although this is a sweet dish suitable for dessert, it is not over-powering, and looks fantastic when cut.
A quick dessert of raspberries, kiwis and grapes topped with custard and a sprinkling of HobNob biscuit crumbs. I find that this selection or fruits work best with the custard. Other fruits can 'clash' with the custard, and taste unpleasent. Sometimes I use Onken Biopot raspberry yogurt instead of custard. Easy dessert for two!
A beautifully tart and creamy iced soufflé. Contains raw eggs so not suitable for children or pregnant women but everyone else enjoy.
This is a South African baked pudding and still my favourite. It's served warm from the oven with a vanilla custard-style sauce or you can have it with ice cream.
I discovered this recipe 15 years ago and has been enjoyed by my family ever since!
My grandmother served this pudding every Christmas, New Year and Easter - and it was always a treat. Hers was famously sherry-sodden, but the ingredients can be varied to taste. The combination of the creamy custard and sponge together with refreshing jelly, sherry and nuts has to be tried to be truly appreciated.
Original Gypsy Tart made with evaporated milk and muscavado sugar!
An old favourite is given a new twist! The brioche gives it a lovely rich flavour, but this recipe also works well with soft-baked batch bread.
This recipe is a lovely alternative to the standard sponge trifle at Christmas. It is an attractive layered dessert. This recipe uses a shop-bought Christmas pudding and a tub of premium custard. Christmas cake works well too but it is not as moist.
Wonderful combination of a Black Forest gateau and pavlova!!!
So delicious! This classic - also known as creme caramel - is a rich and creamy but not too heavy custard on a layer of caramelised sugar, baked in a water bath and chilled. The secret is long cooking (1 hour) at relatively low temperature (140 degrees C) and very careful caramelising of the sugar! Make sure that the melted sugar remains light brown when you place it into the ramekins. If it's too dark it gets too hard and any flan will taste too strong in this way (or even will taste slightly burnt).
A classic, comforting pud. Using ready made frozen pastry makes this a cinch.
This is a warm, rich, silky, but very traditional pudding, perfect with vanilla ice cream on a cold winter night. Try it it's almost guaranteed not to fail, and if you have kids they will enjoy the way the sauce slowly creeps to the bottom during cooking!
Very easy to make great with a scoop of your favourite ice cream.
A classic treacle tart recipe.
This flan is of the creme caramel variety. It couldn't be easier to make. Nice sweet but light-on-the-stomach dessert. It's always a hit with my family. I never make enough apparently...
An easy peasy treacle tart. Use a shop-bought pastry case to make this extra simple.
I prefer to make a shortbread base rather than use digestive biscuits - it tastes a little richer. But the choice is yours. Either way, this is a great dessert for a crowd.
This recipe reminds me of my childhood. On many a Sunday, my Mum would serve this dessert, to compliment our roast dinner.