Sauce + Dessert recipes (30)

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Apple Sauce

Recipe by: Rachel

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Just a plain and simple apple purée to serve with roast pork, or to use as a filling for pastries. Also lovely on top of yoghurt or ice cream.

Berry coulis (uncooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées, made with raw or cooked fruit, sweetened if necessary. Coulis made with raw fruit will retain more of the vitamin C content, which is otherwise reduced through even the briefest cooking. Almost any soft fruit can be used for an uncooked coulis – kiwi, blackberries, peach, mango and papaya, to name just a few.

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Blackberry and Brandy Sauce

Recipe by: Wilemon

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This is a really easy sauce to serve over ice cream, cheesecake or perhaps even pancakes. Serve it warm over vanilla ice cream or chill it, and serve over plain cheesecake.

Blueberry Drizzle

Recipe by: Ellen

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My mother-in-law gave me this recipe. My family puts it on anything from pancakes to vanilla ice cream. It is best served warm, right after making. Fresh blueberries are recommended.

Brandy Butter

Recipe by: Emma Brown-Beresford

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This traditional brandy butter recipe takes all of your Christmas puds to the next level!

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Butterscotch sauce

Recipe by: Maggie Pannell

Reviews(1)

For a sticky treat, pour over ice-cream, sliced bananas and chopped walnuts or pecans.

Caramel sauce

Recipe by: JESABELLA

Reviews(3)

A sticky toffee sauce that's perfect for ice cream, sponge puddings or fruit.

Chocolate Dip

Recipe by: MRS TEMPEST

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This chocolate dip is delicious served with fruit (particularly strawberries), or warmed slightly and poured over ice-cream.

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Chocolate drizzle sauce

Recipe by: Jan Cutler

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You'll find a good choice of classy ice creams in larger supermarkets, which can be the basis of some wonderful desserts. Transform your ice cream into something extra-special with this easy sauce.

Chocolate ice cream topping

Recipe by: sal

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Just cocoa, sugar, water and vanilla in this quick chocolate sauce.

Chocolate sauce

Recipe by: Maggie Pannell

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Serve warm over ice-cream or pancakes.

Currant coulis (cooked)

Recipe by: Norma MacMillan

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Coulis are basically very simple fruit purées. Serve with cheesecake, dense chocolate cake, ice cream or other desserts.

Custard

Recipe by: Norma MacMillan

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You can jazz this up with orange zest or liqueur, for example – they can really make an impact and turn a dessert into something special.

Custard sauce

Recipe by: Maggie Pannell

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Sometimes called crème anglaise, serve this sauce with sweet pies, tarts and puddings.

Dried fruit compote

Recipe by: Rachel Warren Chadd

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Stirring in fruit adds vitamin C; nuts and seeds add vitamin E.

Fresh Custard

Recipe by: HappyMamaToThree

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This custard is excellent with sponge pudding or with our favourite croissant bread pudding. It's pourable or spoon-able. To prevent a lumpy or scorched pudding use a heavy bottomed saucepan and stir CONSTANTLY. Do not walk away while this is cooking.

Fresh Peach Sauce

Recipe by: Dottye Wolf

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This peach sauce adds a warm golden colour to the table and terrific flavour to pancakes, sponge or ice cream.

Fruit coulis

Recipe by: Maggie Pannell

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Serve drizzled over tarts, stewed or poached fruits or ice-cream. Use seasonal berries and freeze the coulis, or freeze the berries and make the coulis later.