Freeze or chill + Egg recipes (18)

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Caramel ice-cream with apricots

Recipe by: Maggie Pannell

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Home-made ice creams are rich and creamy, and always a luscious treat. This one, served with hot apricots, is no exception. If you have an ice cream maker - see notes below.

Chocolate and coconut mousse

Recipe by: Maggie Pannell

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A rich and indulgent dessert that is guaranteed to delight chocaholics.

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Chocolate caramel cream

Recipe by: Maggie Pannell

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Perfect for a dinner party, these elegant desserts can be made ahead.

Creamy citrus and vanilla rice pudding

Recipe by: Maggie Pannell

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Add a special twist to traditional rice pudding with a little citrus flavour in the summer!

Crème Brûlée

Recipe by: EC3KFNW

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Classic crème brûlée, though time consuming, is easy to make and sure to impress! If you prefer to eat it cold, you can chill the crème brûlée after grilling it. The top will remain crunchy.

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Egg Nog

Recipe by: Denise Goodman

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It is speculated that this North American Christmas tradition actually originated in England as a long lost cousin of posset. Serve this luscious combination of milk, cream, eggs and nutmeg with a measure of rum or brandy if desired.

Eggnog Blend

Recipe by: sara

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This homemade eggnog, spiked with rum and whisky, will fill you with glee. Perfect at Christmas.

Honey Nut Ice Cream

Recipe by: michelle

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Simple to prepare at home and easily modified to your taste. Have this ready in the freezer for unexpected guests! Try substituting condensed milk for the honey for a less sweet version.

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Honeycomb mould

Recipe by: Maggie Pannell

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Milk jellies first became popular in Victorian days, adored for their delicious flavour and low cost. This lemon and honey version turns out with the jellied layer on top and the light and fluffy mousse below.

Lazy gooseberry fool

Recipe by: Jan Cutler

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Traditional English fool is easy to make with a can of custard and a jar of gooseberries. Feel free to make your own low-fat custard as well.

Mango mousse

Recipe by: Brenda Houghton

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The sweet flavours of mango and honey balance the citrus tang of this fluffy mousse.

Mayonnaise

Recipe by: Maggie Pannell

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Serve with poached or grilled fish, fish cakes, cold roast chicken and salads, or spread on sandwiches. (Note: foods containing raw eggs should not be served to the very young, pregnant women, the elderly or those with a compromised immune system.)

Orange mousse

Recipe by: Maggie Pannell

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Make this light and fluffy mousse when oranges are in season. A splash of fruity liqueur gives it an indulgent kick.

Pickled Eggs

Recipe by: Rayna Jordan

Reviews(2)

I made these when I had my pub, and they were always a hit. I made them in large batches because of the standing time, but have scaled the recipe for home use.

Spiced crème brûlée

Recipe by: Maggie Pannell

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Rich and creamy custard with a crisp, golden caramelised topping is always popular, and makes a delightful dish for entertaining.

Sunday Trifle

Recipe by: Polly Welby

Reviews(2)

This is my version of traditional trifle without using jelly. We used to have this nearly every Sunday for dessert when I was growing up. It includes a fresh custard recipe but you could use supermarket prepared custard or make it with powder.