The glossy dark pink shell, which looks as if it has been manicured, and toffee flavoured kernel suggests exactly what this is: a glamorous relation of the gnarled and grumpy old walnut.
No bitter aftertaste here – the pecan is a true cutie-pie. Pecan trees originally grew wild and extensively in America, though they are now farmed, mostly in Georgia and Texas.
Just three ingredients here, but they meld together beautifully to create a simple, yet simply stunning, dessert that has more than a hint of Americana!
This unusual Italian cake freezes really well and makes a nice change from the more obvious teatime offerings: polenta gives the cake a grainy texture while the ricotta and amaretto to add moisture and an alcoholic kick!
Use the right-sized tin and you can't go wrong with this blissfully easy cake - everyone you make it for will be amazed that it was so simple as it tastes divine.
Instead of making individual muffins, this recipe makes one large cake (or you could do small ones if you prefer). Although this one is made with apple, you could equally use plums or apricots in the summer.
Rum-soaked fruit and bananas are combined in filo pastry for this wonderful strudel, which looks hugely impressive when served. Add some vanilla ice cream for a dessert to die for!