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Freezing: Desserts

 

It's very useful to be able to freeze desserts for those days when unexpected guests arrive and you need to conjure up something quick. Not to mention having a stash of roulades, meringues and cheesecakes for parties... Here they all are, from A-Z. 

10-Minute Raspberry Cheesecake
Bake the cheesecake but omit the stage where you add soured cream and caster
sugar and return to the oven. Cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. Complete the recipe. NB: Do not freeze the coulis or raspberries.

A Compote of Figs in Marsala Wine with Mascarpone Mousse
The mousse is not suitable for freezing. Prepare the compote and freeze in a rigid container. Freeze for up to 2 months and defrost in the fridge overnight.

A Return to the Black Forest
Bake the sponge. Once it has cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 3 months. Leave to defrost in the bag at room temperature for 1-2 hours. Prepare and freeze the filling in a plastic container and cover well. Defrost in the fridge. Do not freeze the marinated cherries or the topping.

A Summer Trifle with Raspberries and Raspberry Puree
Not suitable for freezing.

A Summer Trifle with Strawberries and Strawberry Purée
Not suitable for freezing.

A Terrine of Summer Fruits
Not suitable for freezing

A Very Chocolatey Mousse
Not suitable for freezing. 

A Very Easy One-crust Gooseberry Pie
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil or clingfilm. Freeze for up to 3 months. Cook from frozen according to the recipe, allowing a little extra time for cooking.

A Very Easy One-crust Rhubarb Pie
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil or clingfilm. Freeze for up to 3 months. Cook from frozen according to the recipe, allowing a little extra time for cooking.

Alain’s Passion Fruit Brulee
Not suitable for freezing. 

Amaretti Chocolate Cake
Prepare the recipe then cover the basin with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost in the fridge overnight and turn out and serve as stated in the recipe.

Apple and Almond Crumble
Prepare and cook the crumble as per the recipe. Cool completely at room temperature then cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot.

Apple and Blackberry Pie
Prepare and cook the pie as per the recipe. Cool completely at room temperature then cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot.

Apple and Raisin Parcels
Prepare and cook the parcels as per the recipe. Cool completely at room temperature then cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot.

Apple, Mincemeat and Nut Strudel
Prepare and cook the strudel as per the recipe. Cool completely at room temperature then wrap in foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, reheat in the foil at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. 

Apricot Crumble Cake
Bake cake as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Apricot Galettes with Amaretto
Freeze the pastry circles raw and untopped, interleaving between each round with polythene sheets, double layers of clingfilm or foil, for up to 6 months. Defrost in the fridge before applying the topping and continuing with the recipe.

Apricot Hazelnut Meringue Cake
Make the meringue and, once it has cooled, freeze it wrapped in polythene for up to 3 months. Defrost at room temperature and complete the recipe. 

Baked Apple Meringues with Orange-soaked Raisins
Not suitable for freezing. 

Banoffee Cheesecake with Toffee Pecan Sauce
Bake the cheesecake as per the recipe and cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. For the sauce, cool completely and pour into a rigid container. Seal and freeze for up to 2 months. Defrost overnight in the fridge. NB: Do not freeze the banana.

Basic Pancakes with Sugar and Lemon
Make plain pancakes as per the recipe but cool quickly by placing on a wire rack. Stack them, interleaving each with polythene sheets, double layers of clingfilm or foil. Seal in rigid containers or polythene bags and freeze for up to 6 months. Defrost overnight in the fridge. Reheat in a hot, lightly greased frying pan for about 30 seconds on each side and serve with sugar and lemon.

Basic Shortcrust Pastry
Follow recipe to make the pastry and wrap, uncooked, in a polythene freezer bag and seal. Freeze for up to 6 months. Defrost overnight in the fridge and continue with the recipe. 

Blackcurrant Ice Cream
Follow the recipe to completion and store in the freezer for up to 3 months. Before serving, place in the fridge for 10-20 minutes, to soften enough to scoop and serve. 

Blueberry and Cinnamon Muffin Cake with Streusel Topping
Bake cake as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Blueberry Crumble Fromage Frais Ice Cream
Follow the recipe to completion, but omit the frosted blueberries. Store in the freezer for up to 3 months. Before serving, place in the fridge for 10-20 minutes, to soften enough to scoop and serve. 

Butterscotch and Banana Trifle with Madeira
Not suitable for freezing. 

Canadian Buttermilk Pancakes with Maple Syrup
Make plain pancakes as per the recipe but cool them quickly by placing them on a wire rack. Stack them, interleaving each one with polythene sheets, double layers of clingfilm or foil. Seal in rigid containers or polythene bags and freeze for up to 6 months. Defrost overnight in the fridge. Reheat in a hot, lightly greased frying pan for about 30 seconds on each side and serve with maple syrup. 

Canary Puddings with Lemon Curd Topping
Complete the recipe, omitting the sauce. Cool the puddings completely at room temperature, seal the basins and cover with a double layer of foil. Freeze for up to 3 months. Leave to defrost in packaging overnight in the fridge and resteam as per the recipe for 20-25 minutes until piping hot. Serve with sauce as per the recipe. 

Cappuccino Cheesecakes
Make the cheesecakes as per the recipe, omitting the topping. Leave to set then open-freeze to prevent damage. When solid, pack in foil or polythene freezer bags with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. For the sauce, cool completely and pour into a rigid container. Seal and freeze for up to 2 months. Defrost overnight in the fridge. Make the topping and serve. 

Caramelised Apple Flan
Bake as per the recipe and cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. 

Caramelised Apple Tart
Bake as per the recipe, omitting the caramel glaze. Leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To reheat, remove packaging and place on a baking tray in a preheated oven at gas mark 4, 350°F, 180°C for 15-20 minutes until warmed through. Glaze and serve as per the recipe. 

Caramelised Mincemeat Ravioli
Prepare the ravioli as per the recipe but do not bake. Arrange on baking parchment-lined trays and open-freeze until solid, then pack into polythene freezer bags or rigid containers and freeze for up to 3 months. Cook from frozen as per the recipe but adding an extra 5 minutes’ cooking time. 

Caramelised Orange Trifle
Not suitable for freezing. 

Caribbean Bananas Baked in Rum served with Rum Syllabub
Not suitable for freezing.

Champagne Jellies with Syllabub Cream and Frosted Grapes
Not suitable for freezing.

Cheat's Chocolate Trifle
Not suitable for freezing. 

Cheat's Chocolate Rum Gateau
Make as per the recipe and open-freeze until solid then carefully wrap well in clingfilm or foil, or place in a rigid container. Freeze for 4-6 months. Defrost overnight in the fridge – remove film or foil before defrosting to prevent damage once thawed. 

Cheat’s Eton Mess
Not suitable for freezing. 

Chocolate Blancmange with Cappuccino Sauce
Not suitable for freezing. 

Chocolate Bread and Butter Pudding
Not suitable for freezing.

Chocolate Choux Buns
Freeze the choux buns either raw or cooked. If raw, pipe on to a baking sheet and open-freeze until solid then pack into a container, interleaving with layers of greaseproof paper. Cook from frozen. If freezing cooked choux buns, freeze in a container or in polythene bags. Defrost at room temperature, refresh in the oven at gas mark 4, 350°F, 180°C for a few minutes, then finish the recipe.

Chocolate Creme Brulees
Not suitable for freezing.

Chocolate Hazelnut Meringue Roulade
Not suitable for freezing. 

Chocolate Mascarpone Cheesecake with Fruit and Nuts served with Creme Fraiche
Make the cheesecake as per the recipe, but omit the topping, and leave to cool at room temperature. Open freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. Make the chocolate curls and serve with crème fraîche.

Chocolate Mousse Cake with Morello Cherries
Make the mousse cake base and leave to cool completely. Do not roll, but wrap well in clingfilm or foil and freeze for up to 2 months. Defrost in packaging at room temperature for 2-3 hours. Fill and decorate as per the recipe.

Chocolate Ricotta Cheesecake
Not suitable for freezing. 

Chocolate-crunch Torte with Pistachios and Sour Cherries
Make the torte as per the recipe and leave to set. Do not dust with cocoa. Open-freeze until solid, then wrap well in clingfilm or foil, or pack into a rigid container. Freeze for up to 3 months. Defrost in packaging overnight in the fridge. Dust with cocoa powder and serve. 

Christmas Mincemeat Souffles
Not suitable for freezing. 

Christmas Pud (Without the Pudding) served with Marsala Syllabub
Not suitable for freezing.

Chunky Apple and Mincemeat Sponge Pudding
Not suitable for freezing. 

Chunky Marmalade Bread and Butter Pudding
Not suitable for freezing. 

Cinnamon Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Classic Creme Caramel
Not suitable for freezing. 

Coconut Ice Cream With Lime Syrup
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Coconut Lime Jellies with a Purée of Mango and Lime
The jellies are not suitable for freezing. Make the purée to completion and freeze in a plastic container with tight-fitting lid, allowing enough headspace for expansion. Freeze for up to 3 months. Defrost in the fridge overnight. 

Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce
Not suitable for freezing. 

Coffee Granita
As per the recipe. 

Compote of Figs in Port
Not suitable for freezing. 

Cranberry and Orange One-crust Pies
Make up the pastry and fill it according to the recipe. Open-freeze until solid, and then wrap in foil and freeze for up to 3 months. Cook from frozen as per the recipe, allowing a little extra time for cooking.

Creme brulee
Not suitable for freezing 

Croquembouche
Bake the choux buns and leave to cool. Freeze on a tray lined with baking parchment and then pack into polythene bags or a rigid freezer container. Freeze for up to 3 months. Defrost overnight in the fridge. NB: The filling and caramel cannot be frozen.

Curd Cheesecake with Greek Yoghurt, Honey and Pistachios
Not suitable for freezing 

Dairy Cream with a Compote of Blueberries in Marsala
Not suitable for freezing. 

Deep Lemon Tart
Prepare and cook the empty pastry case as per the recipe. Cool on a wire rack then wrap the pastry case, still in the quiche tin, with clingfilm. Freeze for up to 6 months. Leave to defrost in the fridge overnight, then complete the recipe. 

Dried Fruit Salad with Yoghurt and Nuts
Not suitable for freezing.

English Gooseberry Cobbler
Not suitable for freezing. 

Eton Mess
Not suitable for freezing.

Fallen Chocolate Souffle with Armagnac Prunes
Not suitable for freezing. 

Festive sugar plums
Not suitable for freezing.

Fig Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Fresh Fruit and Mint Vinaigrette
Not suitable for freezing. 

Fresh Peaches Baked in Marsala with Mascarpone Cream
Not suitable for freezing. 

Fromage Frais Cheesecake with Strawberry Sauce
Bake the cheesecake as per the recipe and cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. For the sauce, pour into a rigid container. Seal and freeze for up to 2 months. Defrost overnight in the fridge. Decorate with fresh strawberries.

Fromage Frais Creams with Red Fruit Compote
Not suitable for freezing. 

Frozen Chocolate Bananas
Pack in layers in polythene boxes, interleaved with baking parchment. Serve from frozen. 

Ginger and Maple Syrup Gateau
Freezing not necessary: quick recipe.

Ginger Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Gooseberry and Creme Fraiche Tart
Make up the pastry, but do not fill it. Open-freeze until solid, then wrap in foil or clingfilm. Freeze for up to 3 months. Defrost in the fridge overnight, then fill and complete the recipe.

Gooseberry and Elderflower Ice Cream
Freeze for up to 3 months. Place in the fridge for 10-20 minutes before serving to soften slightly and to enhance flavour and texture.

Gooseberry Yoghurt Fool
Not suitable for freezing. To freeze the gooseberry purée, pack in rigid containers, leaving a 2cm headspace. Freeze for up to 12 months.

Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios
Bake the cake and soak it in syrup. Once cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Defrost in the bag at room temperature (this will take 2-3 hours). Complete the recipe: make the topping. 

Grilled Autumn Fruits with Sabayon Cider Sauce
Not suitable for freezing.

Harry's Bar Torta di Zabaglione
Make the zabaglione custard but do not fold in the whipped cream. Freeze in a rigid container for up to 2 months. Defrost in the fridge overnight. Bake the sponge cake and cool completely, then freeze in a polythene bag that has been sealed well or in an airtight rigid plastic container. Freeze for up to 3 months. Leave the sponge to defrost in the bags at room temperature (this will take 2-3 hours), then complete the recipe. 

Hot Chocolate Rum Soufflé with Chocolate Sauce
Not suitable for freezing. Freeze the chocolate sauce in rigid containers and freeze for up to 2 months. Defrost at room temperature for 2-3hours or overnight in the fridge.

Hot Lemon Curd Soufflés
Not suitable for freezing.

Iced Chocolate Chestnut Creams with White Chocolate Sauce
Freeze according to the recipe. 

Iced Christmas Pudding with Glacé Fruits
Freeze according to the recipe. 

Individual Queen of Puddings
Not suitable for freezing. 

Individual Sussex Pond Puddings with Lemon Butter Sauce
Not suitable for freezing. 

Italian Rice Creams with Gooseberry and Elderflower Puree
Not suitable for freezing. The gooseberry and elderflower purée can be frozen in rigid sealed containers leaving a 2cm (¾ inch) headspace to allow for expansion. Defrost in the fridge overnight or for 2-3 hours at room temperature

Key Lime Pie
Cool completely. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage, or a rigid container, for up to 2 months. Defrost overnight in the fridge. Decorate and serve.

Lancaster Lemon Tart
Complete the recipe, leave to cool completely then freeze in a sealed polythene bag or a rigid airtight plastic container for up to 3 months. Defrost at room temperature for 2-3 hours. Serve at room temperature or warm through in the oven. 

Lattice Mincemeat Dessert Tart
Bake as per the recipe and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 15-20 minutes until warmed through.

Lemon and Lime Refrigerator Cake
Freeze according to the recipe. Keep in the tin or turn out and wrap with foil then return to the freezer for up to 2 months. 

Lemon Meringue Ice Cream
Freeze according to the recipe for up to 2 months. 

Lemon Meringue Pie
Complete the recipe, leave to cool completely then freeze in a sealed polythene bag or a rigid airtight plastic container for up to 3 months. Defrost at room temperature for 2-3 hours. Serve at room temperature or warm through in the oven. 

Lemon Millefeuille
For best results, do not freeze. 

Lemon Ricotta Cheesecake with a Confit of Lemons
Bake the cheesecake as per the recipe and cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. Prepare and cook the confit and leave to cool, then freeze separately in a plastic container, leaving enough headspace for expansion. Leave the sauce to defrost in the fridge overnight and use to decorate the cheesecake. 

Lemon Roulade
For best results, do not freeze.

Lemon Soufflé Omelette
For best results, do not freeze. 

Light Christmas Pudding
Freeze according to the recipe. Reheat and serve. 

Linzertorte
Bake as per the recipe and leave to cool completely at room temperature. Open-freeze until solid then wrap well in clingfilm or foil. Freeze for 4-6 months. Defrost overnight in the fridge. To serve hot, reheat at gas mark 4, 350°F, 180°C for 15-20 minutes until warmed through. 

Little Mincemeat Souffle Puddings
Bake the puddings as the recipe suggests. Once cooled completely, freeze in a polythene bag that has been sealed well or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the puddings to defrost in the bag at room temperature. Reheat at gas mark 4, 350°F, 180°C for 15 minutes.

Little Sticky Toffee Puddings with Pecan Toffee Sauce
Bake the puddings. Once cooled completely, freeze in a polythene bag that has been sealed well or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the puddings to defrost in the bag at room temperature. After freezing, defrost, pour over sauce and reheat as per recipe. 

Little Strawberry Shortcakes
Open-freeze the uncooked shortcake tartlets until solid, then wrap in polythene or place in a rigid plastic container. Cook directly from frozen, adding an extra 5 minutes to defrost. Complete the recipe. 

Lucy's Tarte Tatin
Cook the apples as per the recipe then allow to cool completely. Once cool, cover with rolled-out pastry and freeze in the tatin tin for up to 3 months. Cook from frozen, adding an extra 15 minutes to defrost. 

Mango and Passion Fruit Meringues with Mascarpone
Make the meringues, then freeze them in a rigid plastic container. Defrost at room temperature. Complete the recipe.

Maple and Walnut Cheesecake
Bake the cheesecake as per the recipe then leave to cool completely at room temperature. Open-freeze to prevent damage, until solid. Pack in foil or a polythene freezer bag with cardboard support to prevent damage or a rigid container for up to 2 months. Defrost overnight in the fridge. For the sauce, pour into a rigid container, seal and freeze for up to 2 months. Defrost overnight in the fridge. 

Mascarpone Creams with Summer Fruit Puree
Not suitable for freezing.

Melting Chocolate Puddings
Once the mixture has been divided into pudding basins, cover and freeze. To reheat, give them about 15 minutes cooking time and allow them to stand for 2 mins before turning out. 

Melting Chocolate Risotto
Complete the recipe, omitting the cream. Allow the risotto to cool completely, then freeze in a rigid plastic container. Defrost in the fridge overnight before reheating or cook from frozen in a covered ovenproof dish. Do not add the cream until the risotto is piping hot. 

Meringues with Summer Fruit
Freeze the cooked meringues in a rigid plastic container. Defrost at room temperature. Freeze the filling in polythene bags or a plastic container and defrost in the fridge overnight. 

Mini Christmas Puddings
No need to freeze; once cooked, they will keep very well in a dry, cool place.

Mini Pavlovas with Strawberries and Mascarpone
Cook the meringues, then freeze them in a rigid plastic container. Defrost at room temperature before completing the recipe.

Miniature Choc Ices
As per recipe.

Mulled Wine Sorbet
As per recipe.

Old English Apple Hat
This can be frozen either cooked or uncooked in its pudding basin. Securely wrap the basin in foil before freezing. To cook/reheat, remove the packaging and follow the instructions for covering with a foil lid in the recipe. If already cooked, steam your pudding for about 45 minutes-1 hour to defrost and heat through; to cook from raw, steam for 2½ hours to defrost and cook. 

Old-fashioned English Custard Tart
Not suitable for freezing. 

Old-fashioned Rhubarb Trifle
Cook the rhubarb and, once cold, freeze in a rigid plastic container. Defrost at room temperature before assembling the trifle.

Old-fashioned Rice Pudding
For best results, do not freeze.

Pavlova
Make the meringue and, once it has cooled, freeze it in polythene or a container with a tight-fitting lid. Defrost at room temperature before serving with fresh fruit and whipped cream. 

Peach Wine Jellies with Peach Puree
Jellies are not suitable for freezing. However, the peach purée can be frozen in a rigid container with a tight-fitting lid. Defrost at room temperature.

Peaches Baked with Amaretti
For best results, do not freeze.

Pears Baked in Marsala Wine
For best results, do not freeze.

Pecan Shortbreads with Raspberries and Raspberry Puree
Roll and cut out the dough. Open-freeze on a baking sheet until solid, then freeze in a rigid plastic container with a a tight-fitting lid, interleaved with greaseproof paper, for up to 3 months. Alternatively, wrap the baking sheet in polythene. Bake from frozen, allowing a few extra minutes to defrost, or defrost overnight in the fridge before baking. (Freeze cooked biscuits in a container with a tight-fitting lid, separating the layers with greaseproof paper, then defrost at room temperature. Refresh the cooked shortbreads by placing them on a baking sheet in a hot oven for a couple of minutes.) Freeze the raspberry purée in a plastic container with a a tight-fitting lid. Defrost overnight in the fridge. NB: The filling is not suitable for freezing.

Petits Monts Blancs
Make the meringues and, when cool, freeze them in a rigid plastic container. Defrost at room temperature. 

Petits Monts Blancs
Not necessary to freeze. 

Pistachio Ice Cream
As per the recipe. 

Pistachio Wafers
Once the filo pastry has been layered up and cut into triangles, freeze on layers of greaseproof paper in a container with a tight-fitting lid. Cook from frozen on a baking sheet as per the recipe. 

Plum and Almond Buttermilk Cobbler
Once cooled, open-freeze until solid then wrap in foil and a place in a sealed polythene bag. Reheat from frozen until piping hot. 

Plum and Soured Cream Flan
The pastry case can be frozen either blind baked or uncooked. For uncooked cases, freeze in the flan tin before removing and wrapping in polythene and storing in a rigid plastic container. Wrap baked pastry in polythene and freeze (in a container if necessary). Blind-bake uncooked pastry from frozen; cooked pastry should be defrosted before continuing with the recipe. 

Plums in Marsala
Freeze the plums in the syrup once the recipe is complete. Defrost in the fridge overnight. Warm through gently if desired.

Poached Pear Galettes
Freeze the galettes uncooked in a rigid container interleaved with greaseproof paper to prevent sticking. Cook from frozen on a baking sheet. Freeze the pears whole, in their poaching liquor, in a container with a tight-fitting lid. Defrost at room temperature or in the fridge overnight before continuing with the recipe. 

Poires Belle Helene
For best results, do not freeze. 

Port and Claret Jellies
Not suitable for freezing.

Praline Ice Cream
As per recipe. 

Profiteroles
Freeze the choux buns either raw or cooked. If raw, pipe on to a baking sheet and open-freeze till solid then pack into a container, interleaved with sheets of greaseproof paper. Cook from frozen. Freeze cooked choux buns in a container or in polythene bags. Defrost at room temperature and then refresh in the oven at gas mark 4, 350°F, 180°C for a few minutes. Complete the recipe.

Prune and Apple Galettes
Freeze the galettes uncooked in a rigid container interleaved with greaseproof paper to prevent sticking. Cook from frozen on a baking sheet. NB It is not necessary to freeze the fruit.

Prune, Apple and Armagnac Cake with Almond Streusel Topping
Once cooled, wrap the cake in foil or polythene and freeze in a container with a tight-fitting lid. Defrost at room temperature. 

Pumpkin Pie
Once cooled, wrap the pie in polythene and freeze. Defrost overnight in the fridge.

Quick and Easy Flaky Pastry
Freeze for up to 3 months. The fact that it freezes well is mentioned in the recipe. 

Rhubarb and Almond Crumble
Prepare and cook the crumble as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. 

Rhubarb and Amaretti Crumble with Vanilla Bean Custard
Prepare and cook the crumble as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. Serve with the vanilla bean custard. 

Rhubarb and Ginger Beer Jellies
Not suitable for freezing.

Rhubarb Crumble Ice Cream
As per recipe.

Rhubarb Yoghurt Fool
For best results, do not freeze. 

Rich Bread and Butter Pudding
Not suitable for freezing. 

Ricotta Cherry Cheesecake with Fresh and Dried Cherry Sauce
Once the cheesecake is set, open-freeze until solid then wrap completely in polythene with rigid cardboard support. Defrost in the fridge overnight. Freeze the cherry topping separately in a container with a tight-fitting lid. Defrost in the fridge overnight. 

Roasted Figs with Gorgonzola and Honey-vinegar Sauce
Not necessary to freeze.

Sachertorte
Once the cake has cooled, wrap completely in foil or clingfilm and place in a rigid container to prevent damage. Defrost at room temperature before icing. 

Saint Geran Molasses Sugar Dessert
Not suitable for freezing.

Sparkling Cider Jellies with Dried Fruits topped with Cider Syllabub
Not suitable for freezing. 

Spiced Apple and Pecan Crumble with Mascarpone Vanilla Cream
Prepare and cook the crumble as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. Serve with the mascarpone vanilla cream. 

Spiced Apple Muffin Cake with Pecan Streusel Topping
Once cooled, wrap the cake in foil or polythene and freeze in a container with a tight-fitting lid. Defrost at room temperature. 

Spiced Bread Pudding with Brandy Cream
Not suitable for freezing. 

Spiced Cranberry and Orange Jellies
Not suitable for freezing. 

Spike's Apple Sorbet
As per recipe.

Spotted Dick Rides Again
Can be frozen either cooked or uncooked in its foil. If already cooked, steam your pudding for about 45 minutes-1 hour to defrost and heat through. To cook from raw, steam for 2½ hours to defrost and cook.

Squidgy Chocolate Log
Open-freeze the sponge until solid, then wrap in foil or clingfilm and freeze for up to 3 months. Defrost at room temperature before continuing with the recipe. 

Steamed Panettone Pudding with Eliza Acton's Hot Punch Sauce
Not suitable for freezing. 

Steamed Treacle Sponge Pudding
Can be frozen either cooked or uncooked in its pudding basin. Securely wrap the basin in foil before freezing. To cook/reheat, remove the packaging and follow the instructions for covering with a foil lid in the recipe. If already cooked, steam your pudding for about 45 minutes-1 hour to defrost and heat through; to cook from raw, steam for 2½ hours to defrost and cook. 

Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce
When the puddings are completely cool, wrap them in clingfilm or foil and freeze for up to 3 months. Defrost at room temperature overnight before continuing with the recipe.

Strawberries in Raspberry Puree
Not necessary to freeze. 

Strawberry and Balsamic Ice Cream with Sweet Strawberry and Mint Salsa
As per recipe. 

Strawberry Champagne Jellies
Not suitable for freezing.

Strawberry Cheesecake Ice Cream
As per recipe.

Strawberry Granita
As per recipe. 

Strawberry-Hazelnut Shortcakes with Strawberry Purée
Open-freeze the uncooked shortcakes until solid, then wrap in polythene or place in a rigid plastic container. Cook directly from frozen, adding an extra 5 minutes’ cooking time for defrost. Continue with the recipe.

Strawberry Panna Cotta with Strawberries
Not suitable for freezing.

Summer Fruit Brulee
Not suitable for freezing. 

Summer Fruit Compote
Not suitable for freezing.

Summer Fruit Millefeuille
Freeze the pastry once cooked in a rigid airtight container. Defrost at room temperature before continuing with the recipe. 

Summer Pudding
Freeze the pudding in its pudding basin wrapped in foil or polythene. Defrost in the fridge overnight before serving. 

Tiramisu
Not suitable for freezing.

Toffee-fudge Bananas with Toasted Nuts
Not suitable for freezing. 

Torta di Mele
Prepare and cook the torta as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. The torta could also be frozen in the same way before it is cooked. Cook from frozen as per the recipe allowing an extra 30 minutes’ cooking time to defrost.

Traditional Apple Charlotte
Once cooked, allow to cool, turn out of the pudding basin and open-freeze until solid. Wrap in foil or polythene and freeze for up to 3 months. To reheat, unwrap and return to its pudding basin, then heat from frozen until hot throughout.

Traditional Apple Pie with a Cheddar Crust
Prepare and cook the pie as per recipe. Cool completely at room temperature and cover the dish with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost overnight in the fridge. If serving hot, remove clingfilm and re-cover with foil. Reheat at gas mark 5, 375°F, 190°C for 30 minutes until piping hot. The pie could also be frozen in the same way before it is cooked. Cook from frozen as per the recipe allowing an extra 30 minutes’ cooking time to defrost. 

Traditional Christmas Pudding
No need to freeze; once cooked, it will keep very well in dry, cool place. 

Traditional Trifle
Not suitable for freezing. 

Tropical Fruit Jellies
Not suitable for freezing. 

Tropical Fruit Salad in Planter's Punch
Not suitable for freezing. 

Vanilla Bean Ice Cream with Espresso
As per recipe.

Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis
Not suitable for freezing. 

Warm Chocolate Rum Souffles with Chocolate Sauce
Not suitable for freezing.

Zabaglione
Not suitable for freezing.

Zabaglione Ice Cream with Biscotti
As per recipe.

 

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