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Coconut, lime and mango are all ingredients found in Thailand and, not surprisingly, this easy cheat dessert would slip down really well after a fiery Asian curry.
Although it may not be the obvious choice at the end of a rich meal, the light and fluffy texture of this cheesecake, and its hit of lemon makes it ideal. The confit needs to be made a day in advance.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Who can resist such a stunning dessert? To make life easier you can use bought pastry but it's well worth making Delia's quick flaky pastry as it has a wonderful depth of flavour. Use any summer berries you like.
A marriage made in heaven, gooseberries and elderflowers complement each other perfectly - an example of nature at its best, as both ingredients are in season at the same time! These jellies are a refreshing summer pud.
A wonderfully easy way to serve rhubarb, this lovely compote totally avoids that common problem with rhubarb - mush! - as it cooks slowly in the oven without water to keep its texture and shape but add loads of flavour.
In this superb cheesecake, rhubarb is combined with ginger - a luscious partnership - to make a dessert that's perfect for spring, when rhubarb is in season.
Predominantly fruit, this is a healthy summery dessert to serve to dieters who often feel they miss out on the pudding front. You can use any fruit combination you like - the lemon grass adds a subtle and intriguing element.
Rum-soaked raisins and rum in the syllabub mean that this recipe has an alcoholic kick to it… A really lovely dessert that's easy to make and will go down a treat.
Using fresh raspberries for this luscious trifle makes it even more of a treat, with trifle sponges, raspberry jam and custard adding the other dimensions. You could even use a ready-made custard if short of time.
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