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Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
So light it almost floats, choux pastry is one of the simplest things to make – and one of the most versatile. This recipe guarantees perfect choux buns then transforms them into a golden croquembouche.
I happen to love the taste of fresh mangoes on their own (a combination of peaches and cream all in one fruit, I think). But as my husband rightly points out, you very often find the mango has ripened beyond the point where it can be decently served
This makes just the right-sized, and most attractive, dessert for one. This idea also works very well with a poached peach in the summer. To poach a peach, follow the same method as for the pear...
This is what I suppose I should call a 'master recipe' as it can be varied in endless ways. Raspberries are perhaps the nicest filling, but you could also use rhubarb, gooseberry or dried apricots and almonds. An alternative topping to the one I have
I think if you're going to make a mousse for yourself then you deserve to get plenty of flavour from it – and this one certainly offers that!
The traditional recipe for this age-old favourite can be adapted for one person. With the quantities below it works best in a 4 inch (10 cm) diameter ramekin dish.
Make the most of the 'old' potato season with this fluffy creamy mountain of lovely mash – flavoured with sage and a little spring onion it's brilliant.
Find out how to stop the surface of a cheesecake cracking
This is a one-person portion (a man-sized portion almost!) that is made in a 4½ inch (11 cm) ramekin. It is possible, I've discovered, to cook it on top of the stove (see note at end of recipe), but I have to say I've come to the conclusion it's less
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