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If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
Apple tart to you and me: this Italian version of our good old apple pie is totally addictive, so if you fancy a change from the usual desserts, give it a go.
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?
This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly moist.
Lovely light jellies for those who find a traditional Christmas pudding just a little too filling after all that goose or turkey! The cider adds frothy bubbles to the syllabub as long as you make it just before serving...
Some people find a traditional Christmas pudding a bit too heavy at the end of a meal: if this is you, you'll love this alternative as it's lighter but still has all the flavours of the real thing.
Instead of the usual apple pie, why not ring the changes on a cold day with the sumptous steamed pud? Perfect for the depths of winter, it also fits the bill on a cold autumn day when apples are at their best.
In my ‘real cooks’ Christmas book, the caramelised orange trifle takes an absolute age to prepare – though it is, of course, superlative; the best of its kind. But I have to say that this easy version is also a real winner. I find there are those who
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