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This is what I'd call half dessert and half ice cream. My niece Hannah and nephew Tom are chief ice-cream tasters in our family and this one gets very high ratings indeed. It differs from most other ice creams in that it needs 2 hours in the main bod
This is a classic English version of a fruit cobbler, but speeded up with the aid of a food processor – which makes it one of the fastest baked fruit desserts imaginable.
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
Make this the day before you want to serve it and you'll be rewarded with one of the lightest, creamiest desserts ever. Blueberries make a wonderful compote but you could also use other summer berries instead.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
All that's involved here is a quick-dissolving packet jelly and a generous amount of port and claret. For this reason it is strictly an adult jelly, so I'm afraid drivers will have to have something else.
This is a winner for a family Sunday lunch. Because it's a light sponge, it's not as devastatingly calorific as a suet pud. It also has the advantage of being blissfully simple, taking only 5 minutes to mix from start to finish.
These are great to serve with coffee and drinks after dinner, and are so simple - they're literally made in moments.
I like this crunchy pudding, served with proper custard sauce or, failing that, a thick pouring cream.
A glorious combination of crisp buttery bread crust and soft fragrant apples makes this a wonderful family dessert during the apple season and beyond. Just add cream!
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