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Completely irresistible, this wonderful pudding features a layer of ripe, juicy peaches topped with a cloud of fluffy almond sponge. Pudding heaven!
What a wonderful way to use up excess gooseberries! This recipe combines creaminess and a fruity compote to mouthwatering effect.
A flavour of Christmas here - a chocolate log with a wonderful filling of chocolate mousse and prunes in Armagnac. It would also make the most impressive dessert - minus the holly! - at any time of the year.
These decadent little chocolate fondants, given to Delia by Galton Blackiston at Morston Hall, will elicit plenty of approval from your guests.
Sorbets are a brilliant way of cleansing the palate between courses or as a refreshing dessert. This unusual apple version from Delia's friend, chef Galton Blackiston, can't be bettered.
For 40 years, the nation has been making this pudding, which tastes even better if you prepare it a few weeks before Christmas then leave it in a cool place to mature. Serve with traditional brandy sauce.
Cheap and easy to make, it's well worth baking a batch of these lovely muffins for tea… they knock the spots off anything you can buy.
It may look as if this Italian classic took hours to make, but in fact you just assemble a few ingredients in a loaf tin and there you have it - a lovely dessert that will earn you plenty of compliments.
Mmmm…apple fans will swoon over this fabulous trifle, with its Calvados-soaked trifle sponges, apple puree and custard layer, with mascarpone and almonds on top.
There's something wintry about these lovely light jellies - the cider, dried fruits and cider syllabub all combine to create a great taste sensation, indulgent enough to serve at a special-occasion dinner.
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