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Light and full of Christmas flavour, this steamed panettone pudding will go down a treat after the turkey on Christmas Day! Serve it with an alcoholic citrus sauce for a festive finale to remember...
Essentially these are plain biscuits, given the star treatment with icing, silver balls and anything else you care to add! Hang them on the tree or give as gifts (a great way to keep children busy too!)
This is the recipe for all those who daren't attempt a souffle: it's supposed to sink! You can freeze both the souffle and sauce and, if you prefer, use port or amaretto instead of French-inspired Armagnac for the prunes.
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.
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.
This lovely traditional Christmas pudding is a good bet for those who don't like the richness of a traditional plum pudding, yet still want the elements of it - steaming, apples, raisins - in their Christmas Day dessert.
To make the Petits Monts Blancs for New Year's Eve.
Once you know how, meringues are the easiest thing to make and can be used in recipes from Eton mess to petits monts blancs and pavlova. They're also a great way to use up leftover egg whites from other recipes...
Those who aren't too keen on a traditional rich, dark Christmas pud may find this lighter, spicier version more to their liking.
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