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Time to revisit a British classic - what could be more warming on a cold day than a light sponge, anointed with warm golden syrup? The whole family will love it!
With all the flavours of Christmas this sorbet is a very special dessert with which to finish a festive meal...
These are so superior to any hot cross buns you can buy, so get baking and make a batch! Hot cross buns seem to be around all year these days, so make Easter special by making your own.
If you are a coffee fan, this is the coffee dessert – the best ever! It is based on an old-fashioned recipe for honeycomb mould, which sometimes separates into layers but sadly often doesn't.
I have had a long association with chocolate blancmange: I've always wanted it desperately, but never been able to make it successfully. I've been down the cornflour and milk or cream route – with cocoa or melted chocolate – and when we worked on the
This delightful hot pudding full of fresh citrus flavours is very light and fluffy and has the advantage of emerging from the oven in a pool of its own sauce. Then all it needs is some chilled pouring cream.
If you've got leftover mincemeat this will cheer up a January Sunday lunch beautifully. A ready-made pastry flan case will also save you time, which we have discovered works really well when frozen first.
Sounds odd, doesn't it? But you'll believe it when you try it. These are truly sensational – better than ice cream or a sorbet. First you bite into crisp frozen chocolate and then meet the beautifully fragrant iced banana. Heaven.
Whenever I see cheesecake on a menu I'm filled with longing – there's something awfully comforting about cheesecake – but the question always arises as to whether it will or will not be cloying (and if it is, what a waste of calories!).
Previously, I have made these with mascarpone, but this low-fat alternative is, I feel, every bit as good as the rich version and the perfect accompaniment to any fruit compote.
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