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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.
Rum-soaked raisins and rum in the syllabub mean that this recipe has an alcoholic kick to it… A really lovely dessert that's easy to make and will go down a treat.
Make zabaglione then take it a stage further with this divine taste of Italy including Marsala and crushed amaretti biscuits. A rich but indulgent dessert.
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 beautiful cake makes a welcome change from a standard fruit cake at Christmas, but is still full of boozy fruit and flavour!
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.
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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