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Serves 6Italian Rice Creams with Gooseberry and Elderflower Puree
Blackcurrants, raspberries or redcurrants can be used instead of gooseberries, but either way we just know you'll love this grown-up, prepare-ahead version of rice pudding!
Serves 4-6Classic Creme Caramel
Wobbly and light - and a great dessert if you're watching the pennies - this creme caramel is a true nursery pudding classic, loved by people of all ages.
Serves 8Iced Christmas Pudding with Glace Fruits
Christmas pud with a difference: rum and coconut ice cream, with rum-soaked fruit...what could make a more delectable change from the traditional steamed version at the end of a rich meal?
Serves 6Creme brulee
The availability of a cook's blow torch has made it much easier to create a crunchy topping for this favourite dessert, but if you don't have one, just make caramel instead, pour it over and leave it to set.
Serves 6Summer Fruit Brulee
Want to know how to get the thinnest, crunchiest crust on your brûlée? Delia's shares a chef's secret tip and creates a fruity summery dessert that will soon become a firm favourite.
Serves 6Chocolate Creme Brulees
The ubiquitious creme brulee is given a welcome twist in this recipe with the addition of chocolate, making it even more of a treat! And Delia has found a brilliant cheat method for the caramel topping...
Serves 8-10Buche de Noel (Chocolate Chestnut Log)
Light and lovely, this chocolate chestnut log would make a great centrepiece at a Christmas party.
Serves 6Warm Chocolate Rum Souffles with Chocolate Sauce
Light and lovely, these beautiful little souffles have the added attraction of being less likely to collapse than a standard version. Hand round chocolate sauce and cream for even more luxury (not to mention calories!)
Serves 4Hot Lemon Curd Souffles
Another souffle recipe that is perfect for entertaining as it doesn't collapse, allowing you time to get the dessert on to the table. The hot lemon curd is a revelation!
Serves 4Peaches Baked with Amaretti
Peaches and Amaretti have a great affinity, put to good use here in this gorgeous dessert recipe, adapted by Delia from one of her all-time favourite cookbooks.
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