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Summer fruit
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Serves 1Poached Pear in Caramel Sauce
This makes just the right-sized, and most attractive, dessert for one. This idea also works very well with a poached peach in the summer. To poach a peach, follow the same method as for the pear, but when the sugar has dissolved, place the peach, who
Serves 1Raspberry Shortcake Crumble
This is what I suppose I should call a 'master recipe' as it can be varied in endless ways. Raspberries are perhaps the nicest filling, but you could also use rhubarb, gooseberry or dried apricots and almonds. An alternative topping to the one I have
Serves 6-8Gooseberry and Creme Fraiche Tart
This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension without be
Serves 6Linzertorte
This is a famous Austrian torte named after the town of Linz. The rich pastry flan is made with ground hazelnuts. The fruity element usually is either redcurrant or raspberry but a while ago I tried using jellied cranberry sauce instead and liked the
Serves 8Apple and Raisin Parcels
Akin to a traditional apple pie, this version is baked in individual servings. Just add plenty of cream, ice cream or custard for the ideal Sunday lunch pudding...
Serves 8Apple, Mincemeat and Nut Strudel
This is a Christmas party pud which will serve 8 people very generously; perfect for a buffet lunch. Filo or strudel pastry is wonderful for storing in the freezer as you can just take out a few sheets as and when you need them..
Serves 6Apricot Galettes with Amaretto
Thin discs of pastry - galettes - are a cook's blank canvas for all sorts of savoury and sweet treats. Here Delia combines apricots and amaretto to mouthwatering effect.
Serves 4-6Caramelised Apple Flan
This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.
Serves 6Eighteenth-century Creamed Apple Flan
This recipe is a nostalgic one for me as it's one of the first I tried after some research into eighteenth-century British cooking at the British Museum, and it prompted me to do a whole lot more.
Serves 4-6Plum and Soured Cream Flan
Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.
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