Make this the day before you want to serve it and you'll be rewarded with one of the lightest, creamiest desserts ever. Blueberries make a wonderful compote but you could also use other summer berries instead.
This recipe was requested via e-mail by Jamie Sherwin. I love having your Cooks' Questions requests, as I haven't made one of these cakes for years and I've forgotten how good it is. Don't forget to start the night before you want it though.
This is a tried and trusted recipe and one of my personal favourites. The Champagne cream is best made at the last minute, with Champagne from a freshly opened bottle – it's a great experience actually eating it with all the bubbles in it
Perfect with lamb, this easy confit is a superb way to use up any gluts of redcurrants that may assail you during the summer!
This lovely cinnamon ice cream is the perfect accompaniment to Christmas desserts.
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
Those who like to use up every bit of food will love this one as it makes use of the pineapple's skin to create a really refreshing summer drink.
Serve these pretty little wafers with any ice cream, but particularly pistachio. They can be stored in an airtight tin, giving you plenty of opportunities to indulge!
This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
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