Even those who claim not to have a sweet tooth will find it impossible to resist Delia's fabulous sweet offerings, from cakes to ice cream, crumbles to creamy fruit puddings.
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
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...
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..
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.
This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.
This is a beautiful bite-sized version of mince pies, and I think not as fiddly. If you don't have a pastry wheel you can forgo the frilly edge and use a sharp knife to cut the pastry.
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.
Light and lemony, this may look like a work of art but it's actually very easy to make. Prepare all the elements in advance then just assemble it before serving…adding summer berries alongside if you wish.
Some recipes are enjoyed by just about everyone - and this is one of them, with its combination of plums and soured cream.
Galettes are very thin discs of flaky pastry which, unlike conventional tarts, have no sides. The concept is a good one because the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet.
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