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.
Exceptionally pretty to look at, and I like to serve them as a sweet ending to a special meal.
If you can get mi-cuit plums, the lovely squashy half-dried Agen prunes from France, so much the better. If not, then pitted dried Agen prunes will be fine.
Rumour has it that these delectable little curd cheese tarts were named after the maids of honour who served at Richmond Palace in the 16th century. True or not, they taste wonderful.
Apple tart to you and me: this Italian version of our good old apple pie is totally addictive, so if you fancy a change from the usual desserts, give it a go.
My thanks to Alain Benech, our very French chef at the football club, whom I persuaded to part with his delicious recipe for you all to make. Whenever it goes on the menu, it’s very popular and always sells out.
Don't let the word souffle put you off - these are very easy to make and can even be reheated or frozen! Serve them with Chilled Rum Sabayon for the finishing touch...
There are many commercial, factory-made versions of this, but home-made it's so much nicer.
This sponge cake could also be made in a 7 inch (18 cm) tin (just use two eggs and 4 oz/115 g each of flour, sugar and butter). It can then be filled with jam and cream. And while the soft fruits of summer, when they're available, are perfect for fil
So easy and loved by everyone who eats it: isn't it time to revisit this classic French dessert?
This is unashamedly rich and luscious. Firstly, coffee and walnuts have a great affinity; secondly, so do coffee and creaminess; and thirdly, because the cake is soaked in coffee syrup, it's also meltingly moist.
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