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.
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
All that's involved here is a quick-dissolving packet jelly and a generous amount of port and claret. For this reason it is strictly an adult jelly, so I'm afraid drivers will have to have something else.
This is a winner for a family Sunday lunch. Because it's a light sponge, it's not as devastatingly calorific as a suet pud. It also has the advantage of being blissfully simple, taking only 5 minutes to mix from start to finish.
These are great to serve with coffee and drinks after dinner, and are so simple - they're literally made in moments.
I like this crunchy pudding, served with proper custard sauce or, failing that, a thick pouring cream.
A glorious combination of crisp buttery bread crust and soft fragrant apples makes this a wonderful family dessert during the apple season and beyond. Just add cream!
Why bother making them? Well, try this recipe and you'll soon see why. For very little time, effort and money, you'll make crumpets that are infinitely better than anything in the shops. Spread with butter for a real treat.
Sometimes this gets confused with bread-and-butter pudding, but it's quite different. It was invented, I think, to use up stale bread, which is still a good reason for making it – however, it has developed into something so wonderful, it's worth lett
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