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.
These crunchy little hazelnut biscuits go very well with Coffee Cappuccino Creams with Cream and Sweet Coffee Sauce. Alternatively, if you leave out the coffee, they're excellent for serving with ice creams or jellies. You can also make very tiny bis
This is the real thing – a mass of creamy rice and a thick brown speckled nutmeg skin. Don't forget to take a sharp knife and scrape off all the bits of caramelised skin that stick to the edges.
I have been making the same Christmas trifle for years on end – but recently I decided to experiment with something new, without totally sacrificing the traditional qualities we've grown to love. This fits the bill perfectly.
Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.
Serve this lovely, light sauce with mince pies or Little Mincemeat Souffle Puddings for a true taste of France...or Italy, where it's known as zabaglione. Either way, it will soon become a firm favourite.
This easy icing decoration will give your Christmas cake plenty of festive appeal!
This is a cake that borders on being a dessert, and would be my choice for a celebration supper party, served warm with crème fraîche. If you are not a lover of Armagnac, the prunes also taste good served with port or amaretto liqueur.
An all-in-one version of a traditional sauce, this is best made not too far ahead. A good rule of thumb is to make it when you put the Christmas pudding on to steam on Christmas Day.
If you really want to splash out you can make this with champagne, but sparkling white wine works very well, too. This is a lovely light dessert that slips down easily after a rich main course. It looks beautiful served in stemmed champagne flutes
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.
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Have you looked at the Delia Online Cookery School