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.
So light it almost floats, choux pastry is one of the simplest things to make – and one of the most versatile. This recipe guarantees perfect choux buns then transforms them into a golden croquembouche.
Not everyone loves the traditional rich plum pudding, so if you're after something lighter for your festive finale, look no further than this wonderfully light pud that won't leave you feeling too full!
This classic cake offers a wonderful fruit cake covered with marzipan to go with your other teatime treats over Easter.
This is a lovely sticky sauce – just made for bananas, especially if you serve it hot, poured over bananas and ice-cream.
This makes just the right-sized, and most attractive, dessert for one. This idea also works very well with a poached peach in the summer. To poach a peach, follow the same method as for the pear...
This is a bit of a clever wheeze, if I say it myself. Instead of buying all those Christmas pud ingredients, take a jar of mincemeat from Sainsbury’s and short-circuit all of that.
I think if you're going to make a mousse for yourself then you deserve to get plenty of flavour from it – and this one certainly offers that!
The traditional recipe for this age-old favourite can be adapted for one person. With the quantities below it works best in a 4 inch (10 cm) diameter ramekin dish.
The magic word 'banoffee' does not, as you might have thought, have exotic origins: it is simply an amalgam of banana and toffee. But it is magic nonetheless – the combination of bananas, cream and toffee is inspired.
This is a one-person portion (a man-sized portion almost!) that is made in a 4½ inch (11 cm) ramekin. It is possible, I've discovered, to cook it on top of the stove (see note at end of recipe), but I have to say I've come to the conclusion it's less
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