Sweet

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.

 
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Individual Bread-and-butter PuddingServes 1

Individual Bread-and-butter Pudding

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.

 
 
Banoffee Cheesecake with Toffee Pecan SauceServes 6-8

Banoffee Cheesecake with Toffee Pecan Sauce

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.

 
 
Individual Crème CaramelServes 1

Individual Crème Caramel

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

 
 
LinzertorteServes 6

Linzertorte

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

 
 
Apple and Raisin ParcelsServes 8

Apple and Raisin Parcels

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...

 
 
Apple, Mincemeat and Nut StrudelServes 8

Apple, Mincemeat and Nut Strudel

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..

 
 
Apricot Galettes with AmarettoServes 6

Apricot Galettes with Amaretto

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.

 
 
Caramelised Apple FlanServes 4-6

Caramelised Apple Flan

This is from a French recipe called tarte Tatin – it's baked, chilled and then served upside down.

 
 
Caramelised Mincemeat RavioliMakes 30

Caramelised Mincemeat Ravioli

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.

 
 
Eighteenth-century Creamed Apple FlanServes 6

Eighteenth-century Creamed Apple Flan

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.

 
 
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