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