Showing recipes categorised by Desserts, to filter please use the search field below.

Description Season Course Ingredients
Poached pears in sauternes Summer Desserts


6-12 ripe pears, depending on size (preferably William or Conference) 

1 orange, juice and pared zest 

400ml/14fl oz Sauternes, or other medium sweet white wine 

750ml/1¼ pints water 

55g/2oz honey 

200g/7oz sugar

2 lemons, juice only 

1 vanilla pod, split 

1 cinnamon stick, broken into short lengths 

4 cloves


Apple tart Autumn Desserts

1kg/2¼lb eating apples, peeled, cored and sliced

½ tsp cinnamon

good pinch mixed spice

1 packet puff pastry


1 egg

4 tbsp clear honey

30g/1oz melted butter

3 tbsp caster sugar

Apricot tarte tatin Summer Desserts


75g/2¾oz caster sugar

40g/1½oz unsalted butter, cubed

300g/10½oz fresh apricots, halved and stoned (about 7 or 8 apricots)

375g/13oz sheet of ready-rolled puff pastry, plain flour for dusting

crème fraiche or ice cream, for serving


brown bread and butter pudding(microwave) Autumn Desserts

2 slices brown bread and butter

one and a half ozs raisins

5 glace cherries cut in half

few walnuts chopped or flaked almonds

 1 flat dessert spoon of honey

1/4 tsp of mixed spice; nutmeg

1/2 oz sugar

5ozs milk

1 egg

to serve low fat yogurt or cream

Chocolate and hazelnut cake Winter Desserts


For the cake

250g/9oz whole blanched hazelnuts

200g/7oz butter, cubed, plus extra for greasing

200g/7oz dark chocolate, broken into squares

6 medium eggs, separated

200g/7oz caster sugar, preferably golden

3 tbsp hazelnut liqueur or amaretto liqueur (or fresh orange juice)


150g/5½oz chocolate and hazelnut spread


Crêpes suzette Summer Desserts


For the crêpes

125g/4½oz plain flour

1 free-range egg

1 tsp melted butter

300ml/10½fl oz milk

butter, for frying

For the sauce

50g/1¾oz unsalted butter

1 orange, zest and juice

2 oranges, juice only

1 lemon, zest and juice

3 tbsp caster sugar

2 tbsp orange liqueur

2 tbsp brandy


Julie's bread and butter pudding Autumn Desserts
  • 36 slices white bread

  • 300g/10½oz butter, softened, plus extra for greasing

  • 175g/6oz mixed dried fruit

  • 175g/6oz sultanas

  • 300g/10½oz caster sugar

  • 12 eggs

  • 3.4 litres/6 pints milk

Lemon and ricotta tart Spring Desserts


For the pastry

1 x 400g/14oz ready-made puff pastry

plain flour, for dusting

1 lemon, finely grated zest only

For the filling

300g/10½oz ricotta cheese

200g/7oz mascarpone cheese

200g/7oz candied peel, roughly chopped

125g/4½oz caster sugar

6 free-range eggs, separated

Lemon drizzle cake Summer Desserts


For the cake

5 free-range eggs 

300g/11oz caster sugar 

140ml/5fl oz double cream 

3 lemons, zest only 

1½ tbsp dark rum 

80g/3oz unsalted butter, melted

240g/8½oz plain flour

½ tsp baking powder

For the apricot jam glaze

3 tbsp apricot jam, warmed in a small saucepan

For the lemon glaze

1 lemon, zest and juice

150g/5oz icing sugar

Strawberry and rhubarb macaroons Summer Desserts


For the macaron shells

butter, for greasing

2 free-range egg whites

225g/8oz icing sugar

125g/4½oz ground almonds

For the filling

½ stalk rhubarb, trimmed, diced

6 ripe strawberries, hulls removed, diced 

50g/2oz caster sugar

75ml/3fl oz double cream

125g/4½oz mascarpone


Description Season Course Ingredients