Desserts and puddings

Inspired dishes that cater for every course and every cuisine...

  • Almond and saffron balls

    Almond and saffron balls

    Place the almonds in a bowl and pour over enough hot water to cover. Allow to soak overnight. The next day, place the saffron in a small dish of hot water for 15-20 minutes. Drain the almonds and using 2-3 tablespoons of the saffron water, grind the almonds to a paste in a food processor. Heat the ghee in more

  • Spiced and floral truffles

    Spiced and floral truffles

    Blitz the walnuts and pistachios roughly in a food processor. Add the remaining ingredients and blend until combined. Cover and chill in the fridge for 30 minutes. In a small dish, combine the rose petals, desiccated coconut and ground pistachios. Take a heaped teaspoon of the mixture and form it into a small ball and roll it in the coating. more

  • Rabri kulfi sticks

    Rabri kulfi sticks

    Blend the condensed milk, whole milk, ricotta cheese, whole milk powder, cornflour and cardamom seeds in a food processor until combined, then pour into a saucepan and heat over a low heat. Add the bay leaf and honey and heat through until warm. Remove from the heat and adjust the sweetness by adding more honey, if necessary. Set the more

  • Peshawar pistachio ice cream

    Peshawar pistachio ice cream

    Begin by heating the milk in a heavy-based saucepan. When it starts to boil, turn the heat down, add the sugar and let it dissolve. Mix the cornflour and a little water together in a bowl to make a paste. Crush the gum Arabic in a pestle and mortar, add to the milk and stir, then gradually add the more

  • Shahi tukra brioche bread pudding

    Shahi tukra brioche bread pudding

    Preheat the oven to 180C/350F/ Gas 4. Put the milk, condensed milk, saffron and cardamom in a heavy-based pan and bring to the boil over a low-medium heat. Turn the heat to low, add the ricotta, stir until smooth and cook for 10 minutes until thick. Take the pan off the heat and set aside. In a frying pan, heat 1 more

  • Sohan saffron honey caramels

    Sohan saffron honey caramels

    Line 2 baking trays with greaseproof paper. Soak the saffron in 1 tablespoon boiling water for 15 minutes. Meanwhile, place the sugar, butter and honey in a pan over a medium heat but do not mix. Allow the sugar to completely dissolve then add the almonds and cook until the mixture reaches 140C. Remove the saucepan from the heat and immediately add more

  • Rhubarb and coconut rice pudding

    Rhubarb and coconut rice pudding

    To make the compote, finely chop the rhubarb into 1cm pieces. Place in a saucepan with the maple syrup and orange zest and juice. Bring to the boil, then lower the heat and simmer until cooked through, about 15-20 minutes. Turn off the heat and keep warm. Meanwhile, put the milk, coconut cream, vanilla pod, cinnamon stick, cardamom pod more

  • My grandmother’s crème caramel

    My grandmother’s crème caramel

    To make the caramel, in a medium saucepan, melt the sugar over a medium heat without stirring. Once the sugar has dissolved, boil until the colour turns uniformly dark amber. Immediately remove from the heat and pour it into the mould, swirling so that the caramel coats the entire bottom. Once the caramel is cool, butter the sides of more

  • Chilled mango, coconut and ‘pearl’ puddings

    Chilled mango, coconut and ‘pearl’ puddings

    Bring a large pot of water to the boil – you need lots of water. Add the drained tapioca pearls, bring to the boil, cover and cook for 14 minutes. Take off the heat and leave to finish cooking for another 10 minutes or until they are almost translucent. Keep an eye on them as if they are overcooked they become gluey. more

  • Pistachio, cinnamon and yoghurt bark

    Pistachio, cinnamon and yoghurt bark

    Grease the tin and line with baking paper. In a bowl, stir together the yoghurt, date syrup, mixed spices and vanilla. Gently stir in the berries, cacao nibs and 50g of the pistachios. Pour the mixture into the tin, spreading it out evenly. Sprinkle the remaining pistachios over the top, cover with cling film and place in the freezer more

  • Grilled pineapple and coconut whip

    Grilled pineapple and coconut whip

    Preheat the oven to 180C/350F/ Gas 4. Spread the pineapple slices on a baking tray then drizzle with the honey, lime zest and juice to cover. Roast for 25 minutes or until golden and sticky. To make the whip, take the coconut milk out of the fridge and place the solids in the bowl of an electric mixer (reserve the more

  • Blueberry and white chocolate cheesecake

    Blueberry and white chocolate cheesecake

    Grease the tin and line with baking paper. Preheat the oven to 170C/325F/Gas 3 and place a baking tray in the oven to heat up. Crack three eggs into a bowl and separate the fourth, putting the white in a small bowl and adding the yolk to the whole eggs. Place the amaretti biscuits and flour in a more

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