Recipes

Desserts and puddings

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

  • White chocolate cheesecake with bourbon maple syrup

    White chocolate cheesecake with bourbon maple syrup

    To make the cheesecake, crush the biscuits in a mixing bowl. Add the melted butter and combine, then cover the base of the tin with the mixture. Place it in the fridge to cool and set. Heat the cream in a saucepan, then pour it over the chocolate. Let it stand for 1 minute before gently stirring to melt the chocolate...read more

  • Sticky toffee pudding with banana caramel sauce

    Sticky toffee pudding with banana caramel sauce

    Preheat the oven to 190C/375F/ Gas 5. Grease and line the base of the tin with baking parchment. Put the dates into a saucepan with 225ml water. Cook over a low-medium heat until soft and mushy, and the water is almost all absorbed, about 4-5 minutes. Transfer to a food processor or use a stick blender and blitz to a...read more

  • Cherry Bakewell tart

    Cherry Bakewell tart

    To make the pastry, cream the butter and icing sugar together in a bowl until light and creamy, then slowly beat in one of the eggs. Gradually stir in the flour and salt, adding a third of the flour at a time, bringing it all together to make a very soft dough. Work it into a ball with your hands...read more

  • Cox’s Orange Pippin tarte Tatin

    Cox’s Orange Pippin tarte Tatin

    Put the apples in a single layer on kitchen paper on a baking tray, then place them, uncovered, in the fridge and leave to dry out overnight. The apples will go brown, which is correct. This draws out the moisture and concentrates the flavour. The next day, preheat the oven to 200C/400F/Gas 6. Put the sugar into a large...read more

  • Pears baked with lemon, bay and marsala

    Pears baked with lemon, bay and marsala

    Preheat the oven to 190C/375F/ Gas 5. Halve the pears lengthways. Lay them, cut sides up, in a single layer in a shallow ovenproof dish. The dish should just hold the pears, without lots of room around, otherwise the marsala will evaporate. Don’t core or peel the pears. If they have stalks, leave those on. Pour over the marsala...read more

  • Whisky tablet

    Whisky tablet

    Line a tray with baking paper and place the metal frame on top. Put the sugar, golden syrup, butter and milk in a heavy-based saucepan and heat over a low heat until the sugar has dissolved. Continue to cook over a low heat until the mixture reduces in weight to around 600g. When the mixture has reduced, add the whisky. ...read more

  • Marshmallows

    Marshmallows

    Soak the gelatine in a bowl of ice-cold water for a few minutes then squeeze the sheets to remove any excess water. Sift the icing sugar and cornflour into a bowl. Put the fruit purée in a saucepan over a medium heat and bring to the boil. Remove from the heat and stir in the soaked gelatine until dissolved...read more

  • Pâte de fruits

    Pâte de fruits

    Put the fruit purée, 150g of the caster sugar and the liquid glucose in a saucepan and bring to the boil. In a small bowl, mix the remaining caster sugar with the pectin then whisk into the boiling fruit purée. Continue to cook over a low heat, stirring constantly, until it reaches 104C. Add the lemon juice and...read more

  • Passion fruit panna cotta

    Passion fruit panna cotta

    Soak the gelatine in a bowl of cold water for 5 minutes to soften. Pour the cream into a saucepan, and add the vanilla seeds and pod. Over a medium heat, warm the cream and vanilla without letting it boil. Remove from the heat and discard the pod then add the caster sugar and stir well. Squeeze any excess water from...read more

  • Swiss roll with dark chocolate icing and mascarpone cream

    Swiss roll with dark chocolate icing and mascarpone cream

    For the genoise, preheat the oven to 180C/350F/Gas 4. Separate the eggs. Beat the egg whites to soft peaks with an electric beater then add 30g of the sugar in three stages. Beat until the egg whites are smooth and glossy. In another mixing bowl, beat the egg yolks with the remaining 150g of sugar until it becomes pale...read more

  • Chocolate and pear genoise

    Chocolate and pear genoise

    To make the genoise, break the chocolate into pieces and dice the butter. Melt them in a microwave or double boiler. Stir until the mixture is smooth, then allow it to cool. Preheat the oven to 150C/300F/Gas 2. Butter the cake tin. Separate the eggs. Beat the egg yolks and sugar in a mixing bowl until it becomes pale...read more

  • Raspberry roulade

    Raspberry roulade

    Preheat the oven to 200C/400F/ Gas 6. Line a baking tray with baking paper. Beat the egg whites to soft peaks then add the sugar in three lots, mixing well between each addition. The sugar needs to be completely dissolved. Once the meringue is glossy and firm, spread it out in a rectangular shape on the baking tray. Scatter the...read more

  • Page 1 of 19 pages

Recipe Search

Filter your search to a certain collection or collections.

Advertise with us

Reach the key decision makers and opinion-formers in all matters food, wine and travel.

Find out how to get your brand in front of upscale, frequent travelling, high spending readers who love their food, wine and travel. Packages available for the UK, German, Mexican, Turkish and Arabic markets via our international editions.