Recipes

Desserts and puddings

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

  • 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. Pour...read 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 for...read 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 milk...read 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 food...read more

  • Chocolate mousse

    Chocolate mousse

    Place the chocolate and 120ml of water in a large heatproof bowl set over a pan of just simmering water – don’t let the bottom of the bowl touch the water. Heat gently, stirring regularly, until all of the chocolate has melted. Remove from the heat and leave to cool slightly, then stir in the egg yolks with a wooden...read more

  • Sussex pond puddings

    Sussex pond puddings

    Generously grease the pudding basins and set aside. Put the flour and a pinch of salt in a bowl, then rub in the suet and butter. Gradually add the milk, cutting it in with a knife until you have a fairly soft but rollable dough. Knead lightly to make sure it is well combined (it won’t be very smooth)...read more

  • Rhubarb and salted nutmeg semifreddo with rosemary and black pepper tuiles

    Rhubarb and salted nutmeg semifreddo with rosemary and black pepper tuiles

    To make the semifreddo, beat the egg yolks and caster sugar together in a bowl until smooth and light. In a separate bowl, lightly whip the cream. Stir it into the egg yolk mixture and add the nutmeg and salt. In a separate bowl, whisk the egg whites until firm, then fold into the cream mixture, transfer to a container...read more

  • Snow eggs with vanilla and cardamom custard, poached pear balls and caramel

    Snow eggs with vanilla and cardamom custard, poached pear balls and caramel

    To make the snow eggs, use an electric beater to whisk the egg whites and cream of tartar until they form soft peaks. Gradually add the sugar, whisking until the meringue is firm. Heat the milk to a bare simmer and use 2 tablespoons to form the meringue into quenelles and drop into the milk. Poach them for 5 minutes, turning over...read more

  • Berry, sauternes and mascarpone trifle

    Berry, sauternes and mascarpone trifle

    To make the mascarpone cream, use an electric mixer with a whisk attachment and whisk the egg yolks and half the sugar together until light and pale. add the mascarpone and mix on low speed until just combined. Whip the cream until soft peaks form, then fold through the mascarpone mixture. Put the egg whites in a clean bowl and...read more

  • Orange and Grand Marnier baked custards

    Orange and Grand Marnier baked custards

    Pour the milk into a small saucepan and scrape in the vanilla bean seeds. Add the vanilla bean and orange zest. Stir over a gentle heat until the milk is simmering, then set aside to cool. refrigerate overnight so the flavours infuse. Preheat the oven to 140C/ 275f/Gas 1. to make the caramel, combine the sugar with 90ml water in...read more

  • Raspberry and yoghurt mousse cake

    Raspberry and yoghurt mousse cake

    Line the base and side of the cake tin with a double layer of cling film, making sure you have some excess hanging over the edge. Combine the biscuit crumbs with the melted butter in a bowl and mix well. Press the mixture evenly over the base of the tin. Place in the fridge for about 30 minutes or until firm. ...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

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