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Category: Desserts

Crunchy spiced plums

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Crunchy spiced plums Crunchy spiced plums So easy to make, this pudding will become a real favourite. It has all the elements of a crumble, but none of the hassle. Ingredients SERVES 4 – 25 minutes – 2 tbsp sugar. – 2 whole star anise. – 8 large or 12 small plums, halved. – knob butter. – 4 oaty biscuits (we used Hobnobs). – custard or vanilla ice cream, to serve. Instructions Step 1:Heat oven to 200C/180C fan/gas 6. Mix the sugar with 2 tablespoons water in a baking dish,…

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Apricot French toast

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Apricot French toast Apricot French toast A sweet twist on eggy bread – use whatever fruit is in season. This also makes a great brunch for those with a sweet tooth. Ingredients SERVES 4 – 25 minutes – 50g/2oz butter. – 6 apricots, halved and stoned. – 200g/8oz caramel sauce. – 350g/12oz ready-made vanilla custard. – 8 small thick slices brioche or white bread, or 4 large slices, halved diagonally. Instructions Step 1:Melt 1 tablespoon of the butter in a medium-sized frying pan. Put in the apricots, cut-side down, and…

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Strawberry cheesecakes

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Strawberry cheesecakes Strawberry cheesecakes These easy cheesecakes only take minutes to prepare and will probably get eaten in even less time! Ingredients SERVES 4 – 10 minutes – 85g/3oz low-fat biscuits. – 200g tub extra-light soft cheese. – 200g tub 0% fat Greek yogurt. – 4 tbsp caster sugar. – few drops vanilla extract. – 2 tbsp good-quality strawberry jam. – 100g/4oz strawberries, hulled and sliced. Instructions Step 1:Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide among four glasses…

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Little iced-lemon mousses

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Little iced-lemon mousses Little iced-lemon mousses Only four ingredients go into these special little puds, which can either be made ahead or only 30 minutes before you want to eat them. Ingredients SERVES 6 – 30 minutes – 300–312g jar good-quality lemon curd. – zest 1 lemon. – 300ml pot whipping or double cream. – 25g/1oz lemon shortbread or crunchy lemon-flavoured biscuits, plus extra to serve (optional). Instructions Step 1:Put two-thirds of the lemon curd into a large bowl with the lemon zest and cream, then beat with an electric…

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Bakewell trifles

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Bakewell trifles Bakewell trifles Make these retro cherry-and-almond desserts individually or in a large dish. Either way they are bound to impress. Ingredients SERVES 8 – 15 minutes – 25g/1oz crunchy amaretti biscuits. – 140g/5oz shop-bought Madeira loaf cake. – ½ × 225g jar cocktail or maraschino cherries, drained, plus extra to decorate. – 200g/8oz cherry compote or jam. – 2 × 150g pots custard. – 300ml/½ pint double cream. – 3 tbsp toasted flaked almonds. Instructions Step 1:Crumble the biscuits and cake together into a bowl, roughly mix, then…

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Fastest-ever lemon pudding

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Fastest-ever lemon pudding Fastest-ever lemon pudding Just add a scoop of something creamy to this hot, citrusy pud. Ideal on a cold and frosty night. Ingredients SERVES 4 – 15 minutes – 100g/4oz golden caster sugar. – 100g/4oz softened butter. – 100g/4oz self-raising flour. – 2 eggs. – zest 1 lemon. – 1 tsp vanilla extract. – 4 tbsp lemon curd. – crème fraîche or ice cream, to serve. Instructions Step 1:Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof…

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Fruity summer Charlotte

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Fruity summer Charlotte Fruity summer Charlotte Easier than a pie or crumble, but equally delicious. Any sweet or fruit bread will work just as well. Ingredients SERVES 4 – 20 minutes – 500g/1lb 2oz summer fruit (we used raspberries, blackberries and blueberries). – 4 tbsp demerara sugar. – 7 slices from a small cinnamon and raisin loaf. – 25g/1oz butter, softened. – crème fraîche or fromage frais, to serve Instructions Step 1:Heat oven to 220C/200C fan/gas 7. Tumble three-quarters of the berries into a medium baking dish. Whizz the remaining…

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Poached pears in spiced tea

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Poached pears in spiced tea Poached pears in spiced tea Using tea bags to poach fruit saves you having to buy lots of spices or open a bottle of wine. Ingredients SERVES 4 – 25 minutes – 50g/2oz golden caster sugar. – 1 tbsp clear honey. – 1 tbsp redcurrant or cranberry jelly. – 2 spiced-fruit tea bags. – 4 firm pears, peeled, halved and core scooped out with a spoon. – handful fresh cranberries. – natural yogurt or sweetened crème fraîche with a little orange juice or zest, to…

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Berry-crumble pots

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Berry-crumble pots Berry-crumble pots This pud is great for using up any biscuits or fruit you might have to hand. Try ginger biscuits with sliced banana, for example. Ingredients SERVES 4 – 10 minutes – 2 tbsp good-quality strawberry jam. – juice 2 clementines or satsumas. – 300g/10oz mixed berries. – 150ml/¼ pint custard. – 4 tbsp double cream, lightly whipped. – 8 amaretti biscuits. Instructions Step 1:Mix the jam and citrus juice together in a bowl. Stir in the berries. Divide half the jammy berries among four glasses or…

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Mango & passion-fruit fool

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Mango & passion-fruit fool Mango & passion-fruit fool This fruity fool can be made ahead so dessert is even easier. Use fat-free yogurt to make it healthier. Ingredients SERVES 4 – 20 minutes – 2 large ripe mangoes. – 4 passion fruit, halved. – juice 1 lime. – 2 × 150g tubs low-fat Greek yogurt. Instructions Step 1:Peel the mangoes using a vegetable peeler. Slice the cheeks off one and cut into dice. Step 2:Cut the flesh from the remaining mango and stone, then purée the flesh in a liquidiser.…

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