Chocolate Stuffed Almond Cookies
Cookies are probably the easiest dessert to bake and share with friends, family, and neighbours…
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Culpeper House
Here Lives A Man with a Pan
Puddings
Vegan chocolate, cherry & honeycomb parfait
Being a vegan doesn’t mean you can’t create knockout puddings. This dark chocolate, honeycomb, almond and berry dessert is even better than it sounds
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Baked Alaska
Three really is the magic number when it comes to ice cream. And when it’s finished with a prettily tinted meringue… who can resist?
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Pastel de Nata
Pastéis de nata date back over 300 years to Belém, a civil parish located west of Lisbon, where they were created by monks in the Jerónimos Monastery. At that time, the nuns and monks used egg whites to starch their clothes, and the left over egg yolks became a major ingredient in desserts, or so the story goes…
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Poached Pears
The Poire à la Beaujolaise or pear in wine is a traditional dessert of the wine-growing region of Beaujolais, and belonging to the cuisine of Burgundy and Lyon.
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Gooseberry and Blueberry Fool
Foole is first mentioned as a dessert in 1598, made of ‘clouted creame’ although the origins of gooseberry fool may date back to the 15th century. This is just a healthy pudding!
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Victoria Sponge Cake
The cake’s name should really be The Royal Victoria Sponge, as its name harks back to Queen Victoria herself, who was said to enjoy a slice of the delicious cake with her traditional English afternoon tea. It is on occasion also referred to The Victoria Sandwich, no doubt a reference to the filled nature of the two sponges.
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