Browsing: Desserts
Devon Flats
These delicious creamy biscuits are very easy to make and are not as rich as their list of ingredients might indicate.
English Easter Biscuits
These spicy, fruited biscuits were originally baked and eaten around Easter, particularly in the West Country, but are too good to be restricted to such a short period. They keep…
English Brandy Snaps
Brandy snaps can be kept, unfilled, in an airtight container for up to a week.
Chilled Blackberry Snow
The swirled layers of iced fruit puree and creamy egg white are very effective in this recipe but do finish it off just before it is needed and serve immediately….
Cherries in Brandy
A simple way to serve cherries, which shows them off at their best, steeped in a spicy alcoholic syrup and accompanied by a light orange cream. For easy eating, stone…
Chocolate Orange Souffle
Dark plain chocolate is the best kind to use for mouthwatering desserts like this one, which call for a good depth of flavour. Cold souffles and mousses, concocted from whipped…
Maidstone Biscuits
Puff pastry is spread with a nutty, lemon mixture before being rolled up to bake. Best eaten warm.Crisp and light, these crunchy little biscuits include almond pieces to give a…
Apple Cream Buns
These delicious choux pastry buns conceal a traditional mixture of apples and cream, and make a soft and surprising tea-time treat. Make sure the apples are completely cool before folding…
Christmas Pudding Ice Cream
All the nicest things that go into the Christmas pud – dried fruit, rum, port and spices ? are used in this unusual recipe. The ice cream mixture of eggs,…
Cumberland Rum Nicky
This rich and sticky tart is a northern speciality incorporating several of the exotic imports which came from Cumberland’s trade with the West indies. Dates, ginger and rum feature widely…
Damask Cream
This subtly flavoured dish, also known as Devonshire junket, is afar cry from a junket that comes from a packet. Do not serve it until you are ready to eat,…
Currant and Port Jelly
This is a delicious way to use up a glut of red or blackcurrants, and has a richer flavour and deeper colour than usual. The port goes in at the…
Damson and Apple Tansy
Tansies originally always included the bitter-sweet herb called tansy, which still lends its name to many custard and omelette-type puddings. This sweet/tart combination with Cox’s apples traditionally used the witherslack…
Mint Jelly
A delicious herb jelly, made in the traditional way, and a pleasant change from mint sauce to go with roast lamb. The yield will depend on the ripeness of the…
English Dessert Mincemeat
The use of beef suet is reminiscent of the days when meat was always included in the recipe – hence its name. It was originally made to preserve meat through…
English Trifle
A perfect trifle should be a rich confection of fruit, light sponge, alcohol, real egg custard and whipped cream: The recipe has altered little over the centuries – at one…
Strawberry Yogurt Mould
A light mousse made in a ring mould always looks pretty filled with fresh fruit, and strawberries are probably the most decorative of all the soft summer berries. The delicately…
Double Chocolate Ice Cream
This recipe uses bitter plain chocolate to flavour the smooth ice cream base and is then given added bite with chocolate chips. Home-made ice cream is in a class of…
Red Berry Fool
The word ‘fool’ was used to describe a light and airy blend of cream and fresh fruit puree. Depending on the season, choose from any of the soft, juicy fruits…
Everlasting Syllabub
The first syllabubs were made centuries ago by dairy maids, who would direct the warm milk straight from the cow into a pail containing sherry or cider. The froth was…