This slice is equally good as a snack with coffee and tea,or for dessert plated up with vanilla ice-cream.
A classic lemon tart doesn’t need much “tarting up” at all. Keep it simple.
Parfait can refer to a pâté-type arrangement of chicken livers,a French frozen custard or an arrangement of fruit,cream and sorbet. This is more the latter.
An unassuming cake full of rich texture and bursting with “little pockets of flavour”.
Bring out a black forest cake – a high-rise stack of airy chocolate sponges,sweet-sour cherries and clouds of cream – then stand back and soak up the accolades.
This pavlova is a little different. The whole thing is topped with cream and cocoa,a bit like a tiramisu.
This simple stir-and-bake loaf cake makes excellent use of abundant citrus.
This pudding works equally well as a soothing,warm dessert on a cold night or as a satisfying end to a Sunday-lunch roast.
Beautifully tart,rhubarb is a perfect foil for the sweetness of most cooked desserts.
The warm spices of mulled wine combine with winter pears for a simple but classic dessert.