Download - Dessert Recipes

Black Forest tart

Cooking timePrep:45 minsCook:50 mins - 55 minsplus chillingSkill levelEasyServingsServes 10Sweet cocoa pastry is filled with a rich, fruity filling of chocolate and cherries in this heavenly German gateau-inspired dessert

Ingredients

chopped

Method-

-

5 mins more until cooked through. Brush with egg white and return to the oven for 2 mins; this will help

-mering water. Whisk the eggs, egg yolk and sugar with an electric whisk for a full 10 mins until pale

and remaining cocoa and fold in, together with the

4. Scrape into the tin and scatter over the cher-ries. Bake for 20-25 mins until the filling has slightly

few cherries and a dusting of icing sugar. Serve with

have a cherry pitter, you can remove the stones with a metal piping nozzle. Simply place the nozzle on a

cherry onto the nozzle until the stone comes out of the top.

The classic pancake

Cooking timePrep:10 minsCook:20 minsPlus restingSkill levelEasyServingsMakes 12

versatile foundation for either sweet or savoury fill-ings

Ingredients

for greasingMethod

the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking

you do so.

45 secs on one side until golden and then using a

-les.4. Slide the pancake out of the pan and either

is used up.Try adding orange or lemon zest, a pinch of cin-

depending on what you fill the pancakes with.

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Classic plum pie with custard

Cooking timePrep:20 minsCook:45 minsSkill levelModerately easyServings

This traditional favourite is an ideal post-Sunday lunch pud

Ingredients

For the custard

Method

and cloves in a pan. Simmer until the sugar dissolves

Boil for a few mins, stirring, until thickened.

Heat the milk, cream and vanilla in a pan until

whisking constantly. Return to a clean pan and heat

over the edges a little. Fill with the plums. Roll out

then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with

the custard.

Classic winter fruitcake

Cooking timePrep:20 minsSkill levelEasyServingsEnough icing for the topThis festive icing is easy to use, looks amazing and makes a lighter end to a meal. The perfect centre-piece for Christmas tea

IngredientsFor the decoration

For the frosting

Method

2. When you’re ready to decorate, make the

touch the water. Put the egg whites and icing sugar

whisk. Scoop the frosting onto the top of the cake -

then arrange on top of the frosted cake with the

This type of frosting is essentially a meringue, with

whisked over. For a deep, swirled topping, dollop a few good spoonfuls of the frosting on top, then gently paddle the frosting out to the sides of the cake

more forgiving than other icings in case you make a mistake, although try to avoid moving it around more than 5 minutes after putting it on the cake.

is a cinch to put together when time is short. You

or still-intheir skin lychees. If you’re really stuck for time this is also a great way to transform a plain

secret!

Cooking time

Skill levelModerately easyServings

This classic French recipe is a fine way to elevate the

Ingredients

zest 1 orange

MethodPrepare pancakes following the classic recipe - see

Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue

caramel.Immediately slide the pan off the heat and add

spit as it hits the hot caramel. Add the orange zest,

slightly. Add the pancakes to the pan and warm through. Serve immediately.

Chocolate praline pancake cake

Cooking timePrep:20 minsCook:40 minsSkill levelModerately easyServings

If you like a sweet chocolate filling for your pancake you'll love this indulgent fondant cake with deep, rich sauce

Ingredients

For the chocolate sauce

Method1. Prepare pancakes following a classic recipe

oil. Tip the caster sugar into a medium-size sauce-

medium heat to allow the sugar to slowly dissolve

the almonds are toasted. Tip the praline onto the

and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.

smooth and silky. Remove from the heat and cool to room temperature.

with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.

-dle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a

Gregg's tangy lemon tart

Cooking timePrep:25 minsCook:1 hrPlus chillingSkill levelModerately easyServings

Ingredients

For the filling

Method

pastry with your hands, wrap the dough in cling

is chilling, make the filling. Beat all the ingredients,

stir in the zest.

for 10 mins, then remove the tart tin from the oven,

the tart from the tin and serve at room temperature or chilled.

effort of making my own pastry, I always make dou-

The ultimate makeover: Lemon tart

Cooking time

Skill levelModerately easyServingsCuts into 12 slender slices

-nal

IngredientsFor the pastry

For the filling

-

Method

until dough comes together. Without overhandling,

-ing the rolling pin over the top. Press the pastry into

gas 5.2. Meanwhile, make the filling. Beat the eggs and egg whites together with a wooden spoon un-

develop.

golden.

thirds into the warm pastry case. Place in the oven with the oven shelf half out, pour in the rest of the

icing sugar. Best eaten the same day Warm honey cup puddings

Cooking timePrep:5 minsCook:20 minsSkill levelEasyServingsServes 2

Serve these classic make-ahead Greek desserts with a

Ingredients

the cups

Method1. Butter two large coffee cups or individual

should come out clean. You can make the puddings -

wave, or leave them in a warm oven, still in the cups.

Remove lining disc, drizzle over a little more honey, then serve with a scoop of the pistachio ice cream

Pistachio Greek yogurt ice cream - serves 4Put 100g caster sugar and 100g ready-shelled pista-chios into a food processor, then grind until the nuts

stirring now and again, and it will loosen as the sugar dissolves. Spoon into a small freezer-proof container

Cooking timePrep:20 minsCook:50 mins - 55 minsSkill levelModerately easyServingsCuts into 10 slices

a crunchy nutty topping - a spin on a classic

Ingredients

for the tin

For the topping

Method

-

prepared tin and smooth the top.

and sugar through your fingers to make a rough

firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.

The ultimate makeover: Sponge pudding & custard

Cooking timePrep:20 minsCook:1 hr, 15 minsSkill levelEasyServings

Angela's pud has half the fat of the classic recipe,

IngredientsFor the pudding

-

For the custard

Method

-

in gently. Carefully stir in half the milk, then repeat

orange zest and reserved grated apple.

out clean.-

egg yolk. Pour the remaining milk into a pan, slit the vanilla pod lengthways and scrape in the vanilla

into a clean pan. Cook over a medium heat, stirring

of a spoon. Remove from the heat and stir in the

a serving plate. Serve with the custard.

Lightest ever meringues

Cooking timePrep:25 minsCook:1 hrPlus coolingSkill levelEasyServings

-tive with citrus swirl, Turkish delight and chocolate varieties

Ingredients

Method-

reached this point, pour in roughly half the sugar and

-ing sugar and whisk again until thick, firm and shiny.

meringues will spread slightly as they cook, so leave

5. To make Cream & chocolate meringues for

melt over a pan of gently simmering water. Carefully

on their sides on a plate or tray to set. While the

the meringues in pairs and sandwich their chocolate -

TipCitrus swirl meringues

-

fan/gas 1, then for a further 45 mins at 120C/100C

Chocolate meringues

45 mins at 140C/120C fan/gas 1, then for a further 45

Turkish delight meringues-

Cooking timePrep:15 minsCook:55 minsSkill levelEasyServingsCuts into 10 slices

Ingredients

Method

or in a food processor until lump free.

using, into the other.

pattern. Smooth the surface if necessary.4. Bake the cake for 45 - 55 mins until golden and risen, and a skewer poked in comes out clean.5. Leave the cake in the tin to cool, then turn

-

drizzle the chocolate over the cake.

Cooking time

Skill levelEasyServingsServes 4

French dessert than the MasterChef himself, Michel

Ingredients

-ping

For the puff pastry sticks

Method1. Heat oven to 140C/120C fan/gas 1. Put the cream, milk and vanilla pod into a pan and heat to

a thin, even layer of sugar, and caramelise under the

times until you have a golden crackling topping. Leave to cool and serve within 2 hrs with warm Al-

Almond puff pastry sticks

-

12mm wide and 10cm long. Twist 5 times and place

Aplle Pie

Cooking time

Skill levelEasyServingsServes 4

classic fruity pudding with homemade shortcrust pastry

Ingredients

yogurt, to serveMethod

in cling film and leave to chill in the fridge while you

then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon,

the rolling pin, carefully lift the pastry and lay it over

pastry edges onto the dish to create a seal.5. Make a small cut in the pastry so that the air

egg to glaze.

the pastry is golden and sandy in appearance and

yogurt.

Shortcrust Pastry

-

you start. Make a well in the middle and add the

and only add as much water as you need. If you add

it is.

Tip:

film and popping it in the fridge after you’ve made it and again once you’ve rolled it out. This stops it from shrinking down the sides when you cook it.

Cooking time

Skill levelEasyServings

easiest mince pie recipe and great fun to make with kidsIngredients

100g golden caster sugar

1 small eggicing sugar, to dust

Method

can use the dough immediately, or chill for later.

you don’t need to seal them with milk or egg as they

for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve,

days in an airtight container

Cooking time


A traditional, comforting dish where simplicity is the key to success - one for all the familyIngredients

For the filling

1kg Bramley apples140g golden caster sugar

For the pastry

2 eggs

softly whipped cream, to serve

Method

towels on top and set aside while you make and chill the pastry.

finish gathering it together with your hands. Gently

large enough to take the apples later.

fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie

-

immediately pile high into the pastry-lined tin.Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape.

white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.

Cooking time


Let your children pick and choose which veg they

Ingredients

1 onion

400ml milk, warmed

pinch nutmegpinch mustard powder

250g cooked chicken

250g shortcrust pastry

Method

over a medium heat. Add the chopped onion and leave to cook for 5 mins, stirring occasionally. Finely slice the mushrooms and add them to the pan with the onions.When the onions and mushrooms are almost cooked,

having a starchy taste.Slowly add the warm milk to the pan, stirring all the

stock, season with salt, pepper, nutmeg and mustard -

When the sauce has thickened, place on a very low heat. Chop the cooked chicken into even-sized pieces and add to the sauce. Add your veg and pour into the pie dish.

pastry, trying not to make any tears. Measure the pastry against the pie dish and once the pastry is slightly larger than the top, lift it carefully over the

you move the pastry. Trim off the pastry hanging over the edge of the dish. Press the outside edge of the pastry with a fork or your fingers to make a nice pattern.

Make a small hole in the centre of the pastry top to allow the steam to escape. You can use any leftover pastry to decorate the top of the pie with pastry shapes if you like. Place the pie in the oven for 25

Custard tart

Cooking timePrep:25 minsCook:1 hr, 20 minsPlus chilling


-

Ingredients

For the pastry

zest 1 lemon100g golden caster sugar

For the custard

250ml milk1 vanilla pod, split1 strip lemon zestwhole nutmeg


Method

advance.

use it to line a 20cm tart tin, leave 2cm of pastry

reduce the temperature to 140C/120C fan/gas 1.Bring the cream, milk, vanilla pod, lemon zest and

yolks with the sugar until pale, then pour the hot -

skim off any froth.Carefully pour the custard into the tart case, grate

-

more of nutmeg, if you like.

Lemon drizzle cake

Cooking timePrep:15 minsCook:45 minsSkill levelEasyServingsCuts into 10 slices

-

Ingredients

225g caster sugar4 eggsfinely grated zest 1 lemon

For the drizzle topping

Method

until pale and creamy, then add 4 eggs, one at a time,

-

top with a spoon.Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the

Prick the warm cake all over with a skewer or fork,

the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

freeze for up to 1 month.

Cooking time

Ingredients

solids

200g light muscovado sugar200g golden caster sugar25g cocoa powder

grated chocolate or curls, to decorateFor the ganache

Method

water and pour into the pan. Warm through over a

-

5 minutes, stirring half way through.

light muscovado sugar, 200g golden caster sugar and

-

in the centre it should come out clean and the top

turn out onto a wire rack to cool completely.When the cake is cold, cut it horizontally into three.

smooth.

ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for

Yummy scrummy carrot cake

Cooking timePrep:1 hr - 1 hr, 15 minsIncluding 40-45 minutes in the oven.Skill levelEasyServingsCuts into 15 slicesThe lightest and most enticingly moist carrot cake

place for it!Ingredients

100g raisinsgrated zest of 1 large orange

1 tsp ground cinnamon

For the frosting

Method

is to cut two long strips the width of the tin and put

spoon. Stir in the grated carrots, raisins and orange rind.

40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 min-utes, then turn it out, peel off the paper and cool on a

as single cream. Set the cake on a serving plate and

lines over the top, letting it drip down the sides.

z

Cooking time

Skill level

Moderately easyServings

Ingredients

40g cocoa powder50g white chocolate50g milk chocolate

Method

-ter and chocolate have melted, stirring occasionally

-

put in the microwave for 2 minutes on High. Leave

While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven

and 40g cocoa powder into a sieve held over a me-

through together and you get rid of any lumps.With a large sharp knife, chop 50g white chocolate

way to do this is to hold the knife over the chocolate

on doing this, moving the knife across the chocolate

degrees and again work across the chocolate so you

-mum speed, whisk the eggs and sugar until they look

is, so don’t lose heart. You’ll know it’s ready when

its original volume. Another check is to turn off the

second or two, you’re there.

spatula. Plunge the spatula in at one side, take it

again at the middle. Continue going under and over

each folding so you can get at it from all sides, until -

step 4.-

the sieve from side to side, to cover the top evenly. Gently fold in this powder using the same figure

keep going very gently and patiently, it will end up

Finally, stir in the white and milk chocolate chunks

done and the oven can take over.

spatula from side to side across the top to level it. Put in the oven and set your timer for 25 minutes. When

to come away from the tin. Take out of the oven.Leave the whole thing in the tin until completely

-

if you want to make some to hide away for a special occasion, it’s useful to know that they’ll keep in an airtight container for a good two weeks and in the freezer for up to a month.

z

Cooking time

Skill levelEasyServingsMakes 12Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content...Ingredients

small pieces

25g cocoa powder

100g golden caster sugar50g light muscovado sugar

1 egg

Method

water into a small pan to one-third fill it. Bring to

snugly over the pan without touching the water. Sit

the chocolate to melt slowly for a few mins, stir-

ring occasionally until it has melted evenly. Remove

slightly.

skewer is inserted into the middle, it should come out

can sink. Leave in the tin until completely cold, then

Cooking timePrep:10 minsCook:50 minsSkill levelEasyServings

Ingredients

100g cocoa


100g desiccated coconut

Method

-

too much. Cool in the tin, then carefully lift out and


Whether using lurid colours for a psychedelic finish,

Ingredients

225g caster sugar4 eggs

Method

-proof paper. If you want to make life easy, simply put

food processor and whizz for 1-2 mins until smooth.

-

2 spoons and use them to dollop the chocolate and

Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a

Lemon & poppyseed cupcakes

Cooking timePrep:40 minsCook:22 minsPlus coolingSkill levelModerately easyServingsMakes 12These zesty cupcakes look so gorgeous you won't

Ingredients

zest 2 lemons

100g natural yogurt

For the icing

400g icing sugar, sifted

few drops yellow food colouring

Method

-

20-22 mins until a skewer poked in comes out clean

mins in the tin, then carefully lift onto a wire rack to

finish cooling.

with a large star nozzle.

of the cake. Pipe one spiral of icing around the edge, -

zle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps

all the cakes, then top with sugar decorations or scat-ter with sprinkles.

Boozy coffee & walnut cake

Cooking time

Skill levelEasyServingsCuts into 10 slicesBoozy coffee and walnut cake is the perfect party

-daysIngredients

For the cake200g caster sugar

For the fudge frosting

top with shaved or grated chocolate

Method

-

leave to cool completely.-

--

and spread the rest over the top and sides. Top with shaved or grated chocolate, if you like.


-

simplicityIngredients

hundreds and thousandsmulticoloured candles

multicoloured candlesCompare prices

Want to see what this recipe costs at different super-

MySupermarketMethod

Bake the Easy vanilla cake in a greased, lined deep

syrup and leave to cool. Leave the oven on.-

-

-late looks shiny. Take out, scatter with hundreds and

-ting in half with a large non-serrated knife. For the

the head. Scatter more hundreds and thousands all over the cake, then poke in the candles.Tip

Fruity teacake

Cooking timePrep:15 minsCook:1 hrPlus soakingSkill levelEasyServings

Serves 12Perfect with a reviving cuppa, this cake is a keeper and will happily sit in a tin for a week or soIngredients

225ml hot tea

1 egg

Method

with a thick layer of demerara sugar.Bake for 1 hr or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out, cut into slices and serve.

Classic sponge sandwich

Z

Cooking timePrep:15 minsCook:25 minsReady in 40 minutesSkill levelEasyServings

-

go-to versionIngredients

200g golden caster sugar4 eggs

For the filling


icing sugar, for dusting

Method

-

-

cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the

with cream. Sandwich the whole thing together, then dust with icing sugar.

Fruity sponge cake

ZCooking timePrep:10 minsCook:20 minsSkill levelEasyServings

Reader Sue McGann devised this delicious low-fat cake recipeIngredients

4 eggs, separated

For the filling

icing sugar, for dusting

Method

-der together.

the dry ingredients using a large metal spoon, then

skewer inserted into the middle comes out clean. Cool in the tins for 10 mins, then gently remove and leave to cool completely.

away the greaseproof paper, sandwich the cakes with

serve. Best eaten on the day it’s made

Z


Ingredients

4 eggs

demerara sugar, to sprinkle

Method

parchment paper. Peel, core and thinly slice the ap-

side.

-ture, then repeat the layers. Sprinkle over the dem-

springy to the touch. Leave to cool for 10 mins, then

Cooking time

Skill levelEasyServingsMakes 12

Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content...Ingredients

small pieces

25g cocoa powder

100g golden caster sugar50g light muscovado sugar

1 egg

Compare prices

Want to see what this recipe costs at different super-

MySupermarketMethod

water into a small pan to one-third fill it. Bring to

snugly over the pan without touching the water. Sit

the chocolate to melt slowly for a few mins, stir-ring occasionally until it has melted evenly. Remove

slightly.

skewer is inserted into the middle, it should come out

can sink. Leave in the tin until completely cold, then

Cooking timePrep:15 mins - 20 minsCook:45 minsSkill levelEasyServingsServes 10

warm with some ice creamIngredients

200g caster sugar

50g chopped pecan nuts

Method

cake tin and line with greaseproof paper.

melted, stirring occasionally. Leave to cool.

Whisk the egg whites until they form soft peaks, then -

ture.

Leave to cool, then run a knife around the sides and remove from the tin. Dust with icing sugar and serve warm with custard or ice cream or cold with cream.

Pineapple upside-down cake


Retro rocks. This classic pineapple upside-down cake

Ingredients

For the topping

For the cake


2 eggs

Method

sides of a 20-21cm round cake tin. Arrange pineapple

rings on top, then place cherries in the centres of the rings.

of the pineapple syrup and, using an electric whisk,

of the pineapple and smooth it out so it’s level. Bake

onto a plate. Serve warm with a scoop of ice cream.

Carrot & cream cheese cupcakes

Cooking time

Skill levelEasyServingsMakes 12This crowd-pleasing recipe turns the ultimate after-noon-tea favourite into delightful cupcakes

Ingredients

zest 1 orange2 eggs

200g carrots, gratedorange coloured sprinkles, to decorateFor the icing

100g icing sugar, sifted

Method

orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.

mins until a skewer poked in comes out clean. Cool

palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

The ultimate makeover: New York cheesecake

Cooking time

overnight chillingSkill levelEasyServingsCuts into 10 slicesAngela Nilsen rises to the ultimate challenge - keep-ing a cheesecake creamy and decadent while making

it healthier and lighterIngredients

For the filling-

delphia cheese, at room temperature

Microplane grater

150g fromage fraisFor the topping25g golden caster sugar

100g fromage frais

Method

-

from the oven and raise the temperature to 240C/fan

and, if you are using an electric oven, leave the oven

the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door,

knife, then leave in the oven to cool gently for an-

Meanwhile, put the sugar for the topping in a small

zest, then leave to cool.Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs

serving, loosen the sides of the cheesecake com-pletely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful

TipMaking it healthier

--

cheese and fromage frais instead of sour cream.

Walnut, date & honey cake


A tea-time treat - packed with sweet honey. A great

Ingredients

100g light muscovado sugar

in their skins100g stoned dates50g pack walnut pieces

Method

-

Spoon into the prepared tin and level the top. Scatter the walnut pieces over. Bake for 1 hour, then lightly

for a further 10 minutes.Cool for 15 minutes, then lift out of the tin using the paper. When cold, drizzle the remaining honey over. Cut into thick slices.

Cinnamon Nutella cake

Z

Cooking timePrep:15 mins - 20 minsCook:1 hr - 1 hr, 10 minsSkill levelEasyServings

Cakes like these are wonderfully therapeutic to make

Ingredients

2 tsp ground cinnamon

-zelnut spread50g hazelnuts, roughly chopped

Method

skewer, then smooth to cover the Nutella.Sprinkle with the nuts. Bake for 1 hour to 1 hour 10

tin for 10 minutes, then turn out, peel off the paper

foil to keep fresh for up to a week.

Dark chocolate & orange cake

Cooking time

Skill levelEasyServingsCuts into 10 slicesA dense, dark and devilishly delicious cake, this will

Ingredients

1 Seville orange

25g cocoa powder

orange candied peel, to decorateFor the chocolate ganache

Method

Whizz the whole orange in a food processor until smooth; let cool.

-mering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.

any pips, then stir in the cooled melted chocolate.

and pour into the tin. Bake in the centre of the oven

-

Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.Make the chocolate ganache: put the chocolate into a

over the chocolate. Leave for 2 minutes, then stir un-til smooth. Set aside until firm enough to spread over

knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

Cooking timePrep:1 hrCook:55 minsPlus coolingSkill levelModerately easyServingsCuts into 12 slicesFor the ultimate indulgence look no further than

-travaganza

Ingredients

For vanilla & chocolate sponges


150ml pot natural yogurt

For caramel & caramel-choc sponges

50g dark muscovado sugar

150ml pot natural yogurt

140g dark chocolate140g milk chocolate

Method

-

the ingredients, apart from the cocoa, together with

out clean.Repeat step 1 for the Caramel & caramel-choc spong-

While sponges are cooling, melt the dark and milk

simmering water. Remove from the heat, stir in the

When the sponges are cool, spread a third of the

Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Choco-

chocolate icing over the whole cake to serve. It will

keep in a cool place in an airtight container for up to

Cappuccino cake

Cooking time

Skill levelEasyServingsCuts into 12 slices

-

the thing

Ingredients

-

-

For the frosting

cocoa powder or drinking chocolate to decorate

Method

-ing onto a wire rack. Sweeten the remaining coffee

sponges. Leave to cool completely.While the cakes cool, make the frosting. Tip the mas-

half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep

Chocolate fudge cake

Cooking timePrep:20 minsCook:1 hrSkill levelEasyServingsCuts into 12

one is guaranteed to disappear as soon as you cut the first slice

Ingredients

with a low cocoa content - we used Waitrose plain

100ml soured cream

hundreds and thousands, to decorateFor the icing100g plain chocolate

Method

water and gently melt together. Set aside for 2 mins,

lump-free, then pour into the prepared tin. Bake for 50-55 mins until a skewer comes out clean. Sit the tin on a wire rack to cool.Meanwhile, make the icing. Gently melt together

To decorate, carefully turn out the cooled cake and

the top and scatter with hundreds and thousands, -

ing.


sponge, this cake is great for using up overripe fruit

Ingredients

140g caster sugar

50g icing sugar

Method

-ment.

skewer comes out clean. Cool in the tin for 10 mins, then remove to a wire rack.

runny icing. Drizzle the icing across the top of the

Gluten-free lemon drizzle cake

Cooking time


With a special surprise ingredient, this gluten free -

ment it's mash potato!Ingredients

200g golden caster sugar4 eggs

250g mashed potatoes

For the drizzle

Method

mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a

Download - Dessert Recipes

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