Dessert

Adding water to the oven tray before grilling the plums acts as a base for the plum syrup – the colour from the plum skin combined with the excess sugar makes a syrup that can be drizzled over the plums. Note

WINE MATCH: Try the new 2010 Jacob’s Creek Moscato ($15) – the low alcohol content and perfumed nose make it a winner with this summery dessert. If you’re looking for something a little more exotic, try the 2009 Dopff au Moulin Gewurztraminer ($18), which is floral and gently spiced. Note

Makes 20 squares. Note

For a quick and easy chocolate sauce, melt 1/2 cup cream with 1/3 cup chocolate pieces in a small saucepan, stirring well. Note

Relive Granny's sweet apple pie with this rich dessert best served with vanilla ice-cream or a dollop of whipped cream. Be sure to enjoy the cheeky addition of calvados, rum or brandy (or all three!)

These prize-winning chocolate brownies are bound to win you the gratitude of anyone you make them for. Rich and nutty, moist and fudgy, they're everything a brownie should be.

Dates make this cake super moist and full of flavour without being heavy.

Nothing tops off a meal better than my grandmother’s own apple tart, which my mother learnt to make as a young girl in Holland.

This indulgent seasonal dessert, layered with fresh fruit, is ripe for the picking.

This may look complicated, but it’s really easy to make. It looks stunning, and best of all, it can be made in advance and frozen until it’s ready to serve. Try different combinations of fillings, such as fresh berries and whipped cream, or replace the coffee with cocoa and use orange zest or almonds too. […]

The kids will love creating their very own marshmallows for dessert.

You could also use apples or add spices and flaked almonds to the mix.

Serve this slice with coffee after your main, or save for morning tea.

For flavour, add a strip of orange peel or use dried fruit and let it infuse and swell in the syrup.

For lunchboxes or dessert, this biscuit recipe is wonderfully versatile.

When time is limited, make your baking work for you. These recipes will take you from afternoon tea to dessert!

This two-tone brownie is a delectable twist on the classic recipe and can be easily dressed up as a decadent dessert.

This two-tone brownie is a delectable twist on the classic recipe and can be easily dressed up as a decadent dessert.

A pot of coffee or tea and a plate of home baking can give an otherwise drab afternoon a bit of a rise.

To prevent syrup forming crystals, do not stir once boiled. Note

This jelly should have distinct layers. The clear lemon jelly contrasts with the spongy honeycomb base. Don’t worry if the mixture curdles – it’s meant to. Note

You could use most stone fruit for these wonderful turnovers, but nothing quite gives the intensity of colour like the humble plum. Serve piping hot, with ice-cream.

Tubby the well-rounded bear makes the cutest birthday cake, and there's no baking involved! You could even opt for a fairy-tale theme and make three for a Goldilocks tableau.

Plums not suitable to freeze. Not suitable to microwave. You’ll need approximately 10 plums for this recipe. Note

Cut a slice of this fruity tart and enjoy the fragrant undertones of rosewater. Best served with thick, whipped cream and a collection of family or friends.

Indulge in something a little more decadent with your pancakes than your normal jam topping with creamy ricotta and fresh apricots.

Substitute dates for apricots, and vanilla essence for lemon rind, if desired. Note

This cake can be made easily in a food processor. Start with butter, sugar and rind and gradually add remaining ingredients, processing to form a smooth batter. Note

Traditionally, this cake is made in the shape of a flower with round biscuits. For a neat finish, trim edges of the cake with a sharp knife. Note

For a clearer result, the syrup is made with pure icing sugar, not icing sugar mixture, which contains cornflour. Note

A timeless Australian dessert, we've put a healthy twist on the classic pavlova, using creamy Greek yoghurt and fresh raspberries to create an irresistible sweet treat for the whole family.

Snowy chocolate mountain

So easy, you'll have plenty of time to make more.

Not suitable to freeze. Ganache suitable to microwave. Note

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Sponge suitable to freeze before filling. Not suitable to microwave. Note

Not suitable to freeze or microwave. You could use double cream instead of mascarpone. Note

Suitable to freeze. Not suitable to microwave. Note

Uniced cake suitable to freeze. Ganache suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. To make tea, pour 1 cup of boiling water into a heatproof jug. Add 2 earl grey tea bags; stand for 5 minutes. Remove tea bags. Note

Not suitable to freeze or microwave. You could use 8 fresh plums in place of the peaches, if preferred. You can use the remaining syrup as a base for summer drinks or punches, or reuse it to poach more fruit. Note

Suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Cake suitable to freeze. Note

Not suitable to microwave. Note

You'd be amazed at how well aromatic herbs complement the sweet, borderline tart, flavour of fresh strawberries. All supported by a delicate creamy panna cotta.

Not suitable to freeze. Suitable to microwave. Note

Fluffy rose-pink cake dressed in a sinful mascarpone frosting, this dessert is almost too pretty to eat. Almost!

This loaf can be stored in an airtight container for up to three days. You can wrap individual slices in plastic wrap and seal in an airtight container before freezing for up to one month. Thaw slices at room temperature, straight from the freezer. Note

The jelly can be made up to two days ahead of serving. Note

You will need about five blood oranges for the juice. Syrup suitable to microwave. Note

Un-iced cakes can be frozen for up to 2 months. Not suitable to microwave. Cakes can be made up to two days ahead; store in an airtight container. Ice up to one day ahead. Note

Chocolate and butter suitable to microwave. Suitable to freeze. Note

Set aside for 4 hours or overnight for the syrup to be absorbed. Serve with any remaining syrup drizzled over. Not suitable to freeze or microwave. Note

This recipe can be made up to two weeks ahead. Note

Sweet, crumbly and utterly indulgent, enjoy a piece of this beautiful chocolate shortbread with a cuppa for morning or afternoon tea. Or, make it for your loved ones - it's the perfect gift for Christmas or birthdays.

A sugar (candy) thermometer, from kitchenware stores, is essential for this recipe. Nougat can be made a week ahead. Store nougat in an airtight container between layers of baking paper in a cool, dry place. If the weather is humid, make close to serving. Not suitable to freeze or microwave. Note

This recipe can be made up to two weeks ahead; store in airtight containers in a cool, dry place, but not in the refrigerator. Not suitable to freeze or microwave. Note

Ice-cream can be made several days ahead. Apricot mixture can be made a day ahead. Suitable to freeze. Not suitable to microwave. Note

Suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze. Note

We used Baileys Irish Cream, a liqueur made of blended cream, Irish whiskey and Irish spirits. Don’t over-beat the chocolate and liqueur mixture as it will curdle. Note

Un-iced cakes can be made four days ahead; store covered in an airtight container at room temperature or suitable to freeze. Ice cakes on the day of serving. Chocolate and butter suitable to microwave. Note

Uncooked dough suitable to freeze. Not suitable to microwave. Store biscuits in an airtight container at room temperature for up to one week. Note

Adorable chocolate cupcakes with a hint of coffee and a gorgeous swirl of coffee buttercream for the coffee lover in your life.

Nashi – the main variety being nijisseiki – are ready for eating when their skin is a light yellow-green colour. When over-ripe they turn a richer yellow and begin to loss their crisp texture. Note