Dessert

The cheesecake will sink slightly in the centre during baking. Store the cheesecake in an airtight container at room temperature for 1 day, or refrigerate for 1 week. Note

Slathered with chocolate cream frosting, these divine little coconut chocolate cakes make an excellent afternoon tea treat.

Equipment two deep 20cm (8-inch) round cake pans 25cm (10-inch) round prepared cake board (page 172) or cake stand large piping bag fitted with small plain tube Cake is best made and assembled on the day. For best piping results, place iced cake and piping bag filled with cream in the refrigerator for about 30 […]

It is fine to use just one 300ml carton of cream for the caramel filling Note

Pop the kettle on and treat yourself to a thick, buttered slice of moist banana walnut bread.

Topped with candied carrot, this cardamom-infused fruit salad is magnificent served with thick Greek yoghurt.

Deliciously lemony and topped with meringue, these divine cupcakes are best served still warm.

This decadent chocolate-orange slice is heavenly with a cup of hot espresso coffee.

To remove pomegranate seeds: cut the pomegranate in half crossways, and using your fingers, scrape the seeds from the flesh while holding the pomegranate upside-down in a bowl of cold water; the seeds will sink and the white pith will float to the surface. Discard the pith, and drain the seeds before using. Note

Once filled, the choux will soften, so assemble 1-2 hours before eating. Note

Bring sago out of the nursery and into its own with this delicious coconut sago pudding with ginger and palm sugar.

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste. Note

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.

These romantic cupcakes are ideal for an engagement party or baby shower.

Try this gorgeous blue gluten-free cake for your child's second birthday party. The number 2 cake pan can be hired from cake decorating shops.

Cherries, pecans and brandy go together beautifully in these popular little cakes.

These popular little cakes make a lovely afternoon treat served with yoghurt.

These preserved citrus fruits are great to use as a base for a whole range of desserts dishes such as pies, puddings, cakes and crumbles.

The creaminess of the ice cream and chocolate sauce is a delectable texture contrast to the crunchiness of the pavlova. You can serve this with a berry compote as well if you like.

Mixture is not suitable to freeze. Note

These mango cremes are quick and easy to make and you can pop them in the fridge early in the day, ready for dessert later in the evening. You could serve them with berries for an extra splash of colour, if you like.

equipment 26cm x 35cm (10¼-inch x 14-inch) baking dish 30cm x 40cm (12-inch x 16-inch) rectangular prepared cake board Note

This recipe is gluten-free, however, if you decide to use pre-made packaged caramel popcorn, check the label carefully. Lolly Gobble Bliss Bombs (caramel popcorn) is available from supermarkets. Note

An elegant dish to bake for an afternoon tea with friends, or a light dessert on a summer's eve. Serve with a little cream if you like.

Equipment 21cm x 32cm number 1 cake pan (see tip) 35cm x 45cm covered cake board. After turning the first cake out of the pan, wash the cake pan and rinse it in cold water, then dry, to remove any residual heat. Note

Using fresh coconut for sweet dishes like this will enhance the flavour immeasurably, and you'll find many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in the Asian ingredient section.

Rich and warmly spiced, this baked cheesecake with fig and orange makes an excellent dessert or mid-afternoon treat.

Any birthday boy or girl would spin “round the world” after this spectacular bright-coloured cake. Note

Cool 5 minutes before serving over ice cream. Note

It’s best to make Humpty Dumpty several days ahead to allow the glue to thoroughly dry, alternatively, you could use a purchased Humpty Dumpty toy. Help secure collar in place with sewing thread. Sew along folded edge with white thread to form fingers. Sew tartan edges together to form a tube for the arm. Secure […]

Palm sugar brings a depth of flavour as well as sweetness to these delectable little cheesecakes.

Chocolate and prune are a texture and taste combination that was made in cake lovers' heaven.

A true family favourite.

Sweet and fun honey bees on a stick; great for children's parties.

For a beautiful winter dessert, serve this ruby-red quince tart with scoops of vanilla ice-cream.

Makes about 24 Note

This burnt brown sugar ice-cream pudding with its crushed pistachio praline crust is simply divine.

There's no bowl needed for this easy slice recipe. Just add the ingredients to the tin and bake.

These puffs are best eaten soon after baking. Note

Use any type or combination of berries you like. We used a combination of boysenberries, raspberries and cherries. Note

If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it’s the perfect dessert for pudding lovers with no time to […]

The natural sweetness of date and banana make this fruity slice moist and rich. Gorgeous served with a cup of tea or strong coffee.

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Simple is best when it comes to a refreshing summer dessert, as proven in this lovely dish of juicy orange-infused strawberries, mint and crème fraîche.

Coffee caramel cupcakes piled high with delicious coffee cream, thanks to rich jersey caramels.

Equipment 2 large oven trays 6.5cm (2¾-inch) heart-shaped cutter small piping bag fitted with small plain tube Sprinkling lollies into heart shapes Joining boxes with royal icing The tea lights should only be left alight for a short time or the heat will melt the windows. Note

Delicate and light as air, these puffs are filled with lemon cream, glazed with lemon and topped with candied lemon. Altogether delectable.

Zeppole di san giuseppe is also known as St Joseph's Day cake.

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

Limoncello liqueur is an Italian lemon-flavoured liqueur made from the peel only of fragrant lemons. The peels are steeped in a good-quality clear alcohol then diluted with sugar and water.

Filled sponges are best eaten the day they are made. Note

It is fine to use just the one 300ml carton of cream for this recipe. To make the crisps uniform, draw rectangles on baking paper, turn the paper over, then pipe meringue into the rectangular shapes. Spread mixture evenly with a metal spatula. Trim edges of cold crisps with a sharp knife. Note

It is fine to use a 300ml carton of cream for this recipe. Note

A moist and delicious microwavable cake that tastes every bit as good as an oven baked one. This cake is best made on the day of serving, which is fine because it's just so easy! You're welcome.

You will need a 300g carton of sour cream for this recipe. Note

We used a store-bought lemon curd in this recipe. Biscuits can be made a day ahead; they are best filled on the day of serving. Note

We used fruit mince bought in a jar from the supermarket, but home-made would be even better. Store squares in an airtight container for up to 3 days. Note

With a layer of dark chocolate, creamy cheesecake filling and sweet cherry jelly, this slice is a most decadent treat.

To make hazelnut and coffee friands, omit the walnuts and replace with 125g hazelnut meal. Note

This dreamy cheesecake recipe is best prepared the night before to ensure it sets beautifully.

Little tennis lovers will rejoice in this delicious and impressive birthday cake.

Cake can be completed and frozen, except for the coconut and penguins, at least a week before the party. Use regular ice-cream, not one high or low in fat. Buy small plastic toy penguins or make your own (as pictured) by moulding coloured ready-made white icing. Note

Apple and caramel go together perfectly, and these caramel apple squares make a perfect afternoon tea treat or light dessert.

The perfect Christmas summer dessert.

Warmly spiced and studded with ginger and macadamia nuts, these coconut and lime puddings are lovely served warm with a dollop of cream or ice-cream.

If you prefer, you can use 11/4 cups (380g) bottled fruit mince instead of the filling in this recipe. Note

Moist and fruity with a crunchy, crumbly topping, this sour cream and cherry coffee cake with almond crumble is delicious.

Make the most of fresh summer berries with this stunning vanilla custard flan.

A fun and fishy cake that is perfect for a three year old's birthday party.

This yummy mango and lime mousse makes a fruity and tangy alternative to the usual chocolate kind. With the slightly boozy and most delicious element of creme de menthe, you have a dessert just for the adults.

Coffee buttercream sandwiched between delicate crumbly meringue makes a simple, sweet treat perfect for coffee lovers.

Thrill your child on their birthday with this gorgeous hot-pink dragon cake.

A closed 25cm (10-inch) springform pan can be used to make this cake. Once the toffee is processed with the mint leaves, it will become sticky and must be used immediately. Note

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

Spiced yoghurt adds perfumed creaminess to these peaches caramelised in brown sugar. Caramelising the peaches deepens their natural flavour.

No Christmas would be complete without a rich fruit cake such as this orange-scented beauty.