It is no wonder this delicious pudding has many adaptations in different cultures and cuisines. However you experience it, this dish is creamy, sweet, spicy and simply moreish!

This decadent chocolate fudge will satisfy even the sweetest tooth.

This dessert is absolutely stunning with a beautiful rustic flare, layered eggnog pavlova could quickly become a family Christmas tradition.

These rich and zesty cupcakes, topped with cream and lemon curd, make a great afternoon tea treat.

The unique and aromatic flavour of makrut lime leaves is more well known in Asian style curries, but used here in these sweet lime syrup cakes, it is really quite amazing.

Colour the icing on these cupcakes to match your favourite footy team.

The addition of the cream cheese gives this luscious cake an especially moist, rich quality.

The mint and ginger syrup take this delicious tropical fruit salad to new heights. Use brown sugar if palm sugar is hard to find. You'll need about three passion fruit for this recipe.

Frozen cranberries can be replaced with other tart or tangy fresh or frozen fruits, such as cherries, raspberries or even pomegranate seeds, for an equally festive look. Note

More than just a drink, this luscious hot chocolate spiked with liqueur and topped with Maltesers is a dessert in its own right.

These beautiful cupcakes are delightful for special occasions. The food colour and berry type can also be changed to suit a different colour palate if preferred.

You need overripe, almost black, bananas for this recipe because they give the best flavour. If your bananas are not ripe enough, put them in a paper bag in a cool place (not the refrigerator) for a day or two. Note

It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe. You can use Cointreau or any other orange-flavoured liqueur. Candied clementines are available from specialty food stores and delicatessens. Note

Cut this rich chocolate velvet cake with chocolate glaze into little finger sized sliced for an elegant afternoon tea plate.

Vienna almonds are whole almonds coated in toffee; they make a beautiful topping for this cake.

Soft, succulent and saucy, these individual self-saucing pear and caramel puddings are a fabulous winter dessert.

Lightly perfumed with rose water, sprinkling long strips of lime zest over this baked coconut custard tart makes it even more aromatic.

These divine little bite-sized chocolate hazelnut cakes are the perfect size for such a rich, indulgent recipe.

These light and fluffy cookies are so lifelike they look as though they have fallen straight off the tree. They are exceptionally lovely served with a bowl of vanilla-bean ice-cream. If the dough doesn’t spread to fill inside the cutters, use a skewer to push the dough into the points of the cutters. The leaves […]

These brownies are very fudgy; refrigerate for several hours to make cutting them easier.

You can use either astringent or non-astringent persimmons in this recipe. If you use the astringent variety, it is best to scrape away the flesh from the skin when eating. Use a zester to make the lime rind strips. If you don’t have one, finely grate the rind instead. There are two types of persimmons […]

Use a small amount of buttercream to attach the ears and nose to face. Make sure you buy the large marshmallows that look as if they’ve been piped, with a soft tip at the top. Note

The trick to making a good pavlova is to ensure that the sugar is dissolved, otherwise it will weep. To check, rub a little meringue mixture between your fingers, it should feel smooth, not gritty, otherwise continue whisking. Note

Cut a 2.5cm piece from one half of the square cake and trim a 3.5cm piece from the jam roll. Assemble the cakes on the board to form the train; discard any remaining cake and jam roll. When it comes to eating this cake, remember that a small segment of stick is still embedded in […]

The creamed rice can be served warm or cold. You can substitute ½ teaspoon vanilla extract for the vanilla bean, if you prefer. Note

Dipped in melted chocolate, these crunchy biscuits taste excellent with a cup of hot coffee.

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

Quick, easy and ever so slightly boozy, if you're looking for a dessert you can throw together quickly without sacrificing on flavour this caramelised pears on vanilla ice-cream recipe is perfect.

Drizzled in a sweet vanilla syrup and topped with fresh mint, these colourful citrus and yoghurt pots make a pretty dessert.

A spectacular dessert to produce at the end of a very special meal, prosecco and raspberry jellies sprinkled with gold leaf are perfectly pretty.

Lemony sponge pudding with a light, sweet meringue topping makes for a nostalgic, nursery-style pudding.

Layers of fluffy spiced tea cake and lashes of indulgent honey frosting create an utterly decadent dessert.

To cover pudding, layer a sheet of foil and baking paper together, large enough to cover the top generously. With paper lengthways in front of you, fold a vertical pleat; this will give the pudding space to rise. Note

These rich, fruity chocolate cherry meringue desserts are like little trifles with their layers of chocolate cake, custard, cherries and meringue.

Buy fresh filo from the refrigerated section of the supermarket as it is easier to work with than frozen filo pastry, which has a tendency to be brittle and crack. Note

With a crunchy gingernut base, this creamy slice will satisfy your sweet tooth.

Cardamom provides a unique and interesting flavour to this tropical fruit salad.

A healthier alternative to the classic apple pie.

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.

It’s worth taking the time to caramelise the apples to a deep caramel colour. It’s important to measure the closed springform pan; the measurement appearing on the base of the springform pan sometimes refers to the measurement of the pan when it is open. Note

Thrill your child on their birthday with this adorable (and delicious) red fire engine cake.

Rich and decadent, you'll only need a small square of this lovely fudge to satisfy the sweetest of cravings. Enjoy with your afternoon cuppa.

We used two pear varieties, corella and beurre bosc as well as ladyfinger bananas, which are shorter and sweeter than the better-known Cavendish variety. Either type of banana can be used. Note

Try this tropical version of the French classic with melting vanilla ice-cream.

The clue is in the name. This is, no question, the ultimate berry trifle. It is perfect for any special occasion.

Flourless cake is a brilliant alternative for those of us who are sensitive or intolerant to gluten. This orange version tastes amazing and is cooked with almond meal, polenta and real oranges.

Passionfruit and raspberry make a heavenly pair in these light-as-air soufflés.

Sauce will keep for up to 2 weeks in a covered container in the refrigerator. Note

Nougat ice-cream is swirled with Turkish delight, pistachios and cranberries then drizzled in a raspberry sauce in this divine dessert.

This spiced walnut cake with a brandy syrup is rich with the fragrance of cloves, cinnamon and orange.

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

You simply can't beat homemade ice cream, and the tofu in this recipe enhances both the flavour and texture, for something even more special.

Keeping time: 2 days. Note

A piping bag — available from cookware shops — is a really handy thing to have. They are easy to use, much easier than you’d expect, and make the dividing up of a mixture into trays quick and efficient. Buy a few different sizes and shapes of tubes — you’ll be surprised how often you’ll […]

You can use fresh plums in this recipe if you prefer, just replace the plum juice with apple or pomegranate juice and poach the plums until they are very soft but not falling apart.

This decadent cheesecake has a chocolate cookie crust, creamy filling with roasted pecans and a sweet butterscotch topping. Delicious with a glass of cold milk.

Nobody was terribly surprised when this pistachio buttercake with orange honey syrup made the Australian Women's Weekly's Top 10 cakes list.

Rich and creamy, this black forest cheesecake is stuffed with juicy cherries and comes with a beautiful chocolate crust. Sinful indulgence at its best.

The classic flavours of chocolate, strawberry and hazelnut come together in this mouth-watering gateau. Just add a steaming cup of coffee and the our day is made.

Lemon lime polenta self-saucing pudding

Nutty butterscotch and creamy bananas are a match made in heaven. Put them together in a pudding and you've got yourself culinary divinity.

Three year olds love nursery rhymes, and even though the mice are clearly not blind , they're having fun finding the cheese.

Quick and delicious cinnamon brandy snaps with orange cream from Australian Women's Weekly.

A crostata is a type of rustic Italian free-form tart, the beauty of which is that it requires no special pan for baking.

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

Home-made icing

Granny Smith apples are crisp, juicy and tart, which makes them versatile in cooking and perfect for baking in pies, sauces and puddings, such as in this classic dish.

Get the kids busy in the kitchen with these adorable kitty cat cupcakes.

Equipment; 5cm (2-inch) square cutter buckle template; 4 paper piping bags; 16 plain yellow paper cases; 5cm (2-inch) square cutter buckle template; 4 paper piping bags; 16 plain yellow paper cases. The squares of icing and the buckles can be made at least two weeks ahead. Make a few more buckles to allow for breakages. […]

Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.

These gorgeous miniature berry and rhubarb pies are perfect for a morning or afternoon treat, or a decadent dessert with vanilla ice-cream.

Brought to you by the classic Australian Women's Weekly children's birthday cake cookbook.

Recipe can be made up to 1 week in advance. White chocolate and white chocolate melts are suitable to microwave. Note

Filled with a crunchy fruit and almond stuffing, these wholesome baked apples are perfect for both dessert and breakfast.

Thrill the kids with these easy hot-pink cupcakes topped with Jaffas.

There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.

Some flavours make a natural marriage, and pear and chocolate is one of those gorgeous pairings. These whole poached pears with chocolate cream are simple, elegant and delicious.

Oranges, orange liqueur and Christmas cake form the basis of this incredibly quick and simple ice-cream terrine.