Berry Pudding Cake (The Best)
This light and lemony dairy-free custard is delicious served with fresh berries or as a filling for a fresh fruit tart.
This Mary Berry scones recipe is perfect served split open with plenty of jam and cream in them for a really indulgent afternoon tea treat
If you're hosting a tea party or celebratory brunch, include one (or more) of these fun and fancy tarts. They'll look pretty and taste delicious!
MAKES 6 TO 8 SERVINGS
This traditional country French dessert is made by topping a layer of fruit with batter. After baking, this dessert is sometimes served hot with cream.
Mary Berry's recipe for special fruit scones is packed with colourful mixed fruit. The perfect failsafe recipe for your next afternoon tea.
Caramel Mousse Napoleon with Caramel Sauce and Berries
Made with fresh ingredients, a fruit coulis is the perfect fruit sauce. Along with step-by-step photo instructions, you'll find recipes for a raspberry, a mixed berry, and a strawberry version.
Quick Cream Cheese Danish - only 3 ingredients! Use whatever fruits and berries you like to make these gorgeous little pastries.
Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!
This apple, pear, fig, prunes, peach, and apricot compote is about to be your new breakfast favorite. Just add some greek yogurt.
This impressive-looking dessert is easy to whip up, thanks to the oven doing the bulk of the job. Topped with berries and mangoes, this meringue dessert is a showstopper.
This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption. For US cup measures, use the toggle at the top of the ingredients list.
Brighten up your day with this amazing tart made with sun-kissed ripe berries, delicate and rich ricotta cheese, over a buttery and crumbly crust
Making desserts is failing me HARD lately. But then I try the dessert a second time around and BOOM, it…
Lemon Berry Cheesecake Puff Pastries are filled with sweet lemon cheesecake and topped with fresh berries!
Low FODMAP Berry Crumb Cake
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Drizzle this homemade, zesty preserve over pavlovas, cupcakes, tarts and cakes.
From the nation with the sweetest tooth: English desserts are fit for a king (or queen).
It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
Das traditionelle Trifle ist ohne Frage der Star unter den englischen Desserts, egal ob im Sommer oder Winter. In unserem Blog finden Sie ein Rezept mit frischen Erdbeeren!
A light and easy to make meringue cake featuring fresh cream and fruit sandwiched between sweet meringue and moist sponge.
Generally when I am on a diet I don’t tend to get sweet cravings as I am generally more of a savoury person (though don’t get […]
These delectable little puffs—filled with a ripe blackberry and citrusy lime cream—can be prepped in just 20 minutes.
Make custard from scratch at home with this easy recipe. Learn how to make custard with this custard cooking video.
These finger sandwiches are so dainty and cute, they're perfect for any fancy tea party or shower. Packed with a variety of fillings like cucumber and butter, ham and cheese, and salmon and dill, these bite-sized sandwiches will impress even the pickiest of guests.
Baba cake is a super spongy cake soaked in syrup, filled with whipped cream and topped with fresh/dried fruits. A french decadent fruity dessert that is very sinful.
Approach the clafoutis batter as if you're making waffles! It's no more complicated than that. This recipe resonates with me because it is so simple and versatile and, at the same time, elegant. Most often I make a clafoutis in a black cast iron skillet or heavy pie pan because they retain the heat well. You can certainly use individual ramekins, a tart mold, or even a crêpe pan. When you bake a clafoutis, it will puff up like a little soufflé, browned on the edges, but creamy within. I try to serve it immediately, because it will inevitably fall and deflate—but not to worry: This _will_ happen and it's just as delicious anyway. If you understand this basic batter, the sky's the limit: it's a perfect blank canvas for almost any fruit you can think of: from choppable fruits like mango and banana, to cherries preserved in brandy. It's a recipe to draw upon all the year long. Variations follow, but here's the basic batter.
A slightly sweet zesty Italian buns filled with cream
