DESSERT RECIPE BOOK FOR BEGINNERS: Easy Homemade Dessert Baking with Confidence

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DESSERT RECIPE BOOK FOR BEGINNERS: Easy Homemade Dessert Baking with Confidence

BY Edward Norman

INTRODUCTION I hope you enjoy reading the book, and we decorate this book with fabulous dessert recipes for you. This book is for those who want to make their desserts but can't do it. We made this book with a few dessert items for your convenience.

Table Of Content Easy Chocolate Molten Cakes Easy Chocolate Fudge Cake Chocolate Marble Cake Easy Chocolate Cake Chocolate Sponge Cake Easy Carrot Cake Chocolate Ganache Drip Cake Chocolate Fondant Chocolate Fondants Chocolate Pecan Fondants Next level Chocolate Fondant Foolproof Chocolate & Coffee Fondants Mocha Fondant Puddings Melting Chocolate Puddings Choc-peanut Fondants With Chocolate Soil & Cherries Dark Chocolate Pudding With Malted Cream Self-saucing Sticky Toffee Chocolate Pudding Christmas Sticky Toffee Pudding Rice Pudding Slow Cooker Rice Pudding Slow Cooker Sticky Toffee Pudding Sticky Toffee Pear Pudding Lemon Drizzle Sponge Pudding Chocolate & Marmalade Steamed Pudding With Marmalade Cream Strawberry Ice Cream Nutty Caramel & Choc Sundaes Boozy Pineapple & Coconut Sundae Club Tropicana Ice Cream Cake Vegan Chocolate Ice Cream Strawberry Jellies With Elderflower Ice Cream Iced Latte Strawberry Jam Ripple Ice Cream Coffee Ice Cream Terrine Irish Cream Tiramisu

Easy Chocolate Molten Cakes Bake an impressive dinner party dessert with minimum fuss. These chocolate puddings, also known as chocolate fondant or lava cake, have a lovely gooey centre, efficiently serve six that is also Freezable and Vegetarian. Prep:15mins Cook: 20mins Nutrition: Per serving Kcal 391 Fat 24g

saturates 14g carbs 36g sugars 28g fibre 2g protein 6g salt 0.5g

Ingredients ❖ ❖ ❖ ❖ ❖ ❖ ❖

100g butter, plus extra to grease 100g dark chocolate, chopped 150g light brown soft sugar 3 large eggs ½ tsp vanilla extract 50g plain flour Single cream, to serve

Method STEP 1 ➢ Heat oven to 200C/180C fan/gas 6. Butter 6 dariole moulds or basins well and place on a baking tray. STEP 2 ➢ Put 100g butter and 100g chopped dark chocolate in a heatproof bowl and set over a pan of hot water (or put in the microwave and melt in 30second bursts on a low setting) and stir until smooth. Set aside to cool slightly for 15 mins. STEP 3 ➢ Using an electric hand whisk, mix in 150g light brown soft sugar, then 3 large eggs, one at a time, followed by ½ tsp vanilla extract and finally 50g plain flour. Divide the mixture among the darioles or basins.

STEP 4 ➢ You can now either put the mixture in the fridge or freezer until you're ready to bake them. Can be cooked straight from frozen for 16 mins, or bake now for 10-12 mins until the tops are firm to the touch, but the middles still feel squidgy. STEP 5 ➢ Carefully run a knife around each pudding edge, then turn out onto serving plates and serve with single cream.

Easy Chocolate Fudge Cake Need a guaranteed crowd-pleasing cake that's easy to make? This supersquidgy chocolate fudge cake with smooth icing is an instant baking win, Easy Serves 8, and this is Vegetarian. Prep: 25 mins Cook: 30 mins Nutrition: Per serving Kcal 608 fat 33g saturates 11g carbs 69g

sugars 52g fibre 2g protein 7g salt 0.7g

Ingredients ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖

150ml sunflower oil, plus extra for the tin 175g self-raising flour 2 tbsp cocoa powder 1 tsp bicarbonate of soda 150g caster sugar 2 tbsp golden syrup 2 large eggs, lightly beaten 150ml semi-skimmed milk

For the icing ❖ 100g unsalted butter ❖ 225g icing sugar ❖ 40g cocoa powder ❖ 2½ tbsp milk (a little more if needed)

Method STEP 1 ➢ Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder, and bicarbonate of soda into a bowl. Add the caster sugar and mix well.

STEP 2 ➢ Make a well in the centre and add the golden syrup, eggs, sunflower oil, and milk. Beat well with an electric whisk until smooth. STEP 3 ➢ Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack. STEP 4 ➢ To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and abuse in the icing sugar and cocoa powder, then add enough milk to make the icing fluffy and spreadable. STEP 5 ➢ Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.

Chocolate Marble Cake Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish or just chocolate and vanilla, it's a teatime treat, Easy Serves 8, and that is Freezable. Prep: 15 mins Cook: 45 mins Nutrition: Per serving kcal 468 fat 27g saturates 16g

carbs 52g sugars 31g fibre 1g protein 6g low in salt 0.81g

Ingredients ❖ ❖ ❖ ❖ ❖ ❖ ❖

225g butter, softened 225g caster sugar 4 eggs 225g self-raising flour 3 tbsp milk 1 tsp vanilla extract 2 tbsp cocoa powder

Method STEP 1 ➢ Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. STEP 2 ➢ If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth. STEP 3 ➢ If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition. STEP 4 ➢ Fold through 225g self-raising flour, 3 tbsp milk, and 1 tsp vanilla extract until the mixture is smooth.

STEP 5 ➢ Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mix in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. STEP 6 ➢ When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the tin's base is relatively evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. STEP 7 ➢ Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect. STEP 8 ➢ Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Easy Chocolate Cake Master the chocolate cake with an airy, light sponge and creamy buttercream filling. It's simple enough for an afternoon tea, but impressive enough for a party too easy Serves 12 – 14 Freezable (sponges only) Vegetarian Prep: 35 mins Cook: 20 mins Nutrition: Per serving Kcal 523

fat 29g saturates 18g carbs 59g sugars 47g fibre 2g protein 6g salt 0.6g

Ingredients For the cake ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖

200g golden caster sugar 200g unsalted butter, softened plus extra for the tins 4 large eggs 200g self-raising flour 2 tbsp cocoa powder 1 tsp baking powder ½ tsp vanilla extract 2 tbsp milk

For the buttercream ❖ ❖ ❖ ❖ ❖

100g milk chocolate, chopped 200g butter, softened 400g icing sugar 5 tbsp cocoa powder 2 tbsp milk

For the chocolate shards (optional) ❖ 50g dark chocolate ❖ 25g milk chocolate ❖ 25g white chocolate

Method STEP 1 ➢ Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bottoms with baking parchment. STEP 2 ➢ In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk, and a pinch of salt until pale. STEP 3 ➢ Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean. STEP 4 ➢ Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely. STEP 5 ➢ For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

STEP 6 ➢ Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them. STEP 7 ➢ Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth. STEP 8 ➢ On a cake stand or large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Decorate with chocolate shards, if you like. STEP 9 ➢ Make chocolate shards: melt 50g dark chocolate and pour it onto a tray lined with baking parchment or foil. STEP 10 ➢ Now melt 25g milk chocolate and 25g white chocolate and drizzle them over the dark chocolate before it sets. STEP 11 ➢ Shake the tray gently to level the mixture, then leave to set somewhere cool. Chop into shards.

Chocolate Sponge Cake Good Food reader Eve Scott shares this easy, foolproof recipe for chocolate sponge cake, perfect for a birthday, afternoon tea, or weekend treat Easy Serves 10 Freezable (un-iced) Prep: 30 mins Cook: 25 mins Nutrition: Per serving Kcal 435 fat 26g

saturates 16g carbs 44g sugars 36g fibre 2g protein 5g salt 0.3g

Ingredients ❖ ❖ ❖ ❖ ❖

175g unsalted butter, softened, plus extra for the tin 175g golden caster sugar 3 large eggs 50g cocoa powder 100g self-raising flour (or same quantity plain flour with 1 tsp baking powder) ❖ 1-2 tsp milk For the buttercream ❖ 50g dark chocolate (or milk chocolate if you prefer) ❖ 85g unsalted butter, softened ❖ 175g icing sugar, sieved

Method STEP 1 ➢ Heat oven to 190C/170C fan/gas 5. Butter and line two 20cm sandwich tins with baking parchment. STEP 2 ➢ Use a handheld electric whisk or a freestanding mixer to beat 175g softened unsalted butter and 175g golden caster sugar together in a bowl until creamy and light in colour. Then add 1 large egg, still mixing. STEP 3 ➢ Sieve 50g cocoa powder, 100g self-raising flour, and a pinch of salt into another bowl and add a third of that to your wet ingredients. STEP 4 ➢ Once combined, add 1 more large egg and another third of the flour mixture and work that in.

STEP 5 ➢ Then add 1 more large egg and the remaining flour and beat until you have a smooth thick batter. If the batter is stiff, stir in a splash of milk to loosen it. STEP 6 ➢ Divide the mixture between the tins and smooth the top with the back of a spoon. STEP 7 ➢ Bake for 20-25 mins until springy to the touch. Take out of the oven and leave in the tins for 10 mins before turning out onto a wire rack to cool completely. STEP 8 ➢ Meanwhile, make the buttercream by melting 50g dark or milk chocolate in the microwave or a bowl over simmering water, making sure the base doesn't touch the water. Leave to cool. STEP 9 ➢ Beat 85g softened unsalted butter and half of the 175g sieved icing sugar together until light and fluffy. Add the remaining icing sugar and melted chocolate and mix. If the icing is runny, chill in the fridge until it is firm but still spreadable. STEP 10 ➢ To assemble the cake, put a small dollop of icing onto a plate and put one of the cakes on top. Spread the top of the cake with half the icing, leaving a 1cm border around the edge. STEP 11 ➢ Put the second cake on top and push it down very gently. Spread the remaining icing over the top.

Easy Carrot Cake Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day. Easy Serves 10-12 Freezable (un-iced) Prep: 35 mins Cook: 30 mins Nutrition: Per serving Kcal 680

Fat 37g Saturates 8g Curbs 78g Sugars 61g Fibre 3g Protein 8g Salt 0.6g

Ingredients ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖ ❖

230ml vegetable oil, plus extra for the tin 100g natural yogurt 4 large eggs 1½ tsp vanilla extract ½ orange, zested 265g self-raising flour 335g light muscovado sugar 2½ tsp ground cinnamon ¼ fresh nutmeg, finely grated 265g carrots (about 3), grated 100g sultanas or raisins 100g walnuts or pecans, roughly chopped (optional)

For the icing ❖ 100g slightly salted butter, softened ❖ 300g icing sugar ❖ 100g soft cheese

Method STEP 1 ➢ Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla, and zest in a jug. Mix the flour, sugar, cinnamon, and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the projections to the surface. STEP 2 ➢ Add the wet ingredients to the dry and the carrots, raisins, and half the nuts, if using. Mix well to combine, then divide between the tins.

STEP 3 ➢ Bake for 25-30 mins or until a skewer inserted into the cake centre comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins. STEP 4 ➢ To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich them together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Chocolate Ganache Drip Cake Make this impressive chocolate ganache drip cake with Swiss meringue buttercream for a special occasion. This indulgent sponge is perfect for a celebration, plus chilling More effort Serves 12–14 Prep:1 hr and 20 mins Cook:35 mins Nutrition: Per serving

☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Kcal 699 Fat 46g Saturates 28g Carbs 63g Sugars 44g Fibre 1g Protein 8g Salt 0.9g

Ingredients For the sponge ❖ 340g butter, softened, plus extra for the tins ❖ 340g caster sugar ❖ 6 large eggs ❖ 1 tsp vanilla extract ❖ 340g self-raising flour ❖ 1 tsp baking powder ❖ 2 tbsp milk For the Swiss meringue buttercream ❖ 3 large egg whites ❖ 225g caster sugar ❖ 300g unsalted butter, cubed and softened ❖ 1 tsp vanilla extract For the ganache drip ❖ 100g dark chocolate, finely chopped ❖ 75ml double cream ❖ edible flowers, glitter, or chocolate, to decorate (optional)

Method STEP 1 ➢ Butter three 20cm round cake tins and line with non-stick baking paper and heat the oven to 190C/170C fan/gas 5. Beat the butter and sugar together in a large bowl until light and smooth. Gradually beat in the eggs until combined, then mix in the vanilla. Fold in the flour and baking powder until everything is combined. Stir in the milk to loosen.

STEP 2 ➢ Bake the sponges for 20 mins until golden, and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then transfer onto a wire rack to cool completely. STEP 3 ➢ Meanwhile, make the Swiss meringue buttercream. Put the egg whites and sugar into a heatproof bowl over a small pan of gently simmering water. Make sure the bowl doesn't touch the water. Whisk for 3-4 mins until the sugar dissolves. Put into an electric mixer and whisk for 10 mins over a medium-high speed until you have a thick meringue. STEP 4 ➢ Gradually add the butter into the meringue mixture for 5 mins until incorporated, and the buttercream is fluffy. STEP 5 ➢ Put one sponge onto a plate or cake stand, top it with a few tablespoons of the buttercream, and spread it into an even layer. Add the next sponge, and repeat. Top with the final sponge. STEP 6 ➢ Smooth a thin layer of the buttercream around the cake so all the sides are coated – this is called a crumb coat. Chill in the fridge for 45 mins. Remove and smooth a thick layer of the remaining buttercream around the cake using a palette knife, reserving a little for decoration. Put back in the fridge for 45 mins-1 hr to set.

STEP 7 ➢ Meanwhile, make the ganache. Put the dark chocolate in a bowl and heat the cream in a small pan until just steaming. Pour the cream over the chocolate and leave to melt for 5-10 mins. Stir to make a glossy ganache, then set aside to firm up a little – you want it to be pourable but not too runny. Spoon the ganache over the top edge of the cake, encouraging it to drizzle down the side with your spoon – start at the back of the cake to get the hang of it. Fill in the middle of the top of the cake with chocolate too. Leave to sit for 10 mins. STEP 8 ➢ To decorate, put the leftover buttercream in a piping bag with a round nozzle and pipe little dots on top of the cake. Decorate as you like, remove any flowers before eating.

Chocolate Fondant A gooey prepare-ahead dessert that's perfect for entertaining - it's all a matter of timing. Plus, chilling More effort Makes 9 fondants. Prep:45 mins Cook:15 mins Nutrition: Per serving kcal 581

fat 40g saturates 21g carbs 52g sugars 30g fibre 0g protein 9g low in salt 0.55g

Ingredients ❖ 50g melted butter for brushing ❖ cocoa powder for dusting ❖ 200g good-quality dark chocolate, chopped into small pieces ❖ 200g butter, in small pieces ❖ 200g golden caster sugar ❖ 4 eggs and 4 yolks ❖ 200g plain flours

Method STEP 1 ➢ First, get your moulds ready. Using strokes upward, heavily brush melted butter (use 50g in total) all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful cocoa powder into the mould. Tip the mould, so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with the next mould. STEP 2 ➢ Place a bowl over a pan of barely simmering water, then slowly melt 200g good-quality dark chocolate and 200g butter, both chopped into small pieces, together. Remove the bowl from the heat and stir until smooth. Leave to cool for about 10 mins. STEP 3 ➢ In a separate bowl, whisk 4 eggs and 4 egg yolks together with 200g golden caster sugar until thick and pale, and the whisk leaves a trail; use an electric whisk if you want. Sift 200g plain flour into the eggs, then beat together. STEP 4 ➢ Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is thoroughly combined to a loose cake batter. STEP 5 ➢ Tip the fondant batter into a jug, then evenly divide between the

moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time. STEP 6 ➢ Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out. STEP 7 ➢ Loosen the fondants by moving the tops very gently to come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand, so you know it has come away, then tip back into the mould ready to plate up. STEP 8 ➢ Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the dishes you need before you go on to the next stage.

STEP 9 ➢

Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a 'quenelle' of ice cream. STEP 10 ➢ Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Chocolate Fondants It doesn't get much more indulgent than these classic melt-in-the-middle chocolate desserts. Serve them at your next dinner party Prep:25 mins Cook:30 mins plus 1 hr chilling More effort Makes 5 Nutrition: Per serving ☐ ☐

kcal 606 fat 44g

☐ ☐ ☐ ☐ ☐ ☐

saturates 24g carbs 45g sugars 37g fibre 4g protein 8g salt 0.2g

Ingredients ❖ 120g unsalted butter, diced, plus 20g melted for greasing ❖ 2 tbsp cocoa powder ❖ 120g dark chocolate, broken into pieces ❖ 2 eggs and 2 egg yolks ❖ 120g caster sugar ❖ 1 tbsp plain flour, sifted ❖ clotted cream or vanilla ice cream, to serve (optional)

Method STEP 1 ➢ Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf. Brush the inside of 5 dariole or pudding moulds with the melted butter, then put the cocoa in one and turn it to coat the inside, holding it over the second mould to catch any that escapes. Repeat with the other moulds. STEP 2 ➢ Put the butter and chocolate in a heatproof bowl, set over, but not touching, a pan of simmering water, and occasionally stir until melted. Allow cooling slightly.

➢

STEP 3 Using electric beaters, whisk together the whole eggs, yolks, sugar, and

a pinch of salt until pale and mousse (the mixture should almost double in volume); this will take 3-4 mins. Gently fold in the melted chocolate and butter, and then the flour, being careful not to knock out too much air. Spoon into the prepared moulds, stopping just shy of the top. Chill for at least 1 hr. STEP 4 ➢ Put on a hot baking tray and cook for 12-14 mins until the tops are set and coming away from the moulds' sides. Stand for 30 secs, then serve in the moulds or turn out onto plates. Great with clotted cream or plain ice cream.

Chocolate Pecan Fondants These indulgent puds are great to freeze, so you'll always have something to whip out for unexpected guests Prep:20 mins Nutrition: Per serving ☐

kcal 847

☐

fat 65g

☐

saturates 32g

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carbs 56g

☐

sugars 30g

☐

fibre 6g

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protein 12g

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low in salt 0.54g

Ingredients ❖ 50g butter, plus extra for greasing ❖ cocoa powder for dusting ❖ 150g bar dark chocolate (50% cocoa solids is fine), chopped into chunks ❖ 1 egg, beaten ❖ 2 tbsp plain flour ❖ 2 tbsp pecan nuts, toasted and chopped very finely ❖ 1 tbsp golden caster sugar

Method STEP 1 ➢ Heat oven to 220C/fan 200C/gas 7. Butter 2 individual pudding basins (about 200ml capacity), then dust generously with cocoa powder. Melt the chocolate with the butter in a bowl over simmering water or in a microwave and stir until smooth. Gradually stir in the egg, then flour, nuts, sugar, and a pinch of salt, and beat gently until everything is combined but still runny. STEP 2 ➢ Divide the mixture between the pudding basins. These can now be chilled for up to a day ahead—Bake for 15 mins (or 18 mins if refrigerated). Turn out onto small plates and serve with ice cream. Fondants should be cooked on the outside and molten in the middle.

Next level Chocolate Fondant Wow, dinner guests with our ultimate chocolate fondant. Its molten middle is the stuff of dessert dreams – and we've added in caramel and coffee flavours too Prep:40 mins

Cook:15 mins

plus chilling and freezing Nutrition: Per serving

☐

kcal 643

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fat 50g

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saturates 29g

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carbs 37g

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sugars 26g

☐

fibre 5g

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protein 10g

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salt 0.9g

Ingredients ❖ 200g butter, melted ❖ 3 tbsp cocoa powder for dusting ❖ 50g caramel sauce ❖ 200g dark chocolate, chopped ❖ 4 tbsp solid coffee powder (espresso is ideal) ❖ 6 eggs, three whole, plus the yolks of 3 (freeze the leftover egg whites for another recipe) ❖ 75g golden caster sugar ❖ 50g plain flour ❖ ❖

You will need 6 small metal pudding basins

Method STEP 1 ➢ Use 50g of the butter to brush the insides of the pudding basins. Put them on a baking tray and transfer to the fridge to chill until the butter sets. Brush over another layer of the butter, then dust generously with the cocoa. Return to the refrigerator to set. Mix the caramel sauce with a good pinch of sea salt flakes, then chill in the fridge until ready to use. STEP 2 ➢ Tip the remaining butter, chocolate, and coffee powder into a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the

bowl's bottom doesn't touch the water. Stir the mixture until smooth, adding another small pinch of sea salt. Tip the whole eggs, egg yolks, and sugar into another bowl and beat together using an electric whisk until very pale – the whisk should leave a trail in the mixture when lifted. Sift in the flour, then gently fold in the melted chocolate mixture. STEP 3 ➢ Spoon the fondant mixture into the prepared basins until just about halfway full, then transfer to the freezer on a baking tray for about 20-25 mins, or until the mixture is just set. Add 1 tsp of the salted caramel sauce to each fondant's middle, then top up with the remaining fondant mixture. Return to the freezer until frozen. Can be prepared up to two weeks ahead. STEP 4 ➢ Heat the oven to 200C/180C fan/gas 6. Put the fondants on a baking tray and bake for 15 mins until the tops have formed a crust and they are starting to come away from the sides of the basins. Remove from the oven, then leave to rest for 1 min before turning out onto warm plates. Sprinkle with extra sea salt, then serve straight away.

Foolproof Chocolate & Coffee Fondants Gooey chocolate puds are a restaurant classic, and mastering this showoff dessert is a lot easier than you think Prep:20 mins

Cook:12 mins

Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 635 fat 42g saturates 23g carbs 60g

☐ sugars 44g ☐ fibre 2g ☐ protein 9g ☐ low in salt 0.52g Ingredients ❖ 175g butter, plus extra melted butter for greasing ❖ cocoa powder for dusting ❖ 175g good-quality dark chocolate (we used 70%) ❖ 200g golden caster sugar ❖ 4 eggs ❖ 50ml good-quality black coffee (we used espresso coffee) ❖ 85g plain flour ❖ vanilla ice cream, to serve

Method STEP 1 ➢ Heat oven to 200C/180C fan/gas 6. Use a pastry brush to grease 6 dariole moulds or individual pudding basins well and place in the fridge for the butter to set. Then grease again, dust with cocoa powder, and set aside. STEP 2 ➢ Melt the butter and chocolate together over a pan of barely simmering water, then remove. In a separate bowl, beat the sugar and eggs together until light and fluffy. Fold the chocolate and beaten egg together, then add the coffee and finally fold through the flour. STEP 3 ➢ Divide the mixture between the darioles. The puddings can now be frozen or chilled. Place on a baking tray and bake for exactly 12 mins until the mixture has puffed up and formed a crust but still has a slight wobble to it. Turn the puddings out onto serving plates and serve with a big scoop of vanilla ice cream for a great contrast of hot and cold.

Mocha Fondant Puddings With their molten, oozing centres, these puddings are guaranteed to impress. Prep:35 mins - 45 mins More effort Makes 6 Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 391 fat 25g saturates 14g carbs 36g

☐ sugars 29g ☐ fibre 1g ☐ protein 7g ☐ low in salt 0.15g Ingredients ❖ 1 tbsp top-quality instant coffee ❖ 100g dark 'continental' chocolate (at least 65% cocoa solids) ❖ 100g unsalted butter, plus a little extra softened butter for greasing ❖ 4 large free-range eggs ❖ 140g golden caster sugar (preferably vanilla infused) ❖ 50g plain flour, sifted ❖ double cream (cold) to serve

Method STEP 1 ➢ Butter 6 small metal moulds, the type used for sticky toffee puddings. (You can line the bottoms with a circle of parchment to prevent sticking). In a warmed small cup, dissolve the coffee granules in 1 tbsp boiling water. Leave to cool. STEP 2 ➢ Break up the chocolate by bashing the foil packet with a rolling pin – and melt with the butter. STEP 3 ➢ Meanwhile, beat the eggs and sugar together until the mixture is thick and foamy and has tripled in volume. You will need to use electric beaters or the cake-making and whisk attachment of a food processor for high on 10 minutes. STEP 4 ➢ Pour the dissolved coffee and the melted chocolate on to the egg and sugar mixture and briefly combine it. Tip in the flour and beat again, just long enough to combine. STEP 5 ➢ Put the buttered moulds onto a heavy baking sheet and pour in the batter, leaving a good 1cm/1⁄2in space at the top for the sponges to rise. Put the baking sheet on the middle shelf of the oven preheated to

200C/Gas 6/fan 180C and cook for 8-9 minutes until they look set and firm enough to turn out. STEP 6 ➢ Remove the puddings and leave them to cool for 5 minutes before carefully turning them out – the top is the most vulnerable. Serve with double cream.

Melting Chocolate Puddings Older children will love making these posh puddings for the family Prep:35 mins Cook:25 mins Nutrition: Per serving ☐ ☐ ☐ ☐ ☐

kcal 403 fat 26g saturates 14g carbs 40g sugars 26g

☐ fibre 2g ☐ protein 4g ☐ low in salt 0.65g Ingredients ❖ oil, for brushing ❖ 85g self-raising flour ❖ ½ tsp baking powder ❖ 40g cocoa ❖ 40g ground almond ❖ 125g butter softened ❖ 100g golden caster sugar ❖ 2 eggs ❖ 6 Lindt milk chocolate balls

Method STEP 1 ➢ Ask your grown-up helper to switch the oven on to 180C/160C fan/gas 4. Use a pastry brush to brush the muffin tin or pudding moulds with oil. STEP 2 ➢ Sift the flour with the baking powder and cocoa into a bowl, then stir in the ground almonds. STEP 3 ➢ Beat the butter with the sugar using a wooden spoon or electric beaters. STEP 4 ➢ Add the eggs and flour mix, and beat everything together. Add 1 tbsp water if the mixture is too thick to fall off the spoon. STEP 5 ➢ Spoon the mixture into the tins or moulds and level the tops. Push a bar of chocolate into the middle of each one – but don't push it right to the bottom. STEP 6 ➢ Ask a grown-up to put the puds in the oven for 20-25 mins. Leave for 10 mins or until cool enough to handle, then carefully turn out onto plates.

Choc-peanut Fondants With Chocolate Soil & Cherries Chocolate soil is a big restaurant trend at the moment - serve alongside your melting-middle pud for a serious wow factor Prep:40 mins Cook:50 mins Plus chilling Nutrition: Per serving ☐ ☐ ☐

kcal 802 fat 42g saturates 17g

☐ carbs 91g ☐ sugars 72g ☐ fibre 5g ☐ protein 14g ☐ low in salt 0.6g Ingredients ❖ 50g butter, softened, plus extra melted butter for greasing ❖ cocoa powder for dusting ❖ 85g crunchy peanut butter ❖ 175g golden caster sugar ❖ 1 tsp vanilla extract ❖ 4 large eggs ❖ 85g plain flour ❖ 300g dark chocolate, broken into chunks and melted ❖ big jar cherry compote ❖ 6 scoops of vanilla ice cream to serve ❖ 6 cherries with stalks to serve For the soil ❖ 1 bought chocolate loaf cake (un-iced), about 250g

Method STEP 1 ➢ Make the soil first. Heat oven to 180C/160C fan/gas 4. Thinly slice the chocolate cake and lay on baking trays lined with baking parchment. Bake for 30 mins, turning the slices halfway, until crisp to the touch. Put in a food processor and whizz to crunchy crumbs. You will keep well for up to a week in an airtight tin. STEP 2 ➢ Make the fondants by brushing 6 dariole moulds well with melted butter. Chill for 1 min, then brush again. Put a spoon of cocoa powder in one and shake about, so the whole inside is coated, then tip out the rest into the next and tap the bottom of the dariole to get out any excess. Repeat with all the darioles.

STEP 3 ➢ Beat together the softened butter, peanut butter, sugar, and vanilla to cream them, then beat in the eggs, followed by the flour. Stir in the melted chocolate and divide between the darioles. Chill for up to 24 hrs. STEP 4 ➢ To serve, heat oven to 200C/180C fan/ gas 6. Bake the fondants for 1012 mins – the top will be set, but you should feel a soft middle when you prod it. Add a small pile of soil to each plate and top with a cherry – or put the soil in a mini bucket or flowerpot. Add a spoon of cherry compote to each plate and top with a scoop of vanilla ice cream. Finally, carefully turn each chocolate fondant out onto the plate – they should come out quickly. Serve immediately.

Dark Chocolate Pudding With Malted Cream This chocolate pudding is the perfect balance of richness and textures. It's easy, yet impressive and you can even make it ahead before your guests arrive Prep:15 mins - 20 mins Cook:15 mins Nutrition: Per pudding ☐ ☐

kcal 798 fat 54g

☐ saturates 32g ☐ carbs 65g ☐ sugars 58g ☐ fibre 5g ☐ protein 10g ☐ salt 0.5g Ingredients For the puddings ❖ 60g butter, plus extra for the ramekins ❖ 2 tbsp cocoa powder ❖ 100g 70% dark chocolate ❖ 2 eggs ❖ 100g caster sugar ❖ ½ tsp malt powder (we used Ovaltine) For the cream ❖ 100ml double cream ❖ 2 tbsp muscovado sugar ❖ 1 tbsp malt powder To serve ❖ ❖ ❖

9 Maltesers, crushed into large chunks 3 glacé cherries, cut in half 1 tbsp chopped salted pistachios

Method STEP 1 ➢ Butter three ramekins, dust with cocoa, and set aside. Heat oven to 200C/180C fan/gas 6. Melt the butter and chocolate in a bowl over a pan

of simmering water. In a separate bowl, whisk together the eggs and sugar until light and fluffy, then whisk in the chocolate mixture with the malt powder and a pinch of salt. Divide the mixture between the ramekins and bake for 14 mins until they are just cooked with a slight wobble in the middle to make a fondant or 18 mins for a pudding. Remove from the oven, turn out and serve warm now, or leave to cool in their ramekins. STEP 2 ➢ Whisk the cream, sugar, and malt powder together to soft peaks. Carefully turn the puddings out onto plates, then pile on the Maltesers, cherries, and pistachios, and serve with the malted cream.

Self-saucing Sticky Toffee Chocolate Pudding Combine sticky toffee pudding sponge with a generous helping of chocolate chunks and chocolate sauce for the ultimate comforting dessert Prep:20 mins Cook:40 mins plus 30 mins soaking Easy Serves 8 – 10 Nutrition: Per serving ☐ ☐

kcal 604 fat 32g

☐ saturates 19g ☐ carbs 72g ☐ sugars 50g ☐ fibre 4g ☐ protein 7g ☐ salt 0.7g Ingredients ❖ 200g pitted Medjool dates ❖ 100g unsalted butter, softened, plus extra for the dish ❖ 75g demerara sugar ❖ 75g dark brown soft sugar ❖ 2 large eggs ❖ 250g plain flour ❖ 1 tsp bicarbonate of soda ❖ 1 tbsp baking powder ❖ 100g dark chocolate, roughly chopped ❖ vanilla ice cream or custard, to serve For the sauce ❖ 200ml double cream ❖ 75g unsalted butter, cubed ❖ 200g dark brown soft sugar ❖ 30g cocoa powder

Method STEP 1 ➢ Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt, and 300ml boiling water into a pan, then whisk over medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have a smooth paste. Leave to cool slightly—butter a deep 35 x 25cm dish.

STEP 2 ➢ Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb, and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter. STEP 3 ➢ Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.

Christmas Sticky Toffee Pudding Switch up your traditional Christmas pudding with this sticky toffee version. It's a great modern twist on the classic festive dessert Prep:20 mins Cook:2 hrs and 35 mins plus cooling Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 522 fat 24g saturates 15g carbs 58g

☐ sugars 35g ☐ fibre 0g ☐ protein 6g ☐ salt 0.7g Ingredients ❖ 250g dates, pitted and finely chopped ❖ 100g raisins ❖ 200ml golden or spiced rum ❖ 150g butter, softened, plus extra for the basin ❖ 50g light muscovado sugar ❖ 3 large eggs, beaten ❖ 375g self-raising flour ❖ ½ tsp mixed spice ❖ 1 tsp ground cinnamon ❖ 50ml milk ❖ vanilla custard or ice cream, to serve For the toffee sauce ❖ 75g light muscovado sugar ❖ 2 tbsp treacle ❖ 2 tbsp golden syrup ❖ 75g butter ❖ 150ml double cream

Method STEP 1 ➢ Put the dates, raisins, rum, and 100ml water in a small saucepan and set over low heat until steaming, about 5 mins (or do this in the microwave). Leave to cool. STEP 2 ➢ Meanwhile, make the toffee sauce. Put all the ingredients except the cream in a small pan and bring to a simmer. Cook until the sugar has dissolved and the sauce is glossy, about 5 mins. Pour in the cream and

cook for 2 mins more, stirring continuously, then remove from the heat and set aside. The sauce will continue to thicken as it cools. STEP 3 ➢ Generously butter a 1.5-litre pudding basin. Beat the butter and sugar until well combined in a large bowl using an electric whisk or a stand mixer. Add the eggs one at a time, beating well between each addition. Fold in the flour, spices, and the soaked fruit until evenly incorporated, then stir in the milk. STEP 4 ➢ Pour a quarter of the toffee sauce into the prepared basin's base, then spoon in the sponge batter. Place a sheet of baking parchment over a foil sheet, then make a wrinkle in the centre. Use this to cover the pudding, parchment-side down, and tie securely under the basin's lip using kitchen string. STEP 5 ➢ Transfer the basin to a steamer. Alternatively, put an upturned plate in the base of a large pan, set the basin on top, and half-fill the pan with water from the kettle so it goes halfway up the side of the bay. Cover and cook over low heat for 2 hrs 35 mins, checking the water level every so often and topping up when needed. STEP 6 ➢ Check the sponge is ready by inserting a skewer into the middle. If it comes out clean, the sponge is cooked. If any uncooked batter clings to the skewer, continue steaming, then check again after about 20 mins. STEP 7 ➢ To serve, warm the remaining toffee sauce over low heat, invert the sponge onto a serving plate, and pour over the warmed sauce. Serve with custard or ice cream.

Rice Pudding Try our recipe for a gorgeously creamy yet low in fat rice pudding. Serve this comforting dessert with jam or fruit Prep:5 mins Cook:2 hrs Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 214 fat 3g saturates 2g carbs 40g

☐ ☐ ☐ ☐

sugars 21g fibre 0g protein 8g low in salt 0.2g

Ingredients ❖ 100g pudding rice ❖ butter, for the dish ❖ 50g sugar ❖ 700ml semi-skimmed milk ❖ pinch of grated nutmeg or strip lemon zest ❖ 1 bay leaf, or strip lemon zest

Method STEP 1 ➢ Heat the oven to 150C/130C fan/gas 2. Wash and drain the rice. Butter an 850ml baking dish, then tip in the rice and sugar and stir through the milk. Sprinkle in the nutmeg and top with the bay leaf or lemon zest. STEP 2 ➢ Cook for 2 hrs or until the pudding wobbles ever so slightly when shaken.

Slow Cooker Rice Pudding Enjoy a nostalgic pudding or a gluten-free alternative to porridge for breakfast. Add natural sweetness with fruit or almonds and a dusting of cinnamon Prep:15 mins Cook:2 hrs and 30 mins Nutrition: Per serving ☐ ☐ ☐

kcal 200 low in fat 4g saturates 2g

☐ carbs 32g ☐ sugars 8g ☐ fibre 1g ☐ protein 8g ☐ salt 0.2g Ingredients ❖ 1 tsp butter ❖ 1l semi-skimmed milk ❖ 200g whole grain rice ❖ nutmeg or cinnamon ❖ 1 tbsp honey, a handful toasted, flaked almonds and fruit, to serve

Method STEP 1 ➢ Butter the slow cooker all over the base and halfway up the sides. Heat the milk to simmering point. Mix the pudding rice with the milk and pour it into the slow cooker. Add a grating of nutmeg or cinnamon. Cook for 2½ hours on High and stir once or twice if you can. STEP 2 ➢ Serve with honey or flaked almonds and fruit if you like.

Slow Cooker Sticky Toffee Pudding Leave our slow cooker sticky pudding to cook all day, so it's ready to serve in the evening with ice cream. Rich and indulgent, it's the ultimate comforting dessert Prep:30 mins Cook:8 hrs plus 30 mins Nutrition: Per serving ☐ ☐ ☐

kcal 625 fat 32g saturates 19g

☐ carbs 76g ☐ sugars 58g ☐ fibre 3g ☐ protein 6g ☐ salt 1.03g Ingredients ❖ 250g pitted dates, chopped ❖ 100g butter, plus extra for the basin ❖ 4 tbsp treacle ❖ 1 tsp vanilla extract ❖ 250g light brown soft sugar ❖ 300ml double cream ❖ 2 eggs, lightly beaten ❖ 200g self-raising flour ❖ 1 tsp bicarbonate of soda ❖ vanilla ice cream, to serve

Method STEP 1 ➢ Put the dates in a heatproof bowl, cover with 150ml boiling water, and leave to soak for 30 mins. Butter a 1-litre pudding basin and line the base with baking parchment. STEP 2 ➢ Tip half the butter, half the treacle, the vanilla, 75g of the sugar, and the cream into a pan set over medium heat. Cook for 4-5 mins, stirring, until the sugar dissolves. Turn up the heat, bubble for 3 mins, then whisk in a pinch of salt. Pour a third of the sauce into the basin.

STEP 3 ➢ Beat the remaining butter, treacle, sugar, and the eggs together, fold in the flour, bicarb, ¼ tsp salt, the dates, and soaking liquid. Spoon into the

basin and smooth the surface, leaving a 1cm gap from the top. Cover with a double layer of baking parchment and foil, making a wrinkle in the middle so the pud can expand. Secure with kitchen string. STEP 4 ➢ Set the slow cooker to low. Sit the basin inside, then add boiling water so it comes halfway up the bay. Cover and cook for 7-8 hrs. Run a knife around the edge of the pudding and turn it out onto a plate. Reheat the remaining sauce and pour-over. Serve with ice cream.

Sticky Toffee Pear Pudding A lighter version of sticky toffee pudding, rich with dates and spices, and the juicy texture of poached pears, this vegan dessert is sure to please a crowd Prep:25 mins Cook:50 mins Nutrition: Per serving ☐ ☐ ☐

kcal 646 fat 27g saturates 2g

☐ carbs 94g ☐ sugars 75g ☐ fibre 6g ☐ protein 4g ☐ salt 0.9g Ingredients ❖ 8 small firm pears (we used Conference) ❖ 200g golden caster sugar ❖ 2 cinnamon sticks ❖ 1-star anise ❖ 6 cloves ❖ 1 lemon, zest pared ❖ 1 orange, zest pared ❖ vegan ice cream, to serve (optional) For the sponge ❖ 250g pitted dates ❖ 2 tbsp linseeds ❖ 300ml unsweetened almond milk ❖ 200ml vegetable oil, plus extra for greasing ❖ 175g dark muscovado sugar ❖ 200g self-raising flour ❖ 1 tsp bicarbonate of soda ❖ 1 tsp ground mixed spice

Method STEP 1 ➢ Peel the pears and cut the bottom off each to give a flat base – cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the bottom. Roughly chop the pear scraps, discarding the pips, and set them aside. Tip the sugar, cinnamon, star anise, cloves, zests, and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the peas, cover with a lid or a piece of baking parchment, and poach

gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid. STEP 2 ➢ Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose-bottomed one if possible) with a baking parchment strip. STEP 3 ➢ Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining bubbles to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 3540 mins until the cake is cooked through. Insert a skewer to the centre to check – it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again. STEP 4 ➢ Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 510 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.

Lemon Drizzle Sponge Pudding Transform a classic lemon drizzle cake into a self-saucing pud for a cheap, comforting dessert. Serve with cream or custard Prep:15 mins Cook:50 mins Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 492 fat 23g saturates 14g carbs 66g

☐ ☐ ☐ ☐

sugars 43g fibre 1g protein 5g salt 0.9g

Ingredients ❖ 250g soft butter, plus extra for the dish ❖ 380g caster sugar ❖ 4 eggs ❖ 250g self-raising flour ❖ 1 tsp baking powder ❖ 3 lemons, zested and juiced ❖ 2½ tbsp cornflour ❖ custard or cream, to serve For the drizzle ❖ ❖

50g icing sugar 1 lemon, juiced, and zested

Method STEP 1 ➢ Heat the oven to 180C/160C fan/gas 4. Butter a 30 x 20cm deep baking dish. STEP 2 ➢ Put the butter and 250g caster sugar in a bowl and beat for 5 mins until pale and fluffy. Whisk in the eggs, then sieve over the flour and baking powder and fold in until you have a batter. Stir in the lemon zest, reserving a little for decoration. STEP 3 ➢ Spoon the sponge batter into the dish and smooth over the top.

➢

STEP 4 Mix the lemon juice with the cornflour in a heatproof bowl to make a

smooth paste. Mix the remaining 130g caster sugar with 300ml boiling water in a jug, pour over the cornflour mix and whisk until smooth. Pour this over the sponge. Bake for 45-50 mins until golden and set, and the sponge springs back when touched. STEP 5 ➢ While the pudding is baking, make the lemon drizzle. Mix the icing sugar with enough lemon juice (about half of it) to create a loose consistency. Drizzle over the sponge while it's still warm and decorate with the reserved lemon zest. Serve straight away with cream or custard.

Chocolate & Marmalade Steamed Pudding With Marmalade Cream Pair chocolate and marmalade for a dessert made in heaven. The cream – which works with lots of other desserts, too – takes it up another notch Prep:25 mins Cook:2 hrs and 15 mins Nutrition: Per serving ☐ ☐

kcal 742 fat 47g

☐ saturates 28g ☐ carbs 69g ☐ sugars 50g ☐ fibre 3g ☐ protein 8g ☐ salt 0.8g Ingredients ❖ 175g butter, plus extra for the basin ❖ 45g cocoa powder ❖ 175g plain flour ❖ ¼ tsp bicarbonate of soda ❖ 1 tsp baking powder ❖ 200g light brown soft sugar ❖ 1 orange, zested ❖ 3 large eggs, lightly beaten ❖ 115g soft-set marmalade, whipped to loosen ❖ 100g dark chocolate, chopped For the cream ❖ 300ml double cream ❖ 1 heaped tbsp icing sugar ❖ 125g soft-set marmalade, beaten to loosen, plus extra to serve

Method STEP 1 ➢ Butter a 1.2-litre pudding basin and put a circle of buttered baking parchment in the base. STEP 2 ➢ Sift together the cocoa, flour, bicarb, baking powder, and a pinch of salt. Beat the butter and sugar together in an electric mixer until pale and fluffy, then add the orange zest. Gradually add the eggs, a little at a time, beating well after each addition. Stir in the marmalade. Fold in the sifted ingredients, followed by the dark chocolate chunks. Scrape the batter into the prepared pudding basin.

STEP 3 ➢ Put a piece of baking parchment on top of a foil sheet (both should be large enough to cover the basin and overhang the edges). Fold a crease along the middle, then place this, parchment side down, onto the pudding. The crease should run across the centre. Tie to the basin firmly with string, using it to make a handle. Trim off the excess parchment and foil. STEP 4 ➢ Put the pudding in a large saucepan on a trivet or upturned saucer. Add enough boiling water to come one-third of the way up the sides of the basin. Bring the water to the boil, turn down to a simmer, cover the pan, and steam the pudding for 2 hrs-2 hrs 15 mins. Keep topping up with hot water. STEP 5 ➢ Lift the pudding out of the pan, leave to sit for 10 mins, then run a knife between the basin and the edge of the pudding. Invert onto a plate – the pudding should slide out. Remove the parchment. STEP 6 ➢ Whip the cream and icing sugar to soft peaks, then stir in the marmalade. Serve the pudding with a dollop of the cream and some marmalade on top.

Strawberry Ice Cream Use sweet strawberries while they're in season to make this fabulous homemade strawberry ice cream. It's perfect on its own or as an accompaniment summer desserts Prep:10 mins Cook:20 mins Nutrition: Per serving ☐ ☐ ☐

kcal 532 fat 45g saturates 27g

☐ carbs 25g ☐ sugars 25g ☐ fibre 2g ☐ protein 5g ☐ salt 0.1g Ingredients ❖ 400g strawberries, stalks removed ❖ 1-2 tsp lemon juice ❖ 600ml double cream ❖ 300ml whole milk ❖ 150g white caster sugar ❖ 5 egg yolks ❖ 2 tsp vanilla extract

Method STEP 1 ➢ Put the strawberries in a food processor or blender. Whizz to a purée, then add the lemon juice to taste – if the strawberries are quite tart, you'll only need a little. STEP 2 ➢ Warm the cream and milk in a pan until just steaming, not boiling. Whisk the sugar and egg yolks in a bowl for a minute or two until pale yellow. Slowly pour the hot cream mixture into the eggs, whisking as you do. Once fully incorporated, strain through a sieve back into the pan. Gently cook over low-medium heat until it thickens slightly – it should coat the back of your spoon and leave a channel if you run your finger through it (this will happen at about 82-85C). Be careful not to overcook it as the eggs will scramble. Transfer to a bowl. Cover and cook for 10 mins, then chill for 1 hr.

STEP 3 ➢ Stir the strawberry puree and vanilla through the cold custard. Taste to see if it needs a little more lemon or vanilla.

STEP 4 ➢ Freeze the ice cream in an ice cream maker or container in the freezer. If you don't have an ice cream maker, freeze for 4 hrs, whisking vigorously or blending in a food processor every hour to remove any ice crystals. Will keep in the freezer for up to two months.

Nutty Caramel & Choc Sundaes Reach into your storecupboard and freezer to create this sumptuous ice cream medley with salted peanuts, biscuits, and caramel Prep:15 mins Cook:5 mins Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 608 fat 34g saturates 15g carbs 62g

☐ sugars 55g ☐ fibre 3g ☐ protein 15g ☐ low in salt 0.8g Ingredients ❖ 100g dark chocolate, broken into chunks ❖ 200ml milk ❖ 300g/11oz caramel (we used Carnation) ❖ 85g crunchy peanut butter ❖ 4 crunchy biscuits, crumbled into pieces (we used Fox's butter crinkle crunch biscuits) ❖ 50g salted roasted peanut, chopped ❖ 6 big scoops of vanilla ice cream ❖ 6 big spoons of chocolate ice cream

Method STEP 1 ➢ Put the chocolate and 100ml milk in a small pan, put the caramel, peanut butter, and 100ml milk in another pan. Gently melt both, stirring until saucy. Set aside to cool. STEP 2 ➢ Give the sauces a good stir to loosen, then layer the 2 spices, biscuit bits, peanuts, and ice cream in 6 sundae glasses or bowls, and eat straight away.

Boozy Pineapple & Coconut Sundae If you fancy something indulgent, this pineapple & coconut ice cream sundae with added coconut liqueur won't fail to impress Prep:5 mins Cook:5 mins Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 488 fat 14g saturates 11g carbs 67g

☐ ☐ ☐ ☐

sugars 59g fiber 2g protein 5g salt 1.4g

Ingredients ❖ 200g tub prepared fresh pineapple ❖ 50ml coconut liqueur, such as Malibu ❖ 1 tbsp golden caster sugar ❖ 4 ginger nut biscuits, crumbled ❖ 4 scoops of coconut ice cream ❖ a handful of dried sliced coconut or desiccated coconut ❖ dried pineapple rings to decorate (optional - see tip below)

Method STEP 1 ➢ Put the pineapple, coconut liqueur, and sugar in a pan. Cook over high heat for 5 mins until syrupy and the sugar has dissolved, then cool for 5 mins. Crumble a ginger nut biscuit into each sundae glass and top with the syrupy pineapple. Layer the remaining ingredients on top, finishing with dried coconut and a dried pineapple ring.

Club Tropicana Ice Cream Cake Serve up the wow factor at the end of a summer menu with this ice cream cake. It features layers of mango and raspberry sorbet, sponge, cream, and chocolate Prep:1 hr Cook:2 mins Nutrition: Per serving ☐ ☐ ☐

kcal 510 fat 24g saturates 14g

☐ carbs 67g ☐ sugars 58g ☐ fibre 1g ☐ protein 6g ☐ salt 0.6g Ingredients ❖ 1 Madeira cake (we used one from M&S that comes in a large rectangular block) ❖ 500ml tub mango sorbet ❖ 500ml tub vanilla ice cream ❖ 50g dark chocolate ❖ 500ml tub raspberry sorbet ❖ 150ml double cream, whipped ❖ maraschino cherries to decorate

Method STEP 1 ➢ Cut a piece of sponge about 5mm thick to fit a 1lb 16 x 10cm loaf tin and trim off any dark edges (off-cuts are a cook's perk). Line the loaf tin with a double layer of strong cling film and push the sponge into the base. If the Madeira cake is smaller than the container, patch any gaps – you won't see them when the cake is finished. ➢ STEP 2 ➢ Spoon a layer of mango sorbet into the tin using three-quarters of the tub, flatten the surface using the back of a spoon and freeze for 10 mins. Repeat using the vanilla ice cream, then add another layer of sponge. Melt the chocolate and pour it over the second layer of sponge. Freeze for 10 mins, then carefully add a raspberry sorbet layer in the same way, followed by a final layer of sponge. Cover the lot in cling film, then freeze until you need it. Turn the ice cream cake out of the tin onto a plate and peel off the cling film, then decorate the top with whipped cream and cherries. Wait 10 mins before slicing with a long, straight-edged knife. Extra cherries are optional.

Vegan Chocolate Ice Cream Indulge in homemade chocolate ice cream as the dessert course on a vegan menu. It's dairy-free, egg-free, and gluten-free, but still tastes delicious Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 296 fat 19g saturates 15g carbs 27g

☐ ☐ ☐ ☐

sugars 22g fibre 2g protein 3g salt 0.5g

Ingredients ❖ 2 x 400g cans coconut milk (not light) ❖ 175g caster sugar ❖ 50g cocoa powder ❖ 100g vegan dark chocolate, chopped ❖ 1 tsp sea salt flakes ❖ 1 tbsp vanilla extract or 1 heaped tsp vanilla bean paste ❖ 2 tbsp cornflour

Method STEP 1 ➢ Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, cocoa, chocolate, sea salt flakes, and vanilla to the pan. Heat gently for 10 mins until the sugar has dissolved and the chocolate has melted. STEP 2 ➢ Mix the cornflour with the reserved coconut milk until smooth. Pour into the hot milk mixture and cook for another 5-10 mins, constantly stirring, until the mixture thickens to a pourable custard consistency. Strain into a bowl, then cover and leave to cool to room temperature. STEP 3 ➢ Pour the cooled custard into an ice cream maker and churn for 20-30 mins until you have soft-scoop ice cream. Transfer to a freezer-proof sealable container and freeze for up to three months, or until ready to serve. If you don't have an ice cream maker, pour the mixture into a widebased plastic tub or dish. Freeze for 3 hrs, stirring every 20 mins to break up any large ice crystals, until you have soft ice cream. Transfer to a freezer-proof sealable container and freeze until ready to serve. Leave to stand for 10 mins at room temperature before scooping into bowls or cones.

Strawberry Jellies With Elderflower Ice Cream Get a taste of summer with a strawberry jelly made with rosé wine and served with elderflower ice cream. It takes a little effort, but it's a divine dessert Prep:20 mins Cook:30 mins Nutrition: Per serving ☐

kcal 530

☐ fat 28g ☐ saturates 18g ☐ carbs 53g ☐ sugars 52g ☐ fibre 1g ☐ protein 6g ☐ salt 0.1g Ingredients ❖ 16g leaf gelatine (9 small sheets) ❖ 185g granulated sugar ❖ 475ml rosé wine ❖ 16-20 medium-sized strawberries (the size is essential), hulled For the ice cream ❖ 100g caster sugar ❖ 500ml milk ❖ 1 tbsp liquid glucose ❖ 3 egg yolks ❖ 200ml double cream ❖ 200ml crème fraîche ❖ 100ml elderflower cordial ❖ 1 lime, juiced

Method STEP 1 ➢

First, make the ice cream. Heat the sugar, milk, and glucose in a pan set over low heat. Stir until the sugar has dissolved. STEP 2

➢

Beat the egg yolks with an electric whisk until pale and creamy, then slowly pour the warm milk mixture over the yolks, whisking continuously. Pour into a clean, heavy-bottomed saucepan and cook over low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it's ready, dip a wooden spoon into the custard

and run your finger over the back of the spoon – if it leaves a channel, it's done. Pour into a clean heatproof bowl and leave to cool. STEP 3 ➢

Whip the cream until it holds its shape but isn't stiff. Fold into the cooled custard along with the crème fraîche, cordial, and lime juice. Chill for 30 mins. STEP 4

➢

Churn the mixture in an ice cream machine following the manufacturer's instructions, or put it in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes – about 6 hrs total. STEP 5

➢

For the jellies, put the gelatine in a bowl and cover with cold water. Leave to soak for about 5 mins – the gelatine should be completely soft. STEP 6

➢

Heat the sugar with 200ml water over low heat, stirring until the sugar has dissolved. Remove from the heat and leave to cool slightly. When it is hand-hot, squeeze the excess water from the gelatine and add it to the syrup, stirring until the gelatine has melted (the syrup must not be too hot or impair the gelatine's setting qualities, but also cold, and it won't dissolve the gelatine). Stir in the wine.

STEP 7 ➢

Cut the strawberries into slices about the thickness of a 50p piece. Divide about a third of the jelly between eight glasses, then spoon a third of the strawberries on top of the jelly. (The glasses should be big enough to hold three layers of jelly and fruit, plus a scoop of ice cream on top.) Put the mirrors in the fridge to set slightly. When the jelly has skin on top, add another third of the strawberries. If the remaining jelly has placed too much, very gently heat it (it should only ever be hand-hot) and pour another third over the strawberries. Put the jellies back in the fridge to set slightly again, then repeat the process with the last of the jelly and fruit. Chill until completely set, about 2 hrs. STEP 8

➢

To serve, top the jellies with a scoop of the elderflower ice cream.

Iced Latte Cool off with a refreshing iced latte. This simple drink only needs a handful of ingredients and is perfect for a hot weather caffeine kick Prep:5 mins No-cook Easy Makes 1 glass (200ml) Nutrition: Per serving ☐ ☐ ☐ ☐

kcal 115 fat 4g saturates 2g carbs 17g

☐ sugars 16g ☐ fibre 0g ☐ protein 3g ☐ salt 0.1g Ingredients ❖ 2 espresso shots (60ml) ❖ 2 tsp sugar, honey, or maple syrup (to taste) ❖ ice ❖ 100ml whole milk

Method ➢ ➢ ➢

STEP 1 Mix the hot espresso with the sugar until it dissolves. STEP 2 Fill a glass with ice and stir in the sweetened coffee. STEP 3 Pour over the milk and stir until combined.

Strawberry Jam Ripple Ice Cream Make this strawberry ripple ice cream for a divine summer dessert. It's so simple and easily adaptable. Just be sure to use a soft-set jam, as stable versions won't work Prep:15 mins plus at least 3 hrs freezing Nutrition: Per serving ☐ ☐ ☐

kcal 594 fat 44g saturates 27g

☐ carbs 44g ☐ sugars 44g ☐ fibre 0g ☐ protein 5g ☐ salt 0.2g Ingredients ❖ 600ml double cream ❖ 395g can condensed milk ❖ ½ tsp vanilla extract ❖ ½ lemon, zested and juiced ❖ 200g soft-set strawberry jam

Method STEP 1 ➢ Beat the double cream using an electric whisk until it holds its shape. Keep beating at a slower speed and gradually pour in the condensed milk and vanilla extract, then slowly add the lemon zest and juice. Put the mixture in a shallow baking tin or container that will fit in your freezer. STEP 2 ➢ Drop the jam all over the surface in little blobs using a teaspoon, then drag a skewer through the blobs to spread it out a little. Some jam will disappear from the body, but that's okay. Cover the container and put it in the freezer for at least 3 hrs. This is soft-set ice cream, so you don't need to take it out of the freezer too far ahead of serving. Will keep in the freezer for up to three months.

Coffee Ice Cream Terrine Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it's a great make-ahead pud Prep:20 mins Cook:5 mins Plus at least 2 hrs freezing Nutrition: Per serving ☐ ☐ ☐

kcal 387 fat 28g saturates 18g

☐ carbs 27g ☐ sugars 23g ☐ fibre 3g ☐ protein 5g ☐ salt 0.1g Ingredients 300g coffee ice cream 300g vanilla ice cream 1 tbsp vegetable oil for the tin 300g dark chocolate, roughly chopped 50g coconut oil 50g honeycomb or Maltesers, crushed

Method STEP 1 ➢ Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool. STEP 2 ➢ Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of the chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight. STEP 3 ➢ Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn it out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.

Irish Cream Tiramisu You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it's a genuinely grown-up dessert Prep:25 mins Plus a few hrs chilling Nutrition: Per serving ☐ ☐ ☐

kcal 501 fat 34g saturates 21g

☐ carbs 36g ☐ sugars 29g ☐ fibre 1g ☐ protein 9g ☐ salt 0.3g Ingredients ❖ 4 eggs ❖ 100g golden caster sugar ❖ 500g tub mascarpone ❖ 100ml Irish cream liqueur (we used Baileys coffee flavour) ❖ 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water ❖ 175g sponge fingers ❖ 25g dark chocolate ❖ 2 tsp cocoa powder

Method STEP 1 ➢ Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy – this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can't see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible. STEP 2 ➢ Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer. STEP 3 ➢ Cover and chill for a few hours or overnight. This can now be kept in

the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate.