Blackberry & Maple Pear No-Churn Ice Cream Profiteroles
Just because summer seems to have been here one day and gone the next, doesn’t mean ice cream season has to end so suddenly. I feel like everyone has been making this simple no-churn ice cream this summer and I understand why. It’s light, creamy, really easy to make and doesn’t require an ice cream machine. As much as I’d love one, my tiny flat isn’t very accommodating for my kitchen obsessions.
Retro Trifle
I can’t think of many other things as inviting as massive bowl of Trifle. It’s just itching to have a whopping great spoon dug into all those layers. It’s definitely one for a large gathering. It may seem like a lot of effort to make this delicious dessert from scratch but trust me, it’s worth it (especially as it’s spread over 2 days.) Feel free to have some freedom with the flavours and choose whichever berries are in season!
Spiced Sticky Toffee Pudding with Brandy Toffee Sauce
If there’s one dessert that should be on your winter baking list, this is it! It’s a pretty straight forward recipe but hits big with flavour. If any of you have made this pudding before, you’ll know that softening the dates in hot water and bicarbonate of soda gives this dessert its iconic sticky texture. I’ve added in orange zest and a mixture of spices to the sponge, as well as brandy into the sauce, to ramp up your traditional sticky toffee pudding. Its rich, sticky and the perfect treat on a cold drizzly day.
Marmalade Panettone Bread & Butter Pudding
What’s better than a warming bowl of bread and butter pudding? Sub out the bread for panettone and add in a jar of marmalade! Each slice of soft buttery panettone is coated in orange marmalade before being submerged into an orange custard. Once baked, you’re left with an indulgent orange custard pudding with a crunchy demerara top.
Thyme-Infused Lemon Posset
A posset is the perfect balance of light citrus flavours and rich indulgent cream. Since the only setting agent in these is the lemon juice, the cream holds its shape but stays nice and soft. It just melts in the mouth.
Pregnancy-Friendly Tiramisu
I’m currently 26 weeks pregnant and every single restaurant I’ve been to recently has had Tiramisu on the menu. It’s been absolute torture not being able to have any (especially when my partner still orders it!) So I bring to you, a pregnancy-friendly Tiramisu recipe: no alcohol, decaf coffee and British Lion eggs. It’s very important to use British Lion eggs as they’re safe to eat when used in a cream like this (as they’re not cooked.) Feel free to use this recipe even if you’re not pregnant and add back in the caffeine and some alcohol into the syrup.