I first tasted Banoffee Pie many years ago. My sister’s friend was visiting from England and she offered to make us a British dessert one evening. Her Banoffee Pie was an absolute hit and her recipe has been used by my family many (hundred) times since then.
The perfect meringue is crisp on the outside, and slightly chewy and marshmallowy on the inside. When topped with clouds of cream and tart berries you have a splendid summer treat! This is a great dessert for a crowd as it easily feeds 10 people and the meringues can be made a few days in advance. As an added bonus its gluten-free. Read More
This gorgeous fresh fruit tart will brighten up any table, and looks so fancy and professional that your friends will think you’ve been secretly training to be a French pastry chef in your spare time. Its deliciously fresh and light, and makes for a dazzling dessert or stunning tea-time treat. What better way to get one of your 5-a-day? Read More
Chocolate salami is not salami at all – it is a delicious chocolate log filled with nuts, biscuits and a dash of liqueur. The name simply comes from the salami-like appearance. Originally from Italy (or Portugal, depending who you ask), it tastes best when served with a glass of port or liqueur after dinner. Chocolate Salami looks beautiful when presented on a wooden board, partially sliced and ready to nibble on.
I’m always on the lookout for impressive looking desserts that are deceptively easy to make. I reckon this is the winner in that category! No fancy equipment required – all you need to get this right is a cupcake/muffin tin and small glass jars.
Panna cotta is a delicious Italian dessert which is very simply a sweetened, set cream. Ask any chef about panna cotta and the word “wobble” will almost certainly come up. Read More
I discovered this recipe in a Fair Lady magazine very early in my baking days – 1994!
22 years later it has proven to stand the test of time exactly as it is, no changes or improvements required. I just love all the colours of this tart – the deep purple skins of the plums, the red and orange flesh, the golden pastry. It is an absolute showstopper of a tart, so it’s perfect for a special tea-time treat or to end off a memorable meal. Read More