It’s easy to make your own pumpkin pie in the UK since the large supermarkets started selling tinned pumpkin. This iconic North American dessert is beautifully spiced with a soft texture.
October is the best month to get your Christmas Pudding started so that all the flavours can develop and deepen. Everyone gets a stir of the mixture and makes a wish. It’s a lovely glimpse of the warmth and festivities to come.
As baking is not my forte I have to rely on idiot-proof recipes and Magic Layer Cake is one of them. The magic comes as the one batter splits into 3 delicious layers as it bakes. The custard middle makes this cake taste like Crème Brûlée.
This iced biscuit recipe is kid-proof because it can be handled a lot and still bake well. It doesn’t need to be chilled before baking and doesn’t spread in the oven. It’s a real friend.
Imagine a hot, slightly boozy pain au chocolat and you’ve got this dessert. When I have stale bread I knock up this pudding because it’s incredibly easy to make and tastes amazing.
Part cookie and part cake these Double Chocolate Chip Oatmeal Cookies are one of my favourites.
Cranachan is the Queen of Scottish desserts. Raspberries and toasted oats enveloped in whisky cream is the perfect dessert for Burn’s Night.
I don’t deep fry a lot but when I do it’s for something completely delicious like Mini Churros dipped in dark chocolate sauce. They’re a great dessert of decadent afternoon treat.
When cooking apples are plentiful (and free from my Dad’s trees) I make this dessert that is a crumble with more bite! Canadian flavours smothered in British custard makes me happy.
When the hedgerows are groaning with blackberries it’s worth taking a walk and gathering up these anti-oxident packed gems. This bright and sweet mousse is incredibly easy to make.