Coffee is the secret ingredient in this chocolate twist on the French classic.
A great make-ahead dessert: You can make the components well in advance and assemble just before serving with a flourish.
This is the French version of a bread and butter pudding and what’s great is you can use bread that isn’t the freshest - bread that’s stale that would otherwise...
This buttercream is a joy to use. Glossy, smooth and easy to shape it is perfect for both piping and spreading with a palette knife or the back of a spoon.
Along with lemon, these melt-in-the-mouth biscuits are scented with rosemary’s distinct, yet subtle, earthy and slightly sweet flavour.
Traditionally, madeleines are enjoyed warm from the oven. These not-so-traditional madeleines are equally delicious warm or cool.
Breakfast dessert does it again, this time in these Wagon Wheel-inspired rollups. All the right things in one compact roll.
Pretty in pink – the Iced VoVo gets a taste of the cake-y side of life... and it loves it.
These mouthfuls of chocolate sweetness are simply too cute for words!
What I love about this dish is that a little effort can produce big results. Gather all your ingredients into one pot and let time and gentle heat take care of...
Kangaroo tail can be cooked low and slow, giving you a rich and tender stew.
Like a giant profiterole, topped with a streusel-like mixture that adds sweetness and crunch.
These pavé, golden bricks of pressed, creamy potato, take their name from the French word for cobblestone.
Once this cake is cooked, it’s soaked with a lemon syrup. It’s a beautiful cake that seems to please everyone. For me it’s more an afternoon treat than a dessert.