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dessert

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This gluten-free chocolate cake is rich and dense  and you only really need a small slice that’s of course,  if you can resist!

What you’ll need:

  • 400g good-quality dark chocolate
  • 320g light brown sugar
  • 260g butter
  • 5 large eggs, separated
  • Espresso shot (optional)

What you’ll need to do: 

  1. Melt the butter and chocolate together in a bowl set over a saucepan of previously boiled simmering water.
  2. Allow the mixture to cool and stir in the sugar and egg yolks, stirring swiftly so the yolks don’t set. Add the coffee at this stage if using.
  3. Fold in the egg whites slowly until they are fully incorporated.
  4. Pour into cake pan and bake for about an hour until the outside is set and cracked in the middle.
  5. Unfortunately, this cake is too dense for a wooden skewer test. The cake should look firm but with a very slight jiggle.
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This frozen yoghurt makes the perfect weekend treat -it’s sweet, light and healthy too.

It’s really easy to make too, only four ingredients!

What you’ll need:

  • 120g of strawberries
  • Tub of greek yoghurt
  • 3 tbsp honey
  • 2 tsp lemon juice

What you’ll need to do:

  1. Using a hand blender of food processor, pulse the strawberries with the honey until they are broken up. A few big pieces is always nice too!
  2. Combine the yoghurt with the strawberry mixture and stir in lemon juice.
  3. Place the mixture in a freezer safe container and leave in the freezer overnight. Remove it after about 2 hours and mix it around to avoid it getting icy on top.
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These strawberry and cream meringue are so easy to make and look stunning.

Impress your friends with these light and fluffy meringues.

What you’ll need:

  • 4 large eggs
  • 250g caster sugar
  • Whipped cream
  • Strawberries

What you’ll need to do:

  1. Preheat the oven to 140°C and line a baking tray with parchment paper.
  2. In a large bowl whisk the eggs with an electric mixer until stiff peaks form.
  3. Slowly, tablespoon by tablespoon, add the sugar. The mixture will be glossy looking.
  4. Spoon portions of the mixture onto the parchment paper into the size you want. Create a hollow in the middle.
  5. Bake for 30 minutes and allow the meringues to cool inside the oven until the oven is cool.
  6. Add whipped cream and chopped strawberries to the top and serve immediately.
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These coconut-chocolate bars are so easy to make and handy for sweet snacks.

This recipe uses milk chocolate but if you wanted to make it a little healthier you could swap this for darker chocolate.

What you’ll need:

  • 160g dessicated coconut
  • 250ml condensed milk
  • 300g milk chocolate

What you’ll need to do:

  1. Combine the condensed milk and coconut milk, adding more condensed milk if the mixture seems dry.
  2. Flatten into a baking tray and chill for an hour.
  3. Cut into bar shapes.
  4. Melt chocolate and dip the bars into the chocolate, coating.
  5. Chill bars until chocolate has hardened.
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You might love dipping your Oreos into a cold glass of milk but once you make these we think they will be your new favourite way of eating Oreos!

This recipe is so, so easy and doesn’t require a lot of ingredients.

They would make a fantastic and impressive party centrepiece.

What you’ll need:

  • 19 Oreo biscuits
  • 500g soft cream cheese
  • 90g caster sugar
  • 1 tsp vanilla essence
  • 2 eggs

What you’ll need to do:

  1. Preheat the oven to 200°C and line a muffin tin with 12 cupcake liners.
  2. Place 1 Oreo biscuit flat at the bottom of each liner, 12 Oreos in total.
  3. Crush the remaining Oreos and set aside.
  4. In a large mixing bowl combine the cream cheese, sugar and vanilla essence.
  5. Beat in the eggs one by one, combining well. Stir in the crushed Oreos.
  6. Divide the mixture between the cupcake liners evenly.
  7. Bake in the oven for about 20-25 mins until the middle is set and slightly firm to the touch.
  8. Put in the fridge when cooled and chill for about an hour or so.
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Crumble is a great alternative to tart because it is light and doesn’t have a heavy base, just a light topping.

It is also so easy to make – no faffing about with homemade pastry, sounds good to us!

What you’ll need:

Fruit filling

  • 6 stalks of red ripe rhubarb
  • 200g strawberries
  • 1 tbsp honey
  • 4 tbsp caster sugar
  • 5 tbsp water

Crumble topping

  • 120g plain flour
  • 30g ground almonds
  • 1 tsp cinnamon
  • 70g brown sugar
  • pinch salt
  • 70g cold butter

What you’ll need to do:

  • Preheat the oven to 180°C. Grease a suitable dish for your crumble – either a deep pie dish or a tart dish.
  • To make the fruity filling, get a heavy based saucepan and add the fruit, honey, sugar and water to it over a medium heat.
  • Allow the fruit to soften but not fall apart completely. Taste to sweeten further if required. Set aside when ready.
  • To make the crumb topping add all of the ingredients to a large bowl and using your fingers create a crumbed consistency with the butter and dry ingredients.
  • Transfer the fruit filling to the pie dish and sprinkle the crumb topping evenly over it.
  • Bake in the oven for 20-25 mins until the topping is golden brown and hot through.

To make this dish a little bit healthier you can always swap half the flour for some oats or eliminate the sugar in the fruit filling and add more honey. Though it will be quite tart.

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There is something about macaroons that delight us ladies. It might be the colours, the light taste or the delicate appearance. Either way, we can’t get enough!

Macaroons also have a reputation for being very difficult to make. While they are no mugcake, they really aren’t that bad and with some practice, you’ll be a macaroon connoisseur in no time!

Why not impress your girls and make them some macaroons?

What you’ll need:

For the shells

  • 130g icing sugar
  • 115g caster sugar
  • 4 large egg whites
  • 120g ground almonds
  • pinch of salt
  • Food colouring of your choice (be sparing!)

For the filling

  • Butter
  • Icing sugar

What you’ll need to do:

  1. Preheat the oven to 160°C and line a baking tray with parchment paper.
  2. Sieve the icing sugar and almonds into a large bowl.
  3. Using a mixer, whiz the egg whites, caster sugar and salt until the mixture forms stiff peaks.
  4. Add any food colouring you are using.
  5. Slowly and steadily, fold the almond and sugar mixture into the egg whites. This should take a while if you are working slowly enough.
  6. Place the mixture into a pipe and create consistent, small, round shapes onto the baking tray.
  7. Bang the tray once on the counter to settle the macaroons.
  8. Leave the macaroons at room temperature for 15-20mins.
  9. Bake for 15-20mins.
  10. Combine the butter and icing sugar to make the butter-cream and spread it in between each macaroon once they are cooled.
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The word ‘vegan’ is a dirty word for many foodies but a recipe free of animal products doesn’t have to be free of flavour too.

This recipe for vanilla poached peaches is the perfect, vegan dessert for a lazy, early spring Sunday.

What you’ll need

  • 4 large, ripe peaches
  • 425ml sweet white wine
  • 2 tbsp agave
  • 1 vanilla pod, split

What you’ll need to do

  1. Fill a large bowl with iced water.
  2. Place the peaches in another large bowl and pour over enough boiling water to cover.
  3. Leave for 30 seconds, then remove the peaches with a spoon and plunge them into the cold water. The skins should peel away easily.
  4. Place the wine. agave and vanilla pod in a pan, gently heat until the agave has dissolved.
  5. Lower the peaches into the pan, cover and simmer gently for 15-20 minutes until tender. Using two wooden spoons, turn the fruit 3 or 4 times while cooking and regularly baste with the syrup.
  6. Remove the cooked peaches from the pan and set to one side in a large bowl.
  7. Boil the syrup until it has reduced by half. Spoon over the peaches, then set aside to cool. Serve the peaches and syrup at room temperature, warm or chilled.
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Serve these rich and fudgy brownies with vanilla ice-cream for the ultimate dessert.

What you’ll need: 

  • 225g dark chocolate
  • 200g butter
  • 3 eggs
  • 70g flour, sifted
  • 1tsp baking powder
  • 70g chopped walnuts

What you’ll need to do: 

  • Grease a brownie baking tin and pre-heat the oven to 180°C.
  • In a glass bowl over a saucepan of simmering water, melt the chocolate and the butter.
  • In a separate bowl, beat the eggs with the sugar.
  • Allow the melted chocolate to cool slightly and add to the egg mixture.
  • Fold in the flour, baking powder and nuts.
  • Pour into the brownie pan and bake for 30mins. These brownies are meant to be fudgy and rich so a skewer may not come out completely clean as with other cakes but it also shouldn’t come out with raw mixture on it.
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This mousse is really rich and chocolatey, but still light – perfection! You can also dress this mousse up a bit by adding some orange zest and juice or perhaps some Baileys – the possibilities are endless!

What you’ll need: 
Serves 4

  • 200g good quality dark chocolate
  • 4 egg whites
  • 300ml double cream

What you’ll need to do:

  1. Melt the chocolate in a glass bowl over a saucepan of previously boiled simmering water.
  2. Semi-whip the cream and whisk the egg whites until they form stiff peaks.
  3. Stir in the whipped cream to the melted chocolate that should by now be off the heat.
  4. Next, add the egg whites to the mixture and stir well to combine.
  5. Place the mixture into individual ramekins/dessert glasses and put into the fridge to set for an hour or more.

 

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We all need a cake we can throw together for special occasions. This cake is gluten-free, making it perfect for those with intolerances, as well as being light and not too sweet. The perfect accompaniment to a cup of coffee in the afternoon. It’s also quite easy to put together and doesn’t require too many ingredients.

What you’ll need: 

  • 3 oranges
  • 4 eggs
  • 220g caster sugar
  • 300g ground almonds
  • 2 tbsp honey

What you’ll need to do:

  1. Grease an 8″ springform tin and line the bottom with baking parchment. Preheat oven to 180ºC.
  2. Put 2 unpeeled oranges into a steamer or set in a sieve above a pot of previously boiled water, now simmering.
  3. When the oranges have softened and broken down slightly but still retain their shape, remove.
  4. Cut the oranges into smaller pieces, place in a food processor and blend until smooth.
  5. Stir the almonds, eggs and sugar into the orange mixture and stir to combine.
  6. Pour into the lined tin and bake for about 55 mins to an hour or until a skewer comes out clean.
  7. Meanwhile, place the juice of the third orange into a small pan and add the honey. Heat to combine.
  8. When the cake is out of the oven pour the warm orange and honey syrup over the cake.

 

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This posset is light, creamy and zesty – exactly what you need after a heavy meal. It would be perfect for a dinner party or even just a night in as it can chill in the fridge until you need it.

What you’ll need: 

  • 1 pint of double cream
  • 2 lemons, juice and zest
  • 130g caster sugar

What you’ll need to do: 

  1. Pour the cream in a saucepan with the sugar and heat until it is just below boiling point.
  2. Remove from the heat and stir in the lemon and zest, whisk for 30 seconds or so until it thickens slightly.
  3. Pour into ramekins or dessert glasses. Cover with cling film and chill in the fridge for 3 hours or overnight.
  4. Serve with shortbread biscuits or ginger snaps.

 

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