Crème caramel is such a well-deserved classic. It might not strut its stuff in the way that some desserts do but it doesn’t need to. It just quietly sets off a bliss bomb the moment the first mouthful hits the taste buds, with its smooth caramel tones and silky texture. The reason I know this is because I’ve recently managed to make one - with zero/dlow sugar ingredients. I’m feeling pretty pleased with myself, as I simply assumed it wasn’t possible. I have to thank my chum Tony Brown for the inspiration to try. Read more

Look at this little beauty, all dressed up and festive. Stand aside sugary, carby Christmas puddings, this lime chilli and raspberry posset’s in town. Read more

Sorting through some old recipes recently I came upon this hidden treasure from my friend Prem. I’d never even got round to trying it out. I put that right as soon as I could lay my hands on the ingredients and WHOA! This ice-cream is bloody amazing! Choccy, nutty, caramelly…….sigh. Heaven just froze over. Read more

Rhubarb, rhubarb rhubarb …..
It’s a bit of a dark horse isn’t it? It sits up the end of the garden looking like it might taste a bit dull and old fashioned. And yet with just a little cooking, love and some sweetness added - maybe even a little spice or zest too, it delivers such a unique and delicious twangy taste.
If you fancy a lovely light, satisfying dessert at the end of a Summer meal, this rhubarb fool meets the bill wonderfully. And its really easy to make. Read more

Oh what a delectable dessert this is! A generous layer of lemon zingy, melt-in-the-mouth crème patisserie, encased in a buttery almond pastry, topped with frangipani topping and raspberries. Don’t panic at the 3 sets of ingredients. Admittedly this isn’t a pudding you slam together 5 mins before your mates come round but it’s perfectly do-able if you’re willing to do a little prep while you’re listening to something nice on the radio. Read more