Epic desserts to satisfy a sweet tooth!

WE LOVE… PEAR TARTE TATIN pg46 // BUTTERMILK WAFFLES pg49 // CIABATTA 'FRENCH' TOASTS pg50

Drizzle with caramel sauce

For the coffee cheesecake, see page 51

Mixed berry pancake stack

By UK Flour Millers (www.fabflour.co.uk)

MAKES 4

  100g (3½oz) plain flour 90g (3¼oz) wholemeal flour 1½ tsp baking powder ½ tsp salt 45g (1½oz) granulated sugar 250ml (9fl oz) milk 1 large free-range egg, lightly beaten 70g (2¾oz) melted butter butter or oil, for the pan 500g (1lb 1oz) mixed berries, fresh or frozen honey or sugar, to taste

1 Combine the flours, baking powder, salt and sugar into a large mixing bowl.

2 In a separate bowl, mix the milk, eggs and butter.

3 Pour the wet ingredients into the dry ingredients and mix well until combined. 

4 Let the batter sit for 10-15 minutes. 

5 Heat a non-stick skillet pan over medium heat and add the butter or oil. 

6 Add a ladle (or two, depending on the pan size) into the pan. When they

start to bubble, flip them. Cook until the other side is golden brown. 

7 Repeat until all your batter is cooked. 

8 Pour the berries into a saucepan on medium-low heat. When they start to loosen, you can begin to mash them. Slightly raise the heat to medium and let the fruit reduce and thicken. If it’s too thick, you can always add more water. Add honey or sugar for sweetness, to taste, if you prefer. 

9 Spoon as much of the berries as you’d like on the pancakes and enjoy!

Pear tarte tatin

By British Apples and Pears and @mumazed (Mama Iris)

MAKES ONE

5-6 British conference pears, peeled and halved 50g (1¾oz) sugar 1 tsp cinnamon 50g (1¾oz) unsalted butter ready-rolled puff pastry

1 Preheat the oven at 220°C/Gas Mark 7.

2 Melt the butter. Spread it over the bottom of a 25cm (10in) flan dish. 

3 Spread the sugar and cinnamon over the butter. Peel the pears and cut them in half, then put them in the dish, curvy side-down. Cover and tuck in nicely with your puff pastry. 

4 Pierce the puff pastry with a fork, then pop the dish in the oven for 25 minutes.

5 Once baked, remove from the oven and allow to rest for 3 minutes before turning the tart over.

Chocolate & pistachio berry pavlova

By Love Fresh Berries (www.lovefreshberries.co.uk)

SERVES 8

  4 medium free-range egg whites 225g (8oz) caster sugar 40g (1½oz) pistachio nuts, very finely chopped 

To finish

100g (4oz) dark chocolate, broken into pieces 300ml (½pt) double cream 550g (1¼lb) mixed strawberries, hulled, halved, blackberries, blueberries and raspberries

1 Preheat the oven to 140°C/Gas Mark 1. Line a baking sheet with nonstick baking paper and draw a 23cm (9in) circle onto it.

2 Whisk the egg whites with an electric mixer until they form stiff moist looking peaks. 

3 Gradually whisk in the sugar a teaspoonful at a time and continue whisking once all the sugar has been added. Whisk for a few more minutes until the meringue is very thick and glossy.