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Puddings

Whether you’re going for a homely bowl of something simple-but-good or a wow-factor centrepiece that stops everyone in their tracks, you’ll find a collection of crowdpleasing ideas here. Once these are in your repertoire they’ll become your go-to desserts, again and again…

RECIPE COLLECTION

Elderflower syllabub pavlova

SERVES 10-12

HANDS-ON TIME 40 MIN, OVEN TIME 1½ HOURS, PLUS 4-5 HOURS COOLING

• 5 large free-range egg whites at room temperature

• 300g caster sugar

FOR THE SYLLABUB

• 300ml double cream

• 3-4 tbsp icing sugar (see tip)

• 4 tbsp elderflower cordial (we used Bottle Green)

• 100ml sweet dessert wine, such as muscat or monbazillac

• Squeeze lemon juice to taste

• 400g mixed stone fruit, stoned and halved or sliced (we used plums, nectarines and cherries)

• Golden syrup to drizzle (optional)

1. Heat the oven to 200°C/180°C fan/gas 6. Whisk the egg whites in a large clean bowl with an electric mixer until they form stiff peaks when the beaters are removed (this will take around 3-4 minutes). Gradually add the caster sugar, 1 tbsp at a time, whisking well between each addition – the whites should come back to stiff peaks before you add more sugar. Once you’ve whisked in around half the sugar, you can add the rest in larger quantities. When it has all been added, whisk the meringue to glossy, stiff peaks.

2. Line a large baking sheet with baking paper using 4 small blobs of meringue to stick the paper to the sheet. Spoon the meringue onto the baking paper in a large circle (about 30cm diameter), using the spoon to make peaks and swirls in the mixture, if you like.

3. Transfer the baking sheet to the oven and immediately reduce the temperature to 130°C/110°C fan/gas ¾. Cook the meringue for 1½ hours. Turn the oven off but leave the meringue inside to cool completely (around 4-5 hours).

4. To make the syllabub, put the double cream, 3 tbsp of the icing sugar, the elderflower cordial, dessert wine and a squeeze of lemon juice in a large bowl, then stir. Taste, then add extra sugar and a little more lemon juice if you think it needs it. Whip with a balloon whisk or electric mixer until soft peaks form.

5. Spoon the syllabub over the cooled meringue. Scatter over the fruit, then drizzle with golden syrup, if you like. Serve immediately.

PER SERVING (FOR 12) 267kcals, 13.4g fat (8.3g saturated), 0.8g protein, 34.6g carbs (34.5g sugars), trace salt, 0.6g fibre

COOK’S TIP

The amount of sugar you need in the syllabub will depend on how sweet the fruit is and which cordial brand you use.

Caramelised pineapple and coconut creams

MAKES 6

HANDS-ON TIME 45 MIN, OVEN TIME 12 MIN, PLUS CHILLING

FOR THE CARAMELISED PINEAPPLE

• 200g caster sugar

• 40ml white rum (such as Bacardi)

• 300g pineapple, peeled and chopped into 1cm chunks

FOR THE COCONUT CREAM

• 60g caster sugar

• 6 medium free-range egg yolks

• 4 gelatine leaves (we used Dr Oetker – if you use another brand, follow the packet instructions)

• 200ml tin full-fat coconut milk

• 300ml double cream

• Finely grated zest ½ lime

FOR THE BRANDY-SNAP CRUMB

• 25g unsalted butter

• 25g demerara sugar

• 25g golden syrup

• 20g plain flour

• ¼ tsp ground ginger

YOU’LL ALSO NEED

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About Delicious Magazine

There’s something magical about preparing feasts for friends and family. But what to cook? This collection of brilliant mix and match dishes includes recipes for every occasion, all tested in the delicious. magazine kitchen. Whether you’re cooking a casual supper or three-course feast, these recipes will take the pressure off you and guarantee happy guests with clean plates.
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