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Luscious, creamy chocolate mousse in an instant

  • 150g (5 oz) Mini Marshmallows
  • 50g (2 oz) Butter
  • 250g (9 oz) Dark Chocolate (70% Solids), Chopped
  • 60ml Hot Water
  • 284ml Double Cream
  • 1 tsp Vanilla Extract
2.4/5 (7 Votes)

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Mix 2 cups of flour and 1 tea spoon of yeast each in two separate bowls

  • 4 cups self-raising flour
  • 2 tp yeast
  • 2 tbsp cocoa powder
  • 2 cups water
2.4/5 (7 Votes)

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Cookie

  • 125g butter
  • 175g sugar
  • 1 egg
  • 1/2 tsp Vanilla extract
  • 125g Plain flour
  • 35g cocoa powder
  • 1/2 tsp Bicarbonate of soda
2.3/5 (130 Votes)

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Yummy moist carrot cupcakes complemented by cream cheese icing

  • 100g brown caster sugar
  • 75g brown muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • zest of 1 orange or small pink grapefruit
  • 2 eggs
  • 150ml sunflower oil
  • 200g grated carrots (3 small)
  • For the icing
  • 50g butter, softened
  • 150g soft cheese
  • 50g icing sugar, sifted
  • 1 tsp vanilla extract
2.4/5 (76 Votes)

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Put two-thirds of the lemon curd into a large bowl with the zest and cream, then beat with an electric whisk until ...

  • 300g or 312g jar good-quality lemon curd (we used Tiptree)
  • zest 1 lemon
  • 300ml pot whipping or double cream
  • 25g lemon shortbreads or crunchy lemon flavoured biscuits, plus extra to serve, if you like
2/5 (45 Votes)

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Beat the egg whites until stiff with a pinch of salt

  • For the meringues
  • 175g sugar
  • 3 large egg whites
  • for decoration
  • 300g strawberries
  • 570ml of double cream
2.2/5 (75 Votes)

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Great for cake decoration :)

  • 75g softened butter
  • 175g icing sugar
  • Additional flavours or colours you want to add
2.4/5 (5 Votes)

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Preheat oven to 165C/330F and grease 6 dariole moulds with the extra butter

  • Cherry Syrup
  • 150g dried sour cherries
  • 50g caster sugar
  • 80ml water
  • 1 star anise
  • 1 cinnamon quill
  • 1 orange (zested and juiced)
  • 80ml crème de cassis
  • Cherry Pudding
  • 400g cherry jam
  • 140g unsalted butter (plus extra to grease the moulds)
  • Zest of 1 orange
  • 50g candied ginger chopped roughly
  • 30g self raising flour
  • 140g fine brown breadcrumbs
  • 100g brown sugar
  • 1tsp baking powder
  • 3 eggs
  • 60ml crème de cassis
2/5 (4 Votes)

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You can attempt to make the custard yourself, but (especially if your name is Beatrix) I would recommend saving you...

  • 135g jelly tablet (raspberry flavour)
  • 8 trifle sponges
  • 2tbsp jam (strawberry/raspberry)
  • 1 punnet blackberries (~200g) [Alternatively; go blackberry picking! :D]
  • 1 tin of custard
  • 300ml whipping cream
  • 4-5tbsp granulated sugar
  • (sprinkles)
2/5 (1 Votes)

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Soft, moist banana cake, easy to prepare and keeps well

  • 1 very ripe banana
  • 2oz butter/spread
  • 5oz SR flour
  • 5oz sugar
  • 1/2 tsp vanilla essence
  • 1/4 tsp bicarb
  • pinch salt
  • 1 egg
2.3/5 (63 Votes)

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Preheat the oven grill

2.6/5 (78 Votes)

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In a bowl, mash the bananas with a fork into a purée

  • 140g of sugar
  • 250g ripe bananas
  • 250g flour
  • 2 eggs
  • 4 tbsp milk
  • 2 tbsp oil
  • 1 sachet of baking powder
  • 2 pinches of salt
2.2/5 (77 Votes)

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Banana Cake Chocolate Mousse