Latticed Blackberry-Lime Pie


Latticed Blackberry-Lime Pie by Jessie Sheehan Yield Serves 8 It was the Blackberry Pie recipe from What a Cook Ought to Know about Corn Starch (1909) that inspired mine. I love the bare-bones filling instructions: “Wash blackberries, drain and fill plate quite full. Sprinkle well with sugar. Sift...

Bread and Butter Pudding


Bread and Butter Pudding by Lynne Rossetto Kasper Yield 4 servings Time 20 minutes prep, 45 minutes cooking, 1 hour, 15 minutes total Bread and Butter Pudding is classic British mommy food and one of the easiest puddings to make. It's a great way to use up left over bread — white, (the classic...

Blathnaid's Chocolate Cake


Blathnaid's Chocolate Cake by Darina Allen Yield Serves 10-12 We have about 10 chocolate cakes in our repertoire, from Cynthia's Chocolate Cake made with cocoa and buttermilk, to the decadently rich Ballymaloe Chocolate Cake made with the very best chocolate money can buy, lots of ground...

Turkish Delight


Turkish Delight by Annie Rigg Yield 20 pieces Time 15 minutes prep, 40 minutes cooking, 55 minutes, plus time to cool total Ingredients 1 2/3 cups superfine sugar juice of 1 lemon 4 packets powdered gelatin (1oz/25g in total) 2/3 cup cornstarch 1/4 cup confectioners’ sugar 2-3 teaspoons rosewater...

Scotland Orange Cake


Scotland Orange Cake by Kim Nelson Yield Makes one 12-inch cake One summer, my family and I went on vacation to Scotland, where I ate haggis every day and enjoyed truly the best fish-and-chips in the world in the lovely little seaside town of Anstruther. On the short drive from Anstruther back to...

Iced Triple Lemon Biscotti


Iced Triple Lemon Biscotti by Domenica Marchetti Yield Makes 24 to 26 biscotti I did not love lemon desserts when I was a child. Chocolate was much more my thing. Not surprisingly, my tastes have changed and now I count lemon tarts, cakes, and cookies among my favorites—especially these biscotti...

Caramelized Oranges


Caramelized Oranges by Jennifer McLagan Yield Serves 6 This is one of the first recipes I ever made for dinner guests. I was following the Cordon Bleu cookery course in the magazines that arrived at our newsagent every month. These caramelized oranges graced the cover of the very first issue. They...

German Pancake


German Pancake by Elaine Khosrova Yield Makes one 9-inch pancake Time 10 minutes prep, 20 minutes cooking, 30 minutes total Episode Smashed, Mashed, Boiled, and Baked Baked in butter and then crowned with more of it, this puffy golden pancake is similar to a popover in texture with a moist eggy...


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