Syllabub is a thick, frothy English dessert that was popular during the Victorian era. This version is adapted from recipe No. 1486 in Beeton's Book of Household Management, originally published in the mid-1800s. It combines deliciously with the first strawberries of the season and another Victorian favourite, crisp.
Playful honey-sweetened cakes topped with creamy icing make tasty beehives. Busy buzzing bees fly around them just waiting to be snatched by sticky fingers. You can buy honeycomb at health food stores.
Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.
Rhubarb cooked in a double boiler stays more intact than when it's stewed, plus it looks pretty beside the fresh strawberries.
Yearning for a beach vacation? Satisfy a bit of that travel itch with tropical fruit—like exotic passion fruit featured in these tasty tarts.
The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.
