For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.
Not quite a souffle not quite a crepe, this intriguing baked pancake relies entirely on eggs to puff it into a crusty and tender case for fruit. Use a nonstick skillet with an ovenproof handle (or wrap regular handle with foil) or a seasoned cast-iron skillet. Before preheating the oven, place racks in centre and bottom positions. The puff is baked on the centre one and the other one should be out of the way so that the top of the puff doesn't touch it.
Buttermilk makes this cool no-bake custard wonderfully tangy and creamy. The flavour of the berries is key, so use local in-season fruit.
The addition of lime curd to this creamy cheesecake offers just the right amount of tang and an extra richness.
This wholesome soup will warm you up on chilly evenings, and it's especially satisfying when served with the herbed oil topping. Use the leftover oil in a salad dressing or drizzle it over pasta, a roast or steamed vegetables.
A moist cake with fall flavours. For Halloween season, instructions are below to turn this cake into a graveyard scene!
This playful take on our classic brownie formula creates a peppermint-flavoured square with a festive tartan-patterned top. Disposable piping bags are easy to use and don't require tedious washing; choose ones with narrow tips for thin, elegant lines. Leave one of these delicious treats by the chimney for Santa.
These individual versions of the classic English dessert are impressive for entertaining and surprisingly easy to make. Poking holes in the tops of the cakes allows the sweet, creamy and boozy sauce to soak in.
Tart lemon curd gives these zesty cheesecake squares a stunning mirror-like finish. Scrape down the sides of the bowl often for a perfectly smooth filling.
