Vanilla Plum Swirl Pudding Pops

A velvety pudding studded with vanilla bean seeds is the base for these creamy artisanal pops. Layered with homemade plum purée and a little brandy, they make a treat fit for a summer day. Add any leftover plum mixture to yogurt parfaits or spread it onto toast.

Shortbread Rounds With Butter Icing

Get your shortbread fix with these festive cookies that are topped with butter icing and red nonpareil sprinkles.

Berry Pavlova Wreath

The unmistakable sweetness of this Pavlova is offset with a tart berry topping. You don't have to be too fussy about spooning the egg white mixture onto the baking sheet; the more rustic it looks, the better! Add the topping at the last minute so the Pavlova stays crisp.

Vegetable Rolls with Sweet & Sour Sauce

Crab Sui Mai

These savoury open-faced dumplings are a delightful appetizer to enjoy with a glass of chilled white wine.

Blueberry Cornmeal Cobbler

This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.

Classic Whipped Shortbread

Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.

Plum Oatmeal Squares

Classic date squares have been reimagined in this dessert featuring a sweet and sticky plum filling. Don't worry if the plums aren't red in the centres; the peel will cook down to give the filling a beautiful deep-red colour.

Glazed Ham with Orange Cranberry Sauce

Serve up this irresistable ham from our April 2004 issue's "Good to the Last Slice" Easter menu. Ham needs virtually no preparation before roasting. The orange-and-dried-cranberry sauce is a tangy twist on a traditional raisin sauce. Save the ham bone for soup.

White Chocolate Pomegranate Trifle

Sweet white chocolate pairs perfectly with the tart pomegranate seeds. To make a nonalcoholic version, substitute pomegranate juice for the pomegranate liqueur. Use a vegetable peeler to create long shavings of white chocolate to top the trifle. If substituting pound cake for the golden vanilla cake, add up to 1/3 cup more pomegranate liqueur.