Sugar syrup (chashni) is the base of many Indian sweets, and recipes ask for it at different stages. A light syrup is for soaking sweets and sweetening drinks. One-thread and two-thread syrups are boiled longer so the sweet sets. You can make it with milk instead of water for some sweets.
A new country every day, from every cuisine on the site.
A rich, creamy vermicelli pudding: thin vermicelli roasted until golden, then simmered in milk until it reduces by half and flavoured with saffron and cardamom. Vanilla ice cream stirred in at the end makes it extra smooth and cool. Serve chilled after a festive meal, scattered with almond and pistachio flakes.
These pendas (pedas) take minutes in the microwave: milk powder, cream, sugar and ground almonds cook together into a soft fudge flavoured with cardamom and saffron, then are shaped into rounds. They're milky, nutty and melt in the mouth. Makes about 35 — press them into small moulds for pretty shapes.
A no-bake layered pudding with the flavours of piña colada: tea biscuits soaked in pineapple syrup, layered with vanilla whipped cream, fresh coconut and crushed pineapple, and topped with toasted coconut. It's creamy, tropical and alcohol-free. Make it a few hours ahead and serve chilled.
A homely baked pudding of julienned cooking apples tossed with breadcrumbs and cinnamon, topped with a buttery almond mixture and baked until golden. The apples turn soft and tangy under a crisp, nutty crust. Serve it warm with ice cream or custard sauce.
An eggless take on tiramisu: soft home-baked sponge fingers soaked in a Baileys and coffee cream, covered with whipped cream and cream cheese, and finished with grated white and dark chocolate and strawberries. It contains alcohol (Baileys Irish cream liqueur); see the last step for an alcohol-free swap. Make it a few hours ahead so it can chill and set.
A simple frozen dessert of fresh strawberries blended with orange juice and frozen in a mould. It's tangy, fruity and fat free, perfect after a heavy meal on a hot day. Serve it straight from the freezer with sliced strawberries.
A crisp almond pastry case filled with a smooth chocolate mousse that's set with agar-agar instead of eggs or gelatine, so it's fully vegetarian. Light whipped cream is folded through and the tart is finished with chocolate curls. Serve chilled.
A quick baked pudding of apples softened with condensed milk and cinnamon, layered over a buttery ginger-biscuit, nut and coconut base and topped with brown sugar. It's sweet, warmly spiced and crunchy underneath. Serve it warm on its own or with ice cream.
A smooth, rich chocolate mousse made without eggs or gelatine: milk, cocoa and dark chocolate are thickened with custard and set with agar-agar, then beaten with sweetened cream. It's silky, chocolatey and fully vegetarian. Serve cold, decorated with whipped cream and chocolate curls.
Crisp, buttery half-moon pastries filled with chopped apricots, pears, figs, cherries and almonds soaked in honey with a little cardamom and cinnamon. They're sweet, fruity and lightly spiced. Serve them hot with ice cream, or cold with tea; the recipe makes about 36 small pastries.
A colourful fruit salad of pineapple, apple, pear, grapes, pawpaw, melon balls and fresh lychees, coated in a light lemon syrup just before serving. It's juicy, refreshing and naturally light. Serve it chilled, garnished with mint, on its own or with ice cream.
Crisp, sweet coconut pastry cases baked in boat or muffin moulds, then filled with sweetened whipped cream and topped with fresh fruit such as kiwi, mango and grapes. The cases keep for days in a tin, so you only need to fill them before serving. The recipe makes about 30 small tarts.
A frozen, Christmas-style pudding: a mould lined with vanilla ice cream and filled with chocolate ice cream rippled with rum-soaked dried fruit and nuts, then turned out and served in wedges with cinnamon whipped cream. It contains rum or brandy, and the book sets the fruit with gelatine, which is not vegetarian; the last steps give an agar-agar and an alcohol-free swap. Start it two days ahead.
Thin, eggless pancakes made from plain flour and cornflour, rolled around sliced strawberries and sweetened whipped cream and topped with a fresh strawberry sauce. They're soft, fruity and creamy. Serve straight away, dusted with icing sugar.
A no-bake cheesecake on a chocolate biscuit base, made with cream cheese and chopped chocolate caramel bars and marbled with home-made butterscotch and chocolate sauces. It's rich, creamy and very sweet. The book sets it with gelatine, which is not vegetarian; the last step gives an agar-agar swap.
A light cheesecake built on a soft orange sponge base, with a set filling of condensed milk, cream cheese, cream and orange juice, topped with whipped cream and sliced kiwi fruit. It's tangy, creamy and refreshing. The book sets it with gelatine, which is not vegetarian; the last step gives an agar-agar swap.
Classic choux pastry éclairs filled with sweetened whipped cream, topped with coffee icing and a zigzag of melted chocolate. They're crisp, light and creamy. Note that choux pastry is made with eggs. Serve them the day they're filled.
A generous pie of firm pears, cooking apples and raisins with lemon, baked in a crisp shortcrust case under a cinnamon crumble made crunchy with cornflakes. It's fruity, tangy and buttery. Serve it warm with ice cream.
A cold 'soufflé' of mango pulp and orange jelly beaten with whipped evaporated milk until light and airy, folded with mango cubes and topped with sweetened cream. It's fruity, fluffy and refreshing. Ordinary packet jelly is made with gelatine, which is not vegetarian; use a vegetarian (agar-based) jelly to make it suitable.
An easy no-churn ice cream: whipped cream and whisked frozen evaporated milk folded together with fresh passion fruit seeds and a little essence. It's light, tangy and speckled with crunchy seeds. The recipe makes about 3 litres; serve it in scoops with wafer rolls or nuts.
Juicy fresh pineapple tossed with brown sugar and baked under a spiced wholemeal and oat crumble topped with chopped nuts. It's sweet, tangy and crunchy. Serve it hot with a scoop of ice cream.
Little eggless ring doughnuts made from a simple soft milk dough, fried until golden and coated with melted chocolate. They're crisp outside and soft inside. Serve them with ice cream, or dust with icing sugar instead and serve at tea time.
A Swedish tea ring is a sweet yeast dough rolled around butter, brown sugar, cinnamon, dried fruit and nuts, shaped into a ring and snipped so the filling shows, then glazed with lemon icing. This version has no egg. It's soft, spiced and fruity; serve it warm with tea or coffee. Cuts into about 25 slices.
A homely apple pie: crisp shortcrust filled with cooking apples simmered with lemon, cinnamon, sultanas and walnuts, finished with a pastry lattice brushed with butter and brown sugar. It's tart-sweet and warming. Serve warm with ice cream or hot thick custard.
A no-churn cassata of three layers frozen together: vanilla with chopped nuts, strawberry, and mint with chocolate chips. The base is whipped cream and whisked frozen evaporated milk, so no ice-cream machine is needed. It makes about 3 litres; slice it for parties.
A tropical take on trifle: biscuits soaked in sherry or fruit juice, then layered with orange jelly, mango, kiwi and passion fruit, thick custard and softly whipped cream, finished with toasted almonds. It's fruity, creamy and colourful. Ordinary packet jelly is made with gelatine, which isn't vegetarian, and sherry is alcoholic; the steps give swaps for both.
A no-churn vanilla ice cream layered with home-made peanut crunch: roasted peanuts stirred into caramelised sugar, cooled and coarsely ground. It's creamy, crunchy and salty-sweet. Makes about 3 litres; the book also gives chocolate and cashew crunch versions.
Showing 27 of 7,762 recipes
Show more recipesPage 838 of 863
Indian
Spanish
Italian
American
Chinese
Mexican
Brazilian
Japanese
Paraguayan
British
French
