Spiced maize meal porridge
Ugali, East Africa's staple of maize meal cooked into a stiff porridge, given a lift with toasted cumin, butter, fresh coriander and green chilli. Stir it hard and keep it soft. Serve hot with sukumawiki or any stew.
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A quick no-bake trifle-style pudding: squares of lightly toasted bread soaked in orange juice, layered with sweetened cream, cornflakes, nuts and fresh fruit, and topped with vanilla ice cream. It's crunchy, creamy and fruity. Serve it straight away so the cornflakes stay crisp.
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.
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 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 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.
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 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.
A light, set milk pudding inspired by faluda: milk and evaporated milk sweetened and set with agar-agar, tinted pale pink and flavoured with cardamom. It's cool, smooth and wobbly, and fully vegetarian. Serve chilled in little bowls, topped with almonds and pistachios.
A colourful no-bake pudding: a base of biscuit crumbs moistened with pineapple syrup and topped with fresh coconut, covered with a fluffy custard cream and finished with pineapple, cherries, kiwi, grapes and strawberries. It's light, creamy and fruity. Pipe whipped cream around the edge and serve chilled.
A quick, modern ras malai: ricotta beaten with sugar and cardamom, baked until just set, cut into squares and soaked overnight in cream scented with kewra (screwpine) essence. It's soft, creamy and delicately perfumed, without the work of making paneer. Serve chilled with almond and pistachio flakes.
A rich no-bake dessert of ground brown bread mixed with drinking chocolate, nuts, dried fruit and brown sugar, soaked with cream and topped with a smooth white chocolate, cream cheese and sour cream layer. It's creamy, chocolatey and fruity. Make it in a glass bowl and serve chilled.
Kulfi is India's dense, creamy frozen dessert, made by boiling milk down to half and enriching it with mawa (khoya, dried milk solids), condensed milk, saffron, cardamom and ground nuts. It freezes slowly into a firm, rich ice that's sliced rather than scooped. Serve it in slices, garnished with almonds and pistachios.
A quick no-cook barfi made from crushed wheat biscuit cereal and tea biscuits bound with butter and sweetened condensed milk, with coconut, nuts, nutmeg and saffron. It's chewy, sweet and easy enough for children to help with. Makes 40 pieces.
Sweet bundi are tiny pearls of gram flour batter, fried until just set and tossed in warm saffron and cardamom syrup with flaked nuts. They're soft, juicy and bright orange. Serve as a festive sweet or offering, or spoon over rabdi or ice cream.
A no-cook pudding of crushed ginger biscuits soaked in apple juice, topped with fresh coconut, cashews, kiwi and grapes and finished with sweetened cream. It's fresh, creamy and gently spiced. Serve chilled; it's ready in minutes.
A royal festive sweet: rounds of crisp pastry wrapped around a rich filling of mawa (khoya), roasted coconut, almonds and pistachios, fried in ghee and dipped in a warm mix of ghee and icing sugar. Decorated with nuts and rose petals, they're crumbly, rich and fragrant with cardamom. Makes 50.
Roasted fine vermicelli cooked in milk until thick with saffron, cardamom and sugar, with chopped apple stirred in, then cooled and topped with ice cream, crunchy roasted vermicelli and nuts. It's creamy, fragrant and fun to eat. Serve it cool in individual bowls.
Puranpuri (puran poli) is a festive Gujarati and Maharashtrian flatbread stuffed with puran: pigeon pea lentils cooked with sugar until thick, flavoured with saffron, cardamom and fennel. It's rolled thin, cooked on a griddle and drizzled with ghee. Serve hot with kadhi and a curry of your choice.
A five-minute layered pudding of whipped vanilla cream, crushed chocolate chip cookies and halved black and green grapes, served in a glass bowl so you can see the layers. It's creamy, crunchy and fresh. Serve chilled, sprinkled with brown sugar.
Ras malai is a much-loved Bengali sweet now made all over India: soft discs of fresh paneer poached in light syrup, then soaked in milk boiled down until rich and creamy and flavoured with saffron. Served chilled, scattered with almonds, pistachios and cardamom. Makes about 50 small pieces.
Rasgulla are soft, spongy balls of fresh paneer cooked in boiling syrup until they swell, then served cold in light rose-scented syrup. This version hides a little sugar lump (sakar) in the centre of each ball. Makes 20; serve chilled after a meal.
Pretty little plaits of saffron, almond and pistachio pastry, deep-fried until golden and dipped in a light saffron syrup. They're crisp outside, soft and nutty inside, and finished with almond and pistachio flakes and cardamom. Makes about 30; lovely on a festive sweet platter.
A two-minute dessert for one: scoops of vanilla ice cream sprinkled with crushed amaretti biscuits and drizzled with amaretto. It's creamy, crunchy and almondy. The amaretto is alcoholic and amaretti biscuits are usually made with egg white, so check the packet; see the last step for swaps.
A fresh, fruity kulfi: milk thickened with cornflour and sweetened with condensed milk, then mixed with cream, cashew powder, tangerine juice and segments and frozen in moulds. It's creamy, nutty and citrusy. Serve slices straight from the freezer, garnished with cashews and tangerine.
A modern layered barfi: a chewy base of dates, coconut, cornflakes, chocolate cereal and pistachio, a creamy top of condensed milk, cashews and almonds, and a marbled dark and white chocolate finish. It's rich, crunchy and silky all at once. Makes 35–40 rectangles; great for parties and gift boxes.
A rich, home-made cream liqueur of whisky, cream, condensed and evaporated milk, melted milk chocolate and a touch of coffee. Sweet, smooth and strong: for adults only. Serve chilled over crushed ice, keep it in the fridge and drink within 3 days.
A chocolatey-tasting shake made with carob powder instead of chocolate, blended with milk, yogurt, honey, fresh mint and ground brazil nuts. Creamy and lightly minty. Serve cold.
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