Help! Need to make dessert for ten people

(52 Posts)
Welovecouscous Thu 15-Nov-12 11:28:13

I have offered to help with a community meal and need a foolproof dessert which I can make in the Aga.

I am looking for something simple, which is suitable for winter, not too expensive. Something Delia like??

The people attending are mostly 50+, no children.

Aaaggh have never done this before in this quantity and feeling very overwhelmed!

LtEveDallas Thu 15-Nov-12 11:33:44

Does it have to be hot?

When I've catered for lots of people I've made a giant trifle and/or an ice-cream bomb. I made a couple of giant trifles for my dads retirement do (so 90% of the guests were 60+) and they went like wildfire.

midori1999 Thu 15-Nov-12 12:03:37

A nice crumble or treacle sponge with custard? Not very inventive, but very easy to make and usually popular.

Welovecouscous Thu 15-Nov-12 12:05:25

Pooh some very good ideas thank you ladies - funnily enough my German friend suggested trifle! Any good recipes I can use?

Treacle sponge is a wonderful idea too - again, is there a good recipe I can look up online?

Welovecouscous Thu 15-Nov-12 12:05:47

Aaagg not pooh blush

I meant oooohhh

Welovecouscous Thu 15-Nov-12 12:06:24

I'm still trying to find out if it has to be hot!!

brownies and ice cream/ pouring cream? doesn't have to be hot and is v sweet so a little goes quite a long way.

LtEveDallas Thu 15-Nov-12 12:17:28

I don't think you really need a recipe for trifle, just a good sized bowl(s). I bought two large punch bowls and still use them now:

Strawberry Trifle. Either use trifle sponge, a cheap spongecake or a Jam Roll, break or slice and put in the bottom of the bowl. Add some strawberries, tinned or fresh. Cover the whole lot with strawberry jelly (2 thirds of the bowl). Let that set then cover again with custard, let that set a bit more, then just before serving/displaying pipe some whipped cream on top and decorate with more strawberries.

Choc N Orange Trifle: As above but use chocolate sponge/roll, tinned satsumas, orange jelly and choc custard.

You can go all posh, you could add sherry/strawberry liqueur/orange liqueur, you could be imaginative (I make Rhubarb Trifle quite often smile), but Trifle is a classic that most people know and like (especially, I have found, older people).

Welovecouscous Thu 15-Nov-12 12:34:18

Brownies sound lovely too and thank you for the trifle recipe, Dallas.

Delia does a nice chocolate bread and butter pudding that is made in advance - so on the day all you have to do is heat up and serve with cream, which should be foolproof in an Aga.
link here

Thirstysomething Thu 15-Nov-12 12:50:37

Apple and blackberry crumble with cream always a winner (and i know several amazing cooks who cheat with the crumble topping you get from McDougalls which makes it even easier...

Or do a big layer of berries in a large dish,
whip together 300ml double cream and 200g caster sugar
fold in 300ml plain yoghurt and spread over fruit.
Sprinkle over 150g muscovado sugar and grill till melted.
Chill well.

How 'posh' is the event? Lemon Pots are the easiest pudding ever and you can make them look really smart. I do them loads for dinner parties.
For 8:
1 pint double cream
150g caster sugar
2 lemons
mint leaves, raspberries and/or shortbread if you want
8 small coffee cups or small pots

Heat cream sugar and lemon zest over low heat till simmering, stir continuously till sugar dissolved.
Take off heat and let cool till lukewarm
Mix lemon juice (to taste) with cooled cream in the pan and stir
Pour the mixture into cups/glasses/ramekins etc and put in fridge 3-36 hours before serving.
When set, garnish with mint leaves and serve with raspberries and/or shortbread.

Jusfloatingby Thu 15-Nov-12 12:58:17

Eton Mess, Pavlova or cheesecake could all be done in advance.

Welovecouscous Thu 15-Nov-12 13:01:26

I love the idea of cheesecake! Do you think eton mess and pavlova are a bit summery?

Welovecouscous Thu 15-Nov-12 13:05:40

Liking the lemon lots too - now finding it hard to choose smile

Jusfloatingby Thu 15-Nov-12 13:44:01

I suppose Eton Mess could be a bit summery but if you did the Pavlova with lots of green and red fruit it could look quite Christmassy against the snowy white background.


HazeltheMcWitch Thu 15-Nov-12 13:54:35

Pav is super-easy, cooks well in Aga can be made in advance and just assembled at last minute. Also, it can be eaten by people with few teeth! NB I know you said that your people are 50+, and that this does not equate to tooth issues, but if you have some 90yr olds in the mix, you might want to consider this!

My other suggestion is a self-saucing pudding. Really easy. here is a recipe for a choc one, but you can google for all different recipes, lemon, apple, caramel etc.

Crumble and trifle also fairly easy, and always go down a treat too.

God, I love pudding.

HazeltheMcWitch Thu 15-Nov-12 13:55:29

NB for pav, you could use frozen fruits to keep costs down. Blueberries freeze and defrost a treat, but still seem 'special'.

lightfairy Thu 15-Nov-12 14:17:08

Chocolate fondue is a potential idea. Chop fruit in advance and place selection on bowls around the table then have bowls with chocolate in (90g for about 4 people) over tea lights to keep melted. Can also user chopped meringues and sweets.
If your over 50's are like my parents and their siblings, they are fairly similar to teenagers so they'll love it!

Welovecouscous Thu 15-Nov-12 15:54:12

Ooooh! Very good ideas!

doradoo Thu 15-Nov-12 16:15:10

How about a mincemeat slice.

Puff pastry (use the ready rolled stuff) and mincemeat. Roll it up like a big sausage and serve warm with cream/custard/brandy sauce

You can do as many as you need and vary fillings if you like.

BIWI Thu 15-Nov-12 16:22:31

Have you got Delia's Christmas book? There's a fabulous recipe in there for chocolate truffle torte. Really easy to make and serves, I think from memory, 12 people.

BIWI Thu 15-Nov-12 16:26:03
JenaiMarrHePlaysGuitar Thu 15-Nov-12 16:40:34

That torte looks great.

You could decorate it with some edible gold glitter; I put some edible glittery gold stars on a chocolate cheesescake not long ago, which worked well. I bought them from Morrisons for a couple of quid - a little goes a very, very long way so they last for ages.

FIFIBEBE Thu 15-Nov-12 16:56:31

Second Delia's Truffle Torte. You can cut in into however many slices you need, make it ages in advance, always works and has the wow factor. Sometimes I use orange flavouring/oil instead of booze for children. Sometimes serve with fruit.

Welovecouscous Thu 15-Nov-12 17:02:41

The torte is lovely! And it is a very good size. The edible stars could look lovely too.

Welovecouscous Thu 15-Nov-12 17:05:10

I must say I feel safest with Delia. I am not an experienced cook and the thought of making something horrible would just be so embarrassing blush

Another vote for crumble. I had to cook for 12 recently and made one thinking it was a bit of a cop out, but very easy so would have to do. It was ridiculously popular. I'd made enough for about 20 thinking the left overs would be nice for lunch... not a chance, none left.

Best thing about crumble - you can prep it in advance, cook it on the day, and it doesn't spoil if it has to hang around for a while.

SquishyCinnamonSwirls Thu 15-Nov-12 17:17:44

If I have to cook for a large number of guests I always do something cold so I can make it in advance and then just serve it. Tiramisu always goes down well.

Welovecouscous Thu 15-Nov-12 18:23:46

Thanks so much for the help everyone - actually feeling much less scared now!

I was worried about crumble being perceived boring. But maybe I shouldn't!

I love tiramisu, but I'm a bit worried about serving the elderly raw egg, which I think is in there?

Taffeta Fri 16-Nov-12 13:08:22

This is my favourite winter trifle recipe.

Yumma and dead easy.

Welovecouscous Fri 16-Nov-12 13:15:45

Mmmm maybe I'm going to research these desserts by trying them out first!

pacific407 Fri 16-Nov-12 13:33:42

Fantastic trifle recipe based on a Nigel Slater - I don't use booze because I hate boozy desserts, but you cld.

Bought Madeira cake base (sliced into slices about 2cm thick and then layered). Cover over with raspberries/mixed berries that have been cooked down so they are part fruit part mush (if that makes sense). Easiest and cheapest way to do this is a load of frozen berries, couple of tbsp water, sugar to taste, cook for 10 mins or so.
Ready made fresh custard over that. Whipped cream over that.

No exact quantities as depends on how many you're making it for...just a common sense thing, really. Plus you can't go wrong so it doesn't matter.

I have been known to eat leftovers for breakfast. So good.

Welovecouscous Fri 16-Nov-12 13:45:51

Pacific that sounds amazing too - thank you.

Welovecouscous Sat 17-Nov-12 12:38:16

I have been having a dessert summit with my DH - having been told the desert has to be cold and he has picked the winner...

Delia's chocolate torte!!

Thank you so much everyone!

Can I use Bacardi in the torte?

BIWI that torte looks amazing, thanks for the link

Welovecouscous Sat 17-Nov-12 12:46:34

I mean the delia truffle torte grin

And dessert not desert blush

picnicbasketcase Sat 17-Nov-12 12:46:43

Great big banoffee pie. No actual cooking required. <lazy>

Welovecouscous Sat 17-Nov-12 12:46:53

Yes thank you v much biwi smile

dogrilla Sat 17-Nov-12 12:50:45 is the easiest cheesecake ever. Looks and tastes really impressive and delicious, and everyone always asks for the recipe. I wheel it out time and time again.

BIWI Sat 17-Nov-12 12:50:58

You won't thank me after you've consumed all those carbs/calories and fat grin

<waves to PheasantPlucker>

Welovecouscous Sat 17-Nov-12 12:57:10

Biwi I am looking forward to that bit! Do you think a sprig of physalis would be nice to serve with the slices?

Welovecouscous Sat 17-Nov-12 12:57:32

Biwi do you think Bacardi is ok or do I need dark rum??

BIWI Sat 17-Nov-12 13:42:12

Physalis would look beautiful. And I should think Bacardi would be fine.

You will need to serve some cream with it, as it is so, so rich and quite a cloying (in a good way!) texture - but make it single cream

BlackandGold Sat 17-Nov-12 13:46:07

I make Delia's torte using Cointreau instead of rum.

And if you make it the day before you need it it's much easier to slice.

BIWI Sat 17-Nov-12 13:49:11

And, seriously, when you serve it, only serve each guest a sliver. Maybe no more than 3 cm at the widest point of the wedge (assuming you're making a round one). It is so rich that any more than that can be over-kill.

Welovecouscous Sat 24-Nov-12 00:18:51

Right - two tortes made and chilling in the fridge. Had fun cooking and kitchen smelled very heady with fumes of rum grin

I am feeling slightly stressed about turning them out tomorrow. Also seems almost unbelievable that it will set - was so liquid when I poured it into the cake tin [lies in bed feeling stressed about the shame when serves torte resembling sloppy choc mousse - aaaagghh].

Will report back on how it goes when I turn them out tomorrow smile

JenaiMathis Sat 24-Nov-12 13:23:31

Well......? wink

Welovecouscous Sat 24-Nov-12 13:59:13

Like a dream grin

Honestly the recipe is totally foolproof if even I can do it

Thank you so much Biwi and everyone else on the thread

I will report back on the proof of the pudding - the eating!

BIWI Sat 24-Nov-12 14:26:31

Don't blame me when you gain 3 stones overnight grin

Welovecouscous Sat 24-Nov-12 14:47:50

I can definitely see how that might happen!!

JenaiMathis Sat 24-Nov-12 15:52:15

Aces smile

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