Desserts - inspire me!

[DrearyLane]

I want inspiration for a dessert I can make for 10 for lunch today as I’m bored of my staples.

staples are

• crumble
• cobbler
• sticky toffee pudding
• fruit pavlova
• Chocolate pavlova stack thing (Nigella decadence)
• roulade.

So… something not too fiddly, easily doubled or more in quantities. I’ve got stacks of recipe books but not feeling inspired.

inspire me!

I would make chocolate brownies and serve with ice cream/ cream or Mary Berry's ginger sponge tray bake and serve with custard

A twist on bread pudding, like chocolate https://realfood.tesco.com/recipes/chocolate-bread-and-butter-pudding.html or lemon curd https://www.deliciousmagazine.co.uk/recipes/berry-and-lemon-curd-bread-and-butter-pudding/

Apparently Antarctica is the biggest desert in the world, but then I re-read you post.

I like to make Nadiya’s chocolate caramel flan

Pastry:

Apple/rhubarb
Lemon tart
Chocolate tart
Frangipani tart
Streusel

If you buy the pastry it's even easier. You could even go really, really easy and buy two pre rolled puff pastry sheets and sandwich them together with the filling in between.

Cheesecake- not sure what time you want to eat so you might not have time for that.

Trifle

Chocolate surprise pudding

My quick and easy is peach tart tatin.

Tin of peaches, drain off the juice (save to drink later)
Throw into a pan with 4/5 table spoons of sugar. Cook gently until the sugar is browned a little making a caramel with the juice coming out of the peaches.

Pour the peaches into a baking tray. I use a ceramic quiece round one. Arrange the peaches nicely if you like. Then cut a puff pastry sheet to the shape of the baking tray about an inch bigger around each side then put over the peaches, tucking the edges right in so the touch the bottom of the tray.

Bake for about 20 minutes until the pastry is golden. Then take out, allow to cool for a few minutes before turning it out onto a plate.

Serve with cream or white chocolate sauce (50/50 cream and white chocolate warmed gently in the microwave) best served still slightly warm so I would time it to come out of the oven with the main course, then reverse when ready for dessert.

Difficult to get wrong really unless you burn the peaches or pastry. Much admired and really delicious.

Tiramisu. So easy as well.

Thank you for the inspiration! Forgot to add b&b pudding as one of my staples too… at this time of year, often with hot cross buns though I cannot commend soaking the fruit in orange liqueur and adding a bit of orange zest to it too highly. . @Luckydog7 I’ve got tinned peaches and frozen puff pastry and this sounds a winner, so you need to line (?or butter) the baking tray or does it tend to come out ok?

Syrup sponge

no bake cheesecake

both my easy go to desserts

I read, re-read and then checked again, fully expecting to make this mistake…

I make this with apples but I assume the same principle. Don’t line the tin it makes a mess, but grease well with butter

@DrearyLane

No, nothing. Just take it out when it's still warm or the sauce might stick it to the tray. If it gets to that point just warm it up a bit again. You might need to loosen the pastry at the sides. I've never had any issues.

When cooking the peaches you want a runny custard consistency with the sauce. Just add a bit of the juice if it gets too thick.

For quick and easy I like caramalized bananas or pears served with some ricotta and honey.

Any kind of cheesecake is a hit in this house as is banoffe pie.

Winter time I quite like doing cakes with custard. Caramized apple or banana cake very good or something like Bakewell tart.

Lost the response I'd typed!

No churn ice cream - whip 600ml double cream with a can of condensed milk until thick. Add flavourings e.g. vanilla, chopped stem ginger and a tablespoon of ground ginger or cold strong espresso. Freeze overnight. Done. You can do dairy free with vegan condensed milk and a double cream substitute.

Poached pears in either red wine or sugar syrup with lemon.

Tiramisu.

Strudel made with filo pastry. Make ahead and keep in the fridge or freeze until you're ready to bake. Serve with ice cream.

Baked apples - if you've got left over mincemeat they can be stuffed with that - served with cream or ice cream.

Make a sweet pastry tart case and fill with frangipane. Arrange plum, apricot, apple or pear slices on top and bake. Glaze with warmed apricot jam. Serve with custard, ice cream or cream.

Lemon Eton mess - use lemon curd, softly whipped cream, crushed meringue.

Cassata Siciliana is really easy and looks impressive - Delia has a good recipe online. Needs making ahead.

I'm on a roll: tarte tatin. Use ready made puff pastry.

I've been making a caramel yule log thing that is very popular...chocolate swiss roll with fresh cream and caramel inside, covered in chocolate ganache with caramel buttons and caramel drizzled over...only takes 10 mins to cook the sponge, not even 10 min to put together once cooled

Tiramisu. Easy to make, can be done in advance, easy to scale up.

My kids don’t like the classic coffee flavour though so I’ve experimented with raspberry & pistachio, orange & almond, chocolate & hazelnut, lemon etc.

Nigella’s chocolate pear pudding is always a winner in our house:

https://www.nigella.com/recipes/chocolate-pear-pudding

Queen of Puddings....simple and delicious! www.odlums.ie/recipes/queen-of-puddings/

Oh my @Lovelynames123 !
That looks delicious.
Where is the recipe from please ?
I'm not a good baker so need exact amounts of ingredients, method and cooking time.

Lemon meringue pie

Or a lighter variation - Raspberry Meringue pie :

Line the base of a dish with sponge fingers
Cover with lightly stewed raspberries (frozen are fine)
Top with meringue and bake

Lemon posset, Dorset Apple cake with custard, pineapple upside down cake.

You’re all amazing, thank you. It’s just what I needed to get inspired!

Turns out I have many tins of pears and only one of peaches, so we’re going for pear tarte tatin, and I’ll whip up some brownies too.

always wanted to make queen of puddings but when they say they want breadcrumbs, I doubt it’s a seeded granary base that’ll work the best… but I willl remember for next time.

@Lovelynames123 where could I get the recipe for your delicious cake please?