17 5 / 2012
This lemon shortcake is made from layers of golden biscuits filled with zesty lemon cream. (Photography by Rob Palmer; Recipes by Kathy Knudsen)
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17 5 / 2012
Cream, custard and coconut add depth to the classic trifle recipe. (Photography by Rob Palmer; Recipes by Kathy Knudsen)
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17 5 / 2012
Italian for “pudding”, this budino is velvety smooth on the tongue. (Photography by Ben Dearnley; Recipe by Gemma Luongo)
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17 5 / 2012
Taste chocolate, orange and a wicked hint of port in every melt-in-your-mouth spoonful of this delicate creamy mousse. (Photography by John Paul Urizar; Recipe by Leanne Kitchen)
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17 5 / 2012
Sour cream, almond meal and a splash of espresso help ensure this baked favourite is moist and delicious. (Photography by John Paul Urizar; Recipe by Leanne Kitchen)
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17 5 / 2012
For a traditional Welsh afternoon tea, bake then devour this sweet, spicy loaf brimming with sultanas and mixed peel. (Photography by Ian Wallace; Recipe by Alison Adams)
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17 5 / 2012
These dark chocolate, orange and almond puddings are a teacup-full of decadence. (Photography by Rob Palmer; Recipe by Kerrie Ray)
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17 5 / 2012
Mini pancakes stuffed with corn and chives are a savoury treat. Top them with dollops of creamy guacamole and soft folds of smoked salmon or ham. (Photography by Ben Dearnley; Recipe by Alison Adams)
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17 5 / 2012
The choc-mint combo never goes out of style and in this classic pudding, it’s dessert heaven. (Photography by Rob Palmber; Recipe by Kerrie Ray)
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