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Showing: 44 recipes
Créme Brûlée cheesecake squares
Créme Brûlée cheesecake squares
Smooth and creamy vanilla cheesecake with a crunchy brûlée topping. What’s not to love?

Recipe by Sarah Akhurst

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Makes: 16 squares
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Peach magic custard cake
Peach magic custard cake
This rustic cake is magic because the batter separates into three layers during baking, yielding a sponge-cake-like top, a creamy custardy middle and a chewy, fudgy base layer. Tinned peaches from the storecupboard add colour and texture, but tinned or fresh apricots would work just as well

Recipe by Tamsin Burnett-Hall

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Serves: 8
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Reader recipe: Chocolate and peanut cookies
Reader recipe: Chocolate and peanut cookies
Lynsey, from Dumbarton in Scotland, won our recipe competition with these chunky American-style cookies
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Makes: 24
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Cornish fairings
Cornish fairings
Fairings were edible souvenirs sold at fairs all over the country, although their nature varied by region, and they were often bought as a treat for a child or a sweetheart

Recipe by Tamsin Burnett-Hall

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Makes: 16
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Lighter chocolate-orange soufflés
Lighter chocolate-orange soufflés
Puffy pudding clouds that deliver an intense chocolate hit, despite being lower in calories and sugar than a classic chocolate soufflé. Cacao nibs add a nubbly texture, but can be left out if you don’t have them in your cupboard already

Recipe by Tamsin Burnett-Hall

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Serves: 4
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Mini banoffee puddings
Mini banoffee puddings
This tantalising twist on sticky toffee pudding is a good alternative to the classic fruity Christmas pud

Recipe by Becky Excell

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Serves: 6
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Blackberry and lemon self-saucing pudding
Blackberry and lemon self-saucing pudding
As this zingy pud – sometimes known as lemon magic or lemon surprise – bakes, the batter separates into a soft sponge and creamy sauce. Blackberries add an extra autumnal dimension

Recipe by Tamsin Burnett-Hall

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Serves: 6
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Plum and bay clafoutis
Plum and bay clafoutis
Clafoutis is a pudding that originates from Limousin in south central France. Traditionally made with cherries, it works just as well with plump seasonal plums. Serve warm with a dollop of crème fraîche

Recipe by Rebecca Woollard

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Serves: 6
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Apple and blackberry cobbler
Apple and blackberry cobbler
With a sweet, buttery cobbler topping concealing a chunky apple and blackberry filling, this pudding is a crowd- pleaser that’s deceptively easy to throw together in a flash

Recipe by Becky Excell

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Serves: 6
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