A lovely cake that uses whiskey, cognac, ground ginger and crystallised ginger for a blend of delicious and warming flavours.
Recipe by: Lois
My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as I do.
Recipe by: WURZELTREE
A good traditional chocolate pudding like your granny used to make. It's not at all hard to make but it has to be steamed for 1 1/2 hours so plan ahead.
Recipe by: Tina Howe
A luscious orange steamed pudding. The tangy flavour of this dessert coupled with custard, makes a perfect ending to a special winter dinner! The best part is that you can make the pudding in advance, freeze it for up to 2 months - then thaw and steam it for about 45 mins, until thoroughly hot!
Recipe by: princess_Delkie
Nice moist cinnamon biscuits with only six ingredients. Easy to make and you can cut them into different shapes.
Recipe by: jasmine
This classic baked cheesecake is easy to make and it's so delicious. Add a topping of fresh fruit or sauce to serve.
Recipe by: Chantal
Pumpkin pie made with fresh pumpkin is just the perfect dessert for any time of year, but especially good in the colder months. Serve with whipped cream.
Recipe by: Beth Sigworth
This is the real deal - a tiramisu recipe that has you baking the sponge fingers yourself before assembly. It really is worth it!
Recipe by: Emily B.
One of the most popular snack fruits, apples supply vitamin C as well as some potassium. Eat the peel to get the full measure of fibre. Pears are also a good source of fibre.
Recipe by: Janet Mitchell
Serve this rich, moist pudding with custard or cream on any special occasion, but for Christmas choose one of the traditional butters or sauces (see footnote). To follow Grandma's tradition of adding coins to the pudding, you can clean decimal coins by boiling them and slip them in just before serving. Create slits for the coins with a thin, sharp knife.
Recipe by: Lynn Cole