Make the most of the humble apple with this apple soufflé pudding, dusted with icing sugar and a good spoonful of crème fraiche. Heat the butter in a large ovenproof frying pan, over medium heat, and ...

Speed-up this recipe by using shop-bought ice cream, but don't cut corners with the sauce - it's what makes it so special. For the vanilla ice cream, in a heatproof bowl, mix together the cream, milk ...

One of the great joys of dining is that sometimes you find words on a menu that you never imagined you’d see in conjunction with each other – like “Oyster Bread Pudding” — and an adventure begins.

Mary Berry has shared a plethora of recipes throughout her career, including plenty of desserts. This pavlova has more than 70 five-star ratings, and while they can be tricky to make, Mary’s foolproof ...

Oh, goodness. What can I say? I have held apple crisp in such high regard all my life. Sweet crumbles over lightly tart apples? Yes, please! Just make sure there are not oats in my crumble. I'll get ...

I love the flavor of malted milk powder in desserts. Whether it's in candy (I'll take Whoppers, but British Maltesers are even better!) or a milkshake, the powder adds a complex nutty, caramelized ...

1. Place the fruit, sugar and butter into a saucepan and cook on a medium heat for 20-25 minutes, or until softened. (Don’t stir too often as the fruit will become mushy). Cover the pan with a lid. 2.

During the first episode of Mary at 90: A Lifetime of Cooking on BBC Two last night, Mary Berry presented three dishes from her latest cookbook. One of these was her bread and butter pudding, which ...

Tapioca is starch obtained from the root of cassava, a plant that mostly grows underground (like a potato). In many parts of the world, it's a food staple. Cassava is a native vegetable of South ...