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My top ten favourite desserts

Updated on April 17, 2011

I'm afraid I'm a sweets man usually after a nice dinner I love to have desserts but with so many to choose from how do I pick just ten, with great difficulty I can tell you but here it goes. I also included the recipe's so you can make and try some of my favourite desserts. so I hope you enjoy my top ten favourite desserts, also if your on a diet please don't read this hub lol.

1) Pavlova with fresh whipped cream and banana and passion-fruit pulp with a cad-bury flake sprinkle om top. Or with any of your favourite toppings like Kiwi fruit etc.


4-6 egg whites

pinch salt

8oz castor sugar/sugar (equal parts)

1 teaspoon white vinegar

1/2 teaspoon vanilla essence

2 level teaspoons cornflour

(Please note the following equivalents:

castor sugar or fine/super fine sugar

corn flour or cornstarch)

Preheat oven to 400F(200C). Lightly grease oven tray, line with baking paper or use non-stick cooking spray. Beat the whites of eggs with a pinch of salt until stiff (until peaks form). Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency. Lightly fold in cornflour. Pile mixture into circular shape, making hollow in centre for filling. (Mixture will swell during cooking) Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours. Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour. (Fan forced oven: temperature and time needs to be adjusted accordingly.) Turn oven off, leave pavlova in oven until cool. Top with whipped cream and decorate with fruit as desired.


I love both var-ties baked or non baked any favourite like lemon or blueberry cheese cake served with fresh whipped cream ,

100g butter, melted

300g wheatmeal biscuits

500g cream cheese, at room temperature

200g caster sugar

1 tbsp cornflour

3 eggs

2 tbsp lemon juice

few drops pure vanilla, or vanilla extract to taste

pinch of salt

2 cups sour cream

This baked cheesecake is exceptionally creamy. Cheesecakes are prone to cracking; usually this means they have been baked at too high a temperature. The mixture should not be overbeaten, either, as this is likely to lead to the mixture sinking in the oven as the extra volume deflates.Preheat oven to 180ºC. Brush the base and sides of a 22cm x 6cm deep springform tin with a little of the melted butter. Remove the base from the tin. Cut a round of baking paper to fit the base of the tin, brush the paper with a little butter and set aside. Tear off an 80cm sheet of foil and double it over so it measures 40cm in length. Lay the foil over the base of the tin, then put the buttered round of paper on top. Sit the springform tin over the base and lock the sides into place, leaving excess foil outside the tin. Draw up the excess foil around the tin and fold the top out of the way. You now have a watertight container. Crush the biscuits in a food processor. Add the remaining butter and process. Press the crumb mixture into the base of the tin, tapping firmly with the base of a glass tumbler or similar as you go. Beat the cream cheese and sugar in an electric mixer until smooth. Beat in the cornflour, then add the eggs, 1 at a time, beating each time just until smooth. Add the lemon juice, vanilla and salt. Add the sour cream and beat briefly to combine. Pour the batter into the tin and stand the tin in a large baking dish. Pour boiling water into the dish to come halfway up the sides of the tin. Bake for 50 minutes, then turn off the oven but do not open the door for a further hour. Lift the tin from the water bath and flatten the foil away from the sides just in case there is any water trapped inside. Cool completely in the tin on a wire rack and refrigerate for several hours or overnight before serving


We can thank for the English for this yummy dessert what more can I say.

cup sultanas

1/3 cup brandy

1 litre milk

2/3 cup sugar

½ cup aborio or short-grain rice

2 strips lemon rind

1 teaspoon cinnamon

1 teaspoon vanilla essence

300ml cream, whipped

honey or maple syrup, to drizzle

toasted almonds, if desired


Pour brandy over sultanas. Set aside to absorb. Place milk and sugar in a large saucepan. Bring to the boil. Whisk in the rice, lemon rind, vanilla and cinnamon and reduce heat. Simmer, covered, for an hour whisking occasionally to ensure the mixture doesn't get lumpy. Fold through cream and sultanas. Serve drizzled with honey and sprinkled with nuts.


Hm this makes my taste buds swirl I think the Americans are famous for this Well I'm sure I have seen Banana splits on the TV show happy days lol

Dark Chocolate 100 gm good quality cooking chocolate Cream 1/2 cup(s) MASTERFOODS VanillinBeans 1 . spilt MASTERFOODS Ground Chilli 1/4 tsp Banana(s) 4 . chopped Ice-Cream 1 . to serve Peanuts 1/4 cup(s) crushed

Recipe Directions: Place chocolate, cream, vanilla bean and chilli in medium saucepan and cook over low heat until melted. Mix well to combine. Arrange bananas in four serving bowls. Top with ice-cream and pour over sauce. Sprinkle with nuts to serve.


This is a custard dessert very yummy .

Crème Caramel is a light refreshing dessert made of vanilla custard baked in a mould that has been first ringed with caramel. You may vary the flavours of the custard, this one is vanilla, but you may try orange, lemon, coffee, cardamom or nut-infused to flavour custard.The crème caramel is cooked in a bain-marie, half filled with water to stop the direct heat hitting the mold. The direct heat will cause the milk to rise and aerate the mixture, causing air bubbles in the custard. The secret to creamy, smooth and tender custard is to bake it very gently, ensuring that no bubbles form in the bain-marie.When whole eggs are used and combined with milk, the result is less rich but the setting ability, boosted by the albumen, is greater. For added richness cream may be mixed with the milk and extra eggs or egg yolks added. In France, custards are baked in pretty little pots and served cold. They are made with eggs, sometimes just the yolks, sugar, vanilla, cream and milk. English custards are baked in a large dish and served hot. They are made with eggs, sugar, cornstarch and flour. Ingredients


12tbsp sugar

12tbsp sugar

Warm water to cover sugar approx 250ml.

The custard:

900ml milk (or 450ml milk and 450ml cream)

6 tbsp castor sugar

6 eggs

Vanilla bean or vanilla essence

Equipment: 20cm cake tin of 1.2 litre capacity or 8 small pots with 125ml capacity. Baking dish large enough to hold the cake tin, half to ¾ filled with water.

Method Combine the milk, sugar and vanilla bean and seeds in a saucepan and bring slowly towards a boil. Remove immediately from the heat and leave to infuse for about one hour. Preheat the oven to 200°C (190°C in a fan-forced oven). Caramel: Place the water and sugar in a pot over gentle heat and stir, with a stainless steel spoon, until the sugar has completely dissolved. Do not stir once the sugar has been dissolved. Increase the heat so the pot is brought to a simmer and watch carefully until vaporization makes the sugar syrup so dense that it starts to caramelize. Immediately remove from heat when the colour turns to a light to medium brown. To stop the caramel from darkening any further, place the tin in a pan of cold water. When cooled a little, roll the caramel around the mould to coat the base and sides. Continue to roll until the caramel has cooled completely. Set aside. Custard: Break the eggs into a bowl and whisk lightly; there should not be bubbles in the mixture. Pour the milk onto the eggs and whisk gently. Remove the vanilla bean, if using, or now add the vanilla essence. Strain the custard mixture into the caramel-coated mould. Straining removes any egg white that has not been well broken up; this ensures there are no translucent spots of poached egg in the finished custard. Place a sheet of glad bake over the top of the mould, and place in the baking tin, bain-marie, half filled with hot water and cook in the preheated 200°C oven, (190°C in a fan-forced oven) for 35 minutes until set or until it firms and draws away from the side of the mould. It is cooked when a skewer will stand up in the centre of the custard. Be careful when testing not to let this damage the custard. When well cooled, refrigerate at least six hours. Just before serving, place the mould in a shallow dish of hot water fro 15 to 30 seconds before unmoulding, to soften the caramel. Carefully run a sharp knife around the inside of the mould to release the caramel. Place the serving plate on top and quickly upturn the crème caramel; slowly remove the mould, allowing the caramel to gently spill down the edges of the dessert. Serve with a dollop of cream and some fresh strawberries, when in season. It is a classic, delicious dessert that does not really require anything other than the cream. Serves 8.


This dessert was made famous due to Wimbledon Tennis

Start with the fruit: you should buy them the day before, then throw them in the fridge. Keep them intact rather than slicing them up. Either the night before or immediately before serving, rinse the strawberries to remove any possible nasties from them. Take a knife and decapitate the little tuft of green vegetation at the top of each strawberry. Next, the cream: either bust out the can of Readiwhip and just squirt away or make some decent stuff. 1 cup of whipping cream 3 tablespoons of powdered sugar teaspoon of vanilla extractIn a bowl, whip the chilled cream until it stiffens up from a liquid into little peaks.Next, add the vanilla and powdered sugar slowly while you continue beating the cream. Voila! You can serve this mix in a simple bowl, though it looks best in glass-stemmed dishes. Just fill the bowl with strawberries and top it off with sinful amounts of the cream.


I love home made ice cream nothing beats it

You need:

500ml milk

4 eggs

1 cup sugar

vanilla essence

250ml cream

You can also add your choice of flavouring

Method: Whip together the eggs and sugar before stirring in the milk.Place this mixture in the microwave and cook for one minute. Then remove and stir. Repeat this three or four times, or until the mixture appears quite thick. Once cooked, place the mixture in the fridge to cool. Gradually fold in the cream. You can also add other flavours by mixing in anything from chocolate syrup to puréed mango, whatever you desire. Place the completed mixture in the freezer...


Now who dosent love apple pie hmm with fresh cream

Ingredients (serves 8)

1 3/4 cups (260g) plain flour 1/2 cup

(75g) self-raising flour

185g unsalted butter, chilled, cut into small pieces

1/3 cup (75g) caster sugar

2 eggs

1 tbs milk

Demerara or caster sugar, to sprinkle


8 large Granny Smith apples

Juice of 1 lemon

45g unsalted butter

1/2 cup (110g) caster sugar

1 tsp ground cinnamon

1/4 tsp ground cloves

Method Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes. To make the filling, peel and core the apples, and cut each into 8 pieces. Toss immediately with lemon juice in a large bowl, to prevent apples from discolouring. Place the butter and sugar in a large frypan over medium-low heat. When butter has melted, add apples and spices, then stir to coat. Cook, stirring occasionally, for 10 minutes or until apples have softened. Set aside to cool. Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry. Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together with your fingers. Chill for 30 minutes. Preheat oven to 180°C, place pie dish on a baking tray. Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar. Cut four small air vents in the centre of the pie and bake for 45 minutes or until golden brown.


No not the baby food one in the can lol the grown up one this is yummy

Ingredients (serves 8)

1 cup cooked (1/2 cup uncooked) white long-grain rice

400ml custard

2 bananas

1 tbs lemon juice

Cinnamon, to dust

Method Place the cooked rice and custard in a bowl and stir to combine. Peel and slice the bananas, toss in lemon juice and add to the rice mixture. To serve, divide the custard among 8 serving bowls and dust with cinnamon.


You can buy this already made in the shops I know but i prefer the home made ones

Ingredients (serves 8)

225g (1 1/2 cups) plain flour

55g (1/2 cup) almond meal

60g (1/3 cup) icing sugar mixture

125g chilled butter, chopped

1 egg yolk

Lemon filling

5 eggs, lightly whisked

300ml thin cream

155g (3/4 cup) caster sugar

1 tbs finely grated lemon rind

125ml (1/2 cup) fresh lemon juice


3 egg whites

100g (1/2 cup) caster sugar

MethodTo make the lemon filling, whisk together the egg, cream, sugar, lemon rind and juice in a bowl until combined. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.Meanwhile, place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and process until dough just starts to come together. Turn the dough onto a lightly floured surface and knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest. Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a round 5cm-deep, 18cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest. Cover the pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove the paper and pastry weights, rice or dried beans. Bake for 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C. Strain the lemon mixture through a fine sieve into a jug. Pour into the pastry case. Bake in oven for 30 minutes or until just set. Remove from oven and set aside for 15 mins to cool. Place in fridge for 1 hour to chill. Increase oven temperature to 180°C. To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tart and spread to the edge of the pastry. Use the back of a spoon to lightly touch the meringue to create peaks. Bake in oven for 8-10 minutes or until golden. Set aside for 15 minutes to cool. Cut into wedges to serve.Notes & tipsPrep: 20 mins (+ 1 hour infusing, 1 hour resting, 30 mins cooling & 1 hour chilling time)



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      8 years ago

      some of these recipes look just great. would be much more likely to use them if nonmetric equivalents were listed as well.


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