Moreish puddings

Moreish puddings

By
Tori Haschka
Contains
14 recipes
Published by
Quadrille Publishing
ISBN
978 184949 465 6

Once upon a time, for me dessert was all about glorious heft. There was nothing more satisfying than the podge of a pudding. Bread and butter, summer berry, sticky toffee and lemon delicious were my most beloved. It took a lot to stop me from going back for seconds of each of them. These days I’ve found satisfaction and delight in sweets that take a brighter, lighter tack. Whether it’s fresh stone fruits in an almond-based clafoutis, or the spiced warmth of cinnamon-poached pears or a rhubarb crumble with a slow-carb topping, these are the flavours which now bring me the greatest joy. I love these desserts because the majority of them work just as well for me as they do for my gluten-intolerant friends. I love them because most of them are a breeze to make (there need only be three ingredients in the chocolate mousse and the batter for the loaf cakes can be made in a blender in four minutes). And I love them because of how they make me feel. Sure there’s some sugar here and the occasional indulgence of chocolate (The Hungry One would hazard that a life without chocolate is not much of a life at all).

I’m not suggesting that the leanest version of you will be eating dessert every night. But when Saturday night or a celebration rolls around, these are the recipes I reach for. And these are the ones which have me scraping my plate for every last taste.

Featured Recipes in this Chapter

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