Dessert Recipes

Classic baked dessert made with buttered bread, raisins, and custard. Ingredients (Serves 4–6) 8 slices of white or brioche bread 50 g unsalted butter, softened 75 g sugar (caster or light brown) 50 g raisins or sultanas 500 ml whole milk 2 large eggs 1 tsp vanilla extract 1 tsp cinnamon or nutmeg Optional: lemon zest or orange zest Preparation Prepare the bread: Preheat oven to 180°C (350°F). Butter the bread slices and cut them into triangles or halves. Layer the pudding: A

Rich chocolate cake with apricot jam layers, a famous Viennese specialty. Ingredients (Serves 8–10) For the Cake: 150 g dark chocolate (70% cocoa), chopped 150 g unsalted butter, softened 100 g powdered sugar 6 large eggs, separated 100 g granulated sugar 150 g all-purpose flour Pinch of salt For the Filling and Glaze: 200 g apricot jam, strained 200 g dark chocolate 100 ml heavy cream To Serve: Whipped cream (unsweetened) Preparation Prepare the chocolate sponge: Melt dark c

Classic baked dessert made with buttered bread, raisins, and custard. Ingredients (Serves 6–8) For the Sponge: 200 g unsalted butter, softened 200 g caster sugar 4 large eggs 200 g self-raising flour 1 tsp vanilla extract 2 tbsp milk For the Filling: 4–5 tbsp strawberry jam 150 ml double cream, whipped For Finishing: Icing sugar, for dusting Preparation Prepare the batter: Preheat oven to 180°C (350°F). Grease and line two 20 cm (8-inch) round cake tins. Cream butter and suga

Warm sponge cake with dates, covered in rich toffee sauce. Ingredients (Serves 6–8) For the Sponge: 200 g pitted dates, finely chopped 250 ml boiling water 1 tsp baking soda 75 g unsalted butter, softened 150 g brown sugar 2 large eggs 1 tsp vanilla extract 200 g all-purpose flour 1 tsp baking powder For the Toffee Sauce: 150 g brown sugar 100 g unsalted butter 200 ml heavy cream 1 tsp vanilla extract Preparation Prepare the dates: Place chopped dates in a bowl and pour over