One of the simplest ways to create a delicious dessert. Experiment with different fresh and candied fruits or edible flowers to add your own spin. It can be made 24 hours in advance and chilled or frozen undecorated until needed.
This modern take on cranachan, the classic Scottish dessert combines oats, raspberries and honey in a delicious creamy cheesecake. We’ve used ricotta, but if you can get Scottish crowdie it will give you an authentic taste. Perfect to end your Burn’s Night celebrations.
Who can resist sweet vanilla custard nestled in a crisp, cinnamon pastry? These irresistible little tarts are sure to delight—and they won’t last long!
This dessert is ideal for preparing in advance and finishing on the day of serving. We’ve used double cream and vanilla seeds for extra indulgence. Serve with heart-shaped shortbread for a romantic end to your Valentine’s Day meal for two.
The AGA cooker is renowned for its traybakes—large, shallow cakes perfect for slicing into multiple portions. This version offers a twist on the classic lemon drizzle, combining orange and lemon to flavour both the cake and the crunchy drizzle topping.
A cold rice dessert, rich with cream, flavoured with rose water and served decorated with dried rose petals and slivered pistachios. This rich pudding sits on a layer of rose petal jam, which provides sweetness and fragrance.
Panforte is a traditional Italian Christmas treat. It is a dense, soft, chewy cake, full of dried fruit, nuts and spices. Great with a cup of espresso, a small slice is all that is needed!
Based on the famous antipodean dessert, which New Zealand claims as its own, pavlovas can be made ahead of time and filled an hour before serving. Named after the ballerina Anna Pavlova, this dessert is said to represent the fluffy tutu of the dancer.
There are plenty of easy options for ready-made or instant custard but homemade custard is delicious and simple to make. With thanks to Naomi Hansell for the recipe.
A super simple sponge cake decorated with brightly coloured sprinkles. Thanks to the AGA demonstrator Naomi Hansell for the recipe.
