Desserts
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! Originating in Portugal, Pastéis de Nata (or custard tarts) have a history dating back to the 18th century, when Catholic monks in Lisbon created them using leftover egg yolks after egg whites were used for starching clothes. For the best results, use all-butter puff pastry. Perfect for pairing with your morning coffee, serving as part of an afternoon tea or as a dessert.
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. Many thanks to AGA Specialist Mandy Lloyd for this lovely recipe.
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. Dried fruit, such as apricot pieces or golden sultanas could be added to the mixture or even small cubes of Turkish Delight. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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! Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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. Many thanks to AGA Specialist Dawn Roads for this wonderful recipe as part of our Christmas around the world series.
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.
Sweet, crunchy and delicious with either cream or warm custard. With special thanks to Naomi Hansell for the recipe.
Definitely a ‘comfort food’ pudding, delicious served with custard. With thanks to Naomi Hansell for this nostalgic recipe.
Try this simple vanilla fudge recipe. It is delicious mixed with ice cream, crumbled on top of a cake, or enjoyed as a treat on its own. A thermometer is essential for making fudge, so make sure to have one on hand.
Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture and the zest of a lime to complement the pineapple. With thanks to AGA specialist Dawn Roades for the recipe.
A delicious loaf cake made with honey instead of sugar. The flavour varies dependent upon the type of runny honey you use, dark honey gives a deeper flavour. When the cake comes out of the oven it is treated to a honey syrup! With thanks to Dawn Roads for the delicious recipe.
A classic fruit fool is simply a fruit puree or compote folded through deliciously light whipped cream, yoghurt and custard base. The fruit can be prepared in advance and then this dessert can be whipped up in minutes, up to 72 hours in advance.
These Swedish Lenten buns, filled with marzipan custard and topped with whipped cream, make a gorgeous alternative to hot cross buns. The cardamom dough is brioche-like and a real pleasure to work with too. If you fancy, add a splash of rum or brandy to the cream – not traditional but very delicious!
This delicious and seasonal pie is quick to make and wrapped in a delicious homemade pastry.
These cookies have a satisfying malty flavour from the rye flour and stay deliciously chewy in the middle with seriously crispy edges. If you don’t want to use mini eggs, you could substitute chopped white or milk chocolate instead.
Rich and gooey, just add some vanilla ice cream or softly whipped cream to serve. Many thanks to AGA Demonstrator Naomi Hansell for sharing this gorgeous recipe with us.
Tart rhubarb works brilliantly with the sweet white chocolate in these delicious and simple muffins.
A simple and fun treat to make with children. Chocolate bark is delicious enjoyed on its own, used to decorate a dessert, or bagged and given as a gift. Personalise with your favourite toppings such as sweets, popcorn or pretzels. Many thanks to Jenny Nalborczyk for this fabulous recipe.
Easy to bake classic brownies cook perfectly in the AGA. Fun to make them into brownie pops by dipping in melted chocolate and decorating with nuts, dried fruit or sprinkles. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe.
These fun meringues are perfect for decorating festive desserts and also make great gifts. They are super simple to bake using the AGA simmering or warming oven. With thanks to Naomi Hansell for this recipe.
The AGA Trifle Bowl is perfect for this fun showstopper dessert. Ready made trifle sponges, custard and gingerbread people are useful ‘cheats’ for this dish. With thanks to Naomi Hansell for this wonderful recipe.
Simple, fun and quick to make with just a few ingredients. Be careful as the sugar gets very hot. Not suitable for children to make unsupervised. Many thanks to Naomi Hansell for the recipe.
A classic dessert tart with a shortcrust pastry base, jam layer and moist almond filling. Simple and quick to bake in the AGA without blind baking the pastry first. Serve warm or cold as a dessert with softly whipped cream or ice cream or just on its own with a cup of tea. Many thanks to Naomi Hansell for the recipe.
Delicious on scones, toast or in a Victoria Sponge, this blueberry Jam recipe is simple and satisfying to make.
To celebrate the Jewish Passover, Anne Shooter shares her traditional Passover baking skills. Try this very addictive Bounty Bar lookalike recipe adapted for baking in the AGA. Perfect for easy family baking. Many thanks to Anne for sharing the recipe.
