Desserts

Take a cold day, one microwave oven and a handful of ingredients and you can cook a large range of stunning puddings: lovely, heart-warming goodies like mulled fruits, sweet and friendly crumbles, delicate soufflé omelettes snow-capped with sugar, exotics from abroad, tarts, flans, pies and old favourites like bread and butter pudding, egg custards, milk and steamed puddings, plus some delicious sweet fondues. And here are elegant cool desserts, all made swiftly and with minimal effort in the microwave. The magnificent royal chocolate mousse was given to me by a top chef, and there’s also a charmer of a crème caramel, fruits with alcohol, trifles with home-made custard, an airy apricot snow, whips, foams, froths and jellies. When there’s something to celebrate, turn to the microwave for lucious home-made cream dishes or even banana splits

Jellied Cherries in Port

Serves 6

750 g/1½ lb canned stoned (pitted) morello cherries in light syrup, drained and syrup reserved

15 ml/1 tbsp powdered gelatine

45 ml/3 tbsp caster (superfine) sugar

2.5 ml/½ tsp ground cinnamon

Tawny port

Double (heavy) cream, whipped, and mixed (apple-pie) spice, to decorate

Pour 30 ml/2 tbsp of the syrup into a large measuring jug. Stir in the gelatine and leave for 2 minutes to soften. Cover with a saucer and melt on Defrost for 2 minutes. Stir to ensure the gelatine has melted. Mix in the remaining cherry syrup, the sugar and cinnamon. Make up to 450 ml/¾ pt/2 cups with port. Cover as before and heat on Full for 2 minutes, stirring three times, until the liquid is warm and the sugar has dissolved. Transfer to a 1.25 litre/2¼ pt/5½ cup basin and allow to cool. Cover and chill until the jelly mixture is beginning to thicken and set slightly round the side of the basin. Fold in the cherries and divide between six dessert dishes. Chill until completely set. Decorate with thick cream and a dusting of mixed spice before serving.

Jellied Cherries in Cider

Serves 6

Prepare as for Jellied Cherries in Port, but substitute strong dry cider for the port and 5 ml/1 tsp grated orange peel for the cinnamon.

Mulled Pineapple

Serves 8

225 g/8 oz/1 cup caster (superfine) sugar

150 ml/¼ pt/2/3 cup cold water

1 large fresh pineapple

6 whole cloves

5 cm/2 in piece cinnamon stick

1.5 ml/¼ tsp grated nutmeg

60 ml/4 tbsp medium-dry sherry

15 ml/1 tbsp dark rum

Biscuits (cookies), to serve

Put the sugar and water in a 2.5 litre/4½ pt/11 cup dish and stir well. Cover with a large inverted plate and cook on Full for 8 minutes to make a syrup. Meanwhile, peel and core the pineapple and remove the ‘eyes’ with the tip of a potato peeler. Cut into slices, then cut the slices into chunks. Add to the syrup with the remaining ingredients. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish three times. Allow to stand for 8 minutes before spooning into dishes and eating with crisp, buttery biscuits.

Mulled Sharon Fruit

Serves 8

Prepare as for Mulled Pineapple, but substitute 8 quartered sharon fruit for the pineapple. After adding to the syrup with the other ingredients, cook on Full for only 5 minutes. Flavour with brandy instead of rum.

Mulled Peaches

Serves 8

Prepare as for Mulled Pineapple, but substitute 8 large halved and stoned (pitted) peaches for the pineapple. After adding to the syrup with the other ingredients, cook on Full for only 5 minutes. Flavour with an orange liqueur instead of rum.

Pink Pears

Serves 6

450 ml/¾ pt/2 cups rosé wine

75 g/3 oz/1/3 cup caster (superfine) sugar

6 dessert pears, stalks left on

30 ml/2 tbsp cornflour (cornstarch)

45 ml/3 tbsp cold water

45 ml/3 tbsp tawny port

Pour the wine into a deep dish large enough to hold all the pears on their sides in a single layer. Add the sugar and stir in well. Cook, uncovered, on Full for 3 minutes. Meanwhile, peel the pears, taking care not to lose the stalks. Arrange on their sides in the wine and sugar mixture. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 4 minutes. Turn the pears over with two spoons. Cover as before and cook on Full for a further 4 minutes. Allow to stand for 5 minutes. Rearrange upright in the serving dish. To thicken the sauce, mix the cornflour smoothly with the water and stir in the port. Blend into the wine mixture. Cook, uncovered, on Full for 5 minutes, stirring briskly every minute until lightly thickened and clear. Pour over the pears and serve warm or chilled.

Christmas Pudding

Makes 2 puddings, each serving 6–8

65 g/2½ oz plain (all-purpose) flour

15 ml/1 tbsp cocoa (unsweetened chocolate) powder

10 ml/2 tsp mixed (apple-pie) spice or ground allspice

5 ml/1 tsp grated orange or tangerine peel

75 g/3 oz/1½ cups fresh brown breadcrumbs

125 g/4 oz/½ cup dark soft brown sugar

450 g/1 lb/4 cups mixed dried fruit (fruit cake mix) with peel

125 g/4 oz/1 cup shredded suet (vegetarian if preferred)

2 large eggs, at kitchen temperature

15 ml/1 tbsp black treacle (molasses)

60 ml/4 tbsp Guinness

15 ml/1 tbsp milk

Thoroughly grease two 900 ml/1½ pt/3¾ cup pudding basins. Sift the flour, cocoa and spice into a large bowl. Toss in the peel, breadcrumbs, sugar, fruit and suet. In a separate bowl, beat together the eggs, treacle, Guinness and milk. Stir into the dry ingredients with a fork to make a softish mixture. Divide equally between the prepared basins. Cover each loosely with kitchen paper. Cook, one at a time, on Full for 4 minutes. Allow to stand for 3 minutes inside the microwave. Cook each pudding on Full for a further 2 minutes. Turn out of the basins when cool. When cold, wrap with a double thickness of greaseproof (waxed) paper and freeze until needed. To serve, defrost completely, cut into portions and reheat individually on plates for 50–60 seconds.

Butter Plum Pudding

Makes 2 puddings, each serving 6–8

Prepare as for Christmas Pudding, but substitute 125 g/4 oz/½ cup melted butter for the suet.

Plum Pudding with Oil

Makes 2 puddings, each serving 6–8

Prepare as for Christmas Pudding, but substitute 75 ml/5 tbsp sunflower or corn oil for the suet. Add an extra 15 ml/1 tbsp milk.

Fruit Soufflé in Glasses

Serves 6

400 g/14 oz/1 large can any fruit filling

3 eggs, separated

90 ml/6 tbsp unbeaten whipping cream

Spoon the fruit filling into a bowl and stir in the egg yolks. Beat the whites to stiff peaks and fold lightly into the fruit mixture until thoroughly combined. Spoon the mixture equally into six stemmed wine glasses (not crystal) until half-filled. Cook in pairs on Defrost for 3 minutes. The mixture should rise to the top of each glass, but will drop slightly when removed from the oven. Make a slit in top of each with a knife. Spoon 15 ml/1 tbsp of the cream on to each. It will flow down the sides of the glasses to the bases. Serve straight away.

Almost Instant Christmas Pudding

Makes 2 puddings, each serving 8

Absolutely superb, amazingly rich-tasting, deep-toned, fruity and quick to mature so they don’t have to be made weeks ahead. Canned fruit filling is the prime mover here and accounts for the unfailing success of the puddings.

225 g/8 oz/4 cups fresh white breadcrumbs

125 g/4 oz/1 cup plain (all-purpose) flour

12.5 ml/2½ tsp ground allspice

175 g/6 oz/¾ cup dark soft brown sugar

275 g/10 oz/2¼ cups finely shredded suet (vegetarian if preferred)

675 g/1½ lb/4 cups mixed dried fruit (fruit cake mix)

3 eggs, thoroughly beaten

400 g/14 oz/1 large can cherry fruit filling

30 ml/2 tbsp black treacle (molasses)

Dutch Butter Blender Cream or whipped cream, to serve.

Thoroughly grease two 900 ml/1½ pt/3¾ cup pudding basins. Place the breadcrumbs into a bowl and sift in the flour and allspice. Add the sugar, suet and dried fruit. Mix to a fairly soft mixture with the eggs, fruit filling and treacle. Divide between the prepared basins and cover each loosely with kitchen paper. Cook, one at a time, on Full for 6 minutes. Allow to stand for 5 minutes inside the microwave. Cook each pudding on Full for a further 3 minutes, turning the basin twice. Turn out of the basins when cool. When cold, wrap in greaseproof (waxed) paper and refrigerate until needed. Cut into portions and reheat as directed in the Convenience Foods table. Serve with the blender cream or whipped cream.

Ultra-fruity Christmas Pudding

Serves 8–10

An oldie from Billington’s Sugar, with butter or margarine replacing sugar.

75 g/3 oz/¾ cup plain (all-purpose) flour

7.5 ml/1½ tsp ground allspice

40 g/1½ oz/¾ cup wholemeal breadcrumbs

75 g/3 oz/1/3 cup demerara sugar

75 g/3 oz/1/3 molasses sugar

125 g/4 oz/2/3 cup currants

125 g/4 oz/2/3 cup sultanas (golden raisins)

125 g/4 oz/2/3 cup dried apricots, snipped into small pieces

45 ml/3 tbsp chopped roasted hazelnuts

1 small eating (dessert) apple, peeled and grated

Finely grated peel and juice of 1 small orange

50 ml/2 fl oz/3½ tbsp cold milk

75 g/3 oz/1/3 cup butter or margarine

50 g/2 oz plain (semi-sweet) chocolate, broken into pieces

1 large egg, beaten

Brandy Sauce

Thoroughly butter a 900 ml/1½ pt/3¾ cup pudding basin. Sift the flour and spice into a large bowl. Add the breadcrumbs and sugars and toss to ensure any lumps are broken down. Mix in the dried currants, sultanas, apricots, nuts, apple and orange peel. Pour the orange juice into a jug. Add the milk, butter or margarine and the chocolate. Heat on Defrost for 2½–3 minutes until the butter and chocolate have melted. Fork into the dry ingredients with the beaten egg. Spoon into the prepared basin. Cover loosely with a round of parchment or greaseproof (waxed) paper. Cook on Full for 5 minutes, turning the basin twice. Allow to stand for 5 minutes. Cook on Full for a further 5 minutes, turning the basin twice. Allow to stand for 5 minutes before inverting on to a plate and serving with Brandy Sauce.

Plum Crumble

Serves 4

450 g/1 lb stoned (pitted) plums

125 g/4 oz/½ cup soft brown sugar

175 g/6 oz/1½ cups plain (all-purpose) wholemeal flour

125 g/4 oz/½ cup butter or margarine

75 g/3 oz/1/3 cup demerara sugar

2.5 ml/½ tsp ground allspice (optional)

Place the plums in a buttered 1 litre/1¾ pt/4¼ cup pie dish. Mix in the sugar. Tip the flour into bowl and rub in the butter or margarine finely. Add the sugar and spice and toss together. Sprinkle the mixture thickly over the fruit. Cook, uncovered, on Full for 10 minutes, turning the dish twice. Allow to stand for 5 minutes. Eat hot or warm.

Plum and Apple Crumble

Serves 4

Prepare as for Plum Crumble, but substitute 225 g/8 oz peeled and sliced apples for half the plums. Add 5 ml/1 tsp grated lemon peel to the fruit with the sugar.

Apricot Crumble

Serves 4

Prepare as for Plum Crumble, but substitute stoned (pitted) fresh apricots for the plums.

Berry Fruit Crumble with Almonds

Serves 4

Prepare as for Plum Crumble, but substitute prepared mixed berry fruits for the plums. Add 30 ml/2 tbsp toasted flaked (slivered) almonds to the crumble mixture.

Pear and Rhubarb Crumble

Serves 4

Prepare as for Plum Crumble, but substitute a mixture of peeled and chopped pears and chopped rhubarb for the plums.

Nectarine and Blueberry Crumble

Serves 4

Prepare as for Plum Crumble, but substitute a mixture of stoned (pitted) and sliced nectarines and blueberries for the plums.

Apple Betty

Serves 4–6

50 g/2 oz/¼ cup butter or margarine

125 g/4 oz/2 cups crisp breadcrumbs, bought or made from toast

175 g/6 oz/¾ cup light soft brown sugar

750 g/1½ lb cooking (tart) apples, peeled, cored and thinly sliced

30 ml/2 tbsp lemon juice

Grated zest of 1 small lemon

2.5 ml/½ tsp ground cinnamon

75 ml/5 tbsp cold water

Double (heavy) cream, whipped, or ice cream, to serve

Butter a 600 ml/1 pt/2½ cup pie dish. Melt the butter or margarine on Full for 45 seconds. Stir in the breadcrumbs and two-thirds of the sugar. Combine the apple slices, lemon juice, lemon zest, cinnamon, water and remaining sugar. Fill the prepared pie dish with alternate layers of the breadcrumb and apple mixtures, beginning and ending with breadcrumbs. Cook, uncovered, on Full for 7 minutes, turning the dish twice. Allow to stand for 5 minutes before eating with thick cream or ice cream.

Nectarine or Peach Betty

Serves 4–6

Prepare as for Apple Betty, but substitute sliced stoned (pitted) nectarines or peaches for the apples.

Middle Eastern Shred Pudding with Nuts

Serves 6

This is a fine pudding from what was once known as Arabia. The orange flower water is available from some supermarkets and pharmacies.

6 large Shredded Wheats

100 g/3½ oz/1 cup toasted pine nuts

125 g/4 oz/½ cup caster (superfine) sugar

150 ml/¼ pt/2/3 cup full-cream milk

50 g/2 oz/¼ cup butter (not margarine)

45 ml/3 tbsp orange flower water

Butter a deep 20 cm/8 in diameter dish and crumble 3 of the Shredded Wheats across the base. Combine the nuts and sugar and sprinkle evenly on top. Crush over the remaining Shredded Wheats. Heat the milk and butter in a jug, uncovered, on Full for 1½ minutes. Mix in the orange flower water. Spoon gently over the ingredients in the dish. Cook, uncovered, on Full for 6 minutes. Allow to stand for 2 minutes before serving.

Cocktail of Summer Fruits

Serves 8

225 g/8 oz/2 cups gooseberries, topped and tailed

225 g/8 oz rhubarb, chopped

30 ml/2 tbsp cold water

250 g/8 oz/1 cup caster (superfine) sugar

450 g/1 lb strawberries, sliced

125 g/4 oz raspberries

125 g/4 oz redcurrants, stalks removed

30 ml/2 tbsp Cassis or orange liqueur (optional)

Put the gooseberries and rhubarb into a deep dish with the water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes, turning the dish once. Uncover. Add the sugar and stir until dissolved. Mix in the remaining fruit. Cover when cold and chill thoroughly. Add the Cassis or liqueur, if using, just before serving.

Middle Eastern Date and Banana Compôte

Serves 6

Fresh dates, usually from Israel, are readily available in the winter.

450 g/1 lb fresh dates

450 g/1 lb bananas

Juice of ½ lemon

Juice of ½ orange

45 ml/3 tbsp orange or apricot brandy

15 ml/1 tbsp rose water

30 ml/2 tbsp demerara sugar

Sponge cake, to serve

Skin the dates and slit in half to remove the stones (pits). Place in a 1.75 litre/3 pt/7½ cup serving bowl. Peel the bananas and slice directly on to the top. Add all the remaining ingredients and toss gently to mix. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 6 minutes, turning the dish twice. Eat warm with sponge cake.

Mixed Dried Fruit Salad

Serves 4

225 g/8 oz mixed dried fruits such as apple rings, apricots, peaches, pears, prunes

300 ml/½ pt/1¼ cups boiling water

50 g/2 oz/¼ cup granulated sugar

10 ml/2 tsp finely grated lemon peel

Thick plain yoghurt, to serve

Wash the fruit thoroughly and place in a 1.25 litre/2¼ pt/5½ cup bowl. Stir in the water and sugar. Cover with a plate and leave to soak for 4 hours. Transfer to the microwave and cook on Full for about 20 minutes until the fruit is tender. Stir in the lemon peel and serve warm with thick yoghurt.

Stodgy Apple and Blackberry Pudding

Serves 6

A little melted butter

275 g/10 oz/2¼ cups self-raising (self-rising) flour

150 g/5 oz/2/3 cup butter or margarine, at kitchen temperature

125 g/4 oz/½ cup soft brown sugar

2 eggs, beaten

400 g/14 oz/1 large can apple and blackberry fruit filling

45 ml/3 tbsp cold milk

Cream or custard, to serve

Brush a 1.25 litre/2¼ pt/5½ cup round soufflé dish with the melted butter. Sift the flour into a bowl and rub in the butter or margarine finely. Add the sugar and mix to a soft consistency with the eggs, fruit filling and milk, stirring briskly without beating. Spread evenly into the prepared dish. Cook, uncovered, on Full for 9 minutes, turning the dish three times. Allow to stand for 5 minutes. Turn out into a warmed shallow dish. Spoon on to plates to serve with cream or custard.

Lemony Bramble Pudding

Serves 4

A little melted butter

225g/8 oz/2 cups blackberries, crushed

Finely grated peel and juice of 1 lemon

225 g/8 oz/2 cups self-raising (self-rising) flour

125 g/4 oz/½ cup butter or margarine

100 g/3½ oz/scant ½ cup dark soft brown sugar

2 eggs, beaten

60 ml/4 tbsp cold milk

Cream, ice cream or lemon sorbet, to serve

Brush a deep 18 cm/7 in diameter dish with melted butter. Combine the blackberries with the lemon peel and juice and set aside. Sift the flour into a bowl. Rub in the butter and sugar. Mix to a softish consistency with the crushed fruit, eggs and milk. Spread smoothly into the prepared dish. Cook, uncovered, on Full for 7–8 minutes until the pudding has risen to the top of the dish and the top has no shiny patches. Allow to stand for 5 minutes during which time the pudding will drop slightly. Loosen edges with a knife and turn out on to a warmed plate. Eat warm with cream, ice cream or lemon sorbet.

Lemony Raspberry Pudding

Serves 4

Prepare as for Lemony Bramble Pudding, but substitute raspberries for the blackberries.

Apricot and Walnut Upside-down Pudding

Serves 8

For the pudding:

50 g/2 oz/¼ cup butter or margarine

50 g/2 oz/¼ cup light soft brown sugar

400 g/14 oz canned apricot halves in syrup, drained and syrup reserved

50 g/2 oz/½ cup walnut halves

For the topping:

225 g/8 oz/2 cups self-raising (self-rising) flour

125 g/4 oz/½ cup butter or margarine

125 g/4 oz/½ cup caster (superfine) sugar

Finely grated peel of 1 orange

2 eggs

75 ml/5 tbsp cold milk

2.5–5 ml/½–1 tsp almond essence (extract)

Coffee ice cream, to serve

To make the pudding, butter the base and sides of a deep 25 cm/10 in diameter dish. Add the butter or margarine. Melt, uncovered, on Defrost for 2 minutes. Sprinkle the brown sugar over the butter so that it almost covers the base of the dish. Arrange the apricot halves attractively on top of the sugar, cut sides facing, and intersperse them with the walnut halves.

To make the topping, sift the flour into a bowl. Finely rub in the butter or margarine. Add the sugar and orange peel and toss to combine. Thoroughly beat together the remaining ingredients, then fork into the dry ingredients until evenly mixed. Spread smoothly over the fruit and nuts. Cook, uncovered, on Full for 10 minutes. Allow to stand for 5 minutes, then turn out carefully into a shallow dish. Heat the reserved syrup on Full for 25 seconds. Serve the pudding with coffee ice cream and the warm syrup.

Bananas Foster

Serves 4

From New Orleans and named after Dick Foster, who was in charge of cleaning up the city’s morals in the 1950s. Or so the story goes.

25 g/1 oz/2 tbsp butter or sunflower margarine

4 bananas

45 ml/3 tbsp dark soft brown sugar

1.5 ml/¼ tsp ground cinnamon

5 ml/1 tsp finely grated orange peel

60 ml/4 tbsp dark rum

Vanilla ice cream, to serve

Place the butter in a deep 23 cm/9 in diameter dish. Melt on Defrost for 1½ minutes. Peel the bananas, halve lengthways, then cut each half into two pieces. Arrange in the dish and sprinkle with the sugar, cinnamon and orange peel. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 3 minutes. Allow to stand for 1 minute. Heat the rum on Defrost until just warm. Ignite the rum with a match and pour over the uncovered bananas. Serve with rich vanilla ice cream.

Mississippi Spice Pie

Serves 8

For the flan case (pie shell):

225 g/8 oz ready-prepared shortcrust pastry (basic pie crust)

1 egg yolk

For the filling:

450 g/1 lb yellow-fleshed pink-skinned sweet potatoes, peeled and cubed

60 ml/4 tbsp boiling water

75 g/3 oz/1/3 cup caster (superfine) sugar

10 ml/2 tsp ground allspice

3 large eggs

150 ml/¼ pt/2/3 cup cold milk

30 ml/2 tbsp melted butter

Whipped cream or vanilla ice cream, to serve

To make the flan case, roll out the pastry thinly and use to line a lightly buttered 23 cm/9 in diameter fluted flan dish. Prick well all over with a fork, especially where the side joins the base. Cook, uncovered, on Full for 6 minutes, turning the dish three times. If bulges appear, gently press down with fingers protected by oven gloves. Brush all over with the egg yolk to seal holes. Cook, uncovered, on Full for a further 1 minute. Set aside.

To make the filling, put the potatoes in a 1 litre/1¾ pt/4¼ cup dish. Add the boiling water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish twice. Allow to stand for 5 minutes. Drain. Put into a food processor or blender and add the remaining ingredients. Work to a smooth purée. Spread evenly in the baked pastry case. Cook, uncovered, on Defrost for 20–25 minutes until the filling has set, turning the dish four times. Cool to lukewarm. Cut into portions and serve with softly whipped cream or vanilla ice cream.

Jamaica Pudding

Serves 4–5

225 g/8 oz/2 cups self-raising (self-rising) flour

125 g/4 oz/½ cup mixture white cooking fat (shortening) and margarine

125 g/4 oz/½ cup caster (superfine) sugar

2 large eggs, beaten

50 g/2 oz/¼ cup canned crushed pineapple with syrup

15 ml/1 tbsp coffee and chicory essence (extract) or coffee liqueur

Clotted cream, to serve

Butter a 1.75 litre/3 pt/7½ cup soufflé dish. Sift the flour into a bowl and rub in the fats finely. Mix in the sugar. Mix with a fork to a soft consistency with the eggs, pineapple with syrup and coffee essence or liqueur. Spread smoothly into the dish. Cook, uncovered, on Full for 6 minutes, turning the dish once. Invert on to a serving plate and leave to stand for 5 minutes. Return to the microwave. Cook on Full for a further 1–1½ minutes. Serve with clotted cream.

Pumpkin Pie

Serves 8

Eaten in North America on the last Thursday of every November to celebrate Thanksgiving.

For the flan case (pie shell):

225 g/8 oz ready-prepared shortcrust pastry (basic pie crust)

1 egg yolk

For the filling:

½ small pumpkin or a 1.75 kg/4 lb portion, seeded

30 ml/2 tbsp black treacle (molasses)

175 g/6 oz/¾ cup light soft brown sugar

15 ml/1 tbsp cornflour (cornstarch)

10 ml/2 tsp ground allspice

150 ml/¼ pt/2/3 cup double (heavy) cream

3 eggs, beaten

Whipped cream, to serve

To make the filling, put the pumpkin on a plate. Cook, uncovered, on Full for 15–18 minutes until the flesh is very soft. Spoon away from the skin and leave to cool to lukewarm. Blend until smooth with the remaining ingredients. Spoon into the pastry case still in its dish. Cook, uncovered, on Full for 20–30 minutes until the filling is set, turning the dish four times. Serve warm with whipped cream. If preferred, use 425 g/15 oz/2 cups canned pumpkin instead of fresh.

Oaten Syrup Tart

Serves 6–8

An up-to-date version of treacle tart.

For the flan case (pie shell):

225 g/8 oz ready-prepared shortcrust pastry (basic pie crust)

1 egg yolk

For the filling:

125 g/4 oz/2 cups toasted muesli with fruit and nuts

75 ml/5 tbsp golden (light corn) syrup

15 ml/1 tbsp black treacle (molasses)

Whipped cream, to serve

To make the filling, mix together the muesli, syrup and treacle and spoon into the baked flan case. Cook, uncovered, on Full for 3 minutes. Allow to stand for 2 minutes. Cook, uncovered, on Full for a further 1 minute. Serve with cream.

Coconut Sponge Flan

Serves 8–10

For the flan case (pie shell):

225 g/8 oz ready-prepared shortcrust pastry (basic pie crust)

1 egg yolk

For the filling:

175 g/6 oz/1½ cups self-raising (self-rising) flour

75 g/3 oz/1/3 cup butter or margarine

75 g/3 oz/1/3 cup caster (superfine) sugar

75 ml/5 tbsp desiccated (shredded) coconut

2 eggs

5 ml/1 tsp vanilla essence (extract)

60 ml/4 tbsp cold milk

30 ml/2 tbsp strawberry or blackcurrant jam (conserve)

For the icing (frosting):

225 g/8 oz/11/3 cups icing (confectioners’) sugar, sifted

Orange flower water

To make the coconut filling, sift the flour into a mixing bowl. Rub in the butter or margarine. Toss in the sugar and coconut, then mix to a soft batter with the eggs, vanilla and milk. Spread the jam over the pastry case still in its dish. Spread evenly with the coconut mixture. Cook, uncovered, on Full for 6 minutes, turning the dish four times. The flan is ready when the top looks dry and no sticky patches remain. Allow to cool completely.

To make the icing, mix the icing sugar with enough orange flower water to make thickish icing; a few teaspoonfuls should be ample. Spread over the top of the flan. Leave until set before cutting.

Easy Bakewell Tart

Serves 8–10

Prepare as for Coconut Sponge Flan, but use raspberry jam (conserve) and substitute ground almonds for the coconut.

Crumbly Mincemeat Pie

Serves 8–10

For the flan case (pie shell):

225 g/8 oz ready-prepared shortcrust pastry (basic pie crust)

1 egg yolk

For the filling:

350 g/12 oz/1 cup mincemeat

For the nut crumble:

50 g/2 oz/¼ cup butter

125 g/4 oz/1 cup self-raising (self-rising) flour, sifted

50 g/2 oz/¼ cup demerara sugar

5 ml/1 tsp ground cinnamon

60 ml/4 tbsp finely chopped walnuts

To serve:

Whipped cream, custard or ice cream

To make the filling, spoon the mincemeat evenly into the baked flan case.

To make the nut crumble, rub the butter into the flour, then stir in the sugar, cinnamon and walnuts. Press over the mincemeat in an even layer. Leave uncovered and cook on Full for 4 minutes, turning the pie twice. Leave to stand for 5 minutes. Cut into wedges and serve hot with whipped cream, custard or ice cream.

Bread and Butter Pudding

Serves 4

Britain’s favourite pudding.

4 large slices white bread

50 g/2 oz/¼ cup butter at kitchen temperature or soft butter spread

50 g/2 oz/1/3 cup currants

50 g/2 oz/¼ cup caster (superfine) sugar

600 ml/1 pt/2½ cups cold milk

3 eggs

30 ml/2 tbsp demerara sugar

Grated nutmeg

Leave the crusts on the bread. Spread each slice with the butter, then cut into four squares. Thoroughly butter a deep 1.75 litre/3 pt/7½ cup square or oval dish. Arrange half the bread squares over the base, buttered sides up. Sprinkle with the currants and caster sugar. Cover with the remaining bread, again buttered sides up. Pour the milk into a jug or bowl. Warm, uncovered, on Full for 3 minutes. Thoroughly beat in the eggs. Slowly and gently pour over the bread. Sprinkle with the demerara sugar and nutmeg. Allow to stand for 30 minutes, loosely covered with a piece of greaseproof (waxed) paper. Cook, uncovered, on Defrost for 30 minutes. Crisp the top under a hot grill (broiler) before serving.

Lemon Curd Bread and Butter Pudding

Serves 4

Prepare as for Bread and Butter Pudding, but spread the bread with Lemon Curd instead of butter.

Baked Egg Custard

Serves 4

Superb eaten on its own, with any kind of fruit salad combination or Cocktail of Summer Fruits.

300 ml/½ pt/1¼ cups single (light) cream or full-cream milk

3 eggs

1 egg yolk

100 g/3½ oz/scant ½ cup caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

2.5 ml/½ tsp grated nutmeg

Thoroughly butter a 1 litre/1¾ pt/4¼ cup dish. Pour the cream or milk into a jug. Heat, uncovered, on Full for 1½ minutes. Whisk in all the remaining ingredients except the nutmeg. Strain into a dish. Stand in a second 2 litre/3½ pt/8½ cup dish. Pour boiling water into the larger dish until it reaches the level of the custard in the smaller dish. Sprinkle the top of the custard with the nutmeg. Cook, uncovered, on Full for 6–8 minutes until the custard is only just set. Remove from the microwave and allow to stand for 7 minutes. Lift the dish of custard out of the larger dish and continue to stand until the centre firms up. Serve warm or cold.

Semolina Pudding

Serves 4

Nursery food but still popular with everyone.

50 g/2 oz/1/3 cup semolina (cream of wheat)

50 g/2 oz/¼ cup caster (superfine) sugar

600 ml/1 pt/2½ cups milk

10 ml/2 tsp butter or margarine

Put the semolina in a mixing bowl. Blend in the sugar and milk. Cook, uncovered, on Full for 7–8 minutes, whisking thoroughly every minute, until boiling and thickened. Stir in the butter or margarine. Transfer to serving dishes to eat.

Ground Rice Pudding

Serves 4

Prepare as for Semolina Pudding, but substitute ground rice for the semolina (cream of wheat).

Steamed Suet Treacle Pudding

Serves 4

45 ml/3 tbsp golden (light corn) syrup

125 g/4 oz/1 cup self-raising (self-rising) flour

50 g/2 oz/½ cup shredded suet (vegetarian if preferred)

50 g/2 oz/¼ cup caster (superfine) sugar

1 egg

5 ml/1 tsp vanilla essence (extract)

90 ml/6 tbsp cold milk

Thoroughly grease a 1.25 litre/2¼ pt/5½ cup pudding basin. Pour in the syrup until it covers the base. Sift the flour into a bowl and toss in the suet and sugar. Thoroughly beat together the egg, vanilla essence and milk, then fork into the dry ingredients. Spoon into the basin. Cook, uncovered, on Full for 4–4½ minutes until the pudding has risen to reach the top of the basin. Allow to stand for 2 minutes. Turn out and spoon on to four plates. Serve with any sweet dessert sauce.

Marmalade or Honey Pudding

Serves 4

Prepare as for Steamed Suet Treacle Pudding, but substitute marmalade or honey for the syrup.

Ginger Pudding

Serves 4

Prepare as for Steamed Suet Treacle Pudding, but sift 10 ml/2 tsp ground ginger in with the flour.

Jam Sponge Pudding

Serves 4

45 ml/3 tbsp raspberry jam (conserve)

175 g/6 oz/1½ cups self-raising (self-rising) flour

75 g/3 oz/1/3 cup butter or margarine

75 g/3 oz/1/3 cup caster (superfine) sugar

2 eggs

45 ml/3 tbsp cold milk

5 ml/1 tsp vanilla essence (extract)

Whipped cream or custard, to serve

Spoon the jam into a thoroughly greased 1.5 litre/2½ pt/6 cup pudding basin. Sift the flour into a bowl. Rub in the butter or margarine finely, then toss in the sugar. Thoroughly beat together the eggs, milk and vanilla essence, then fork into the dry ingredients. Spoon into the basin. Cook on Full for 7–8 minutes until the pudding has risen to the top of the basin. Allow to stand for 3 minutes. Turn out and spoon portions on to four plates. Serve with cream or custard.

Lemon Sponge Pudding

Serves 4

Prepare as for Jam Sponge Pudding, but substitute lemon curd for the jam (conserve) and add the finely grated peel of 1 small lemon to the dry ingredients.

Crêpes Suzette

Serves 4

Back in fashion after a long spell in the shadows.

8 conventionally cooked pancakes, each about 20 cm/8 in diameter

45 ml/3 tbsp butter

30 ml/2 tbsp caster (superfine) sugar

5 ml/1 tsp grated orange peel

5 ml/1 tsp grated lemon peel

Juice of 2 large oranges

30 ml/2 tbsp Grand Marnier

30 ml/2 tbsp brandy

Fold each pancake in four so that it looks like an envelope. Leave aside. Put the butter in a shallow 25 cm/10 in diameter dish. Melt on Defrost for 1½–2 minutes. Add all the remaining ingredients except the brandy and stir well. Heat on Full for 2–2½ minutes. Stir round. Add the pancakes in a single layer and baste with the butter sauce. Cook, uncovered, on Full for 3–4 minutes. Remove from the microwave. Pour the brandy into a cup and heat on Full for 15–20 seconds until tepid. Tip into a ladle and ignite with a match. Pour over the crêpes and serve when the flames have died down.

Baked Apples

For 1 apple: score a line round a large cooking (tart) apple with a sharp knife, about one-third down from the top. Remove the core with a potato peeler or apple corer, taking care not to cut through the base of the apple. Fill with sugar, dried fruit, jam (conserve) or lemon curd. Place in a dish and cook, uncovered, on Full for 3–4 minutes, turning the dish twice, until the apple has puffed up like a soufflé. Allow to stand for 2 minutes before eating.

For 2 apples: as for 1 apple, but arrange the apples side by side on the dish and cook on Full for 5 minutes.

For 3 apples: as for 1 apple, but arrange in a triangle in the dish and cook on Full for 7 minutes.

For 4 apples: as for 1 apple, but arrange in a square in the dish and cook on Full for 8–10 minutes.

Chocolate Fondue

Serves 3–4

200 g/7 oz plain (semi-sweet) chocolate

150 ml/¼ pt/2/3 cup double (heavy) cream

15 ml/1 tbsp whisky, rum, brandy or orange-flavoured liqueur or 5 ml/1 tsp vanilla essence (extract)

Small biscuits, marshmallows and/or pieces of fresh fruit, to serve

Break up the chocolate and place in a basin. Melt, uncovered, on Defrost for 4–5 minutes until soft. Stir in the cream and heat, uncovered, on Defrost for about 1½ minutes. Stir in the alcohol or vanilla essence. Serve warm with biscuits, marshmallows and/or fresh fruit pieces for dipping.

Orange Chocolate Fondue

Serves 3–4

Prepare as for Chocolate Fondue, but use only Grand Marnier, Mandarine Napolean liqueur or Cointreau. Flavour with 5 ml/1 tsp finely grated orange peel.

Mocha Fondue

Serves 3–4

Prepare as for Chocolate Fondue, but add 15 ml/1 tbsp instant coffee powder with the cream and use only Tia Maria, Kahlua or coffee essence (extract) to flavour.

White Chocolate Fondue

Serves 3–4

Prepare as for Chocolate Fondue, but substitute white chocolate for the plain (semi-sweet) and add 30 ml/2 tbsp of the measured cream to the chocolate before melting. Flavour with vanilla essence (extract) or an orange liqueur instead of the suggested spirits.

Toblerone Fondue

Serves 3–4

Prepare as for Chocolate Fondue, but substitute white, milk or dark Toblerone chocolate for the plain (semi-sweet) chocolate.

Royal Chocolate Mousse

Makes 10–12

15 ml/1 tbsp powdered gelatine

150 ml/¼ pt/2/3 cup cold water

500 g/1 lb 2 oz plain (semi-sweet) chocolate (70% cocoa)

30 ml/2 tbsp butter

75 ml/3 fl oz/5½ tbsp strong hot coffee

4 eggs, at kitchen temperature, separated

A pinch of salt

Coffee or cocoa (unsweetened chocolate) powder, to serve

Soak the gelatine in a glass jug in cold water 5 minutes. Melt, uncovered, on Full for 1½–2 minutes until the liquid looks clear. Stir round, then set aside. Break up the chocolate and place in a fairly large bowl with the butter and coffee. Melt, uncovered, on Defrost for 6–7 minutes. Stir in the egg yolks and melted gelatine. Chill until just beginning to thicken and set slightly round the edges. Whisk together the egg whites and salt until they form stiff peaks. Beat one-third into the chocolate mixture, then gently and smoothly fold in the remainder. Divide between 10–12 ramekin dishes (custard cups). Chill for several hours until firm. Dust with coffee or cocoa powder before serving.

Dutch-style Pears with Chocolate Advocaat Mousse

Serves 6

10 ml/2 tsp powdered gelatine

30 ml/2 tbsp cold water

100 g/3½ oz plain (semi-sweet) chocolate

2 eggs, at kitchen temperature, separated

150 ml/¼ pt/2/3 cup advocaat (egg liqueur)

425 g/15 oz/1 large can pear halves in juice or syrup, drained

30 ml/2 tbsp chopped pistachio nuts

Soak the gelatine in a glass jug in cold water for 5 minutes. Melt, uncovered, on Full for 1–1½ minutes until the liquid looks clear. Stir round and set aside. Break up the chocolate and place in a separate bowl. Melt, uncovered, on Defrost for 3–3½ minutes. Stir well. Mix in the dissolved gelatine, egg yolks and advocaat. Beat until smooth and evenly combined. Cover and chill until just beginning to thicken and set. Beat the egg whites to stiff peaks. Whisk one-third into the chocolate mixture, then fold in the remainder with a metal spoon. Divide the pears between six sundae glasses and top evenly with the chocolate mixture. Chill until set. Sprinkle with the nuts before serving.

Traditional Chocolate Mousse

Serves 4

100 g/3½ oz plain (semi-sweet) chocolate

15 ml/1 tbsp unsalted (sweet) butter

4 eggs at kitchen temperature, separated

A pinch of salt

Sponge finger biscuits (cookies), to serve

Break up chocolate, then put in a 1.25 litre/2¼ pt/5½ cup basin with the butter. Heat, uncovered, on Defrost for 3½–4 minutes, stirring once or twice, until both have melted. Mix in the egg yolks. In a separate bowl, beat the egg whites and salt to stiff peaks. Beat one-third into the chocolate mixture, then smoothly stir in the remainder with a large metal spoon. Spoon into four stemmed wine glasses. Cover with kitchen paper and chill thoroughly. Eat with sponge fingers.

Chocolate Orange Mousse

Serves 4

Prepare as for Traditional Chocolate Mousse, but add 10 ml/2 tsp finely grated orange peel with the egg yolks.

Mocha Mousse

Serves 4

Prepare as for Traditional Chocolate Mousse, but add 10 ml/2 tsp instant coffee granules with the egg yolks.

Chocolate Peppermint Cream Mousse

Serves 4

Prepare as for Traditional Chocolate Mousse, but add a few drops of peppermint essence (extract) with the egg yolks. Just before serving, decorate the top of each with whipped cream.

Berlin Air

Serves 6–8

Germany’s answer to Italy’s zabaglione and Britain’s syllabub.

4 large eggs, separated

A pinch of salt

150 g/5 oz/2/3 cup caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

10 ml/2 tsp cornflour (cornstarch)

150 ml/¼ pt/2/3 cup sweet white wine

150 ml/¼ pt/2/3 cup double (heavy) cream

30 ml/2 tbsp brandy

Wafer biscuits (cookies) and mixed berry fruits (optional), to serve

Whisk the egg whites with the salt until stiff. Whisk together the yolks, sugar and vanilla in a large bowl until the mixture is pale and thick. Gently whisk in the whites. Mix the cornflour smoothly with a little of the wine, then stir in the remainder. Fold into the egg mixture. Cook, uncovered, on Full for 3½ minutes, whisking every 30 seconds, until the mixture is foaming and resembles thickish custard. Cover and leave until completely cold. In large bowl, whisk the cream with the brandy until thick. Gradually whisk in the egg mixture. Spoon into six to eight individual ramekin dishes (custard cups) and chill thoroughly. Serve with crisp wafer biscuits and accompany, in season, with fresh berry fruits.

Crème Caramel

Serves 4

Prepare one quantity of Baked Egg Custard. Pour bought caramel sauce into four buttered ramekin dishes (custard cups) and top with the egg custard. Cook, uncovered, on Defrost for 8–9 minutes until the custard is set. Allow to cool, then chill thoroughly. Turn out on to individual plates and serve with cream.

Spicy Peaches and Oranges in Red Wine

Serves 6–8

8 large ripe peaches, blanched and skinned

Lemon juice

300 ml/½ pt/1¼ cups dry red wine

175 g/6 oz/¾ cup caster (superfine) sugar

5 cm/2 in piece cinnamon stick

4 whole cloves

2 cardamom pods

2 oranges, unpeeled and thinly sliced

Halve the peaches and twist to separate. Remove the stones (pits). Brush the flesh all over with lemon juice. Put the remaining ingredients except the oranges in a deep 20 cm/8 in diameter dish. Cover with an inverted plate and heat on Full for 4 minutes. Stir to mix. Add the peaches, cut sides down, and arrange the orange slices randomly between. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Full for 10 minutes, turning the dish twice. Cool and chill before serving.

Spicy Pears and Oranges in Red Wine

Serves 6–8

Prepare as for Spicy Peaches and Oranges in Red Wine, but substitute 8 small dessert pears, peeled, halved and cored, for the peaches.

Store-cupboard Raspberry Mousse

Serves 6

15 ml/1 tbsp powdered gelatine

30 ml/2 tbsp cold water

425 g/15 oz/1 large can raspberries in syrup, drained and syrup reserved

3 eggs, separated

45 ml/3 tbsp caster (superfine) sugar

A pinch of salt

150 ml/¼ pt/2/3 cup whipping cream

15 ml/1 tbsp toasted and chopped hazelnuts, to decorate

Put the gelatine in a jug with the cold water. Stir round and leave for 5 minutes to soften. Melt, uncovered, on Full for 2 minutes until the liquid is clear. Add the raspberry syrup to the gelatine. Gently beat in the egg yolks and sugar. Cover and chill until just beginning to thicken and set. Beat the egg whites and salt until stiff. Whip the cream until thick. Beat one-third of the egg whites into the gelatine mixture, then mix in two-thirds of the raspberries and three-quarters of the cream. Fold in the remaining whites with a metal spoon. When smooth and well-combined, transfer to six dessert dishes. Cover and chill until set. Before serving, stir the remaining cream into the remaining raspberries and use to decorate the top of the mousses.

Egg Custard, Apricot and Sherry Trifle

Serves 8

600 ml/1 pt/2½ cups full-cream milk or half single (light) cream and half milk

15 ml/1 tbsp cornflour (cornstarch)

15 ml/1 tbsp cold water

4 large eggs

75 ml/5 tbsp caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

2 jam (conserve)-filled Swiss (jelly) rolls, thinly sliced

425 g/15 oz/1 large can apricot halves, drained

30 ml/2 tbsp sweet sherry

60 ml/4 tbsp apricot syrup

150 ml/¼ pt/2/3 cup double (heavy) cream

Hundreds and thousands, to decorate

Pour the milk into a jug. Warm, uncovered, on Full for 2 minutes. Put the cornflour and water in a 1.25 litre/2¼ pt/5½ cup bowl and stir until smooth. Beat in the eggs one at a time. Add 45 ml/3 tbsp of the caster sugar and mix in the warm milk. Cook, uncovered, on Full for 5–6 minutes, whisking every minute, until the custard is of a thin coating consistency (it thickens on cooling). Mix in the vanilla. Cover and set aside. Stand eight slices of Swiss roll against the side of a deep 20 cm/8 in diameter glass serving dish. Reserve 8 apricot halves for decoration and coarsely chop the remainder. Use to cover the base of the dish with the remaining Swiss roll. Moisten with the sherry and apricot syrup. Coat with half the warm custard and let it soak well in. Pour the remaining custard over the top. Cover and chill for 4–5 hours. Before serving, beat together the cream and remaining caster sugar until thick. Use to decorate the top of the trifle, then arrange the reserved apricot halves on top. Dust with hundreds and thousands.

Short-cut Sherry Trifle

Serves 6–8

1 jam (conserve)-filled Swiss (jelly) roll, thinly sliced

45 ml/3 tbsp sweet sherry

425 g/15 oz/1 large can peach slices or fruit cocktail, drained and syrup reserved

45 ml/3 tbsp custard powder

30 ml/2 tbsp caster (superfine) sugar

600 ml/1 pt/2½ cups cold milk

150 ml/¼ pt/2/3 cup whipped cream

Hundreds and thousands and red glacé (candied) cherries, halved (optional)

Arrange the Swiss roll slices over the base and half-way up the side of a shallow glass bowl. Moisten with the sherry and few spoonfuls of the reserved syrup. Cover with the drained fruit. Put the custard powder and sugar in a fairly deep dish and mix smoothly with a little of the cold milk. Blend in the remainder. Cook, uncovered, on Full for 8 minutes, whisking briskly every minute to keep the custard smooth. Allow to cool slightly, then pour over the trifle. Cover when cold and chill thoroughly. Before serving, decorate with the whipped cream, hundreds and thousands and glacé cherries.

Note: use up any left-over syrup in fresh fruit salad.

Chocolate Cream Trifle

Serves 8

Prepare as for Egg Custard, Apricot and Sherry Trifle, but use 2 cream-filled chocolate Swiss (jelly) rolls instead of jam-filled. Substitute coffee liqueur for the sherry and canned pear halves for the apricots. Sprinkle with grated chocolate or a crushed flake bar instead of the hundreds and thousands.

Trifle with Sponge Cakes

Serves 6–8

Make any of the three trifles above, but substitute bought sponge cakes (8 in a packet) for the Swiss (jelly) roll. Split and fill with jam (conserve), curd or chocolate spread.

Fluffy Lemon Clouds

Serves 4–5

300 ml/½ pt/1¼ cups cold milk

25 ml/1½ tbsp custard powder

15 ml/1 tbsp caster (superfine) sugar

2 large eggs, separated

1 packet lemon jelly (jello)

A pinch of salt

Seasonal fruits, to decorate

Blend some of the cold milk smoothly with the custard powder in a large bowl. Mix in the remainder. Cook, uncovered, on Full for 3–3½ minutes, whisking every minute to prevent lumps forming, until the mixture comes to the boil and thickens. Beat in the sugar and egg yolks. Cover with a piece of clingfilm (plastic wrap), placing it directly on the surface of the custard to stop a skin forming. Allow to cool. Break up the jelly into cubes. Put in a measuring jug with 60 ml/4 tbsp water. Cover with a saucer and melt on Defrost for 2–2½ minutes, stirring twice. Make up to 300 ml/½ pt/1¼ cups with cold water. Lift the clingfilm off the custard and beat in the melted jelly. Cover and chill until the mixture is beginning to thicken and set. Whisk the egg whites and salt until stiff. Beat one-third into the jelly mixture, then smoothly fold in the remainder with a large metal spoon or balloon whisk. Transfer to four or five dessert glasses or dishes. Cover and chill until firm and set. Decorate with fresh seasonal fruits.

Fluffy Lime Clouds

Serves 4–5

Prepare as for Fluffy Lemon Clouds, but substitute lime jelly (jello) for the lemon.

Apple Snow

Serves 4

30 ml/2 tbsp vanilla-flavoured blancmange powder

450 ml/¾ pt/2 cups cold milk

45 ml/3 tbsp caster (superfine) sugar

125 g/4 oz/½ cup smooth apple purée (apple sauce)

2 large eggs, separated

A squeeze of lemon juice

Grated lemon peel

Tip the blancmange powder into a 1.75 litre/3 pt/7½ cup bowl. Mix smoothly with 60 ml/4 tbsp of the measured milk. Pour the remaining milk into a basin. Heat, uncovered, on Full for 4 minutes. Blend into the blancmange mixture. Add the sugar and stir thoroughly. Cook, uncovered, on Full for about 2½ minutes, beating every minute, until smooth and thickened. Whisk in the apple purée and egg yolks. Cover and allow to cool to lukewarm. Beat together the egg whites and lemon juice to stiff peaks. Whisk one-third into the blancmange mixture, then gently fold in the remainder with a large metal spoon. Spoon into four dishes or glasses. Cover and chill for several hours. Sprinkle each lightly with lemon peel before serving.

Apricot Snow

Serves 4

Prepare as for Apple Snow, but substitute apricot purée (sauce) for the apple purée.

Lemon Meringue Spiced Pears

Serves 6

Altogether a surprise package.

75 g/3 oz/1/3 cup light soft brown sugar

300 ml/½ pt/1¼ cups water

60 ml/4 tbsp dry white wine

5 cm/2 inch piece cinnamon stick

4 whole cloves

6 firm dessert pears

1 packet lemon meringue filling mix

150 ml/¼ pt/2/3 cup milk, at kitchen temperature

Finely grated peel of 1 small lemon

Basil leaves, to decorate

Put the sugar, water, wine, cinnamon stick and cloves in a 1.75 litre/3 pt/7½ cup dish. Heat, uncovered, on Full for 3 minutes. Set aside. Peel the pears, leaving the stalks in place. Arrange upright in the dish and baste with the spicy syrup mixture. Slide the dish into a roasting bag and tie up with string. Cook on Full for 7 minutes. Remove from the microwave and take the dish from the bag. Carefully strain the syrup into a measuring jug. Stir in the lemon filling mix. Cover with saucer and cook on Full for 2–3 minutes, whisking every 30 seconds, until the mixture comes to the boil. Allow to cool for 5 minutes. Whisk in the milk and lemon peel. Cover and chill both the pears and the lemon sauce for several hours. Before serving, coat the pears with about half the sauce and decorate with basil leaves. Pour the remainder into a jug and pass separately.

Finnish Cranberry Whip

Serves 6

225 g/8 oz cranberries, thawed if frozen

150 ml/¼ pt/2/3 cup water

175 g/6 oz/¾ cup caster (superfine) sugar

5 ml/1 tsp finely grated lemon peel

150 ml/¼ pt/2/3 cup whipping cream

150 ml/¼ pt/2/3 cup double (heavy) cream

2 large egg whites

Put the cranberries, water, sugar and lemon peel in a 1.25 litre/2¼ pt/5½ cup dish. Cover with a plate and cook on Full for 8½ minutes, stirring twice and crushing the fruit against the side of the dish. Allow to cool completely. Whip the creams together until thick. Beat the egg whites to stiff peaks. Fold the cream and egg whites alternately into the cranberries. Transfer to six individual dishes. Chill lightly before serving.

Cranberry and Orange Whip

Serves 6

Prepare as for Finnish Cranberry Whip, but add 10 ml/2 tsp grated orange peel with the lemon peel.

Kissel

Serves 4

Russia’s answer to blancmange, made from fruits growing wild in the countryside around country dachas or wooden holiday homes.

450 g/1 lb mixed soft berry fruits

60 ml/4 tbsp red wine, apple juice or water

75 g/3 oz/1/3 cup caster (superfine) sugar

5 ml/1 tsp vanilla essence (extract)

Peel of 1 lemon, cut into strips

15 ml/1 tbsp cornflour (cornstarch) or potato flour

30 ml/2 tbsp cold water

Single (light) cream or Home-made Yoghurt, to serve

Purée the fruit in a blender or food processor. Sieve to remove the seeds. Pour the wine, juice or water into a mixing bowl. Add the sugar, vanilla and lemon strips. Cover with a plate and cook on Full for 3½ minutes, stirring twice to ensure the sugar has dissolved. Add the berry purée. Cover as before and cook on Full for 2 minutes. Strain into a clean bowl. Blend the cornflour or potato flour smoothly with the water. Add to the fruit mixture. Cook, uncovered, on Full for 2–3 minutes, stirring three times, until thickened. Allow to cool slightly. Transfer to four dessert dishes, then cover and chill for several hours. Float cream or yoghurt over the top of each before serving.

Home-made Yoghurt

Makes about 900 ml/1½ pt/3¾ cups

900 ml/1½ pts/3¾ cups full-cream milk

60 ml/4 tbsp skimmed milk powder (non-fat dry milk)

150 ml/¼ pt/2/3 cup plain yoghurt

Pour the milk into a bowl. Heat, uncovered, on Defrost for about 4–5 minutes until lukewarm but not hot. Whisk in the skimmed milk and yoghurt. Cover. Leave to stand in a warm place for 12 hours until set – a linen cupboard is ideal. Store in the refrigerator when cold.

Apricot Pots

Serves 8

350 g/12 oz/2 cups dried apricot halves

600 ml/1 pt/2½ cups boiling water

30 ml/2 tbsp orange flower water

60 ml/4 tbsp icing (confectioners’) sugar, sifted

225 g/8 oz/1 cup thick Greek-style plain yoghurt

Raspberry Coulis

Thoroughly wash the apricots, then soak in boiling water, covered with a plate, for at least 6 hours. Drain and transfer to a bowl. Add the measured boiling water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Defrost for 25–30 minutes, turning the bowl three times. Remove from the microwave and allow to cool to lukewarm. Tip into a food processor with the orange flower water and sugar and run the machine until the mixture forms a fairly smooth purée. Combine with the yoghurt and spoon evenly into eight ramekin dishes (custard cups). Cover and chill. Before serving, cover each with the coulis.

Prune Pots

Serves 8

350 g/12 oz dried stoned (pitted) prunes

600 ml/1 pt/2½ cups boiling water

30 ml/2 tbsp orange flower water

60 ml/4 tbsp icing (confectioners’) sugar, sifted

30–45 ml/2–3 tbsp Armagnac

225 g/8 oz/1 cup thick Greek-style plain yoghurt

Chopped pecan nuts and demerara sugar, to serve

Thoroughly wash the prunes, then soak in boiling water, covered with plate, for at least 6 hours. Drain and transfer to a bowl. Add the measured boiling water. Cover with clingfilm (plastic wrap) and slit it twice to allow steam to escape. Cook on Defrost for 25–30 minutes, turning the bowl three times. Remove from the microwave and allow to cool to lukewarm. Tip the drained prunes, orange flower water, sugar and Armagnac into a food processor and run the machine until the mixture forms a fairly smooth purée. Combine with the yoghurt and spoon evenly into eight ramekin dishes (custard cups). Cover and chill. Before serving, sprinkle each with pecan nuts and demerara sugar.

Cherries Jubilee

Serves 6

One of North America’s prize specimens and a show-off designed to impress.

400 g/14 oz/1 large can black cherry fruit filling

30 ml/2 tbsp cold water

30 ml/2 tbsp Kirsch or brandy

Vanilla ice cream

Put the fruit filling in a bowl and stir in the water. Heat, uncovered, on Defrost for 3 minutes. Stir round. Spread evenly into a shallow serving dish. In a separate dish, warm the spirit, uncovered, on Defrost for 45 seconds. Pour over the cherries and carefully ignite. Serve immediately over scoops of ice cream.

Fruits of the Forest Jubilee

Serves 6

Prepare as for Cherries Jubilee, but substitute apple and blackberry fruit filling for black cherry and strawberry ice cream for vanilla.

Dutch Chocolate Sundaes

Serves 4

90 ml/6 tbsp advocaat

75 ml/5 tbsp single (light) cream

2 small bananas, thinly sliced

Vanilla or chocolate ice cream

1 chocolate flake bar, crushed

Pour the advocaat into a dish and stir in the cream. Add the bananas. Heat, uncovered, on Defrost for 3 minutes. Mix gently. Spoon over scoops of ice cream in sundae dishes or dessert glasses and sprinkle with the chocolate flake. Eat straight away.

Cream Liqueur Sundaes

Serves 4

Prepare as for Dutch Chocolate Sundaes, but substitute any cream liqueur, quantity to taste, for the advocaat.

Grape and Raspberry Jelly

Serves 4

1 packet raspberry jelly (jello)

225 g/8 oz mixed black and green seedless grapes, rinsed and drained

Wafer biscuits (cookies), to serve

Snip the jelly into cubes with kitchen scissors and put in a measuring cup with 60 ml/4 tbsp cold water. Melt, uncovered, on Defrost for 2–2½ minutes. Make up to 450 ml/¾ pt/2 cups with cold water. Cover and chill until just beginning to thicken and set – it must not be at all runny. Fold the grapes into the thickened jelly with a spoon. Divide equally between four dessert dishes or stemmed glasses. Cover loosely with kitchen paper and chill until set. Serve with wafer biscuits.

Mandarin and Lemon Jelly

Serves 4

Prepare as for Grape and Raspberry Jelly, but substitute lemon jelly (jello) for the raspberry and peeled fresh mandarin, clementine or satsuma segments, halved, for the grapes.

Black Cherry Rice Cream

Serves 4

1 packet black cherry jelly (jello)

400 g/14 oz/1 large can rice pudding

75 ml/5 tbsp single (light) cream

30 ml/2 tbsp black cherry jam (conserve)

Snip the jelly into cubes with kitchen scissors and put in a measuring cup. Melt, uncovered, on Defrost for 2–2½ minutes. Fold in the rice pudding and cream, whisking gently without beating. Make up to 600 ml/1 pt/2½ cups with cold water. Cover lightly and chill until just beginning to thicken and set, stirring frequently. Divide equally between four sundae glasses and allow to set completely. Top each with 7.5 ml/1½ tsp jam before serving.

Banana Splits

Serves 4

The return of something special after a long time away.

Peel 4 large bananas, then halve each lengthways. Arrange on four plates. Put 2 scoops of vanilla ice cream in between each to make a ‘sandwich’, then top with any of the hot chocolate sauce recipes. Pipe or spoon on softly whipped cream and serve straight away.

Spicy Prune Froth

Serves 4

450 ml/¾ pt/2 cups prune juice

15 ml/1 tbsp powdered gelatine

8 cm/3 in piece cinnamon stick

2 star anise

30 ml/2 tbsp fine-shred orange marmalade

2 large egg whites

A pinch of salt

30 ml/2 tbsp whipped cream

Ground cinnamon

Pour 45 ml/3 tbsp of the prune juice into a small bowl. Add the gelatine and stir round. Stand for 5 minutes to soften. Melt, uncovered, on Defrost for 2–2½ minutes. Set aside. Pour the remaining prune juice into a large jug and add the cinnamon stick, star anise and marmalade. Heat, uncovered, on Full for 6 minutes or until the liquid just begins to bubble. Gently beat in the dissolved gelatine. Strain into a clean bowl. Cover with a plate and allow to cool, then chill until just beginning to thicken and set. Whisk the egg whites and salt until stiff. Beat one-third into the part-set prune jelly, then fold in the remaining whites thoroughly with large metal spoon or spatula. Spoon into four glass dishes, cover loosely and allow to set for several hours in the refrigerator. Before serving, decorate each with cream and dust with cinnamon.

Chilled Oranges with Hot Chocolate Peppermint Sauce

Serves 4

4 large oranges, peeled and very thinly sliced

Hot Chocolate Peppermint Sauce

Mint sprigs

Peel and very thinly slice the oranges, ensuring any pips (pits) are removed. Arrange on four side plates, then cover and chill until almost icy. Immediately before serving, drizzle the sauce over each, then garnish with mint sprigs.

Summer Fruit Mould

Serves 4

A sort of summer pudding in an instant. It is markedly sweet-sour and benefits from a drizzle of custard or sweetened cream.

500 g/1 lb 2 oz frozen mixed summer fruits

1 packet raspberry jelly (jello)

Tip the fruit into a bowl. Cover with a plate and thaw on Defrost for 7–8 minutes. Remove from the microwave. Snip the jelly into cubes and put in a bowl or jug. Melt, uncovered, on Defrost for 2½ minutes. Stir into the fruits. Chill until just beginning to thicken and set, stirring frequently so that the fruit stays suspended in the jelly. Transfer to a wetted mould or basin and cover. Chill until firm and completely set. Invert on to a plate and serve.

Watermelon and Apricot Chill with Frosted Grapes

Serves 4

150 ml/¼ pt/2/3 cup sweet white wine

150 ml/¼ pt/2/3 cup white grape juice

Peel of 1 lime, cut into narrow strips

175 g/6 oz/1 cup dried apricots, well washed and cut into strips

5 ml/1 tsp vanilla essence (extract)

2.5 ml/½ tsp almond essence (extract)

1 large wedge red watermelon

4 clusters black seedless grapes

1 small egg white, lightly beaten

Caster (superfine) sugar

Pour the wine and grape juice into a 1.25 litre/2¼ pt/5½ cup bowl. Add half the lime peel. Heat, uncovered, on Full for 4 minutes. Add the apricot strips. Cook, uncovered, on Full for 2 minutes. Stir in the vanilla and almond essence (extract). Cover and allow to cool. Thoroughly chill when cold. Slice the watermelon flesh away from its skin and remove all the black seeds. Cut the flesh into small cubes. Set aside. Wash and dry the grapes but leave attached to their stalks. Dip them in egg white to cover, then coat thickly with caster sugar. Leave to dry and set for at least an hour. Add the melon to the apricot mixture and transfer to four glass dessert dishes. Top each with a bunch of frosted grapes and the remaining lime peel, cut into narrow strips.

Rhubarb and Mandarin Cups

Serves 6

450 g/1 lb rhubarb, trimmed and chopped

300 gl/11 oz/1 large can mandarin oranges in syrup

60 ml/4 tbsp granulated sugar

5 ml/1 tsp finely grated orange peel

Raspberry or strawberry sorbet

Put the rhubarb in a 1.25 litre/2¼ pt/5½ cup dish with 30 ml/2 tbsp syrup from the mandarins and all the sugar. Cover with a plate and cook on Full for 7–9 minutes until the rhubarb is tender. Uncover and stir in the drained mandarins and orange peel. Cover and cool, then chill for several hours. Spoon into six glasses over scoops of sorbet and eat straight away

Rhubarb and Mandarin Cups with Ginger Cream

Serves 6

450 g/1 lb rhubarb, trimmed and chopped

300 gl/11 oz/1 large can mandarin oranges in syrup

60 ml/4 tbsp granulated sugar

5 ml/1 tsp finely grated orange peel

5 ml/1 tsp ginger jam (conserve)

90 ml/6 tbsp double (heavy) cream, whipped

Vanilla ice cream

Put the rhubarb in a 1.25 litre/2¼ pt/5½ cup dish with 30 ml/2 tbsp syrup from the mandarins and all the sugar. Cover with a plate and cook on Full for 7–9 minutes until the rhubarb is tender. Uncover and stir in the drained mandarins and orange peel. Cover and cool, then chill for several hours. Mix the jam lightly into the cream. Spoon the rhubarb and mandarin mixture into six glasses over scoops of ice cream and top each with 25 ml/1½ tbsp of the ginger cream. Eat straight away.

Chocolate Strawberries on Pineapple Sorbet

Serves 4

175 g/6 oz plain (semi-sweet) chocolate

15 g/½ oz/1 tbsp unsalted (sweet) butter

16–20 large unhulled strawberries, washed and dried

Pineapple sorbet

Break up the chocolate and place in a dish with the butter. Melt, uncovered, on Defrost for about 3½ minutes. If the chocolate stays on the firm side, give it 10-second bursts on Defrost until just runny – do not overheat or the chocolate will become granular. Holding each strawberry by its green hull and stalk, swirl it round in the chocolate until three-quarters covered. Stand on a baking tray lined with greaseproof (waxed) paper and leave in the cool to set. To serve, put scoops of sorbet into four glass dessert dishes and top each with the strawberries.

Danish Apple ‘Cake’

Serves 4–6

An old friend from Denmark, and a distinguished and handsome-looking sundae – not remotely like a cake.

750 g/1½ lb cooking (tart) apples, peeled and sliced

45 ml/3 tbsp boiling water

90 ml/6 tbsp caster (superfine) sugar

125 g/4 oz/½ cup butter

100 g/3½ oz/1¾ cups fresh white breadcrumbs

30 ml/2 tbsp light soft brown sugar

150 ml/¼ pt/2/3 cup double (heavy) cream

15 ml/1 tbsp milk

20–60 ml/4–6 tsp red jam (conserve)

Put the apple slices in a 1.75 litre/3 pt/7½ cup dish with the boiling water. Cover with a plate and cook on Full for 7–8 minutes until very soft. Beat to a pulp, then stir in the caster sugar. Set aside. Melt the butter in a frying pan (skillet). Add the breadcrumbs and fry (sauté) conventionally until lightly browned. Stir in the brown sugar. Allow to cool. Fill four to six sundae or other tall glasses with alternate layers of apples and crumbs, ending with crumbs. Whip the cream and milk until softly stiff. Pile on top of each portion, then add 5 ml/1 tsp of jam to each.

Peasant Girl with Veil

Serves 4–6

A variation on Danish Apple Cake, this is also Danish but uses 5 slices of crumbled rye bread instead of white breadcrumbs. Otherwise the ingredients and method are the same.

Imperial Rice

Serves 6–8

An old French traditional recipe, simplified by the use of store cupboard ingredients.

400 g/14 oz/1 large can rice pudding

400–450 g/14–16 oz/1 large can custard

25 ml/1½ tbsp powdered gelatine

125 ml/4 fl oz/½ cup cold water

60 ml/4 tbsp smooth apricot jam (conserve)

5 ml/1 tsp vanilla essence (extract)

2.5 ml/½ tsp almond essence (extract)

30 ml/2 tbsp assorted coloured glacé (candied) cherries, coarsely chopped

Combine the rice pudding and custard in a 2 litre/3½ pt/8½ cup bowl. Put the gelatine into a small bowl and stir in half the water. Heat, uncovered, on Defrost for 1¾–2 minutes until melted and the liquid is clear. Add the remaining water. Stir gently into the rice and custard mixture. Spoon the jam into the emptied small bowl. Warm, uncovered, on Defrost for 1–1½ minutes. Stir into the rice mixture with the vanilla and almond essence (extract). Cover and chill until just on the point of setting. Stir in the cherries. Rinse a 1.5 litre/2½ pt/6 cup jelly (jello) mould with cold water, then fill with the rice mixture. Cover and chill until firm and set. Turn out and serve with any of the fruit sauces.

Children’s Fruity Mousse

Serves 4–6

An easy and economical sweet that reached its heyday in the fifties.

1 packet strawberry jelly (jello)

300 ml/½ pt/1¼ cups cold water

175 ml/6 fl oz/1 small can full-cream evaporated milk, chilled overnight in the refrigerator

30 ml/2 tbsp fresh or bottled lemon juice

Whipped cream and fruit, to decorate (optional)

Snip the jelly into cubes and put in a measuring jug. Cover with a plate and melt on Defrost for 2–2½ minutes. Gradually stir in the water. Keep covered and leave in the cool until just beginning to thicken. Beat the chilled evaporated milk until light and frothy. Add the lemon juice, a little at a time, and continue whisking until the milk thickens to the consistency of whipped cream. Whisk in the still liquid jelly lightly but smoothly. Transfer to four to six small dishes and chill until set. Decorate with cream and/or canned or fresh fruit, if liked.

Raspberry and Blackcurrant Mousse

Serves 4

A more sophisticated version of Children’s Fruity Mousse that can confidently be served to adults.

1 packet raspberry jelly (jello)

150 ml/¼ pt/2/3 cup cold water

150 ml/¼ pt/2/3 cup raspberry purée made from fresh or frozen raspberries

175 ml/6 fl oz/1 small can full-cream evaporated milk, chilled overnight in the refrigerator

30 ml/2 tbsp fresh or bottled lemon juice

Whipped cream and fresh blackcurrants, to decorate

Snip the jelly into cubes and put in a measuring jug. Cover with a plate and melt on Defrost for 2–2½ minutes. Gradually stir in the water and raspberry purée. Keep covered and leave in the cool until just beginning to thicken. Beat the chilled evaporated milk until light and frothy. Add the lemon juice, a little at a time, and continue whisking until the milk thickens to the consistency of whipped cream. Whisk in the still liquid jelly lightly but smoothly. Swirl into four wine glasses and chill until set. Decorate with cream and blackcurrants.