Desserts

Instructions

"I grew up with sticky toffee pudding and it’s only ever made me happy in life. As a child I remember asking Mum, Nan, or Grandad, 'What’s for dessert, what’s for dessert?' and if it was sticky toffee pudding, that was just the best news—no matter what else was for dinner! And being honest, not much has changed. The reason that this recipe is the best I’ve ever had is because it relies on the fantastic Medjool dates, though you can use any other really high-quality dates; with muscovado sugar, subtle spices, and Earl Grey tea, it makes for a winning combo. It’s great served in a bundt pan like this and looks pretty spectacular, but feel free to go old school and bake it in a pan if you prefer. Enjoy."— Jamie Oliver

The humble brownie has escalated in years gone by into the must-have product in any and every café, pâtisserie or restaurant. I think we love it because it is just so versatile as a dessert – enjoy it hot with ice cream, chilled and fudgy from the fridge, topped with ganache or simply dusted with icing/confectioners’ sugar or cocoa powder. And best of all there isn’t that much washing up at the end!

This holiday classic brings together all the traditional flavours of the season – and it couldn't be easier to make!

Fixed with a fetching ribbon, this elegant dessert brings sweetness and style to your dessert table.