Desserts

Using lentils in desserts has always been common across India. This payasam can also be cooked with butter instead of coconut oil for a non-vegan version.

This chocolate cake recipe is our homage to McCain’s Deep ‘n Delicious cake. We used a piping bag fitted with a star tip to get the frosting just right, but you can also slather the frosting on and add sprinkles, we won’t tell.

A simple snack cake from "Food, Culture, Place," a cookbook on traditional foods of Newfoundland by Marsha Tulk and Lori McCarthy.

This recipe is from Chef Roland Torok-Ducharme, the newly appointed chef de cuisine at 1 Kitchen Toronto at the 1 Hotel Toronto. Torok-Ducharme’s focus is local and seasonal products and flavours with a sustainability ethos. This Zero Waste Bread and Butter Pudding uses fresh ingredients, but this recipe is also handy during the holiday season, when you may have a lot of leftover bread/pastries as well. Customize the pudding compote with any frozen berries you have in your freezer.

These decadent truffles are both intensely satisfying and incredibly easy to make. After whipping together a simple ganache using melted chocolate, butter and cream, pop the mixture in the fridge and let it firm up. After that, it’s just a matter of rolling into bite-sized balls and choosing your favourite toppings to coat them in.