decadent dessert

A warm, soft and squidgy pudding cake, this is both embracingly cosy and almost regally sumptuous.

Chocolate tahini pudding with tahini cream and date molasses

tbsp oil

grams/1¾oz tahini,

grams/1¾oz full-fat Greek-style yoghurt,

free-range egg,

grams/1¾oz caster sugar

grams/1¾oz soft dark brown sugar

tsp vanilla extract

60 grams/2¼oz plain flour (or gluten-free flour)

cocoa powder

½ tsp bicarbonate of soda

¼ tsp fine sea salt

grams/3½oz chocolate chips

tsp tahini

250 milliliters/9fl oz double cream

date molasses, for drizzling

Sweet, tangy and decadent raspberry lemon bars! The crisp crust delivers a delicious tangy raspberry lemon custard that will stick to your fingers.

Raspberry Lemon Bars

unsalted butter (at room temperature (1 cup))

sugar

all-purpose flour

salt

lemon zest (grated)

lemon juice

cornstarch

raspberries

eggs

lemon juice (freshly-squeezed)

sugar sugar

Preheat oven to 350°F.

Lightly spray a 9x13-inch baking pan with cooking spray. Using a mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed (about 2 minutes) until light in color. Add the lemon zest and mix for a few seconds.

Combine the flour and salt in a separate bowl. With the mixer on low, add the flour mixture to the butter until just mixed, about 1 minute. Place the dough onto a well-floured board and gather into a ball and transfer to the baking pan. Using your fingers, evenly press and flatten the dough into the baking pan.

Chill the dough for 15 minutes. Bake the crust for 15 to 20 minutes, until very lightly browned. Cool the crust in the baking sheet on a wire rack for about 30 minutes, until the dough is slightly firm. Keep oven heated to 350°F.

Crust

Put the sugar, cornstarch, and lemon juice in a small saucepan and whisk together. Add raspberries to the saucepan. Cook over medium heat, constantly whisking until the puree has broken down and thickened and has come to a bubble, about 6 minutes. Strain the hot thickened puree, discarding the seeds. Set the strained puree aside, at room temperature until ready to use.

Raspberry Puree

To make the filling, whisk together the eggs, sugar, lemon zest, and flour until combined. Gradually add the lemon juice and whisk until combined and pour over the crust. Add about a tablespoon-sized spoonfuls of raspberry puree around the entire surface of the lemon mixture. Quickly drag a toothpick across the surface to create swirls.

Carefully transfer to the oven. Bake for 30-35 minutes until the filling is set in the center. Let cool to room temperature.

Cut into squares or triangles and dust with confectioners' sugar.

Lemon Filling

Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving.

Mary Berry's lemon tart

flour

grams/3½oz butter,

icing sugar

water

free-range eggs

125 milliliters/4fl oz double cream

caster sugar

lemons, juice and zest

icing sugar,

Mary Berry shows how to make the perfect tarte au citron.

How to make lemon tart

Once a tart always a tart.. knew that line had to be in here somewhere right? The most delicious combo ever. Lime and raspberry with to die for pastry

Thermomix recipe: Lime Raspberry Flan

260 Grams plain flour

Tablespoons Raw Caster Sugar

130 Grams Butter cold, cubed

60 Grams Creme Fraiche (homemade) or sour cream

Teaspoon Vanilla Bean Paste

limes, zest and juice

150 Grams Raw Caster Sugar

130 Grams Creme Fraiche (homemade) or sour cream

Grams Cornflour

Grams raspberries

Punnet fresh raspberries and 1 extra lime

Place flour, sugar and butter into Thermomix bowl and mix *5 sec/speed 5.*

Add remaining ingredients and mix *10 sec/speed 5.*

Tip out onto floured Silpat mat and press into a disc.

Roll out to fit a 18-20cm flan tin with removable base. Trim edges. Place into freezer for at least 10 minutes.

Preheat oven to 180ºC and blind bake for 20 minutes. Remove baking beans.  Reduce oven temperature to 160ºC.

Place zest and sugar into Thermomix bowl and mill *10 sec/speed 10.*

Add remaining ingredients except raspberries and mix *10 sec/speed 5.* Place the frozen raspberries into the pastry base.

Pour filling into pastry shell. Bake for 40 minutes or until custard is just wobbly in centre.

Garnish with fresh raspberries before serving as well as the finely grated zest of 1 lime.

Sticky, gooey and surprisingly light and easy, Mary's sticky toffee pudding is a winner. 
Baked in a large dish, this is a family-sized pudding, spooned out or cut into squares to serve.

For this recipe you will need a 1.7-litre/3-pint ovenproof dish and an electric whisk. 

Each serving provides 927 kcal, 9g protein, 88g carbohydrates (of which 60g sugars), 59g fat (of which 36g saturates), 1.5g fibre and 1.9g salt.


Mary's sticky toffee pudding

grams/3½oz butter, softened, plus extra for greasing

tsp baking powder

tsp bicarbonate of soda

tbsp black treacle

275 milliliters/9½fl oz full-fat milk

double cream

grams/3½oz butter

125 grams/4½oz light muscovado sugar

300 milliliters/10fl oz pouring double cream

The white chocolate is only a delicate presence here and, moreover, it helps the cheesecake set in the fridge overnight to a perfect, tenderly firm consistency.  While I love this pale, plain and unadorned, it can be beautifully partyfied by a sprinkling of chopped pistachios and a jewel-bright scattering of pomegranate seeds. 

White chocolate cheesecake

200 grams/7 ounces cooking white chocolate, roughly chopped

300 grams/10½oz full-fat cream cheese,

300 milliliters/10fl oz double cream

gingernut biscuits

grams/1¾oz unsalted butter, softened

These foolproof cupcakes are a quick and easy way to impress a crowd.

Four-ingredient chocolate cupcakes

dark (70%) chocolate

1kg cream cheese, softened, chopped

eggs, separated

11/3 firmly-packed cups (330 grams) brown sugar

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6268156656001&=domain=del

5348771529001-6268156656001

Mary Berry does her bit to promote that British classic, the banoffee pie. A recipe for a totally crowd-pleasing dessert! 

You will need a deep 20cm/8in spring form tin to make this recipe. 

Mary Berry's banoffee pie

150 grams/5½ oz digestive biscuits (about 10)

grams/2¾oz butter

75 grams/2¾oz light muscovado sugar

x 397 grams/14 ounces full-fat condensed milk (see tip)

just-ripe bananas, sliced

dark chocolate, melted or cocoa powder

These delicious milk chocolate mousses are laced with amaretto and can be made a day ahead and chilled in the fridge, or use the freezer for a quicker set. 


Chocolate and amaretto mousses with raspberry sauce

grams/5½oz milk chocolate, broken into pieces (see tip)

amaretto,

eggs,

tbsp amaretto

tbsp orange juice

½–1 tsp caster sugar

Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin.

Lemon posset tart with raspberries

175 grams/6 ounces plain flour,

grams/2½oz butter,

tbsp icing sugar,

egg,

600 milliliters/20fl oz double cream

150 grams/5½oz caster sugar

lemons, finely grated zest and juice

pouring cream (optional)

Mary Berry's creamy lemon tart is so simple to make.

Mary Berry's lemon posset tart with raspberries

This indulgent Chocolate Cheesecake is the ultimate dessert for any celebration. A moist and fluffy chocolate cake base is topped with rich and creamy chocolate cheesecake, then finished off with a rim of smooth chocolate whipped cream and rainbow sprinkles.

Chocolate Cheesecake With Cake Bottom

(65 grams) all purpose flour

(104 grams) sugar

tbsp (22 grams) natural unsweetened cocoa powder

tsp baking soda

tsp salt

(60 milliliters) milk

tbsp (30 milliliters) vegetable oil

(60 milliliters) hot water

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (43 grams) natural unsweetened cocoa powder

(230 grams) sour cream, room temperature

oz (1 1/3 cups) semi sweet chocolate, melted and slightly cooled

eggs, room temperature

cup (240 milliliters) heavy whipping cream, cold

cup (29 grams) natural unsweetened cocoa powder

cup (29 grams) powdered sugar

tsp vanilla extract

Rainbow sprinkles, optional

Preheat oven to 350°F (176°C). Prepare a 9 inch springform pan with a circle of parchment paper in the bottom and grease the sides. If your springform pan leaks, then you&#8217;ll want to use a 9 inch cake pan for the cake layer.

In a medium sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.

In another medium sized bowl, combine the milk, vegetable oil, vanilla extract and egg white. Whisk until well combined.

Add the dry ingredients to the wet ingredients and whisk together until well combined.

Add the water and whisk until well combined. The batter will be thin.

Pour the batter into the prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the middle comes out clean.

Remove cake from the pan and set on a cooling rack to cool.

Reduce the oven temperature to 300°F (148°C). If you used a springform pan, clean the pan, put it back together and respray the sides with non-stick spray. You want to be sure it’s well done so that they cheesecake doesn’t stick to the sides after baking. Line the bottom with parchment paper. If you used a cake pan for the cake layer, set up your springform pan with non-stick baking spray on the sides and parchment paper on the bottom. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Cake Base

In a large bowl, beat the cream cheese, sugar and cocoa powder on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the melted chocolate in three parts, stirring until combined after each. Adding it in parts helps ensure that it incorporates evenly and helps prevent clumping.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Add the cooled cake layer to the bottom of springform pan and add the chocolate cream cheese filling to the pan, on top of the cake layer.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Bake for 1 hour, 15 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the Cheesecake Filling

Once completely cool and firm, remove the cheesecake from the springform pan and place on a serving plate.

To make the whipped cream, add the cream, cocoa powder, powdered sugar and vanilla extract in a large mixing bowl and whip on medium speed until stiff peaks form. It will happen quickly.

Pipe the whipped cream onto the outer edge of the cheesecake, the finish it off with sprinkles if desired. Refrigerate until ready to serve.

Add the Toppings

Not your mama’s self saucing chocolate pudding! With or without the melty ice cream, this will serve your entire family very very well!

Thermomix recipe: Self-Saucing Chocolate Puddings

Grams Butter

Cup Raw Caster Sugar

Cup Bakers Flour

Tablespoons Cocoa Powder

Teaspoon Pink Salt Flakes

Cup milk

Cup raw sugar

Cups water

Cream butter with sugar and vanilla. (Thermomix *2 min/Butterfly/speed 3.*)

Add egg and beat until creamy. (Thermomix, remove Butterfly. *1 min/speed 6.*)

Fold in sifted flour cocoa and salt alternately with the milk. (Thermomix *12 sec/Interval/dough setting* and finish with a spatula.)

Pour into greased coffee cups, or one large baking dish. Do not fill up too much as they rise a lot.

To make sauce mix sugar and cocoa together and sprinkle liberally over the top of each pudding then pour hot water over the top.

Process in steam oven for 20 to 25 minutes. (Thermomix. Fill bowl to 500g mark and place puddings into the Varoma dish and tray. Steam *30 min/Varoma/speed 3.*)

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