Recipes Archive

Afternoon tea

Craquelin choux buns

40 minutes

Asian recipes

Shibuya toast

10 minutes

Afternoon tea

Black sesame-and-miso cake

35 minutes

Afternoon tea

Hertzoggie cake

40 minutes (or 2 hours if baked in batches)

Afternoon tea

Hummingbird cake

50 minutes

Afternoon tea

Petit-fours

10 minutes

Afternoon tea

Pavlova pudding tower

20 minutes per batch

Cake recipes

White chocolate crown

Afternoon tea

Lemon butter meringue pie

20 minutes

Marshmallow fridge tart

Serves 6 – 8

Difficulty Easy

Prep Time 25 minutes plus 1 hours chilling time

Ingredients

230 g ginger biscuits, crushed
90 g butter, melted
1 x 385 g can condensed milk
1 lemon, juiced
250 ml cream
1 t vanilla extract
125 ml crushed pineapple
150 g mini marshmallows

Method

1. Mix the crushed biscuits with the melted butter the press into the sides and base of pie dish 24cm. Place in the fridge until ready to use.

2. In a large bowl, mix together the condensed milk and lemon juice.

3. Whip the cream in a separate bowl until stiff peaks. Then fold in the condensed milk mixture along with the vanilla, pineapple and marshmallow.

4. Pour the mixture into the biscuit base, then chill for 1 hour in the fridge, or until set

Find more fridge dessert recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Spun sugar

Craquelin choux buns

Shibuya toast

Black sesame-and-miso cake

Hertzoggie cake

Hummingbird cake

Petit-fours

Pavlova pudding tower

White chocolate crown

Lemon butter meringue pie

Raspberry-and-cream cheesecake

Marshmallow fridge tart

Marshmallow fridge tart

Ingredients

Method