Luxury pudding on the cheap...

tindella

Should be OK if you put it back in the fridge - probably the chiller drawer if you have one. I'm impressed there'd be any leftovers! Not in our house! :rotfl:

Ageing_hippy

I have been making Delia Smith Pavlova recipe for years. The original one was just whipped double cream and fruit on top sprinkled with sieved icing sugar. I use standard caster sugar for the meringue. In the winter it might be nice to use clementines with grated chocolate. The recipe is very easy though and I always leave the meringue in the oven overnight.
Another recipe which I am going to try this year is Mary Berry’s raspberry mouse using frozen raspberries. I make her blackberry mouse and that’s lovely though more time consuming than Pavlova.
Both recipes are on line but I am not allowed to post with links!

DigForVictory

Divorce supreme - a dish learned from the Marriage Guidance spouses.

Take a flan dish, fill it Greek yogurt & sprinkle fine brown sugar over it.

Leave in fridge overnight - the sugar gradually seeps into the yogurt creating lovely brown streaks. Garnish if you absolutely must but the fun lies in scooping in to see the brown & white marbling.

You may wish to change the name... "That brown thing" doesn't do it justice.

grunnie

I have 2 recipes which are my go to for bring a pud. A tub of double cream whipped up add crushed crunchies. About 5 crunchies for a large tub of cream. Leave overnight in the fridge then put into small glasses. Add a bit of flake on the top.
The pineapple one is add a tin of crushed pineapple juice as well to a whipped tub of double cream.Leave for a few hours and then put into a pretty dish.

tesuhoha

I am making this for Christmas Day dessert. I am using port instead of cassis but I imagine you could use sherry at a pinch.

https://www.bbcgoodfood.com/recipes/2806664/christmas-mess

-taff

Watched Nigellas programme yesterday. the sticky toffee pudding with salted caramel ice cream looked really easy, the ice cream can be made in advance and frozen in takeaway tubs, the sponge and sauce could probably be made a couple of days before.

mckinkle

Hi,

I have a super easy and inexpensive recipe for a delicious dessert, it's called Greek Mousse.
Get a 500gr pot of thick plain yogurt, started initially using Greek yogurt hence it's name, 300ml double cream - I use Elmlea and a few handfuls of soft brown sugar.
Whisk cream until it thickens, stir in the yogurt until thoroughly combined. In your serving bowl add about a third of the creamy mix, sprinkle a layer of brown sugar to lightly cover the mix, repeat twice more finishing with the brown sugar.
Leave to set for a few hours in the fridge. The sugar melts and the flavours are just heavenly, not too sweet and not tart, just perfect! Serve with a few berries if desired. Double everything up if to serve more than 4 as everyone likes a decent portion!
Enjoy!