I find it’s always worth a wander around the fruit market when I’m at a loss for a dessert idea.  There will always be a fresh ingredient which catches my eye and starts the taste buds tingling and the grey matter groaning to a start.  Recently it was a robust looking pineapple..... 

We use honey in a myriad of ways – in our baths, on our skin, in our tea, on our toast, to sooth, to sweeten, to heal. We even pen homilies about it.  ‘Honey catches the bees’ is an excellent retort to a sharp comment. However, I prefer to eat it ....

Frangipane, most commonly used as a filling for tarts, is rich with almonds, butter, sugar, eggs and vanilla. It is an essential component in many delicious cakes and desserts and has been a staple in the pastry kitchens of the European world for centuries....

This almond cake is very quick to throw together and is a different way to use up an accumulation of egg whites in the freezer especially if you’d like a change from using them to make meringue based cakes and desserts....

Brazilian weddings are traditionally big, lavish, showy affairs: hairdos, frocks, make up, family jewels, and their desserts do not let them down. They actually serve hundreds of cakes, little ones, called Bem Casados....