Dessert suggestions...quick...

[Mice]

This is not exactly the healthiest pudding on the planet but it is easy peasy and absolutely delicious. (Thanks to Tessa Harvard Taylor's "Dinners in a Dash")
Lemon Surprise Ramekins
If you have an hour to let these set
300ml double cream
500g Fromage Frais
1 jar Lemon Curd
Tulle amandes biscuit or Amaretti biscuits (to serve)
Whisk the cream, then fold in the formage frais and lemon curd. Put in ramekin dishes and chill in fridge for at least 1 hour.
Serve with the biscuits.
It is scrummy!

I did find this as something a bit different


Sticky Toffee Pudding with a Rum, Raisin and toffee Sauce

2 x Toffee or Ginger Cakes (McVities or other brands)
1 x bottle toffee sauce 400g (Smuckers recommended)
150 ml single cream
4 heaped tablespoons of raisins
large slug rum (approx 6 tablespoons or more!)

Heat oven to 190c/375F Gas Mark 5


Cut both cakes in half horizontally. With a round pastry cutter (approx 7cm/3" in diameter) cut out 8 rounds. Discard (or eat!) the rest. Put the 8 rounds in an oven proof serving dish.

Mix toffee sauce (you may have to heat the bottle to get it out as it is usually very thick) with the cream, raisins and rum. Pour over toffee puddings and cover with foil.

Put in oven for 15 minutes and serve

And mini magnum icecreams are also delicious!

Whatever recipe you choose - probably trickier to choose than actually make the pudding! -

Bon Appetit

M

 

[Crackle]

If he wants to get all la-di-da he could slice it up and then stack the slices back together pouring cream between them as he goes. Not that I've ever done that, of course...

Phew, with those desserts and that messenger bag, my fashion victim'onometer was twitching but that's saved you.

 

[User482]

Make a floating island pudding, and slice thinly.

Et voila: dessert island discs.

 

[Aperitif]

Talk about stating the viking obvious!

There's 'Plunderball' as well...

Right ho, Rich - this dessert is useless without photos. No naked rich need be used in the making of this photograph.

Did you remember the 50cl bottle of Montbazillac or Beaumes de Venise? Or maybe the Banyuls at a push..? Get back to the shops quick!

 

[Aperitif]

Gratuitous Ile flottante picture - these are scrummy rescued from a sea of custardy goodness. No problem with the calories - there's none atoll.

 

[Dave Davenport]

Mmmmm.....Ile flottante, my favourite pud when touring in France. Don't think I've ever seen them on a menu over here.

 

[Aperitif]

Best place to scoff these is at the buffet restaurant in L'Espace de Liberté, in Narbonne, Dave! All you can manage for a modest price. 'Les Grands Buffets' - or something like.

 

[PpPete]

got a blow torch?
Custard in a ramekin dish, brown sugar sprinkled on top..... creme brulee
Yum

 

[Archie_tect]

Thin ice Mort.

 

[rich p]

Make a floating island pudding, and slice thinly.

Et voila: dessert island discs.

Ouch!!

 

[rich p]

Right, all done. Gary's syllabub won the day. I'm transporting them to another house so not using their oven was a good idea I decided. Pics to follow!

 

[Cubist]

Next time........Affogato di espresso
Wine glass, Ball of vanilla ice cream, cup of espresso coffee, shot of strega or amaretto. Simples.

 

[threebikesmcginty]

I'm transporting them to another house so not using their oven was a good idea I decided.

What?

 

[Dave Davenport]

I'm transporting the tiramisu trifle to another house along with mrs d (girls night in), then I'm going to the pub, which is why I made a mini one for myself.

 

[rich p]

I'm transporting the tiramisu trifle to another house along with mrs d (girls night in), then I'm going to the pub, which is why I made a mini one for myself.

You made the shortlist Dave but we had tiramisu recently!
We're sharing the load with 2 other couples, where the host does the main, and the other 2 bagged the starter. Booze is shared.
Have a good time down the boozer!