Category: dessert

Lemon Caraway Cake


You know when you just fancy a piece of cake with a cup of coffee or tea?  Well, I have found this to be one of my favourite guilt-free pleasures.  With only 5 carbs per slice, this cake is tangy, sweet and exotic and reminds me of coming home from a long walk on a cold autumnal day and sitting inside with a steaming-hot cup of coffee and a warm glow in my cheeks.  

Chocolate Muffins


Here’s another every-day chocolate cake staple.  These muffins can be made and baked in 30 minutes and filled with the most amazing combinations of sweetened and flavoured cream. With only 4g of carbs per muffin, even with a cream filling, this is a daily treat you can always afford.

Melt in the Middle Chocolate Puddings


This is an incredibly easy recipe, quick to make.  It can be whipped up and made in 10 minutes from ingredients usually to hand in the store-cupboard) and is deliciously luxurious, served hot, with lashings of double cream.  At only 6.5 carbs per portion, it’s always an indulgent every-day pudding you can treat yourself to.



This is one of my favourite recipes. A delightful boozy treat. With only 8g of Carbs per portion, it is utterly delicious and totally decadent for a diet!

The Cake Part – Ingredients

Makes 18 pieces for 18 individual portions

  • 20 tblsp      Hazlenut Meal (not flour as this is too heavy)
  • 2 tsp           Baking Powder
  • 1 tblsp        Cocoa Powder (highest cocoa content you can find)
  • 4 tblsp        Melted Butter
  • 3 medium   Eggs
  • 2 tsp           Vanilla Essence
  • Slosh          Vanilla or Brown Sugar Skinny Syrup (as sugar replacement)
  • 4 tsp           Instant coffee in a dash of boiling water to dissolve

 The Cake Part – Method

  • Pre-heat oven to 175*C
  • Line and lightly butter an oblong tin – 23cm x 17cm
  • Combine the dry ingredients well in a bowl.
  • Mix together the eggs, vanilla essence and Skinny Syrup and then add the dissolved coffee.
  • Combine the dry ingredients with the egg mixture and the melted butter and mix well.
  • Pour evenly into the tin and bake in the centre of the oven for 15 minutes.
  • Allow to cool in the tin and then cut carefully into 18 pieces (3 x 6)
  • Pieces can be frozen for future use in an airtight bag or container

The Boozy Marsala Part – Ingredients

Makes 4 individual Tiramisu desserts

  • 2 shots        Roma Coffee (or your favourite coffee) – Espresso measures
  • 2 caps         Marsala liqueur
  • 4 pieces      Tiramisu cake (from above)

The Boozy Marsala Part – Method

  • Pour the shots of coffee and the caps of Marsala over the cake pieces in a small bowl and turn them over until they have soaked up all the liquid.

The Creamy Part – Ingredients

  • 250g tub     Mascarpone Cheese
  • 300g           Double Cream
  • 2 sloshes    Marsala liqueur
  • 1 sosh         Vanilla Skinny Syrup

The Creamy Part – Method

  • Whisk the cream and mascarpone cheese together until soft peaks are formed.  Then whisk in the marsala liqueur and vanilla syrup to taste and the cream is firm enough not to fall out of an upturned bowl.

Bananas Foster

I made this over the holidays for some dinner guests and forgot about posting it.  It’s an easy recipe that I made hundreds of times when I was a Maître d’ at a swank hotel restaurant in the ’70s where I also engaged in tableside preparations of Steak au Poivre, the recipe of which can

An Alliteration of Pears

You remember learning what alliteration is, don’t you?  It’s the occurrence of the same letter or sound at the beginning of adjacent or closely connected words.  I came up with this recipe on a lark for a Christmas Dinner that included my Apricot Brandy Glazed Cornish Game Hens with Wild Rice Casserole, and this dessert

Blackberry Cobbler

The 4th of July just seems like the right time to serve up a blackberry cobbler.  This recipe would also work with other kinds of fruit filling, such as peach cobbler, blueberry cobbler and, I suppose, raspberry or strawberry cobbler although I’ve never tried either.  If you do use peach, though, make sure you use

Candied Pecans

One of my early recipes in 2009 was for a savory snack that I made as holiday gifts that I called Barbecued Pecans.  It was a very involved, albeit delicious recipe that required preparing both a wet and dry spice application, and the pecans were roasted in the oven.  It’s a great recipe, but almost

Crème Brûlée

I first made this recipe in the 90’s for a holiday dinner party.  I don’t remember where I got it, but I was surprised at how simple it was to make this very classic and classy dessert.  I followed the recipe to the letter and the product came out flawless.  I decided to recreate this

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