Chocolate Truffles

From: Today

Keep in the freezer in an airtight container until ready to enjoy.

Blackberry and French Cream Tart

From: Today

Serve with whipped cream and a little brown sugar!

Dáithí's Chocolate Biscuit Cake

From: Today

To make it extra special drizzle with some melted chocolate of choice.

Polenta Tea Cake with Passion-Fruit Mascarpone

From: Today

This is really quite simple to make. It takes a little patience to cook and cool down but produces a totally satisfying deep crust crunch with a moreish moist centre and delicious polenta bite. I've used the spices here to brighten up the richness and add some oomph to the subtle, zesty clementine flavour.

Tart Tatin

From: Neven Maguire: Home Chef

This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look for the all-butter version, which more supermarkets are now stocking.

Sticky Gingerbread with Lemon Drizzle

From: Today

January is a long month and the sugar-free good intentions can be put aside for a week or so, allowing us to nourish ourselves. I recently bought three ginger roots, great big sprawling things that resemble the hands of a hard working man – the ultimate healing hands, which, when grated and added to boiling water for ginger tea with honey and lemon, or used in soups, cakes, breads or stews, will sooth and revive the body and spirit. The following cake is just what the doctor ordered. Lots of healing ginger, warming cinnamon and cleansing lemon with an egg thrown in for good measure!

Spiced Plum Tarte Tatin

From: Rachel Allen: All Things Sweet

Serve in slices with softly whipped cream.

Festive Fruity Steamed Pudding

From: Rachel Allen: All Things Sweet

Serve with lightly whipped cream.

Christmas Feast: Black Forest Brownie Trifle

From: Kitchen Hero: Donal's Irish Feast

This recipe might look a little complicated but in fact it's incredibly easy. If you're very short of time use shop-bought brownies, a carton of readymade custard that you stir the melted chocolate into and a couple of posh jars of cherries in kirsch. Whatever way you decide to do it always use the best quality dark chocolate you can afford. It's best to leave the final part of the assembly to the last minute for the most spectacular impact.




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