Dessert

Transform your favourite Anzac biscuits into this delicious slice. Quick and easy to make, this sweet treat is such a scrumptious modern take on the Anzac Day delight.

Make your own hazelnut meal by processing peeled hazelnuts. Serve these while still warm for a gooey caramel center. Note

To make small curls, drag a vegetable peeler sideways along a block of white chocolate (at room temperature). Note

Churros with chilli chocolate sauce

If milk curdles, it won’t affect the end result, but you may need to add water to get the right consistency. Cake is cooked when it begins to pull away from the sides of the pan and a skewer inserted into the centre comes out clean and dry. Note

Clafoutis has a consistency somewhere between a custard and a cake. As the batter cooks, the fruit will rise to the surface. You can also make these in six 10cm fluted tart cases with removable bases. Note

If cooking for children, use orange juice instead of rum. Note

Custard tarts are the perfect indulgent afternoon treat with a hot cup of tea or coffee. Nothing quite beats a classic creamy custard tart with buttery pastry and topped with a grating of nutmeg.

Wrap cooled loaves in a layer each of plastic wrap and foil, and store in an airtight container for up to one week. Note

To create 2 separate layers of ganache filling, ensure dark layer is set firm before adding milk layer. Resting the pastry helps prevent shrinking during baking. Note

Earl Grey tea has a strong flavour which works well in baking, but you can use any variety often. Note

The brownies will be quite soft when first removed from the oven, so always cool completely in the pan before slicing. It is important to sift the flour to remove lumps or any foreign particles. This step also incorporates air. Remember to lightly stir it into the liquid mixture for best results. Note

Add dried fruit such as sultanas or chopped dried apricots for extra sweetness. Note

The best pears for baking are beurre bosc, packham or william bartlett. Note

If figs are unavailable, use other fruit in season such as kiwifruit. Cheesecake will be slightly wobbly in the centre – cool it slowly, to prevent cracks from forming. Note

To make cinnamon sugar, combine 1/4 cup caster sugar with 1 teaspoon ground cinnamon. Note

Don’t overheat whites before you add sugar as the foam will break down. Reserve egg-whites from pastry and lemon filling to make meringue. Note

Once syrup starts to turn golden all around edges of pan, remove from heat and swirl gently until colour changes to a medium toffee colour. Be careful not to cook too long or toffee will taste burnt. Note

MAKES 4 Note

If you don’t have a friand pan, you could use a regular muffin pan, trimming edges of cooled cakes to create even sides. Note

Sweet, fluffy and golden, these beautiful orange and poppy seed friands are wonderful served topped with a oozy citrus syrup, keeping the cakes deliciously moist.

Use other nuts of choice, such as macadamia or chopped pecans. Note

If you do not have a friand pan, use a regular muffin or mini loaf pan. Note

Segment orange by removing skin with the pith, then use a sharp knife to cut between membranes and release flesh. Note

Remove pudding from water bath straight away or the eggs will overcook and weep. Note

This timeless dessert is brilliant served warm, drizzled with a indulgent butterscotch sauce. Accompany your sticky date pudding with whipped cream for the ultimate decadent delight.

Apples, caramel, golden crumble and cream - is there any better combination than this? This is apple crumble on steroids

There are few things more universally loved than a delicious chocolate-chip biscuit. Indulge your sweet side with these toll house cookies, packed full of real chocolate bits and macadamias.

You will need 1/3 cup lemon juice for this recipe. To blind-bake, line pastry case with baking paper and fill with baking weights, dried beans or rice. Bake as directed. Note

Keeping Turkish delight in icing sugar mixture helps prevent the pieces sticking together. Be careful when handling sugar syrup as it is extremely hot. Note

A small pinch of salt added to the chocolate mixture will enhance the sweetness. Note

You’ll need 1 cup pumpkin cubes for this. Note

Velvety smooth and flavourful, this is the best homemade vanilla bean ice cream you'll ever make! There is nothing quite like a scoop of homemade rich and creamy ice cream.

Don’t have an ice-cream machine? Pour mixture into a shallow metal container, cover with foil and freeze 6 hours. Roughly break up with a metal spoon. Transfer to a bowl. Beat with an electric mixer (or in food processor) until smooth. Return to container. Cover with foil. Freeze 4 hours, until firm. Note

Delve into Italian desserts with this straightforward recipe. Honey, vanilla and raspberry coulis fuse together to make this sweet treat all the more delectable.

Woman�s Day recreates a delicious childhood classic with creamy vanilla custard between flaky puff pastry topped with sweet passionfruit icing � a real teatime indulgence.

Baked rice pudding

Lychees are an unexpected delightful touch to this delicious dessert

Test pudding with a skewer – if it comes out clean and dry, the pudding is cooked. Note

If you don’t have an ice-cream churn, pour the mixture into a tray and partially freeze. Return it to a bowl and beat well with an electric mixer to remove ice crystals. Return to tray and freeze. Note

Semolina refers to any coarsely ground grain, but most commonly wheat. It also describes a particular type of semolina made from ground durum wheat, which is a common ingredient in Italian and Moroccan cooking. Note

Nothing could be simpler than these tasty Italian baked goodies. With just five ingredients they're a sweet treat you won't resist.

This moist almond cake with a glazed orange topping is a splendid afternoon tea treat that goes well with some cream and a pot of tea or coffee.

Pop these puddings in the oven before you sit down for dinner. Ensure they have room to rise by making pleats in the baking paper before cooking. Note

The success of this recipe depends on the freshness of the fruit and quality of yoghurt. For a fabulous creamy, smooth result, strain yoghurt through a fine sieve over a bowl for several hours or overnight. You can use pawpaw instead of mango and champagne melon in place of honey dew. Note

In Australia, passionfruit is available all year round, but is at its best in the summer months. Souffle's take some practice to make expertly, but the melt-in-your-mouth texture and flavour make it well worth the effort!

White chocolate and cinnamon macarons

If elderflower cordial is unavailable, substitute lime cordial and omit the lemon juice in the Elderflower Jelly. Note

If your travels take you on that glorious road from Christchurch to Queenstown, Geraldine is a great spot to stop. For generations, travelling Kiwis have stopped there for a quick cuppa and a little home.

This great dessert is enhanced by the use of buttermilk. It lightens the topping and gives a slightly sour flavour that contrasts superbly with the intense caramel base. It's so simple to prepare.

What makes this one of the most sumptuous Christmas puddings is the use of fresh cherries, which come into season in December.

The perfect partner to a crisp biscuit or nutty biscotti, these are a real crowd pleaser and no-one will realise they are eating yoghurt!

Suitable from 6 months Note

Do ahead: The cakes can be made 2 days ahead; store in an airtight container at room temperature. Note

Makes 1 very lemony, superbly light, moist sponge.

These tiny little tempters are just made to be shared! There's nothing quite like the combo of strawberries and chocolate, and this recipe brings in a dash of cream to make it even more irresistible.

Many domestic ovens brown unevenly so don’t be afraid to open the door (after halfway through the cooking time) to turn the pans around and avoid any of the oven’s hot spots. Note

Make a couple of snaps first to establish a precise cooking time, then proceed with the remaining mixture, cooking about four snaps on a tray at a time. Once you become confident, you can bake several trays at staggered times. Note

This pastry is a little more work than regular shortcrust, but the rich almond flavour, flaky texture and great crunch makes it worthwhile.

Recipe is best made just before serving. It’s important to have the apple mixture as hot as possible before spooning over the sponge topping; the heat from the apple starts the cooking process. Note

Baklava will keep in an airtight container for up to one week. Note

Galaktoboureko is the Greek name for this traditional sweet pastry. Note

You can top with other fruit of choice, such as sliced strawberries or kiwi fruit. Note

Flour fingertips before handling dough to prevent sticking and to make pressing out easier. Note

If preferred, use low-fat versions of ingredients to reduce fat content of recipe. Note

You can also crush the almonds for this recipe in a mortar and pestle. Note