This raspberry charlotte is my way of clinging on to the summer a little bit longer although, here in London, it seems pretty much over. continue reading
We usually know soufflés as cheese-flavoured treats, but here I've made a sweet version to create these raspberry soufflés. continue reading
For this pain perdu recipe, any gingerbread will do. The strong, deep-flavoured spices of the bread are balanced by the tang of the cranberries. continue reading
This Speculoos milk pudding needs to set in the fridge for a couple of hours. The Speculoos spread can be easily replaced with a teaspoon of cinnamon. continue reading
The Speculoos charlotte is one of my all-time favourite French desserts. So easy to make and so rewarding from a presentation point of view. continue reading
