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From cheesecakes to puddings to pavlovas, find a tried and tested Women Weekly dessert recipe for every season and occasion.

processor fruit cake

Processor fruit cake

You can turn this into an ‘eggless processor fruit cake’, if you like. Omit the eggs, and increase the golden syrup by 1 tablespoon to â…“ cup (155g). The cake doesn’t keep quite as well without eggs, about 5 days, but will freeze for 3 months. Note
SoftmeringuewithpineappleAND KAFFIR LIME SYRUP

Soft meringue with pineapple and makrut lime syrup

Place any leftover lime leaves in a resealable plastic bag and freeze for another use. Add three or four to a curry, scrunching the leaves first to release the flavour; toss thinly sliced leaves through a tropical fruit salad; or add sliced leaves to a jug of iced water for a refreshing citrus flavour. Mango […]
CastLe of Darkness

Castle of darkness

You can find artificial spider’s web at novelty shops. If you can’t find it, use fairy floss or cotton wool instead. Be sure to remove spider’s web or cotton wool and skewers before cutting and serving the cake. You will need approximately 3 x 100g bars of Toblerone for this cake. Note
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satsuma plum clafouti

Satsuma plum clafouti

Sometimes called Indian blood plum, the large plum used in this recipe has a distinctive dark red to purple fibrous flesh, is extremely juicy, pleasantly sweet, and is the plum most often found canned. Canned apricots or peaches can be substituted for the plums. A delicious time-and waist-saving recipe. Note
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lolly dolly

Lolly dolly

Flavoured Milk Bottles can be found in packets of Allen’s Milk Bottle Mania; you will need about 3 x 170g packets. Note
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pink & pretty

Pink & pretty

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note