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By Luke Nguyen
This Cambodian rice pudding-like dessert uses the sweet sap of the palyrma tree’s sugar palm fruit to make a sweet and sticky pudding
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By Paul A Young
Paul Young illustrates how to capture the 'wow' factor and create spun sugar for the ultimate dessert presentation
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By Sophie Grigson on Grigson
Tea-scented creams and crisp sugar thins combine to create a delightful dessert, adapted by Sophie Grigson from her Mums fabulous recipe
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By Paul Bloxham on Market Kitchen
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By James Martin
Enjoy a delectable treat with James Martin's seriously rich refrigerator chocolate cake served with dainty sugared fruit
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By Merrilees Parker on Market Kitchen
While dining at Breslin in New York, Merilees Parker came across April Bloomfield's cinnamon coated rings of warm, melted chocolate. Could these be the best doughnuts ever?
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