The big chill

2 min read

Make-ahead, show-off desserts and an easily assembled sundae

Recipes JANINE RA

This article is from...

Olive Magazine

22 October, 2025

Home Cooking Series Magazine

Perfect ending

MAKES 16-20 pieces PREP 20 mins plus 3 hrs chilling COOK 8 mins EASY 50g butter, plus extra for the tin400g blonde white chocolate (or use500g regular white chocolate),broken into pieces100g white cho

Easy Cook Magazine

Retro puds

■ Serves 10 ■ Prep 30 mins plus setting and overnight chilling ■ Cook 15 mins 4 tbsp custard powder2 tbsp caster sugar500ml double cream2 raspberry swiss rolls, cut into2cm-thick slices200g fresh or f

Woman's Own

Desserts with wow factor

SERVES 12 Topped with a chocolate butterscotch sauce, this makes a great alternative to traditional Christmas pudding. YOU WILL NEED 375g Medjool dates, pitted,roughly chopped5 balls stem ginger in sy

Good Food Magazine

Presenting the big finale

For those who think they don’t like trifle, forget rubbery jelly, soggy fruit, mushy sponge and sickly sweetness. We’ve omitted the jelly and used florentine between the layers for chewy crunch. Poach

woman&home

Your big festive family feast

It’s time to shine in the kitchen with our delicious, make-ahead recipes

The People's Friend

Cakes & bakes. . .

Ingredients (Makes 30) 50 g hazelnuts 175 g plain cake (such as Madeira) 75 g dark chocolate, broken into pieces 2 tbs rum To decorate: 200 g dark chocolate, broken into pieces Chocolate vermicelli, f