10,000 desert recipes

Classic British summer pudding made with softened berries and white bread, chilled overnight until the juices soak through. Unmold for a jewel-toned dome of fruit served with whipped cream.

A triple-threat chocolate dessert worthy of its name: brownie shell, coffee-Kahlua chocolate mousse filling, and a glossy chocolate-coffee glaze finished with chocolate curls. Twenty ounces of chocolate across three layers. Slice thin. Share grudgingly.

The mingling of chocolate and coffee . . . now and then a ladyfinger! This dessert's a mark of gracious hospitality.

Orange date muffins made with a whole blended orange, orange juice, and chopped dates for natural sweetness. An intensely citrusy muffin with real orange pulp in every bite.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.

Homemade mocha pudding made from scratch with cocoa, instant coffee, and cornstarch. A creamy stovetop chocolate-coffee dessert with no eggs or butter needed.

Mango flummery is a chilled fruit dessert made with pureed mangos, orange juice, and tapioca. Silky, egg-free, and naturally tropical with a soft pudding-like set.

Baked fruit parcels with fresh apricots, apple, and pineapple wrapped in foil with fruit juice. A light, naturally sweet dessert with no added sugar.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Crispy deep-fried cardamom pastries with rum, butter, and a powdered sugar coating. Pale, delicate, and fragrant with freshly pounded cardamom seeds.

Little boats in sauce are old-fashioned pastry dumplings shaped like boats, baked in a sweet brown sugar and molasses sauce. A nostalgic Canadian dessert.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.