Chocolate spiced gingerbread house cake

Put a fresh spin on a classic gingerbread house with this showstopper – it simplifies the process by using layers of chocolate sponge and treacle buttercream inside

Rasmalai

Enjoy this creamy Indian dessert made with milk, saffron, cardamom, pistachios and almonds. It’s a fabulous dish to serve at the end of an Indian feast

Next level black forest gateau

Rework this retro crowdpleaser with a thicker, creamier filling and more chocolate for pure indulgence. It’s the perfect centrepiece dessert

Hot doughnuts with spiced sugared nut coating

Enjoy fantastically fluffy doughnuts without the need for yeast and proving. Pulse the nuts to a fine consistency for the coating as this helps them stick

Panettone & pear crisp

Turn panettone into a crumble topping to make this easy dessert with the help of pears, stem ginger and hazelnuts. Enjoy with ice cream, cream or custard

‘Panettone’ bread pudding

Reinvent panettone into an indulgent bread and butter pudding to serve a crowd for dessert. Enjoy with cream, crème fraîche or clotted cream

Next level profiteroles

Upgrade your Christmas dessert with our crisp, craquelin-topped profiteroles, filled with light cream and topped with an indulgent hot fudge sauce

Homemade cherry pie

Make this classic pie while cherries are in season. It’s the perfect summer dessert, served just warm with plenty of ice cream.

Coconut panna cotta with passion fruit

Impress dinner guests with a tropical version of panna cotta with passion fruit, lime, mint and coconut flavours. It’s an ideal dessert for entertaining

Strawberry & chocolate focaccia

Showcase sweet Morrisons Market Street strawberries in this easy bake – focaccia doesn’t always need to be savoury

Air fryer jam & custard pastry pockets

Enjoy these pastry pockets for dessert or as a snack. Crisp, golden and oozing with sweet fruit filling, they’re a nostalgic nod to toaster pastries

Miso apple & pecan tarte tatin

The miso in this summery tarte tatin provides a touch of umami that complements the caramel and keeps the dessert from being too sweet