Dark Cherry Compote and Crumble Mulled Wine Ice Cream by Matthew Crabbe

This is not such an easy recipe recipe, but if followed precisely a successful outcome should be achieved. If you enjoy cherries, you will love this delicious dessert.

Custard Creme by Amos Miller

This is a dessert that knows no bounds! You can just about do anything with a great custard in your dessert repetoire. Use it in a dish with fresh or macerated berries on top, use it as a filling in a pastry or cake, use it in a trifle, a cold pie, to fill a tuille - need I go on? I will anyway... You can add a sorts of flavors…

Santa's Reward by Denise Romeo

This is the perfect reward for children on Santa's "very good" list. It is essentially a liquid chocolate bar, and achieves ultimate richness when you use bittersweet chocolate with 62% to 72% cacao. Serve in demitasse cups to make it extra special, but be prepared to make more when people beg for a second helping.

Caramel Pudding by Denise Sherin

The Amish call it caramel pudding but most people call it butterscotch pudding.

Cream Cake Filling by Jodymae

This is my favorite cake filling and it is requested by many. It is out of "A guide to good cooking - Five Roses"

Dulce de Leche by Chez la mere

Tapioca Mousse by Sherwin Faden

This is a very fluffy, light, but rich tasting dessert. It is best served chilled. The mixture of texture between the slight chewiness of the tapioca and the frothy dissipation of the mousse delights the senses.

Spiced Rum Pudding by Ben

A Christmas and New Year Favourite

Chocolate Tapioca Pudding by Salad Foodie

Take old-fashioned tapioca pudding to a grand level for a special Valentine dessert - add chocolate! Be patient as you cook the pudding, it can take 20 to 30 minutes of stirring to melt the chocolate and reach proper consistency without scorching. The pudding will thicken as it cools.