Apple And Orange Crumble - The beauty of crumbles is that they are very easy to make, and good-tempered enough to have their cooking time and temperature adjusted a little to fit in with the rest of the menu.
Apple Charlotte - This is a delicious dessert, with a crisp golden crust and a filling of apples.
Autumn Pudding - Exactly the same as summer pudding, but this time the bread-lined basin is filled with a juicy mixture of the finest fruits of autumn.
Carrot Cake - Root vegetables were often used to lend sweetness to 18th-century cakes and puddings.
Christmas Pudding - Plum pudding only took on its connections with Christmas when it was introduced to the Victorians by Prince Albert.
Coffee And Walnut Log - This is a variation on a whisked sponge, flavoured with coffee and walnuts, with a coffee cream filling.
Coffee Fudge - Fudge is a creamy sweet, made from milk, sugar and butter, with different flavourings.
Everlasting Syllabub - The first syllabubs were made centuries ago by dairy maids, who would direct the warm milk straight from the cow into a pail containing sherry or cider. The froth was then skimmed off and served for breakfast.
Fig Sly Cakes - Sly cakes, or 'cheats', as they were sometimes called, got their name because of their deceptive appearance.
Half Poundcake - So named because the main items are added in 225 g (8 oz) quantities, this is a version of old English plum cake, although no plums or prunes were ever used.
Hasty Pudding - All you need for this surprisingly good stand-by pudding are milk, flour, butter, sugar and a little spice.
Honey Cake - The Greeks were very fond of honey, and believed that they would have a longer, healthier life if they ate it; the Romans, too, ate honey cake. By the 18th century it was popular in Britain, where it was made in different regions using the local honey.
Lemon Geranium Ice Cream - Not only do lemon-scented geraniums provide a marvellous display of colour all through the summer, but their leaves can be used to add a deliciously aromatic flavour to this unusual dessert.
Madeira Cake - This cake does not itself contain Madeira wine but was originally made to eat accompanied by a glass of the fortified wine.
Milk Pudding - There's nothing nicer than a lovingly made milk pudding.
Olde English Trifle - The recipe has altered little over the centuries - at one time the custard was topped with syllabub, and fruit has not always been included.
Osborne Pudding - A delicious variation on that much-loved nursery favourite, bread and butter pudding, which uses brown bread, spread with marmalade.
Redcurrant Cheesecake - Fresh redcurrants are only to be had during the height of summer but their sharpness does go very well with the sweet cheesecake base.
Roly Poly Puddings - It is fast and easy to make and, if mixed quickly and deftly, has a light, spongy texture - afar cry from the hefty steamed puds of schooldays. Steam or boil the puddings or, if less time is available, bake them instead.
Steamed And Baked Puddings - There are dozens of variations on the basic steamed pudding, and by adding ingredients to the mixture, or using different preserves for the topping, you can ring the changes almost indefinitely.
Vinegar Cake - This fruit cake recipe is lighter and kss rich than those made with eggs because the bicarbonate of soda and vinegar act as raising agents.
Wine Jelly Cream - A pretty pudding with a lovely flavour. The wine jelly glows enticingly from beneath the topping of rich and creamy custard.
Yogurt And Banana Dessert - Any type of yogurt can be used for this very quick and easy recipe, and there are many varieties to choose from.
