Indulging in desserts is a delightful way to explore different cultures and flavours which is why In this article, we’ll take you on a sweet journey across the globe with a selection of popular desserts, complete with easy-to-follow recipes that you can try at home.
1. Spanish Churros - Spain
Ingredients for the churros
- Sugar (215g)
- Ground cinnamon (2 tsp)
- Groundnut oil (1 1/2 litres + 2 tbsp extra)
- Ground sea salt (1/2 tsp)
- Vanilla extract (1/2 tsp)
- Water (500ml)
- Plain flour (240g)
Ingredients for the chocolate dip
- Milk (185ml)
- Sugar (40g)
- Vanilla extract (1/2 tsp)
- Dark chocolate (100g)
How to make Spanish Churros
To begin making your chocolate sauce add all of the ingredients for the dip into one small saucepan. Cook on low heat until melted and smooth, remove once melted and pour into a serving bowl. Mix together 115g of sugar and the cinnamon and sprinkle into a large pan. Get yourself a piping bag, put the nozzle of your choice in and lightly grease the inside of the bag. Pour the 1 1/2 litres of oil into a large deep saucepan, heat the oil until a wooden spoon inserted sizzles.
In a saucepan, mix together the sugar, remaining 100g of sugar, 2 tbsp of oil, salt and vanilla extract. Put on a high heat and bring to a boil, stir to dissolve the sugar, remove from the heat and add in the flour and vigorously stir until you have a thick gloopy dough, spoon into your piping bag.
Pipe churros one at a time into the hot oil, cutting the dough when you have your desired size. Cook in the oil for around 8 minutes until golden brown, remove with a slotted spoon and place onto kitchen paper to remove most of the oil. When still hot, put into the cinnamon sugar and roll around, put into a serving dish with the chocolate sauce. Continue to do this method until you have no dough left, serve and enjoy, simple, easy and soo tasty you'll want to keep making them.
2. French Dark Chocolate Truffles - France
This French dark chocolate truffles recipe is great for serving at parties and other celebrations. The delicious homemade soft melting dark chocolate treat is luxurious and always looks good on the desserts table. If you are wondering the reason why these truffles are French, it is because they are made using a chocolate ganache that first originated in Paris at the Patisserie Siravidin in 1850.
When making these truffles, we recommend using a wooden spoon instead of a metal spoon as it doesn’t change the temperature of the chocolate. The finished chocolate truffles will last 5 days in an airtight container in the fridge. If you make a lot of truffles and don’t want to make anymore but have the ganache leftover it can be used to drizzle over cakes, pastries or other types of pudding. Before you can begin making your dark chocolate truffles you will need to prepare your ingredients.
Ingredients for chocolate truffles
- Double Cream (160ml)
- Dark chocolate (340g)
- Vanilla extract (1 tsp)
- Cocoa powder (35g)
How to make chocolate truffles?
Now that you have all of your ingredients ready, you can begin by chopping up the dark chocolate into small fine pieces. Then Heat the double cream in a saucepan over a medium heat until it becomes hot and starts to bubble but do not allow it to boil. One it bubbles, remove the cream from the heat immediately.
Add the finely chopped chocolate and vanilla extract to the cream and stir with a wooden spoon to make a smooth dark chocolate ganache. Next you will want to allow everything to cool before putting the saucepan into the fridge too chill until it is hard enough to roll it into balls. Measure out each truffle by using a teaspoon and then quickly use your hands to shape the ganache into a ball.
If the ganache starts to melt, simply put it back into the fridge for a few minutes to chill. You will need to work quickly to prevent the chocolate from melting. Feel free to work with a few truffles at at time. Put the cocoa powder onto a flat plate and roll each truffle in the cocoa powder. Then place them on a clean plate and pop them into the fridge to chill until you are ready to serve them.
3. Brazilian Brigadeiro Truffles - Brazil
Brigadadeiro is a Brazilian take on the traditional chocolate truffle, instead of cream this recipe uses condensed milk. If you want to make it with evaporated milk, you want to add up to 150g sugar to it otherwise it may taste bitter, cooking may also take longer. If you want to, you can use salted butter and omit the salt.
Easy to make, but it does require constant stirring. Typically this is made with chocolate sprinkles however we prefer to use bittersweet dark chocolate. Feel free to use any type of sprinkles when making yours. They taste like sweet chewy fudge. When they are just made, they are like a soft toffee, but after some time in the fridge they will become harder. If you wanted to, you could use the mixture as a chocolate filling, and with the use of a mould, you can make your own sweet treats for parties.
Ingredients for Brigadeiro Truffles
- Condensed milk (400g)
- Cocoa powder (3 tbsp)
- Chocolate sprinkles
- Unsalted butter (1 tbsp)
- Salt (pinch)
How to Make Brazilian Truffles
To make these
Pour the mixture onto the greased plate and place it in the refrigerator for one hour. In the meantime, prepare the candy cups and place the sprinkles in a bowl. Once chilled, place sprinkles or chocolate shavings in a bowl and begin rolling the mixture out into truffles. Lightly wet your hands then put a tablespoon of the mixture in your hands and roll into a ball then cost in the sprinkles of your choice. They are ready to eat, however if they have started to melt, place them in the fridge to harden then enjoy.
4. Misti Doi - India
Classic Bengali sweet yoghurt dish that is popular in Bangladesh, it has a sweet creamy caramel flavour and is typically served in an Indian mud pot called a Kulad. This dessert originated in the Bogar district. The terms misti means wheat, doi means curd. There are many steps and different ways of making this dessert but i found this one was the easiest and most successful ways.
Misti Doi Ingredients
- Sugar (50g)
- Milk (475 ml)
- Yoghurt (245 g)
- Extra milk (120ml)
How to make Misti doi
Begin with your yoghurt, pour into a cheese cloth or milk cloth and tighten around the top, hang over a strainer to strain some water for one hour. Pour the 475 mill of milk into a large pan, boil and stir until it reduces to 400ml, turn down to a low heat. In another pan put the sugar in and slowly heat and continuously stir until it melts into a caramel consistency, heat the extra 120ml of milk in another pan and add to the melted sugar immediately stirring continuously until well combined.
Add the caramelised milk & sugar to the 400ml of heated milk and stir until all combined well with no sugar lumps. Take off the heat and allow to cool to luke warm temperature. Remove the strained yoghurt from the cloth and whisk until light and fluffy, add some of the caramelised milk to the mixture and whisk, once mixed well add the rest of the lukewarm mixture to the yoghurt.
Pour into a clay pan/dish, cover with a tea towel or foil and leave in a warm dry place for 6 hours, it will be set and ready to eat after 6 hours however people do tend to refrigerate after the 6 hours as well. Top with optional pistachio or almond nuts for an authentic Indian dessert.
5. British Sticky Toffee Pudding - England
Sticky toffee pudding is a no brainer as an after-dinner sweet treat; everyone loves it and comes back for seconds or even thirds. Made with simple ingredients and an easy method, you will whip this delicious dessert up in no time! Vegan? Swap the dairy products out for vegan alternatives, and you will still have the best dessert of all time. Sticky toffee pudding originated in the united kingdom and has been loved for years and years, cooked by grandparents and families as an after-dinner delight.
Sticky Toffee Pudding Ingredients
- Unsweetened dates (170g)
- Vanilla extract (1 tsp)
- Milk (350ml)
- Butter (235g)
- Bicarbonate of soda (1 1/2 tsp)
- Dark brown sugar (200g)
- Self-raising flour (180g)
- Ground nutmeg (1/2 tsp)
- Ground ginger (1 tsp)
- Ground cinnamon (1 tsp)
- Canadian syrup or golden (1 tbsp)
- Salt (1 tsp)
- Cream (3 tbsp)
How to make Sticky Toffee Pudding
Begin by chopping the dates into small pieces, adding them to a saucepan with milk and vanilla extract and cooking for 10-15 minutes until the dates are soft. Preheat the oven to gas mark 3 or 160c. Then take the pan off the heat, then add in the bicarbonate of soda, give it a mix and let it cool. Put in 115g of butter and 100g of sugar along with flour, nutmeg, salt and cinnamon. Mix but don't over mix the batter.
Grease an ovenproof dish of your choice and pour in the mixture; bake in a preheated oven for 40 minutes. If you are unsure about the cake being finished, use a skewer to check if it is cooked through. To make the toffee sauce pour the remaining sugar, butter and syrup into a saucepan, cook and stir until it thickens, then finally add in the cream once cooled. Pour into a jug for when you serve the cake. Finally cut the toffee pudding into squares, put it in a bowl and cover with the sticky toffee sauce.
6. British Mince Pies - England
Christmas wouldn't be the same without mince pies, and homemade ones are the best. With fresh whipped cream or ice cream on top. Making your own is best because they taste better, you know what goes into them, and there's something special about baking in the holiday season. The process of making mince pies starts with the mincemeat filling. Once the mincemeat filling is made, it will stay fresh for six months as long as it is in a sterile clean airtight container.
Ingredients for the Mincemeat filling
- Brandy (50ml)
- Lemon juice (1tbsp)
- Lemon zest (half)
- Dark brown sugar (125g)
- Dried fruits (Raisins or currants or sultanas) (300g)
- Shredded suet (150g)
- Chopped mixed peel (20g)
- Bramley cooking apple peeled and grated (half)
For the sweet shortcrust pastry
- Plain flour (150g)
- Unsalted butter (75g)
- Icing sugar (50g)
- Egg yolk (1)
- Water (1 tbsp)
How to make mince pies
Put the raisins, brandy, currants and lemon juice in a bowl and soak for up to one hour, then drain the brandy and set it aside. Mix all ingredients, and once combined, pour the brandy back over it. Pour the mixture into a sterilised jar container and press down to compress the mixture. Store the mincemeat filling for two weeks; then, it is ready to be used, and you can start making the pastry.
Sweet shortcrust pastry is perfect for making mince pies, and if you don't have icing sugar, you can swap it out for a different sugar; however, the texture will be more crunchy and less smooth. To make the sweet shortcrust pastry combine the plain flour and butter until it resembles breadcrumbs. Then add the icing sugar, salt and egg yolk.
If the pastry feels too dry to form a dough, you must add one tablespoon of water. Shape the dough into a ball, then flatten it out into a disc. Wrap it in clingfilm, then refrigerate for 30 minutes. After it has been chilled, you can cut out the pastry for each mince pie, fill them with the mincemeat and cook each mince pie for 20 minutes on gas mark 4.
7. Salted Caramel Hazelnut Tart - France
This recipe is a real crowd-pleaser. It can be served up for dessert, with a hot beverage or something for your nighttime sweet tooth that we all know we get. It has a tasty nutty crunch from the nuts and a buttery, fluffy texture from the shortcrust pastry. This recipe is vegan friendly and if you have gluten allergies, swap the shortcrust pastry for something gluten-free. The recipe serves up to ten people.
Ingredients for the tart
- Ready rolled shortcrust pastry
- Coconut cream (160g)
- Sea salt (2 tsp)
- Hazelnuts whole( 200g)
- Pecans (100g)
- Light brown sugar (200g)
- Vanilla extract (2 tsp)
- Dark chocolate (100g)
How to make salted caramel tart
Preheat your oven to gas mark four or 180c, line a tray with baking parchment. Unroll the ready rolled pastry onto the tray. Push the pastry into the sides of the tray to create a border. Pop into the freezer for around 10 minutes to avoid the pastry falling down. Place the pastry into the preheated oven for 30 minutes. Once golden, remove from the oven. In a medium saucepan, pour the coconut cream in and cook until it becomes liquid.
Once liquid, add in the sugar and continuously stir for 5 minutes. The mixture should get darker and thicken. Finally, sprinkle in the salt to the caramel. Get the nuts and put them into a bag, and beat them until you have some smaller and medium-sized pieces.
Add into the caramel sauce and completely cover the nuts. Add in the chocolate and put it into heat until it melts into the sauce. Once melted, remove from the heat and add in the vanilla. Pour the nut mixture into the cooked pastry, making sure it's even on all sides, put into the oven for 3 minutes. Once cooked, allow cooling in the fridge for 40 minutes until it is nice and firm. Serve in slices and enjoy with cream or on its own.
8. Classic Fudge - USA
Fudge is a classic dessert that has delighted taste buds for generations. Known for its rich, creamy, and sweet flavor, fudge makes the perfect treat for any occasion, whether you're preparing for a holiday party or simply indulging your sweet tooth. Enjoyed by people all over the world, fudge comes in countless varieties, from classic chocolate and vanilla to more unique options like maple and peanut butter. With so many flavors and recipes available, it can be challenging to know where to begin. In this blog post, we'll address some of the most frequently asked questions about fudge, including what it is, the different types available, and how it’s made.
Fudge is primarily a sweet confection made from sugar, butter, and milk or cream, typically featuring a dense, chewy, and creamy texture. It can be made at home or purchased from bakeries and candy shops. While popular flavours include chocolate, vanilla, peanut butter, maple, and caramel, fudge can also be customized with nuts, fruits, or other flavourings.
The process of making fudge involves heating the core ingredients to a specific temperature, then cooling the mixture with additional flavors before beating it to achieve the desired consistency. Homemade fudge can be made with just a few simple ingredients, and there are many recipes available online. To keep fudge fresh, store it in an airtight container at room temperature for up to two weeks, or freeze it for longer storage. Making fudge can be a bit of a science, but using a candy thermometer, stirring constantly, and experimenting with flavors can help ensure success. Whether you're a seasoned fudge maker or new to this delightful treat, there's a fudge out there for everyone to enjoy!
Classic Fudge Ingredients
- Unsalted butter, plus extra for greasing the tin (125g)
- Condensed milk (397g)
- Dark brown sugar (460g)
- Whole milk (150ml)
- Vanilla extract (2 tsp)
How to make fudge?
Grease a 20cm square cake tin with butter and line it with baking parchment. In a large saucepan, combine the unsalted butter, condensed milk, dark brown sugar, and whole milk over low heat. Stir continuously until the sugar dissolves. Increase the heat and bring the mixture to a boil. Keep stirring for 10 minutes until it reaches 115C on a sugar or probe thermometer.
Remove the pan from the heat and let it cool to 110C. Add vanilla extract, then beat the mixture in a stand mixer or with an electric hand whisk until it cools to 60C. This will help break up any large sugar crystals, and the fudge should be thick and matte-looking. Spoon the fudge into the prepared tin and use a spoon to smooth the surface. Let it set, then cut it into squares. The fudge can be stored in an airtight container for up to three weeks.
9. French Crepes - France
Crepes are a thin type of pancake that originated in Brittany, France, during the 13th century. Legend has it that they were created by accident when thin buckwheat porridge spilled and became a crispy crepe. In France, there is a special day known as Candlemas, dedicated to enjoying crepes throughout the day. This traditional French recipe is perfect for occasions like Pancake Day, often served with strawberries, blueberries, chocolate sauce, or maple syrup for a sweet breakfast, while grated cheddar cheese and ham make for a delicious lunch option. Although the traditional crepe recipe is not vegan, it can easily be adapted by using plant-based milk and an egg substitute like banana or applesauce.
Crepes can fit into a healthy balanced diet, as eggs provide protein and milk adds calcium; sugar can be omitted, and adding fresh fruit enhances their nutritional value. However, crepes are not keto-friendly due to their high carb content, although plain flour can be substituted with keto alternatives like coconut flour, almond flour, flaxseed flour, or chickpea flour. The pronunciation of "crepes" varies regionally; in Britain, it’s often pronounced as "krayps" or "creps," while in France, it's pronounced as "crêp." Crepes can be served sweet or savory, with popular fillings including caramelized butter and sugar, Nutella and banana, ham and cheese, or spinach and cheese. Unlike pancakes, which typically include baking powder and are thicker and stacked, crepes are thinner and can be filled or topped, resulting in distinct taste and texture.
Crepes Ingredients
- Plain flour (70 g)
- Sugar (1 tsp)
- Milk (100ml)
- Egg (1)
- Cooking oil
How to make Crepes
In a mixing bowl or jug combine all purpose plain flour, milk, egg, and sugar with a whisk to form a smooth batter. Put a greased frying pan on a medium flame, and in batches pour the batter into the pan; moving it around to spread the batter evenly. Once the edges becomes lightly golden, flip the crepe over to cook the other side. Fold the pancake into a triangle then put on a plate and add your chosen toppings.
10. Cinnamon Swirl - Sweden
This recipe for cinnamon swirls is a must-try because it’s simply the best—tasty, easy to make, and visually appealing. They’re perfect as an after-dinner treat or enjoyed with a cup of tea or coffee, and you’ll likely find yourself being asked to bake them often. Originating in Sweden, these delicious pastries, known as kanelbullar, are celebrated on October 4th, while similar variations like Cinnabon are glazed and sometimes include pecans. Despite the health benefits of cinnamon, these pastries are high in saturated fat and sugar, making them more of an occasional treat rather than a daily indulgence.
Cinnamon Swirl Ingredients
- Puff pastry sheet properly thawed (245g)
- Salted butter (1/2 cup)
- Soft brown sugar (1 cup)
- Ground cinnamon (1 tbsp)
- Egg (1)
How to Make Cinnamon Swirl
- Preheat your oven to gas mark 4
- Add butter, brown sugar and cinnamon into your chosen mixing bowl and stir well to combine together.
- Lay the pastry sheet on a lightly floured surface to avoid sticking.
- Spread the cinnamon sugar mix onto the puff pastry sheet.
- Gently roll up the edges and continue rolling until you have a rolled up sheet, doing so as lightly as you can to avoid breakage. You may need to lightly moisten the edges to stick together.
- Safely using a sharp knife cut up the rolled puff pastry into 1 to 1 ½ inch pieces.
- Place the pieces on non stick baking paper to avoid them sticking to the pan. Brush the tops of the swirls with the egg wash.
- Bake in the oven for 20-25 minutes or until they are golden brown, don’t worry if the cinnamon sugar leaks onto the paper there will still be plenty of flavour in the pastry.
- To finish remove the swirls and place onto a wire rack to cool. Once they have cooled dust them with icing sugar and serve with a cuppa tea, coffee or drink of your choice.
11. Vegan Chocolate Fudge Cake - USA
When I say this is the best chocolate fudge cake recipe you will make, I mean it. I have never made or tasted a better cake, and it is soo simple to make.
Chocolate fudge cake ingredients
- Plain flour (120g)
- Baking powder (1 1/2 tbsp)
- Rich cocoa powder (150g)
- Vanilla extract (1 tsp)
- Canadian maple syrup (250ml)
- Plant-based milk such as oat, soy or cashew (350ml)
- Dairy-free butter for greasing the pan
Chocolate icing ingredients
- Cocoa powder (150g)
- Dairy-free butter (60g)
- Vanilla extract (1 tsp)
- Plant-based milk (65ml)
- Icing sugar (160g)
How to make vegan chocolate fudge cake
Begin by preheating your oven to gas mark four or 180c, grease 2x20cm cake tins. Get a large bowl, put the flour, cocoa powder, maple syrup, vanilla extract, baking powder, plant-based milk in and whisk on a high speed for 2 minutes with an electric mixer, or you can do it by hand.
Pour half the mixture into each tin, put the tins into the oven on the middle shelf and cook for around 25-30 minutes. Once cooked, take them out of the oven and allow them to cool to room temperature. Once cooled, remove them from their tins and place them onto a cooling rack, do this carefully as the cake is fragile. Place the rack into the oven for 30 minutes and start making the icing.
In a large bowl, add all of the icing ingredients and whisk at high speed until thick and smooth. Take one of the cakes out of the fridge, put onto a plate top with a third of the made icing and coat until smooth, put the second cake on top of the bottom and use the rest of the icing for the top, and if you have enough got a spatula and smooth it all around the cake. Allow setting in the fridge for 1-2 hours to get nice a firm, then cut into slices and serve with cream or on its own.
