Aimee Twigger has created recipes for  Denby Pottery to impress guests at a dinner parties. With Denby’s The Art of Entertaining report finding that one in five people admitted to buying in their sweet course, these’Cheat’s Puddings’ taste delicious but can be made in 10-minutes or less. 

For more information on The Art of Entertaining with Denby, including inspirational tips, recipes and stylish tableware inspiration, visit www.denby.co.uk/artofentertaining

Persimon and Gingerbread TiramisuCHEAT’S PUDDING #1: PERSIMMON GINGERBREAD TIRAMISU

Ingredients:

  • 250g Mascarpone 300ml Double creamPacket of Lady fingers150g Gingerbread cookiesChocolate bar4 persimmon 2 tsp. Cinnamon 4 tbsp. Brown sugarCocoa powderCoffee liqueur More double cream to serve

Method:

  • Chop the persimmon into small chunks, place in a bowl with the brown sugar and cinnamon to macerate
  • Whip the cream and mascarpone, place in a piping bag. Pour coffee liqueur into a dish and mix in 2 tbsp. cocoa powder, dip in the lady fingers and slice to fit into ramekins
  • Add a layer of lady fingers, sprinkle in crushed ginger bread biscuits. Add a layer of persimmon, pipe on cream and repeat process
  • Finish with mascarpone/cream and smooth out. Whip cream and pipe on top, lightly dust with cocoa powder and grate chocolate.

Blackberry crisp dessert in a Denby DishCHEAT’S PUDDING #2: BLACKBERRY CRISP

Ingredients:

  • 2 tbsp. butter 
  • 2 tbsp. honey or maple syrup 
  • 200g Oats 
  • 1/4 tsp. fennel seeds 
  • 650g Blackberries 
  • 4 tbsp. Sugar 
  • 1/2 tsp. Cinnamon 
  • Clotted cream to serve

Method:

  • Heats the grill, in a pan add blackberries, sugar and cinnamon. Heat until the blackberries burst and become juicy (5 minutes)
  • In another pan, add the honey or maple syrup, butter and melt. Stir in oats and fennel seeds and stir for 1 minute
  • Tip on to the blackberries and crisp under the grill for 4 minutes
  • Serve warm with ice cream or clotted cream

Ice cream with spiced fruits dessert in a Denby DishCHEAT’S PUDDING #3: ICE CREAM WITH SPICED FRUITS

Ingredients:

  • 1 tub or vanilla or caramel ice cream
  • 200g blackberries
  • 4 red plums
  • 100g red currents (if cant get these then use raspberries)
  • 1 cinnamon stick
  • 2 star anise
  • 1 bay leaf
  • 3 cardamom pods
  • 5 tbsp. sugar
  • 1 tbsp. water

Method:

  • Slice the plums and add into a pan with the berries, sugar, spices and a bay leaf
  • Sauté over the heat for 5 minutes until soft then serve with ice-cream

Eton mess dessert in a Denby DishCHEAT’S PUDDING #4 FLORAL ETON MESS

Ingredients:

  • Packet of meringues 
  • 250ml double cream 
  • 5 tbsp. icing
  • Sugar 
  • Strawberries 
  • 3 tbsp. sugar 
  • Edible flowers for serving

Method:

  • Slice the strawberries and place in a bowl with the sugar to macerate 
  • Whip the cream and icing sugar until stiff peaks form
  • Crush the meringues and add spoon fulls of cream in bowl and spread out
  • Add a handful of crushed meringue and some strawberries, more cream and more Meringues, finish with strawberries 
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