Raspberry

Whip up this delightfully English confection, a bakewell tart, consisting of a shortcrust pastry beneath layers of jam, frangipane and a topping of flaked almonds

This recipe used granny smith apples. You will need two large lemons for the rind and juice. Note

Store the brownies in an airtight container, layered between baking paper. Note

You can use milk chocolate, if preferred. You could also add a dash of a favourite liqueur. Serve with extra cream, if liked. Makes 8 Note

For an easy-to-cut version, leave pastry in a single sheet and top with cream and berries in a single layer. Note

Serve day-old muffins warmed and spread with a little cream cheese. Note

Brandy snap baskets come in a 120g packet of 6. Wrap any leftovers in plastic wrap and store in the pantry for later use. Note

MAKES 16 SLICES If preferred, use milk or dark chocolate. Note

To check for setting point, drop 1 teaspoon of jam onto a saucer that’s been chilled in the freezer. Cool to room temperature, then push jam with a fingertip. If the surface wrinkles, it’s ready to bottle. If not, cook longer. Note

Cheesecake flavoured cupcake are the perfect guilty pleasure.

Clafoutis has a consistency somewhere between a custard and a cake. As the batter cooks, the fruit will rise to the surface. You can also make these in six 10cm fluted tart cases with removable bases. Note

If you do not have a friand pan, use a regular muffin or mini loaf pan. Note

This melt-in-your-mouth raspberry slice is a treat for morning or afternoon tea ... or whenever you need a fruity sugar fix.

You can use the same amount of ingredients to make 24 mini muffins. Preheat the oven to 180°C and grease two 12-hole mini muffin pans. You will only need about 1/2 cup of raspberries, and instead of folding them through, place one on top of each muffin. Bake for 15 minutes, until springy to touch. […]

Do ahead: The cakes can be made 2 days ahead; store in an airtight container at room temperature. Note

Discard leftover pastry; don’t refreeze. Note

Soft, sweet brioche makes a fabulous bread pudding, especially when it's liberally studded with dark chocolate and raspberries. Serve warm with double cream or vanilla ice-cream.

It's always lovely to finish a meal with a little something sweet, or have a bite with coffee or tea through the day. We've taken these raspberry friands to a new level of decadence by adding white chocolate.

Years ago, when the cupboard was almost bare and sweet dishes were simple, your nana made pudding from stale bread and a few cupboard staples. These white chocolate and raspberry bread puddings show just how far we've come since those days.

Made with almond meal in place of flour, these divine little almond and raspberry jam drops are soft, moist and ever so slightly crumbly. They're also incredibly pretty!

These deluxe valentine cupcakes look and taste amazing. Filled with the sweetness of chocolate cake and the tartness of fresh raspberries, your loved one will be surprised and delighted this Valentine's day.

If you're in a jam, any jam will do for these delightful almond biscuits. Buttery, crumbly and zesty with lemon, they're a delicious little mouthful.

Clafoutis is a traditional French baked dessert, often made with cherries. We've used the best of in-season summer berries in this recipe, but any combination of berries would be equally delicious.

Thrill your family and friends this weekend with stacks of these delectable buttermilk pancakes with raspberry butter. The buttermilk adds tenderness and lightness to the batter and results in deliciously soft texture.

Panettone, a sweet Italian loaf, has been brilliantly re-purposed for this decadent dessert dish. Spread with almond topping, the baked panettone slices are gorgeous soaked in peachy juices.

Sprinkled with a crunchy walnut topping, these fluffy raspberry muffins are lightly spiced with cinnamon and nutmeg, resulting in a delicious combination of flavour and texture.

Apple is a traditional pairing for roast pork, adding raspberry just intensifies the delicious pairing of tender meat and applesauce. Serve with vinegary cabbage and potatoes.

A beautifully rustic rhubarb and raspberry tart from New Zealand Woman's Weekly.

Do not thaw the frozen raspberries as their colour will bleed into the cake. These cakes are best made on the day of serving. Note

This rhubarb and custard bread and butter pudding recipe creates the perfect sweet dessert.

When in season, use one large fresh mango weighing about 600g (1¼ pounds). Peel mango over a small bowl to catch as much juice as possible; cut off mango cheeks, then slice thinly. Squeeze as much juice as you can from around the seed into the same bowl, add enough cold water to make 1 […]

The parfait can also be made in a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides. serving suggestion Serve with extra raspberries and cherries. You will need to start this recipe a day ahead. Note

These beautiful and blushing soufflés are dead easy to make. Just remember to whip up your egg white well, and serve them straight from the oven to the table.

Panettone trifle, cheese recipe, brought to you by Australian Women's Weekly

Bright, fruity and packed with flavour, raspberry and orange cordial is a great base for a refreshing soft drink or used as a mixer for vodka or white rum.

This fruity, crunchy-topped dessert is one of the easiest you'll ever make.

Brown rice flour and chickpea flower can be most effective in baking, as you'll discover when you make these super sweet treats.

These beautiful cupcakes are delightful for special occasions. The food colour and berry type can also be changed to suit a different colour palate if preferred.

Reimagine childish pleasures with this raspberry brownie ice-cream cake, it's like an enormous ice-cream sandwich with raspberry studded ice-cream between two layers of rich chocolate brownie.

Do not be intimidated by the soufflé! Think of it as a flavoured base into which beaten egg whites are folded. The heat of the oven expands the air in the egg white and contracts when cooled. So serve it immediately, hot from the oven.

The creamed rice can be served warm or cold. You can substitute ½ teaspoon vanilla extract for the vanilla bean, if you prefer. Note

A spectacular dessert to produce at the end of a very special meal, prosecco and raspberry jellies sprinkled with gold leaf are perfectly pretty.

Passionfruit and raspberry make a heavenly pair in these light-as-air soufflés.

Nougat ice-cream is swirled with Turkish delight, pistachios and cranberries then drizzled in a raspberry sauce in this divine dessert.

The Weekly's Top 10 cakes - Number 3

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

Perfect for a dinner party, these colourful crumbles are delicious topped with a scoop of melting ice-cream.

Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.

Pop these delicious jam sensations in the oven and enjoy with a cup of tea or coffee and good conversation. The tartness of raspberry makes these cookies utterly irresistible. Experiment with quince jam or marmalade, if you like.

A healthy, light and delicious watermelon, raspberry and cranberry salad.

Serve this decadent winter dessert with lashings of whipped cream.

Satisfy your sweet tooth with this twist on the classic French dessert.

Who can resist the decadent combination of hazelnut, chocolate and raspberry?

A raspberry coulis with its fresh berry flavour is the perfect contrast to the sweetness of these bombes.

Breakfast just got incredibly exciting with this simple white chocolate and raspberry French toast recipe!

Dotted with raspberries and sprinkled with almond flakes, this buttery slab cake is wonderful with a steaming hot cup of tea or coffee.

If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it’s the perfect dessert for pudding lovers with no time to […]

You've probably heard that it is quite difficult to make macarons. We beg to differ. As long as you weigh the ingredients carefully and follow our instructions to the letter, you'll be rewarded with this blushing beauty.

It is fine to use one 300ml carton of cream for this recipe. Note

With layers of chocolate sponge, raspberry cream and crisp almond-topped meringue, this decadent cake is irresistible. It looks almost too good to eat. Almost.

Suitable from 6 months Use ripe peaches for this puree, as under-ripe fruit will give a sour taste. Store, covered, in the fridge for up to 1 day. Puree is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

You'll get more howls of delight than of fear when you bring this spooky ice-cream cake out! A firm favourite from The Australian Women's Weekly Kids' Perfect Party Book.

This is the trifle to end all trifles, the recipe for the ultimate trifle. Sponge fingers, liqueur, raspberries, strawberries and a liqueur spiked mascarpone cream. Delicious.

With layers of almond sponge, raspberry mousse and cream, this spectacular cake is delectable and perfect for a celebration.