Delectable Desserts



Serves: 8-10
2 Packets Simply Better Normandy Butter Lemon, Chia & Poppy Seed Sablé Biscuits
100g Butter
2 Jars Simply Better Sicilian Lemon Curd
3 Cartons Simply Better Irish Cream Cheese
2 Carton Simply Better Authentic GreekYoghurt (10% fat)
1 Pack Fresh Strawberries
1 Packet Simply Better French Macaron Assortment, thawed

1. Put the biscuits in a food processor and blend to crumbs. Melt the butter and put in a bowl with the biscuit crumbs. Mix well and use to line the bottom of a parchment-lined 9.5” springform tin, pressing down well with the back of a spoon.

2. Take out three tablespoons of the lemon curd and reserve, then put the rest in a bowl with the cream cheese and yoghurt and mix with an electric whisk until smooth. Using a spatula, cover the base swirling
around the top so it’s not too smooth.Add small drops of the reserved lemon curd and swirl into spirals with a toothpick. Chill for at least 2 hours or overnight is best.

3. Remove the cheesecake from the tin and using a palette knife, lift onto a cake stand, discarding the parchment. Decorate one side with the strawberries, cutting some of them in half, and the strawberry, lemon and pistachio macarons, then serve.



Serves: 4-6
Plain Flour, for dusting
1½ packet Simply Better Frozen All Butter Puff Pastry, thawed
1 packet Simply Better French Zingy Apples
75g Caster Sugar
75g Butter, chilled and diced
Simply Better Irish Made Madagascan Vanilla Bean Ice Cream, to serve

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Roll out the pastry to a lightly floured board to a 25cm circle, using a 9” non-stick round tin as a guide, trimming down the edges as necessary. Place on a plate to chill until needed. Peel the apples and cut into quarters, then remove the cores.

2. Place the sugar and butter in an ovenproof frying pan over a medium heat and let it dissolve, stirring with a spatula to ensure it doesn’t catch. Continue to cook, stirring until toffee like in colour, then tip in the apple quarters and continue to cook for 8-10 minutes until the apples are nicely caramelised, turning regularly with a tongs.

3. Turn off the heat and arrange the apple quarters in a tightly compact neat single layer, cut side facing up and pressed together so you have a bit of space around the edges of the pan. Remove the pastry from the fridge and tuck it right down the sides of the apples. Pierce a few times with the tip of a sharp knife and bake for 35-40 minutes until the pastry is golden and the apples are completely tender.

4. Remove the tarte tatin from the oven and leave in the pan to settle for 5 minutes then invert on to a flat plate and serve cut into slices with a scoop of the vanilla ice cream to serve.


1. Split the hot cross buns and spoon one teaspoon of the hazelnut & cocoa spread over the base of each, then sandwich back together.

2. Using a spatula, mix the chocolate sauce and custard together in a bowl. Put half in a 20cm square baking dish that is at least 5cm deep.Arrange the buns on top and then spoon the rest of the chocolate custard on top. Cover with clingfilm and chill for at least 1 hour or overnight is best. This allows the hot cross buns take on a new texture and have the flavours of the chocolate custard all the way through.

3. Preheat the oven to 180°C (350°F/ Gas mark 4). Bake for 40 minutes until bubbling. Serve with scoops of the gelato.



Serves: 4
1 Pack Simply Better Irish Made Belgian Dark Chocolate & Orange Hot Cross Buns
4 Tsp. Simply Better Italian Hazelnut & Cocoa Spread
1 Carton Simply Better Handmade Belgian Chocolate Sauce
1 Carton Simply Better Irish Made Vanilla Bean Fresh Custard
1 Carton Simply Better Italian Made Crema Gelato