American Breakfast Pancakes: These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, nor ridged, side) or heavy based pan.

American Breakfast Pancakes

American Breakfast Pancakes: These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon.streaky is best.

Ultimate Christmas Pudding: I don’t deny it: there is something unattractively boastful about calling one’s own recipe “ultimate”. But having soaked my dried fruit for this pudding in Pedro Ximénez – the sweet, dark, sticky sherry that has a hint of liquorice, fig and treacle about it – I know there is no turning back. It’s not even as if it’s an extravagance: the rum or brandy I’ve used up till now are more expensive and do the trick less well. This is sensational.

Ultimate Christmas Pudding

Nigella Lawson's Ultimate Christmas Pudding (make sure you read her piece about this recipe, she is so brilliant! Love how she recognizes the pagan and christian beliefs surrounding Christmas Pudding)

Molten Chocolate Babycakes: These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make. You can make the mixture up a few hours in advance and put it ready and waiting in the prepared tins in the fridge until you want to cook them, which must be at the moment you're ready to eat them.

Molten Chocolate Babycakes

Nigella's words: MOLTEN CHOCOLATE BABYCAKES These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what's more, they're easy to make

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Forgotten Pudding

Forgotten Pudding: Whip egg whites as if making meringue, spread on a swiss roll tin and put in an oven which you immediately switch off, leaving the pudding to cook overnight, hence "forgotten".

Flourless Chocolate Lime Cake with Margerita Cream:There is something about a flourless chocolate cake that makes it so damn easy to eat. This is one of my fallback favourites for pudding when I have friends over for supper.

Flourless Chocolate Lime Cake With Margarita Cream

Nigella's Flourless Chocolate Lime Cake with Margerita Cream:There is something about a flourless chocolate cake that makes it so damn easy to eat. This is one of my fallback favourites for pudding when I have friends over for supper.

Star-Topped Mince Pies:This is the way I make my mince pies, and there is no changing me or them: they are small, to be popped straight into the mouth in one go; the pastry is plain, the better to contrast with the rich, fruited filling; and they have not full casings but little stars as lids, which makes them look beautiful and taste flutteringly light.

Star-Topped Mince Pies

Nigella Lawson's Star-Topped Mince Pies recipe omits the traditional animal suet in the mincemeat, making them veggie-friendly.

Christmas-Spiced Chocolate Cake: There are few more popular ways to end a dinner party than with a fallen chocolate cake – the cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop and dip a little. It is into this dip, not so dramatic as to be called a crater, that you drop or scatter the sticky nut topping.

Christmas-Spiced Chocolate Cake

CHRISTMAS-SPICED CHOCOLATE CAKEThere are few more popular ways to end a dinner party than with a fallen chocolate cake – the cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop and dip a li

Chestnut Chocolate Pots: I'm almost embarrassed by how easy these are.  It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease.      As an experiment, I also tried the chestnut pots as chestnut chocolate mousses: the mousses were more work and not as good; this - lazy - way provides a much more meltingly luscious texture.

Chestnut Chocolate Pots

via Nigella: Chestnut Chocolate Pots: I'm almost embarrassed by how easy these are. It's true that you do need a processor, though you could just chop well and whisk using a lot of elbow grease.

Pizza rustica is not a pizza in the way that we've come to understand it, though anyone who's spent time in Italy might well have come across it. Pizza Rustica: The word pizza simply means pie, and this term denotes a deep, pastry-encased creation.

Pizza Rustica

Pizza Rustic is a prosciutto and mortadella stuffed pastry pie. It is a traditional dish for Easter!

Christmas Chocolate Biscuits: I love these dark, fat patties of chocolate shortbread exuberantly topped with festive sprinkles. There’s something so cheering about the sight of them, but they have more in their favour than looks: they are a doddle to make, and meltingly gorgeous to eat.

Christmas Chocolate Biscuits

Spruced-Up Vanilla Cake: This is a sleight of hand, or a trick of equipment rather than an act of brilliance. True, the cake does look incredibly complicated and seasonally impressive as it comes to the table, but that is all down to the shape of the tin. It’s an expense to get a tin that can’t be used all year round, but it really is a beautifully Christmassy creation, and a doddle to make.

Spruced-Up Vanilla Cake

This is by far our favourite of the season: the Holiday Tree bundt cake tin. Here’s Nigella’s recipe for a ‘spruced-up vanilla cake’. ‘This is a sleight of hand, or a trick of equipment rather .

Coconut Macaroons: These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different from those that inflamed the memory of Marcel Proust).

Coconut Macaroons

These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in throat-catching desiccated coconut, and so very different

Mexican Lasagne: I feel I am careering about like some giddy traveller with air miles to spare here. The thing is, I cook instead of travelling - a kitchen rather than armchair tourist - and it's less tiring, so it stands to reason that i can cover more ground. Still, the notion of a Mexican lasagne might seem a fantastic voyage too far; let me just say that here this is a shorthand for Mexican-inspired ingredients piled up in lasagne-like fashion.

MEXICAN LASAGNA FROM NIGELLA This is a shorthand for Mexican-inspired ingredients piled up in lasagne-like fashion. In place of pasta layers, there are soft tortillas an.

Roast Stuffed Pumpkin with Gingery Tomato Sauce: There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or the orzotto; and the vibrant sauce precludes the need for a pile-up of condiments.

Roast Stuffed Pumpkin With Gingery Tomato Sauce

Roast Stuffed Pumpkin with Gingery Tomato Sauce: There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or the orzo

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