Cheesecake in a Glass
This is the perfect end to a midweek dinner or any impromptu eating occasion when prep time is scant to non-existent. Not that you need the excuse of guests to make this speedy pud! You simply chop strawberries, crush digestive biscuits and whip cream cheese and cream, then layer up quickly in some waiting glasses. Like this, they can stand for about an hour, so you can make them up just before you sit down for supper. If you want to make this in advance — and it’s a versatile recipe that doesn’t need to be made last minute — simply leave the glasses in the fridge, layered up with the digestive crumbs and cream cheese mixture and cover with clingfilm, topping with the strawberries on serving.
Makes
Be the first to log a make
No makes logged yet — log yours using the button above.
You may also like
My Mother's Praised Chicken
Nigella Lawson
This may well be — indeed is — the smell, the taste, the dish that says "family" to me and my siblings, and brings our long-absent mother back to the kitchen and the table with us. This is not merely a recipe, but my family's culinary fingerprint. It's not quite poached, not quite braised, and so I've settle on "praised" - which feels exactly right, as for me both cooking and eating it feel like a devotional act. And please read the Additional Information section at the end of the recipe before proceeding.
My Grandmother's Ginger Jam Bread and Butter Pudding
Nigella Lawson · Nigella Bites
This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made. Use apricot jam or regular orange marmalade if ginger's not your thing.
Marmalade Pudding Cake
Nigella Lawson
Now, this is a beauty. I don't mean flash or fancy — rather the opposite; there is something austerely handsome about its appearance, and yet gorgeously warming about its taste. But then, this laid-back Sunday-lunch pudding is what kitchen food is all about. I'm happy to leave the picture-perfect plate-decoration dessert to the professional chef and patissier. When I want to eat one, I'll go to a restaurant. That way, everyone's happy. I don't want to be too prescriptive about this marmalade pudding cake — which has the surprisingly light texture of a steamed sponge — as it doesn't seem in the spirit of things. I love the bitter edge of a thick-shred, dark marmalade and so tend to go for a proper, glamorously auburn, tawny one here; if this is too full-on for you, choose a fine-shred marmalade, instead.
Lidgate's Cranberry and Orange Stuffing
Nigella Lawson
Ed's Victorious Turkey Hash
Nigella Lawson
Zaleti - Polenta Biscuits
Nigella Lawson