To make your own Pumpkin Spice Mix: search Cookidoo® for the recipe in our Pumpkin and Spice collection.

The word “Shortcake” is derived from an old English cooking definition which refers to something made crisp with the addition of fat. A shortcake is a crisp, crumbly biscuit made with butter. The traditional Canadian Strawberry Shortcake is always made with a butter-rich slightly sweetened biscuit often with heavy cream replacing the typical buttermilk to increase the crumbly crisp richness of the biscuit.

For a firmer consistency, place ice cream in freezer for 10-15 minutes before serving.

To freeze fresh fruit, peel, remove seeds and cut flesh into pieces. Place fruit pieces on a tray and freeze 1-2 hours or until firm. Use immediately or transfer to freezer bags for later use.

This is a thick custard. For a pouring custard, reduce cornflour to 10 g or use the Vanilla sauce (crème anglaise) recipe.

For a thick, creamy vanilla custard, this reliable all-in-one recipe produces perfect results every time. For a thinner, pouring custard use the Crème Anglaise recipe on Cookidoo®.

To prevent skin formation on top of a custards, directly cover the surface with cling wrap.

For a darker caramel, cook the brown sugar for one minute longer.

To freeze peaches: peel, cut into quarters and freeze on a cookie sheet for a few hours. Ensure fruit is well frozen before starting recipe. If not using immediately, transfer frozen fruit into suitable freezing bags for later use.

For the best results, make sure your mixing bowl is thoroughly cleaned before whisking egg whites. To thoroughly clean your mixing bowl, do a vinegar wash: Insert butterfly whisk , then place 500 g water and 1 dash vinegar into mixing bowl, then mix 30 sec/speed 4 . Remove butterfly whisk . Empty mixing bowl, rinse with hot water and dry.

Serve custard on its own, with baked desserts or with fresh or poached fruit.

Use as a dessert custard or as pastry cream in a piping bag to garnish cakes and pies. Use as a cream puff or tart filling as you would crème pâtissière.

Custard can be used as a filling for éclairs or cakes. If you are serving custard as a chilled dessert, refrigerate, covered until ready to use.

For a more intense salt flavour in the salted caramel sauce, add an extra ¼ tsp fine sea salt in step 1.

You can store leftover custard in a sealable container in the refrigerator for up to 2 days.

This dish can be served either warm or cold. It is also a delicious breakfast option.

A traditional British recipe, homemade mincemeat is quick and easy to make, and adds so much flavour to festive bakes and treats. Make up to three months in advance and store in the fridge to allow the flavours to develop, then use to prepare Mince Pies or Mincemeat Crumble Cake .

You can replace the macadamia nuts with sunflower seeds, raw cashews, blanched almonds or use a mixture of nuts.

Sabayon, or zabaglione, is a traditional Italian dessert.

You can also add 1 tbsp of rinsed small sago and 100 g water in step 2.

Dip fork in flour or sugar to prevent sticking when making crisscross pattern on cookies.

Search Cookidoo® for the pumpkin butter recipe in our #Pumpkin and Spice #collection.

For easy clean-up, set aside eggshells and after removing custard from mixing bowl, place eggshells and 285 g water into mixing bowl and blend 30 sec/speed 10 . Discard eggshells and clean mixing bowl.