Indulging in desserts is a delightful way to explore different cultures and flavours which is why In this article, we’ll take you on a sweet journey across the globe with a selection of popular desserts, complete with easy-to-follow recipes that you can try at home.
1. Spanish Churros - Spain
Ingredients for the churros
- Sugar (215g)
- Ground cinnamon (2 tsp)
- Groundnut oil (1 1/2 litres + 2 tbsp extra)
- Ground sea salt (1/2 tsp)
- Vanilla extract (1/2 tsp)
- Water (500ml)
- Plain flour (240g)
Ingredients for the chocolate dip
- Milk (185ml)
- Sugar (40g)
- Vanilla extract (1/2 tsp)
- Dark chocolate (100g)
How to make Spanish Churros
To make Spanish churros, first prepare the chocolate sauce by melting all dip ingredients in a small saucepan over low heat, then pour into a serving bowl. Mix 115g sugar with cinnamon and sprinkle in a large pan. Heat 1½ litres of oil in a deep pan until a wooden spoon sizzles.
In another saucepan, boil the remaining 100g sugar with oil, salt, and vanilla, then remove from heat and stir in flour until thick dough forms. Spoon dough into a greased piping bag, pipe churros one at a time into hot oil, cooking about 8 minutes until golden. Drain on paper, roll in cinnamon sugar while hot, serve with chocolate sauce, and enjoy this simple, tasty treat.
2. French Dark Chocolate Truffles - France
This French dark chocolate truffles recipe is perfect for parties and celebrations, offering a luxurious, soft, melting treat that looks great on any dessert table. Called French because they use a chocolate ganache first made in Paris at Patisserie Siravidin in 1850, these truffles are best made using a wooden spoon to avoid altering the chocolate’s temperature.
Finished truffles last 5 days in an airtight fridge container, and leftover ganache can be used to drizzle over cakes or puddings. Prepare your ingredients before starting the recipe.
Ingredients for chocolate truffles
- Double Cream (160ml)
- Dark chocolate (340g)
- Vanilla extract (1 tsp)
- Cocoa powder (35g)
How to make chocolate truffles?
Chop the dark chocolate finely, then heat double cream in a saucepan over medium heat until bubbling (not boiling). Remove from heat and stir in the chocolate and vanilla extract with a wooden spoon to make a smooth ganache. Let it cool, then chill in the fridge until firm enough to roll into balls. Use a teaspoon to portion, shaping quickly by hand—if it melts, chill again. Roll each truffle in cocoa powder on a flat plate, place on a clean plate, and refrigerate until ready to serve.
3. Brazilian Brigadeiro Truffles - Brazil
Brigadeiro is a Brazilian chocolate truffle made with condensed milk instead of cream; using evaporated milk requires adding up to 150g sugar and longer cooking to avoid bitterness. You can use salted butter and skip added salt. It’s easy but needs constant stirring.
Traditionally coated with chocolate sprinkles, we prefer bittersweet dark chocolate, though any sprinkles work. Freshly made, they’re soft toffee-like fudge, firming in the fridge. The mixture can also be used as a chocolate filling or molded into party treats.
Ingredients for Brigadeiro Truffles
- Condensed milk (400g)
- Cocoa powder (3 tbsp)
- Chocolate sprinkles
- Unsalted butter (1 tbsp)
- Salt (pinch)
How to Make Brazilian Truffles
To make Brigadeiro truffles, grease a plate with butter and set aside. In a medium saucepan, combine condensed milk, cocoa powder, and butter, cooking on medium heat while stirring until thickened (about 10-15 minutes).
Test readiness by dragging a spatula through the mixture—if it stays clear for 3 seconds, it’s done. Pour onto the greased plate and chill in the fridge for one hour. Prepare candy cups and sprinkles. Once chilled, wet your hands lightly, scoop a tablespoon of mixture, roll into balls, then coat with sprinkles. They’re ready to eat or can be refrigerated to firm up if they start melting.
4. Misti Doi - India
Classic Bengali sweet yoghurt dish that is popular in Bangladesh, it has a sweet creamy caramel flavour and is typically served in an Indian mud pot called a Kulad. This dessert originated in the Bogar district. The terms misti means wheat, doi means curd. There are many steps and different ways of making this dessert but i found this one was the easiest and most successful ways.
Misti Doi Ingredients
- Sugar (50g)
- Milk (475 ml)
- Yoghurt (245 g)
- Extra milk (120ml)
How to make Misti doi
To make Misti Doi, strain yoghurt in cheesecloth over a strainer for one hour. Boil 475ml milk in a pan until it reduces to 400ml, then lower heat. In another pan, melt sugar slowly to caramel, then add 120ml heated milk, stirring well.
Combine caramelized milk with the reduced milk, stirring to remove lumps, then cool to lukewarm. Whisk strained yoghurt until fluffy, mix in some caramelized milk, then add the rest. Pour into a clay dish, cover, and leave in a warm place for 6 hours to set. Refrigerate if desired and optionally top with pistachios or almonds for an authentic Indian dessert.
5. British Sticky Toffee Pudding - England
Sticky toffee pudding is a no brainer as an after-dinner sweet treat; everyone loves it and comes back for seconds or even thirds. Made with simple ingredients and an easy method, you will whip this delicious dessert up in no time! Vegan? Swap the dairy products out for vegan alternatives, and you will still have the best dessert of all time. Sticky toffee pudding originated in the united kingdom and has been loved for years and years, cooked by grandparents and families as an after-dinner delight.
Sticky Toffee Pudding Ingredients
- Unsweetened dates (170g)
- Vanilla extract (1 tsp)
- Milk (350ml)
- Butter (235g)
- Bicarbonate of soda (1 1/2 tsp)
- Dark brown sugar (200g)
- Self-raising flour (180g)
- Ground nutmeg (1/2 tsp)
- Ground ginger (1 tsp)
- Ground cinnamon (1 tsp)
- Canadian syrup or golden (1 tbsp)
- Salt (1 tsp)
- Cream (3 tbsp)
How to make Sticky Toffee Pudding
Chop dates and cook with milk and vanilla for 10-15 minutes until soft. Preheat oven to 160°C (gas mark 3). Remove from heat, add bicarbonate of soda, mix, and cool. Combine 115g butter, 100g sugar, flour, nutmeg, salt, and cinnamon without overmixing.
Grease an ovenproof dish, pour in batter, and bake for 40 minutes, checking doneness with a skewer. For the toffee sauce, cook remaining sugar, butter, and syrup until thickened, then add cream when cooled. Serve the pudding cut into squares, covered with toffee sauce.
6. British Mince Pies - England
Christmas wouldn't be the same without mince pies, and homemade ones are the best. With fresh whipped cream or ice cream on top. Making your own is best because they taste better, you know what goes into them, and there's something special about baking in the holiday season. The process of making mince pies starts with the mincemeat filling. Once the mincemeat filling is made, it will stay fresh for six months as long as it is in a sterile clean airtight container.
Ingredients for the Mincemeat filling
- Brandy (50ml)
- Lemon juice (1tbsp)
- Lemon zest (half)
- Dark brown sugar (125g)
- Dried fruits (Raisins or currants or sultanas) (300g)
- Shredded suet (150g)
- Chopped mixed peel (20g)
- Bramley cooking apple peeled and grated (half)
For the sweet shortcrust pastry
- Plain flour (150g)
- Unsalted butter (75g)
- Icing sugar (50g)
- Egg yolk (1)
- Water (1 tbsp)
How to make mince pies
Soak raisins, brandy, currants, and lemon juice for up to an hour, then drain and set aside the brandy. Mix all ingredients, pour the brandy back in, press into a sterilised jar, and store the mincemeat for two weeks before using.
For the sweet shortcrust pastry, combine plain flour and butter until breadcrumb-like, add icing sugar, salt, and egg yolk. If too dry, add a tablespoon of water. Shape into a disc, wrap, and chill for 30 minutes. Cut pastry, fill with mincemeat, and bake at gas mark 4 for 20 minutes.
7. Salted Caramel Hazelnut Tart - France
This recipe is a real crowd-pleaser. It can be served up for dessert, with a hot beverage or something for your nighttime sweet tooth that we all know we get. It has a tasty nutty crunch from the nuts and a buttery, fluffy texture from the shortcrust pastry. This recipe is vegan friendly and if you have gluten allergies, swap the shortcrust pastry for something gluten-free. The recipe serves up to ten people.
Ingredients for the tart
- Ready rolled shortcrust pastry
- Coconut cream (160g)
- Sea salt (2 tsp)
- Hazelnuts whole( 200g)
- Pecans (100g)
- Light brown sugar (200g)
- Vanilla extract (2 tsp)
- Dark chocolate (100g)
How to make salted caramel tart
Preheat oven to gas mark 4 (180°C) and line a tray with baking parchment. Unroll ready-rolled pastry, press into tray edges to form a border, then freeze for 10 minutes to prevent falling. Bake for 30 minutes until golden, then remove. Heat coconut cream in a saucepan until liquid, add sugar, and stir for 5 minutes until thick and darkened, then sprinkle in salt.
Beat nuts into smaller pieces, mix into caramel, add chocolate, and heat until melted, then remove from heat and stir in vanilla. Pour nut caramel into pastry, bake 3 minutes, then chill in fridge for 40 minutes until firm. Serve sliced with cream or alone.
8. Classic Fudge - USA
Fudge is a classic, rich, creamy dessert made from sugar, butter, and milk or cream, enjoyed worldwide in flavors like chocolate, vanilla, peanut butter, maple, and caramel. It has a dense, chewy texture and can be customized with nuts or fruits. Making fudge involves heating ingredients to a precise temperature, cooling, then beating to the right consistency.
Homemade fudge requires simple ingredients and careful stirring, often using a candy thermometer. Store fudge in an airtight container at room temperature for up to two weeks or freeze for longer. Whether you’re new or experienced, fudge offers many delicious varieties to enjoy.
Classic Fudge Ingredients
- Unsalted butter, plus extra for greasing the tin (125g)
- Condensed milk (397g)
- Dark brown sugar (460g)
- Whole milk (150ml)
- Vanilla extract (2 tsp)
How to make fudge?
Grease and line a 20cm square tin with baking parchment. In a large saucepan, combine unsalted butter, condensed milk, dark brown sugar, and whole milk over low heat, stirring until sugar dissolves. Increase heat and boil for 10 minutes until reaching 115°C on a sugar thermometer.
Remove from heat, cool to 110°C, add vanilla, then beat with a mixer until it cools to 60°C and becomes thick and matte. Spoon into the tin, smooth the surface, let set, and cut into squares. Store in an airtight container for up to three weeks.
9. French Crepes - France
Crepes, thin pancakes from 13th-century Brittany, France, were reportedly invented accidentally from spilled buckwheat porridge. Celebrated on Candlemas in France, they’re popular on Pancake Day, served sweet with fruits and syrup or savory with cheese and ham.
Though traditionally not vegan, crepes can be adapted with plant milk and egg substitutes like banana or applesauce. They fit a balanced diet with protein and calcium, and sugar can be omitted; fresh fruit boosts nutrition. Not keto-friendly due to carbs, flour can be swapped for keto alternatives. Pronounced differently in Britain ("krayps") and France ("crêp"), crepes differ from thicker, leavened pancakes by being thinner and versatile with sweet or savory fillings like Nutella, banana, or ham and cheese.
Crepes Ingredients
- Plain flour (70 g)
- Sugar (1 tsp)
- Milk (100ml)
- Egg (1)
- Cooking oil
How to make Crepes
In a mixing bowl or jug combine all purpose plain flour, milk, egg, and sugar with a whisk to form a smooth batter. Put a greased frying pan on a medium flame, and in batches pour the batter into the pan; moving it around to spread the batter evenly. Once the edges becomes lightly golden, flip the crepe over to cook the other side. Fold the pancake into a triangle then put on a plate and add your chosen toppings.
10. Cinnamon Swirl - Sweden
This cinnamon swirls recipe is a must-try—tasty, easy, and visually appealing, perfect as an after-dinner treat or with tea or coffee. Originating in Sweden as kanelbullar, celebrated on October 4th, similar versions like Cinnabon are glazed and may include pecans. Though cinnamon has health benefits, these pastries are high in saturated fat and sugar, so they’re best enjoyed occasionally rather than daily.
Cinnamon Swirl Ingredients
- Puff pastry sheet properly thawed (245g)
- Salted butter (1/2 cup)
- Soft brown sugar (1 cup)
- Ground cinnamon (1 tbsp)
- Egg (1)
How to Make Cinnamon Swirl
Preheat oven to gas mark 4. Mix butter, brown sugar, and cinnamon in a bowl. Roll out pastry on a floured surface, spread the cinnamon sugar mix evenly, then roll it up gently, moistening edges if needed. Slice into 1–1½ inch pieces and place on baking paper. Brush tops with egg wash and bake for 20–25 minutes until golden brown. Let cool on a wire rack, dust with icing sugar, and serve with tea or coffee.
11. Vegan Chocolate Fudge Cake - USA
This is the best chocolate fudge cake recipe you'll ever make—simple, delicious, and unmatched. For vegans, serve with store-bought vegan cream, custard, or ice cream, or make your own chocolate sauce by combining cornflour, plant-based milk, sugar, and dark chocolate. Omit the chocolate and add vanilla for regular custard. For an easy, tasty option, serve with strawberries or raspberries, which perfectly complement the cake’s flavours.
Chocolate fudge cake ingredients
- Plain flour (120g)
- Baking powder (1 1/2 tbsp)
- Rich cocoa powder (150g)
- Vanilla extract (1 tsp)
- Canadian maple syrup (250ml)
- Plant-based milk such as oat, soy or cashew (350ml)
- Dairy-free butter for greasing the pan
Chocolate icing ingredients
- Cocoa powder (150g)
- Dairy-free butter (60g)
- Vanilla extract (1 tsp)
- Plant-based milk (65ml)
- Icing sugar (160g)
How to make vegan chocolate fudge cake
Preheat the oven to gas mark 4 (180°C) and grease two 20cm cake tins. In a large bowl, whisk flour, cocoa powder, maple syrup, vanilla extract, baking powder, and plant-based milk on high for 2 minutes. Divide the batter evenly between tins and bake for 25-30 minutes. Let cakes cool in their tins, then carefully remove and place on a cooling rack.
Meanwhile, whisk icing ingredients until thick and smooth. Spread a third of the icing on one cake, stack the second cake on top, then cover with remaining icing, smoothing all over. Chill in the fridge for 1-2 hours to set before slicing and serving with cream or alone.
