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Easter dessert this year started with a feed of muffins…all lemony and gingery. Not too sweet. Just right. (Recipe here)
Cut into little chunks they made the base for our sweet treat. And the great thing about this dessert was that each component could be enjoyed separately. A little muffin with our morning coffee for example.
The crème anglaise, made with Bird’s Custard Powder
is also great on its own, or with some fresh fruits added.
Sweet morsels of caramelized apples would be a great topping on your morning pancakes, crepes or waffles.
But, put all together, this would be a delicious, so very easy and pretty addition to any meal.
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