Our report on The Art of Entertaining found that 75% of the UK feels overwhelmed when it comes to traditional dinner parties and avoid three courses, often buying in pudding to save time.

Aimee Twigger – an Instagram foodie with a particular flair for puds – has created four stunning ten-minute dinner party puddings to help inspire. Your guests need never know!


  • PERSIMMON GINGERBREAD TIRAMISU
    by Aimee Twigger

    INGREDIENTS
    250g Mascarpone
    300ml Double cream
    Packet of Lady fingers
    150g Gingerbread cookies
    Chocolate bar
    4 persimmon (more for final shot)
    2 tsp Cinnamon
    4 tbsp Brown sugar
    Cocoa powder
    Coffee liqueur
    More double cream to serve

METHOD
Chop the persimmon into small chunks and place in a bowl with the brown sugar and cinnamon to macerate.
Whip together cream and mascarpone then place in a piping bag. Pour the coffee liqueur into a dish and mix in 2 tbsp cocoa powder and dip in the lady fingers, slice to fit into ramekins.
Add a layer of lady fingers then sprinkle in some crushed ginger bread biscuits then add a layer of persimmon then pipe on the cream and continue this process again.
Finish with the mascarpone/cream and smooth out Whip some cream and pipe on the top, lightly dust with cocoa powder and grate on some chocolate.



  • SPICED FRUITS & ICE CREAM
    by Aimee Twigger

    INGREDIENTS
    1 tub or vanilla or caramel ice cream
    200g blackberries
    4 red plums
    100g red currents (if cant get these then use raspberries)
    1 cinnamon stick
    2 star anise
    1 bay leaf
    3 cardamom pods
    5 tbsp. sugar
    1 tbsp. water

METHOD
Slice the plums and add into the pan with the berries, sugar and spices, and bay leaf.
Sauté over the heat for 5 minutes until soft then serve with ice-cream.



  • FLORAL ETON MESS
    by Aimee Twigger

    INGREDIENTS
    Packet of meringues
    250ml double cream
    5 tbsp icing sugar
    Strawberries
    3 tbsp sugar
    Edible flowers for serving

METHOD
Slice the strawberries and place in a bowl with the sugar to macerate.
Whip the cream and icing sugar and until stiff peaks form then crush the meringues and add spoon full of cream in bowl and spread out and add a handful of crushed meringue and some strawberries then add more cream and some more Meringues and some more strawberries.



  • BLACKBERRY CRISP
    by Aimee Twigger

    INGREDIENTS
    2 tbsp butter
    2 tbsp honey or maple syrup
    200g Oats
    1/4 tsp fennel seeds
    650g Blackberries
    4 tbsp Sugar
    1/2 tsp Cinnamon
    Clotted cream to serve

METHOD
Heat the grill so it's ready then in a pan add the blackberries sugar and cinnamon and heat until the blackberries burst and become juicy 5 minutes, mean while in another pan add the honey or maple syrup and the butter and melt then stir in the oats and fennel seeds and stir for 1 minute then tip on to the blackberries and crisp under the grill for 4 minutes serve warm with ice cream or clotted cream.

  • Natural Canvas Small Tumbler
  • Halo Medium Side Bowl
  • Natural Canvas Large Rectangular Platter
  • Halo Cast Iron Shallow Casserole
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