Our penchant for sweet treats keeps you on your toes as you continue a never-ending cycle of development to tempt returning visits to sample the next big bake. In this month’s melting pot, our experts shine a light on recipes to help you create the most memorable desserts, bakes and breads.
Karin Janseen – Business Development Manager, Henley Bridge
The desserts sector has been heavily influenced by Korean and Japanese bakeries this year and we’re seeing some really interesting umami flavour combinations such as caramel & miso, matcha & strawberry, mushroom & dark chocolate, and even spicy kochugang paste with white chocolate chunks in cookies.
Dubai chocolate continues to inspire a wide range of bakes and desserts, and Irca’s newly launched Delicrisp Praline Dubai pistachio paste allows pastry chefs to tap into this trend with ease. Containing 15% real pistachios and 15% Kadayif noodles, it’s ideal for adding crunchy texture to layered desserts and cakes. Alternatively, Prova Gourmet’s natural pistachio flavouring provides all the flavour of pistachio but is 100% nut and allergen free.
Sanjay Aggarwal – Founder, Spice Kitchen
When it comes to sweet treats, I always return to our Gingerbread Brownies made with our signature Gingerbread Spice Blend. It’s a rich, fudgy brownie with warm, nostalgic spice notes that take it from a regular bake into something truly memorable. I included the recipe in my cookbook because it’s such a hit – for a night on the sofa, a birthday gift, and perfect for festive gatherings but honestly too good to save just for Christmas. The blend of ginger, cinnamon and cloves gives it that familiar, comfort, while the melty chocolate keeps it indulgent. It’s also easy to make vegan or gluten-free, which makes it a great option for cafes or caterers looking to offer inclusive, crowd-pleasing bakes with a twist.
Suhel Ahmed – Director, Tower Tandoori
We’ve found success by reimagining traditional Indian desserts in a way that resonates with modern diners. Our standout creation is the Gulab Jamun Cheesecake which is a fusion of East and West that brings the rich, syrup-soaked flavours of gulab jamun into a creamy, visually striking dessert. For vegan and allergy-friendly options, we’re developing a coconut milk-based Rose & Pistachio Kheer that’s dairy-free and gluten-free without compromising indulgence. To elevate desserts beyond the plate, we suggest layering textures in clear glassware to create desserts that are as photogenic as they are flavourful.
Matt Goodman – Catering Manager, The Royal Alfred Seafarers’ Society
A signature of our festive bakes is the use of traditional Christmas spices like star anise, cloves, cinnamon, and nutmeg. Incorporating these warming spices into our recipes creates that unmistakable smell and taste of Christmas for everyone. Additionally, our homemade Christmas cakes are baked well in advance, allowing us to feed them with brandy or rum as they mature in the lead up to Christmas. This careful preparation results in rich, flavourful cakes that are always a highlight of our celebrations.
Oli Sampson – Managing Director, Central Foods
With the trend for smaller menus has come the rise in dual-criteria puddings and desserts…sweet treats that cater for two dietary requirements. Vegan and gluten-free options which taste so good they will appeal to all, not just those with dietary restrictions, are the secret to success.
To save time and for convenience and consistency, choose pre-prepared frozen products that can be dressed up, like
the Menuserve Chocolate and Cherry Dessert, which is both vegan-friendly and suitable for coeliacs and others who avoid gluten.
Rebekha White – Brand Manager, Aimia Foods for Professionals
One particularly popular bake falls in the category of rolls – more specifically, cinnamon rolls. However, if a baker that wants to take this classic to the next level, then adding on-trend, tasty ingredients to the mix is a must. For example, the nation’s favourite malt brand, Horlicks, can be added to the dough for a nourishing and moreish flavour elevation. For extra malty taste, a baker can even add Horlicks into the mix of their chosen topping, such as icing or a golden syrup drizzle.
Deepak Shukla – CEO, Pearl Lemon Catering
At a wedding we made a baklava brownie that was so rich, flaky, and shamelessly sticky that it started a little argument. One cousin accused another of hiding the tray in their handbag! Seriously, this happened. It’s gooey dark chocolate, layered with crushed pistachios, cardamom, and filo, drenched in orange blossom syrup. Believe it or not, it was never our intention to make it vegan – it just happened that way. Was it a happy accident or food alchemy? You decide!
