Desserts in Minutes

These delightful desserts are all quick to make without any compromise on flavour!

- JENNIE SHAPTER

Cheat's Crêpes Suzette

1 Heat the butter and sugar in a large frying pan until thick and syrupy. Add the orange juice and 2 tbsp liqueur and heat through. Simmer over a low heat.

2 Place one pancake at a time into the pan and fold in half, then half again. Repeat with the remaining pancakes, arranging them in a circular pattern, slightly overlapping. Spoon over the sauce.

3 Heat the remaining liqueur in a small pan. Pour over the pancakes and carefully set light to the liqueur to flambé the crêpes. Allow the flames to die down before serving. Add the shredded orange rind and orange segments, if wished. Serve hot.

Cook's Tip: Take care when flambéing the crêpes and make sure all the flames have gone out before moving the pan. For safety, have the pan lid nearby to put over the flames to extinguish them, if necessary.

Nectarine Shortbread Stacks

1 Preheat the oven to 180°C, Fan 160°C, Gas 4. Place the flour, butter, 30g caster sugar and vanilla in a food processor, and process to a dough. Roll out on a lightly floured surface and cut out 6 x 9cm rounds, re-rolling the dough as necessary.

2 Place on a lightly greased baking tray and prick the surface. Bake 2 12-15 remaining 3 sugar and cut 2 rounds into quarters. Transfer to a wire rack to cool.