Autumn dessert recipes | Gourmet Traveller

Autumn cool keeping you indoors? Stay well occupied (and well fed) with these 15 cold weather dessert recipes.

Cake with a slice cut out of it, topped with slices of pear, chopped pistachios, blackberries, and gin ice cream. — When going pear-shaped is a good thing. *(Credits: Ben Dearnley)*

Shiraz gin and pear brioche cake with gin ice-cream

This recipe calls for a pear poaching syrup made with shiraz gin that flavours and colours the pears, but doubles as the base for the accompanying ice-cream.

Six twisted buns, dusted with icing sugar, on a black background. — Sweet cinnamon buns *(Credits: Ben Dearnley)*

Sweet cinnamon buns

There’s nothing quite like the smell of baking to whet your appetite – and even more so when sweet spices like cinnamon and cardamom are involved.

Cast iron pan with cinnamon myrtle-spiced sticky date pudding, macadamia brittle and butterscotch sauce — *(Credits: John Paul Urizar)*

Cinnamon myrtle-spiced sticky date pudding with macadamia brittle

Served with a butterscotch sauce, this rich sticky date pudding takes inspiration from native Australian ingredients.

Individual anzac biscuit and mascarpone layer cake with oat crumb on white plate with white mug of golden syrup. — *(Credits: James Moffat)*

Anzac biscuit and mascarpone layer cakes

A non-traditional Anzac biscuit recipe that raises the stakes — in cake form.

Charred apple and custard pie on wire cooling platter. — *(Credits: Brett Stevens)*

Charred apple custard pie

Fire cooking transfers to desserts with the help of a blow torch. Prep in advance up to the final step then brûlée table side, keeping the flame moving.

Chilli and chocolate lava cake on plate with spoon and red napkins. — *(Credits: Alicia Taylor)*

Chilli chocolate lava cake

Chocoholics delight, because this chocolate lava cake is all things spiced, gooey and delicious.

Fried date pastries

“Imqaret are a legacy from the Arab rule in Malta,” says cookbook author Julia Busuttil Nishimura.

Plum and custard fritters

Australian Gourmet Traveller recipe for plum and custard fritters.

Apple and almond tart

Australian Gourmet Traveller recipe for apple and almond tart.

Sfogliatelle with icing sugar and chocolate — how to make Sfogliatelle

A pastry chef’s guide to making sfogliatelle

Alistair Wise of Hobart’s Sweet Envy demystifies the making of these revered Italian pastries, his favourite Easter treat.

Baked greengages with liquorice panna cotta and ginger crumb

Australian Gourmet Traveller recipe for baked greengages with liquorice panna cotta and ginger crumb.

Plum torta with cardamom sugar

Australian Gourmet Traveller recipe for plum torta with cardamom sugar.

Plum crostata

Australian Gourmet Traveller recipe for plum crostata.

Chocolate mousse with cocoa nib brittle

Australian Gourmet Traveller recipe for chocolate mousse with cocoa nib brittle by David Young from Cafe Nice, Sydney.

Chocolate tart with orange ice-cream

Australian Gourmet Traveller recipe for chocolate tart with orange ice-cream.

Hazelnut mousse with honeycomb and chocolate

Australian Gourmet Traveller recipe for hazelnut mousse with honeycomb and chocolate by Royal Mail Hotel in Dunkeld, Victoria.

How to make a fine apple tart

Ultra-thin apple slices precisely arranged atop a puff pastry base equal simple, buttery perfection.

Cinnamon-rhubarb blintz

Australian Gourmet Traveller recipe for cinnamon-rhubarb blintz.

Puffed pancake with honey-malt ice-cream and bananas

Australian Gourmet Traveller recipe for puffed pancake with honey-malt ice-cream and bananas.

Rhubarb and ricotta tart

Australian Gourmet Traveller recipe for rhubarb and ricotta tart by Hamish Ingham from Sydney restaurant The Woods.

Heirloom apple pudding with vanilla custard

The much-loved dessert from Corrigan’s in Mayfair, London.

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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