Boozy desserts are better desserts

Desserts, all grown up.

Chocolate whiskey soufflé
Desserts are good. Desserts spiked with booze are better. Whiskey makes a welcome addition in desserts with caramel and chocolate flavours (see the chocolate whiskey soufflé or the walnut, whiskey and salted caramel pie), while rum is an essential ingredient in your future savarin-baking sessions. Boozy desserts aren't just the domain of dark liqueurs. You'll find limoncello in Jaci Koludrovic's baba with vanilla cream, vodka in April Bloomfield's Eton mess, and gin in our lime and coconut angel food cake. It's dessert time, for adults only.