From the simple to the spectacular: the 20 best dessert recipes to comfort and delight

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“For god’s sake, someone make me a proper dessert and quick,” Jay Rayner wrote in his paean to puddings in OFM, bemoaning the lack of care restaurants often give this essential course. There’s no question for us: the best, most comforting desserts, the ones that really hit that sweet spot, are made at home. Here you’ll find some of our favourites. Classics such as steamed pudding, creme brulee and profiteroles. Custard pie takes Greek form as galaktoboureko, rice pudding meets Indian spices, and Nigerian puff-puffs are the only kind of doughnut we want. We have the River Cafe’s famed lemon tart and Saltine’s should-be-famous sticky apple cake. Nigel Slater infuses jelly and ice-cream with grown-up flavours. These may not all be quick to make, but they are all proper. Grab a spoon.

Abundance of seasonal fruit? Put it on some pastry, scrunch up the edges, you’re good to go (pictured above)

Sticky toffee apple cake. Photograph: Kate Whitaker/The Observer

Make sticky toffee pudding even better, add caramel apples

Tiramisu. Photograph: Kate Whitaker/The Observer

Two types of alcohol, lots of layers, happy guests

Spiced pears with red wine and dark chocolate. Photograph: Jonathan Lovekin/The Observer

Pears are capricious, tame them with wine and spice

Crème Brûlée -Sally Clarke 20 Best Puddings Photography and prop styling: Kate Whitaker Food styling: Bianca Nice Observer Food Monthly Photograph: Kate Whitaker/The Observer

Silky cream underneath, cracking toffee on top

Chocolate profiteroles. Photograph: Kate Whitaker/The Observer

Choux, custard, ice-cream, chocolate sauce … what’s not to like?

Galaktoboureko. Photograph: Kate Whitaker/The Observer

Custard baked in filo pastry – a Greek classic

Grapefruit jelly and clotted cream ice cream. Photograph: Jonathan Lovekin/The Observer

A grown-up take on a childhood favourite

Blackberry pavlova. Photograph: Kate Whitaker/The Observer

This showpiece dessert deserves its place at the centre of any table

Blueberry lattice pie. Photograph: Kristin Perers/The Guardian

An American classic that’s brimming with fruit

Baked apple and pine nut crumble. Photograph: Kate Whitaker/The Observer

Cooked in a parcel for extra sweetness

Peanut and chocolate skillet cookie. Photograph: Kate Whitaker/The Observer

Warm, gooey, crowd-pleasing flavours – enough biscuit for everyone

Steamed lemon pudding. Photograph: Romas Foord/The Observer

Warm and comforting with a citrus lift

Puff puff Nigerian doughnuts. Photograph: Clare Winfield

Crunchy outside, fluffy inside – the perfect treat

Basque cheesecake. Photograph: Ellis Parrinder

When burnt is better – minimum fuss, maximum deliciousness

Chocolate pots. Photograph: Katie Wilson

Smooth, rich and intense, these are the ultimate treat for chocolate lovers

Indian saffron rice pudding. Photograph: Kate Whitaker/The Observer

The secret to success is in the milk-sugar-rice ratio, the magic in the spices

Barbecue banana split. Photograph: Robert Billington

How do you improve on a classic? Top it with a miso-sesame crunch

Just the crumble. Photograph: Laura Edwards

When all you want is the crunch

Lemon tart. Photograph: TBC

There are lemon tarts, and then there is the ultimate lemon tart from the River Cafe

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