1. of
DESSER
TSand their
characteristic
Classificatio
ns

2. HOT
DESSERTS

3. EXAMPL
ES
O
F
BAKED
DESSERTS

4. Pies and Tarts
Short and sweet pastry
with fruit fillings

5. Soufflés
A light bakes dessert dish made
fluffy with beaten egg whites
combined with egg yolk, puree or
sauce and flavoring and baked until
puffed up.

6. Egg-Based set Dessert
Egg custard (made from milk, egg and
sugar) is poured over other ingredients
and baked until set.
Example of this is BREAD AND BUTTER
PUDDING.

7. Baked Fruit-Based Dessert
Baked fruit is often hot with steam, ice
cream or custard. Fruit can be wrapped
in pastry and baked or dipped in butter
and deep fried. Example of this is APPLE
CRUMBLE.

8. Sponge Based Dessert
These require ingredients similar with sponge
cake (flour, eggs, sugar and shortening). Fruit or
dried eggs, sugar, and shortening). Fruit or dried
fruit syrup, nuts chocolate or vanilla are also part
of ingredients of this dessert. FRUIT SPONGE
PUDDING is an example.

9. EXAMPL
ES
O
F
STEAMED
PUDDINGS

10. Steamed Sponge or Shortening
Based Desserts
The batter of these puddings (similar to
sponge cake) is steamed in moulds in a
steamer and then turned out for service. An
example of this is CHRISTMAS PUDDING- a
rich pudding containing dried fruit and
mixed spice with brandy or rum.

11. EXAMPL
ES
O
F
STEAMED
PUDDINGS