Revealed: Britain's favourite desserts with recipe to create your own

A vote has revealed Brit's top desserts from sticky toffee pudding to Victoria sponge.

Chocolate and orange profiteroles Picture: Waitrose

Dessert experts created a survey and asked 1,788 people what their preference for dessert buying was.

The top 'GOD' tier included sticky toffee pudding, profiteroles, red velvet and tiramisu.

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When it comes to the second row of favourites, the top tier desserts featured Victoria Sponge, brownies, the Bakewell tart, and eclairs.

Voted the worst desserts were Christmas pudding, mince pies and angel cake. Jackandbeyond

Here is a recipe for you to create your own chocolate orange profiteroles to try at home...


75g essential Waitrose Dairy Butter

2 tbsp caster sugar

60g plain flour

2 medium Waitrose Columbian Blacktail Free Range Eggs, beaten

100g Waitrose Continental Plain Chocolate, broken into small pieces

Finely grated zest and juice of 1 orange

300ml essential Waitrose Whipping Cream


Put 50g of the butter, one tbsp of the sugar and 150ml water into a pan, stir until the butter has melted then bring to the boil. Add the flour all in one go then, using a wooden spoon, beat vigorously, cooking for 1–2 minutes until the mixture leaves the sides of the pan and forms a ball. Turn off the heat and leave to cool for 5 minutes.

Heat the oven to 180ºC, gas mark 4. Gradually beat the eggs into the dough, a little at a time, to make a thick batter. Drop 18 small teaspoonfuls of the mixture, spaced well apart, on 2 baking sheets that are lined with baking parchment. Bake for 20 minutes until puffed and dark golden — don’t be tempted to take them out of the oven early as they may look done but need to cook all the way through. Transfer to a wire rack and leave to cool completely.

Place the chocolate, remaining 25g butter and the orange juice in a heatproof bowl and sit over a pan of simmering water. Heat gently for 5 minutes or so, stirring from time to time, until the chocolate melts. Stir in the grated zest.

Whisk the cream and remaining 1 tbsp sugar together until firm. Make a hole in the side of each profiterole and gently fill with cream using either a piping bag or small teaspoon. Divide the profiteroles between serving bowls and drizzle with the chocolate orange sauce. Serve straightaway

Recipe courtesy of Waitrose

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