Caramel sauce

Drizzled over a banana split, spooned on top of an apple charlotte or ladled over sticky date pudding, this sauce is one that can transform even the simplest dessert into something spectacular. Try adding a pinch of your finest finishing salt for a salted caramel version that is perfect with anything that is heavy on sweetness and demands a little balance.

Hot chocolate fudge sauce

This sauce should come with a warning – once you’ve tried it, it’s hard not to make it all the time. And, did we mention, it’s dead easy. Start by placing 150 mL cream in a small saucepan over a medium heat and bring to a gentle simmer. Remove from the heat and add 150 g dark chocolate, stirring until it is smooth and glossy. Place in a jug and set aside to cool slightly. It’s as easy as that.

Berry coulis

It may sound fancy, but a coulis is actually easier to make than you think. Made with puréed and sieved fruit, it is usually mixed with sugar, lemon juice and even a little liqueur. These intense fruity sauces are ideal to pair with desserts or to drizzle over your favourite ice cream.

Custard recipe, lemon curd: How to make your favourite dessert sauces

Lemon curd

This classic dessert sauce hits just the right balance between tangy and sweet. It can be used anywhere you want a luscious lemon flavour and creamy consistency. Try it as a topping on dessert muffins, folded through whipped cream, or spooned alongside buttery puddings.

Custard recipe, lemon curd: How to make your favourite dessert sauces

Orange sauce

Drizzle this zesty sauce over pancakes, crepes or vanilla puddings to add brightness and a delicate sweetness that can’t be beat. Easy to make, all you need are a few oranges, a little butter and some sugar. This sauce is also a perfect companion to dense chocolate desserts, such as flourless chocolate cakes, chocolate pudding or brownies.

Custard

Made from a basic mixture of milk, eggs and sugar, custard is a treat enjoyed warm or cold and is perfect served alongside a hot wintery pudding. To make a chocolate version leave out the vanilla from your favourite recipe and add 200 g finely chopped dark chocolate just before you strain the mix.

Dulce de leche

This Argentine favourite is the ultimate thick caramel sauce. Either dollop it over desserts, serve alongside cakes or try heating a little up in the microwave to create a molten caramel sauce that’s perfect for pouring.