Desserts

Warm puddings and bakes to finish the meal.

A round pan de muerto on a cream plate, seen from above: a golden loaf coated in sugar, with four knobbed dough bones running out from a small ball on top, beside a glazed clay mug of hot chocolate, with orange marigolds and petals on a linen cloth

Mexican

Pan de Muerto: Mexico's Day of the Dead Sweet Bread

2 loaves, 16 servings · 4 hr 30 min

Gajar ka halwa heaped in a hammered brass bowl, deep reddish orange and glossy with ghee, topped with slivered almonds, chopped pistachios and golden raisins, beside fresh carrots, green cardamom pods and a brass spoon, with lit clay diyas and marigolds behind

Indian

Gajar ka Halwa: Indian Carrot Pudding Slow-Cooked in Milk

8 servings · 1 hr 40 min

Black sesame soup in a pale celadon bowl on a matching saucer, smooth and jet black under a wisp of steam, a white porcelain soup spoon resting beside it, with a small dish of raw black sesame seeds in front and a steel saucepan of more soup behind

Chinese

Black Sesame Soup (Zhi Ma Hu), a Cantonese Sweet Soup

4 servings · 3 hr 35 min

A square of sticky toffee pudding in a shallow stoneware bowl, toffee sauce pooling around it and a pour of cold cream running down one side, a cream jug and the baking pan behind

British

Sticky Toffee Pudding with Dates and Warm Toffee Sauce

9 servings · 1 hr 10 min