Sunday roast meals are never complete without dessert. You may want to eat your roast, stuffing, side dishes and vegetables in moderation so you can still have room for dessert. Some of the best desserts that complete your Sunday lunch are tarts and light tea cakes.

Summer Tart with Berries

Fruit works well with lamb’s earthiness. This tart is made of a puff pastry sheet, topped with summer berries, a mix of white chocolate shavings, whipped cream, and a vanilla custard layer. The ingredients for this delectable dessert are:

1 sheet (320g) of puff pastry, ready-rolled
1 beaten egg, for brushing
2 tablespoons caster sugar
300ml double cream
1 teaspoon vanilla extract
300g custard, fresh, chilled
50g grated white chocolate
400g mixed, washed summer berries


1. Preheat oven to 220°C. Roll out the pastry sheet and place it in a greaseproof paper-lined baking sheet. With a sharp knife, score a line around the pastry’s edge (approximately 1cm in). Brush the pastry sheet’s edges with the beaten egg and prick the pastry frame’s centre all throughout with a sharp knife’s tip.

2. For about 20 mins, bake the pastry sheet in the oven until it’s crispy and has a light golden brown colour. Allow the pastry to cool completely.

3. Whisk the double cream with the vanilla and the sugar, and add in half the white chocolate. Over the now-cooled pastry, spread the cream.

4. Pour the custard then spread the fresh berries over the pastry. Sprinkle the remaining white chocolate over the berries. Cut into squares or slices and serve.

Time to Cook: 20 minutes
Time to Prepare: 10 minutes
Makes 12 servings

Coconut and Pineapple Cake

Light tea cakes are suitable desserts after a lamb main course. Fruit is an excellent addition to the dessert. For example, a cake made with pineapple and coconut lends an added richness. The ingredients for this delightful meal ender are:

200g pineapple, fresh
150g desiccated coconut
110g room temperature butter, unsalted
Extra butter for greasing
2 large eggs, free range
110g caster sugar
250ml sour cream
¼ teaspoon bicarbonate of soda
200g flour, self-raising
Extra flour for dusting
1 to 2 tablespoons icing sugar
Pinch of sea salt


1. Preheat oven to Gas 4/180°C.

2. Peel the pineapple. Core the fruit and chop it finely.

3. Cream the sugar and butter until fluffy and light. Beat in the eggs. Mix the sour cream afterwards.

4. Sift together the flour and bicarbonate of soda. Add in a pinch of sea salt and thoroughly fold in the flour mixture. Afterwards, mix in the pineapple and coconut.

5. Pour into a lightly-floured and buttered 18-cm baking pan. Bake for an hour or for 1 hour and 15 minutes, or until the mixture has a golden colour and the skewer inserted comes out clean.

6. Take the baking tin out of the oven and slightly cool the cake, which is still in the baking tin. Take the cake out of the tin and let it cool completely on a wire rack. Dust the cake with icing sugar. Serve.

Time to Cook: 1 hour 30 minutes, inclusive of cooling
Makes 10 to 12 servings

Fruit Bars

For a more casual Sunday roast, you can have fruit bars as dessert. The fruit’s lightness won’t overwhelm you after a roast lamb meal. The best fruit bars are made of lemon. They’re also very light and easy to prepare.