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4 Last-Minute Thanksgiving Desserts

Thanksgiving is all about three things – family, giving thanks, and, of course, the food. While you may already have your Thanksgiving menu sorted this year, there’s always room for more. Here are 4 unique and easy desserts to add to your Thanksgiving repertoire…

B A N A N A S   F O S T E R   ,   F R E N C H   T O A S T   W I T H   M A C E R A T E D   B L U E B E R R I E S

A tasty twist on the classic New Orleans dish by Hamilton’s – a slightly guilty dessert, perfect for smaller Thanksgiving soirées. Serves two.



Macerated blueberries

1 punnet blueberries- rinsed in cold water and dried

1 lemon- juiced

75g caster sugar

50ml ginger beer

French toast

3 slices of white bread/brioche- cut in half, corner to corner

2 eggs

70ml milk

1 tsp caster sugar

Pinch of cinnamon

20g unsalted butter

Bananas Foster

2 bananas- sliced into 3 on the angle

20g unsalted butter

60g muscavado sugar

30ml spiced rum

Pinch cinnamon


For the blueberries:

Place lemon juice, sugar and ginger beer in a bowl and stir. Toss in blueberries.

Cover and leave to macerate.

For the French toast:

Beat eggs, milk, cinnamon and sugar together, whisk until blended.

Dip bread/brioche into the mixture allowing the bread to absorb some of the liquid.


Melt the butter on a medium heat in a non-stick frying pan.  Place the bread (shaking off excess liquid) and fry until golden brown on both sides.

Keep warm in a low heated oven.

For the Bananas foster:

Heat frying pan over a medium heat. Melt butter, sugar and cinnamon until the sugar has dissolved.

Add the bananas and gently cook until golden brown.

Add the spiced rum, turn up the heat and flame (flambé) until alcohol has burnt off.

C H E E S E C A K E   W I T H   

C R A N B E R R Y   G L A Z E

This cheesecake has a rich, lemony filling topped with a wonderfully sweet and tangy cranberry glaze. A recipe by BerryWorld that is bound to go down a treat this Thanksgiving. Serves 10-12.


For the base:

250g crushed digestive biscuits

110g melted butter

For the filling:

500g full fat cream cheese

500g mascarpone cheese

50g caster sugar

2 large eggs

2tsp vanilla essence

Zest and juice of 1 lemon


For the glaze:

3-4tbsp water

50g sugar

100g fresh cranberries

3 tbsp orange marmalade


Preheat the oven to 325 F/170 C. Line the bottom of a 20cm spring form or loose bottom cake tin with greaseproof paper. (Alternatively bake the cheesecake in a pie dish, without lining, so it is ready to serve straight from the dish).

To make the base mix the melted butter into the crushed biscuits and press into the base and sides of the tin with the back of a spoon.  Refrigerate while you prepare the filling.

Mix both the cheeses, the sugar, eggs, vanilla, lemon zest and juice, and beat until well blended.  Spoon into the prepared base and smooth over the top with a knife.  Bake in the oven for one hour.

After an hour switch the oven off, leaving the cheesecake inside for a further two hours.

After two hours remove the cheesecake from the oven and allow to cool completely.  Run a knife around the sides, then remove the outer spring form tin. Turn the cheesecake out onto a plate so that you can remove the bottom of the tin and the paper. Place the serving plate over the cheesecake base and invert so that it is ready to decorate.

Place the cranberries in a saucepan with the water and sugar and boil gently heat for 5-10 mins until the berries start to burst. Add the marmalade. Bring back to the boil, stirring occasionally to mix well. Allow the topping to cool completely, then spoon over the cheesecake. Refrigerate until ready to serve.

A P P L E   A N D   M A P L E   C A K E

A warming, wholesome recipe to suit all ages and tastes by Executive Head Chef of STK, Vincent Menager. Serves four.



340g of Maple syrup

3 Granny Smith apples (peeled, cored and cut in halves)

270g of flour all purpose

150g Sugar

60g butter

5g of Baking powder

2.5g of Baking soda

5g of salt

3 eggs

255g of Buttermilk

5g of vanilla extract

375g of unsalted butter

293g of sugar


Peel and cut all of the apples in half, remove the core.

In a pan, melt the butter and make a light caramel with the sugar, add the apple and slightly color them. Add the maple syrup and cook the apple until tender.

Remove the apples and place them in a cake mould.

In a bowl, mix the flour, baking powder, baking soda and salt.

In a different bowl mix the egg, buttermilk and vanilla.

Mix the butter and sugar until fluffy in an electric mixer with a paddle.

Mix in the dry and wet ingredients in 3 pours. Mix until smooth.

Pour the mix evenly over the apples and cook in the oven at 350 F / 180 C.

Let the cake cool off once fully cooked and flip over in serving bowl.

Serve with whipped cream and ice cream.

A P R I C O T   A N D   M E R I N G U E   P I E

An easy-to-make meringue pie that is guaranteed to be well-received by family and friends, courtesy of Crazy Jack. Serves six.



450g short crust pastry

250g sugar

Juice & zest of 1 orange

250g apricots

3 eggs, separated


Soak the apricots for 1 to 2 hours.

Preheat the oven to 375 F / 190 C. Roll the pastry and line a 20cm (8”) fluted loose-bottomed flan tin. Chill. 

Boil the soaked apricots with 150g sugar until soft. Allow to cool. 

Place in food processor with the juice & zest of the orange. Add the egg yolks and blend again. 


Pour into the pastry case and bake for 30 minutes, or until lightly set.

Whisk the egg whites until stiff, and add the remaining sugar, a little at a time.

Pile onto the tart and bake for a further 15 minutes.

Allow to cool slightly before serving.

Happy Thanksgiving from the Maxwell-Scott team! If you’re feeling full and festive and enjoying the post-meal lull, why not indulge in a spot of holiday shopping? Browse our selection of gifts for him and her here.