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Lighter filo pastry mince pies filled with mincemeat, fresh pear, and satsumas, baked until golden and crisp.
A sophisticated chilled passion fruit mousse layered on sponge cake, topped with a clear glaze and served with boozy satsumas.
Gluten-free almond and polenta cake topped with lemon glaze, served with orange mascarpone cream and caramelised satsumas.
Blend pudding ingredients, bake in ramekins, and serve with a warm cocoa cream sauce and oven-glazed satsuma halves.
Golden caramelized pear wedges roasted in butter and sugar, served with a zesty, spiced cranberry and satsuma jam.