Ben Dearnley
The Spanish know exactly how to sweeten the post-prandial deal. After a leisurely lunch or dinner, who wouldn’t want to indulge in churros with spiked hot chocolate, drunken cinnamon cakes or aniseed-scented alfajores? And almendrados and polvorones are seemingly tailor-made for an afternoon-tea treat. Give these Spanish desserts a red-hot go.
Flan with orange-caramel soaked raisins and wild figs
