1001 Recipes You've Always Wanted to Cook (2015)

Raspberry and Lemon Curd Cheesecake

DESSERTS

There are very few people who don’t enjoy something sweet at the end of a meal, even if it’s just some fresh fruit. We have a really diverse selection of desserts in this section, ranging from old-fashioned puddings and pies to creamy concoctions and crêpes. There’s something for everyone.

Traditional puddings have a special place in our hearts, and we have seasonal fruit crumbles and cobblers as well as rib-sticking baked and steamed puddings for cold winter evenings. Many of the recipes take literally minutes to prepare and can then cook away in the oven while you get on with other things - baked apples and rice pudding are good examples.

For entertaining on warm evenings, choose from cheesecake, summer pudding, meringues, jellies and ice cream. Or, if you want to impress your guests, a real baked Alaska - hot on the outside with a frozen centre - or a flaky, mouthwatering strudel. And there are classic desserts from Italy (zabaglione and tiramisu) and France (clafoutis and tarte tatin) as well as festive sweets like trifle and syllabub.

Whether you’re looking for a time-honoured family pudding or an elegant way to finish a special dinner, we have the recipes.

APPLE CRUMBLE

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

50g/2oz/4 tbsp butter, diced

125g/4oz/½ cup caster (superfine) sugar

a good pinch of cinnamon

900g/2lb cooking (green) apples, peeled, cored and sliced

cream or ice cream to serve

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Sift the flour into a bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in half the sugar and the cinnamon.

3 Put half the apples in a large ovenproof dish and sprinkle with the rest of the sugar. Add the remaining apple slices, then spoon the crumble mixture over the top.

4 Bake in the oven for 40 minutes or until crisp and golden. Serve hot with cream or ice cream.

BLACKBERRY AND APPLE CRUMBLE

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

125g/4oz/½ cup brown sugar

50g/2oz/¼ cup ground almonds

50g/2oz/4 tbsp butter, diced

cream or ice cream to serve

For the filling

1kg/2¼lb cooking (green) apples

50g/2oz/4 tbsp butter

50g/2oz/¼ cup caster (superfine) sugar

225g/8oz/2 cups blackberries

1 Preheat the oven to 190°C/375°F/Gas 5.

2 Sift the flour into a bowl and stir in the brown sugar and ground almonds. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

3 To make the filling, peel and core the apples and cut them into chunks. Melt the butter in a large frying pan. Add the apples and caster sugar and cook, stirring, over a high heat for 5 minutes or until tender. Mix in the blackberries.

4 Put the apples and blackberries in a large ovenproof dish. Spoon the crumble topping over and bake in the oven for 25 minutes or until bubbling and golden brown.

5 Serve warm with cream or ice cream.

BAKED APPLES

125g/4oz/⅔ cup sultanas (seedless white raisins)

4 tbsp muscovado (light brown) sugar

a pinch of ground cinnamon

6 large cooking (green) apples, cored

125ml/4fl oz/1 cup orange juice

15g/½oz/1 tbsp butter, diced

cream or Greek yogurt to serve

1 Preheat the oven to 190°C/375°F/Gas 5.

2 In a bowl, mix together the sultanas, half the sugar and the cinnamon.

3 With a small sharp knife, score around the middle of each apple to prevent it bursting during cooking. Fill each apple with the sultana mixture.

4 Put the apples in a roasting pan and sprinkle them with the remaining brown sugar and the orange juice. Dot with butter and bake in the oven for 15-20 minutes until softened.

5 Serve the apples hot with cream or Greek yogurt.

PLUM COBBLER

900g/2lb plums or greengages, halved and stoned

175g/6oz/¾ cup caster (superfine) sugar

1 tbsp flour

grated zest and juice of 1 orange

225g/8oz/2¼ cups self-raising (self-rising) flour

75g/3oz/6 tbsp chilled butter, diced

125ml/4fl oz/1 cup buttermilk

1 medium (US large) egg

cream, ice cream or custard to serve

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Cut the plums or greengages into large chunks and place in a large ovenproof dish with 4 tbsp sugar and the flour. Add the orange zest and juice and stir lightly together.

3 Blitz the flour, butter and most of the sugar in a food processor until the mixture resembles fine breadcrumbs (or rub in the butter by hand). Beat the buttermilk and egg together and blitz briefly or mix to a soft dough.

4 Drop spoonfuls of the dough haphazardly over the fruit, leaving a little space between them. Sprinkle with the remaining sugar.

5 Bake in the oven for 40 minutes or until the plums are tender and the cobbler is golden.

6 Serve hot with cream, ice cream or custard.

AUTUMN FRUIT CRUMBLE

100g/3½oz/7 tbsp butter, diced, plus extra to grease

900g/2lb pears, peeled, cored and chopped

juice of 1 lemon

225g/8oz/1 cup caster (superfine) sugar

2 tsp ground ginger

225g/8oz/2¼ cups plain (all-purpose) flour

75g/3oz/½ cup chopped hazelnuts

cream or ice cream to serve

1 Preheat the oven to 200°C/400°F/Gas 6. Lightly butter a large shallow ovenproof dish

2 Gently toss the pears in the lemon juice in a bowl. Add 8 tbsp sugar and the ginger, then spoon into the prepared dish and level down the top.

3 Put the butter, flour and the remaining sugar in a food processor and blitz until the mixture resembles fine breadcrumbs (or rub in with your fingers). Stir in the hazelnuts and spoon the crumble topping over the fruit.

4 Bake in the oven for 35-40 minutes until the fruit is tender and the crumble is golden brown and bubbling.

5 Serve hot with cream or ice cream.

SPICY POACHED PEARS

6 ripe dessert pears

225g/8oz/1 cup caster (superfine) sugar

1 bottle red wine

2 tbsp sloe gin

1 cinnamon stick, halved

2 cloves

finely grated zest of 1 orange

Greek yogurt or cream to serve

1 Peel the pears, leaving the stalks intact. Carefully cut out the calyx at the base of each one.

2 Heat the sugar, wine and sloe gin in a small pan, stirring until the sugar dissolves.

3 Bring to the boil and add the cinnamon stick, cloves and orange zest. Add the pears, then reduce the heat, cover the pan and simmer gently for 30 minutes or until tender.

4 Remove the pears and set aside. Uncover the pan and simmer until the liquid reduces and is syrupy.

5 Discard the spices and pour the syrup over the pears.

6 Serve warm or chilled with Greek yogurt or cream.

EASY BAKED APRICOTS

12 apricots, halved and stoned

4 tbsp caster (superfine) sugar

2 tbsp amaretto liqueur

50g/2oz/4 tbsp butter

4 tbsp flaked almonds

crème fraîche to serve

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the apricot halves, cut-side up, in an ovenproof dish. Sprinkle with sugar and drizzle with amaretto. Dot the apricots with butter and sprinkle the flaked almonds over the top.

3 Bake in the oven for 20 minutes until the apricots are tender and the juices are syrupy. Serve with crème fraîche.

SUMMER FRUIT COMPOTE

3 peaches, halved and stoned

4 greengages, halved and stoned

125g/4oz/1 cup blueberries

50g/2oz/¼ cup vanilla sugar

grated zest and juice of 1 orange

225g/8oz/1⅓ cups strawberries

cream or Greek yogurt to serve

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Cut the peaches into thick slices and place in a large shallow ovenproof dish with the greengages, blueberries, vanilla sugar and orange zest and juice.

3 Bake in the oven for 20 minutes until the fruit is tender.

4 Stir in the strawberries, then set aside to cool. Cover and chill in the refrigerator. Serve with cream or Greek yogurt.

ROASTED SUMMER FRUIT

4 ripe peaches or nectarines, halved and stoned

8 plums, halved and stoned

125ml/4fl oz/½ cup orange juice

125ml/4fl oz/½ cup sweet dessert wine

2 tbsp runny honey

125g/4oz/1 cup raspberries

2 tbsp icing (confectioner’s) sugar

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Arrange the peaches or nectarines and plums, cut-side up, in a roasting pan or shallow ovenproof dish. Pour the orange juice and wine over them and cook in the oven for 20-25 minutes.

3 Preheat the grill (broiler) to medium. Stir the raspberries into the roasted fruit and sprinkle with icing sugar.

4 Grill (broil) for 2 minutes and serve hot.

SPICED FRUIT KEBABS

1 small pineapple

2 bananas

1 mango

¼ tsp freshly grated nutmeg

1 tsp ground cinnamon

½ tsp ground ginger

1 tbsp runny honey

25g/1oz/2 tbsp butter, melted

For the maple cream

300ml/½ pint/1¼ cups double (heavy) cream

1 tbsp maple syrup

1 Put the cream and maple syrup in a bowl and whip lightly to form soft peaks. Cover and chill.

2 Peel the pineapple, cut into quarters, lengthways and remove the core. Cut into 2.5cm/1in cubes. Peel the bananas and cut into 1cm/½in thick slices. Peel the mango and cut the flesh into 2.5cm/1in cubes. Thread the fruit onto wooden skewers that have been soaked in water.

3 Put the nutmeg, cinnamon, ginger, honey and melted butter in a bowl and mix together. Brush over the kebabs.

4 Place the kebabs in a foil-lined grill (broiling) pan and cook under a hot grill (broiler) for 5-6 minutes, turning occasionally, until warmed through and golden brown. Serve with the maple cream.

SYRUP SPONGE PUDDING

175g/6oz/¾ cup butter plus extra to grease

3 tbsp golden (corn) syrup

175g/6oz/¾ cup caster (superfine) sugar

3 large (US extra-large) eggs

a few drops of vanilla extract

grated zest of 1 lemon

175g/6oz/1½ cups self-raising (self-rising) flour, sifted

a little milk to mix

custard to serve

1 Half-fill a steamer or large pan with water and place over a high heat. Butter a 900ml/1½ pint/3⅔ cups pudding basin and drizzle the syrup into the bottom.

2 Cream together the butter and sugar until pale and fluffy. Add the eggs, a little at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

3 With a metal spoon, fold in half the flour, then fold in the rest, with enough milk to give a dropping consistency.

4 Pour the mixture into the prepared basin, cover with buttered parchment paper or foil and secure with string.

5 Steam for 1½ hours. Turn out the pudding on to a plate and serve, cut into slices, with custard.

STICKY TOFFEE PUDDINGS

2 tbsp black treacle (molasses)

150g/5oz/⅔ cup butter, softened

125g/4oz/½ cup caster (superfine) sugar

2 large (US extra-large) eggs, beaten

125g/4oz/1 cup self-raising (self-rising) flour, sifted

25g/1oz/¼ cup walnuts

6 Medjool dates, stoned and chopped

cream or custard to serve

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Beat the black treacle and 25g/1oz/2 tbsp butter until smooth. Divide the mixture among four 150ml/¼ pint/scant ⅔ cup timbales or ramekins and set aside.

3 Put the remaining butter and the sugar in a food processor and blitz (or use a hand-held electric whisk). Add the beaten eggs and flour and blitz briefly. Stir in the nuts and dates.

4 Spoon into the timbales or ramekins, covering the syrup mixture. Bake in the oven for 25-30 minutes until risen and golden brown.

5 Set aside to rest for 5 minutes, then unmould on to warmed plates. Serve hot with cream or custard.

BREAD AND BUTTER PUDDING

50g/2oz/4 tbsp butter, softened, plus extra to grease

340g/12oz white bread, cut into 1cm/½in slices

75g/3oz/½ cup raisins

3 medium (US large) eggs

450ml/¾ pint/1¾ cups milk

4 tbsp icing (confectioner’s) sugar, plus extra to dust

1 Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a large ovenproof dish.

2 Butter the bread, then cut each slice into quarters. Arrange the bread in the dish and sprinkle with the raisins.

3 Beat the eggs, milk and sugar together in a bowl. Pour the mixture over the bread and set aside to soak for 10 minutes.

4 Bake in the oven for 30-40 minutes until golden brown and the custard is set.

5 Dust with icing sugar and pop under a hot grill (broiler) for 2-3 minutes to brown the top..

RICE PUDDING

15g/½oz/1 tbsp butter, plus extra to grease

125g/4oz/½ cup short-grain rice

1.2 litres/2 pints/5 cups milk

50g/2oz/¼ cup caster (superfine)sugar

1 cinnamon stick

freshly grated nutmeg to taste

1 Preheat the oven to 170°C/325°F/Gas 3. Lightly butter a large ovenproof dish.

2 Put the rice, milk, sugar and cinnamon stick in the dish and stir well. Grate the nutmeg over the top and dot with butter.

3 Bake in the middle of the oven for 1½ hours or until the top is golden brown and the rice is tender and creamy.

PANETTONE PUDDING

50g/2oz/4 tbsp butter, softened, plus extra to grease

500g/1lb 2oz panettone, sliced

3 medium (US large) eggs

150g/5oz/scant ⅔ cup caster (superfine) sugar

300ml/½ pint/1¼ cups milk

150ml/¼ pint/scant ⅔ cup double (heavy) cream

grated zest of 1 lemon

1 Preheat the oven to 170°C/325°F/Gas 3. Butter a large ovenproof dish.

2 Lightly butter the panettone slices. Cut them into pieces and arrange in the dish.

3 Beat the eggs and sugar in a large bowl, then beat in the milk, cream and lemon zest. Pour the mixture over the panettone and set aside to soak for 20 minutes.

4 Stand the dish in a roasting pan and pour enough hot water into the pan to come halfway up the sides of the dish.

5 Bake in the oven for 35-45 minutes until the custard is just set in the middle and golden brown.

ORANGE PAIN PERDU

2 large (US extra-large) eggs

150ml/¼ pint/scant ⅔ cup milk

finely grated zest of 1 orange

50g/2oz/4 tbsp butter

8 slices raisin bread

1 tbsp caster (superfine) sugar

maple syrup to drizzle

1 Beat the eggs, milk and orange zest together in a bowl.

2 Heat the butter in a large frying pan over a medium heat. Cut the slices of raisin bread in half diagonally and dip them into the egg mixture.

3 Add to the pan, a few at a time, and fry on both sides until golden brown. Keep warm while you cook the remainder.

4 Sprinkle with the sugar and serve immediately drizzled with maple syrup.

QUEEN OF PUDDINGS

4 medium (US large) eggs

600ml/1 pint/2½ cups milk

125g/4oz/8 tbsp caster (superfine)sugar

grated zest of 1 lemon

125g/4oz/2 cups fresh white breadcrumbs

4 tbsp raspberry jam (jelly)

1 Separate three eggs and beat the egg yolks with the remaining whole egg. Heat the milk in a small pan and stir into the beaten eggs with 2 tbsp sugar, the lemon zest and breadcrumbs, stirring until the sugar dissolves.

2 Spread the jam in the bottom of a large ovenproof dish. Pour in the custard mixture and set aside for 30 minutes.

3 Preheat the oven to 150°C/300°F/Gas 2.

4 Bake in the oven for 1 hour or until the custard is set.

5 Whisk the egg whites until stiff. Fold in the remaining sugar and whisk until glossy. Pile on top of the custard and return to the oven for 15 minutes or until set and golden brown.

BAKED ALASKA

1 x 25cm/10in sponge cake, about 2.5cm/1in thick

7 tbsp cherry jam (jelly)

1.2 litres/2 pints/5 cups vanilla ice cream

4 large (US extra-large) egg whites

225g/8oz/1 cup caster (superfine) sugar

1 Place the sponge cake on an ovenproof plate and spread with the jam. Scoop the ice cream on top of the jam, leaving a 1cm/½in border around the edge, then cover and put in the freezer for at least 30 minutes.

2 Whisk the egg whites in a clean, grease-free bowl until stiff. Using a large spoon, fold in the sugar, 1 tbsp at a time, then whisk until very thick and glossy.

3 Spoon the meringue over the ice cream, taking it all the way round and down to cover the edge of the cake. Swirl the top and sides. Freeze for at least 1 hour or overnight.

4 Preheat the oven to 230°C/450°F/Gas 8.

5 Bake for 3-4 minutes until the meringue is just set and golden brown. Serve immediately.

RASPBERRY RICE PUDDING

125g/4oz/½ cup short-grain rice

1.2 litres/2 pints/5 cups milk

grated zest of 1 orange

4 tbsp caster (superfine) sugar

200ml/7fl oz/¾ cup double (heavy) cream, whipped

6 tbsp raspberry sauce

1 Put the rice in a pan with 600ml/1 pint/2½ cups cold water and bring to the boil. Reduce the heat and simmer gently until the liquid has evaporated.

2 Pour in the milk and bring to the boil, then reduce the heat and simmer for 45 minutes or until the rice is tender and creamy. Set aside to cool, then transfer to a bowl.

3 Fold the orange zest, sugar and whipped cream into the rice. Cover and chill in the refrigerator for 1 hour.

4 Divide among six glass dishes and top with raspberry sauce.

CREAMY CHILLED RISOTTO

900ml/1½ pints/3⅔ cups milk

75g/3oz/⅓ cup risotto rice

3 tbsp caster (superfine) sugar

200ml/7fl oz/¾ cup double (heavy) cream

ground cinnamon to sprinkle

poached fruit to serve

1 Put the milk in a large pan and bring to the boil. Stir in the rice, reduce the heat and simmer gently for 40 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.

2 Stir in the sugar and set aside to cool. Stir in the cream and pour into a bowl. Cover and chill in the refrigerator.

3 Just before serving, sprinkle with a little ground cinnamon. Serve with poached fruit, such as peaches or apricots.

CHERRY CREPES

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

1 egg + 1 egg yolk

1 tbsp sunflower oil, plus extra to fry

250ml/9fl oz/1 cup milk

For the lemon filling

75g/3oz/6 tbsp butter, softened

50g/2oz/¼ cup caster (superfine) sugar

grated zest of 1 lemon

For the cherry compote

pared rind of ½ lemon

75g/3oz/6 tbsp caster (superfine) sugar

450g/1lb cherries, pitted

1 To make the crêpes, sift the flour into a bowl and stir in the egg, egg yolk and oil. Gradually whisk in the milk, beating until smooth. Set aside for 15 minutes.

2 Meanwhile, cream all the lemon filling ingredients together in a bowl until light and fluffy.

3 To make the cherry compote, put the lemon rind, sugar and 175ml/6fl oz/¾ cup water in a pan and heat gently, stirring until the sugar dissolves. Boil for 3 minutes until syrupy. Add the cherries and cook for 5 minutes. Discard the lemon rind.

4 Pour a little oil into an 18cm/7in frying pan and place over a medium heat. When hot, pour 2-3 tbsp batter into the pan, tilting it to coat the bottom. Cook until browned on the underside, then flip the crêpe over and cook the other side. Slide out on to a large plate and cook the remaining crêpes in the same way.

5 Spread each crêpe thinly with lemon butter, then fold into four. Place half the crêpes in a large frying pan and set over a medium heat for 5 minutes, turning once, until hot. Repeat with the remaining crêpes. Reheat the cherry compote.

6 Serve the crêpes immediately with the compote.

CHERRY CLAFOUTIS

400g/14oz cherries, pitted

3 tbsp kirsch (optional)

125g/4oz/½ cup caster (superfine) sugar

2 large (US extra-large) eggs

100g/3½oz/scant cup plain (all-purpose) flour, sifted

150ml/¼ pint/scant ⅔ cup milk

a few drops of vanilla extract

25g/1oz/2 tbsp butter, melted, plus extra to grease

icing (confectioner’s) sugarto dust

1 Put the cherries in a bowl with the kirsch (if using) and 1 tbsp sugar. Mix together, cover and set aside for 1 hour.

2 Meanwhile, beat the eggs with the rest of the sugar in a bowl. Beat in the flour and then the eggs and milk. Stir in the vanilla extract and the melted butter.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Lightly butter a shallow ovenproof dish and add the cherries. Pour the batter over them and bake in the oven for about 40 minutes until puffed up and golden and just set.

5 Serve warm, dusted with icing sugar.

TRADITIONAL CREPES

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

a pinch of salt

2 medium (US large) eggs

300ml/½ pint/1¼ cups milk

a little lard (shortening) to fry

caster (superfine) sugar and lemon juice to serve

1 Sift the flour and salt into a bowl and make a well in the centre. Beat in the eggs. Gradually beat in the milk, drawing in the flour from the sides, to make a smooth batter. Cover and set aside to stand for 20 minutes.

2 Heat a tiny knob of lard in an 18cm/7in heavy-based non-stick frying pan. Pour in just enough batter to thinly coat the bottom of the pan, tilting it. Cook over a medium-high heat for 1-2 minutes until set and golden brown underneath. Flip the crêpe over and cook the second side.

3 Slide the crêpe out of the pan on to a plate and keep hot. Cook the remaining crêpes in the same way, stacking them on top of each other with parchment paper in between.

4 Serve the crêpes, folded over or rolled up, sprinkled with sugar and lemon juice.

WAFFLES

125g/4oz/1 cup + 2 tbsp self-raising (self-rising) flour

a pinch of salt

1 tbsp caster (superfine) sugar

1 medium (US large) egg, separated

25g/1oz/2 tbsp butter, melted

250ml/8fl oz/1 cup milk

maple syrup to serve

1 Heat the waffle iron according to the manufacturer’s instructions.

2 Mix the flour, salt and sugar together in a bowl. Add the egg yolk, melted butter and milk and beat until you havea smooth coating batter.

3 Whisk the egg white in a clean, grease-free bowl until stiff. Fold gently into the batter with a metal spoon. Pour just enough batter into the iron to run over the surface.

4 Close the iron and cook for 2-3 minutes, turning the iron if using a non-electric type. The waffle is cooked when it is golden brown and crisp and easily removed from the iron. Cook the remainder in the same way.

5 Serve the waffles immediately with maple syrup.

CINNAMON CREPES

125g/4oz/1 cup + 2 tbsp plain (all-purpose) flour

½ tsp ground cinnamon

2 medium (US large) eggs

300ml/½ pint/1¼ cups milk

olive oil to fry

sugar and Greek yogurt to serve

1 Beat the flour, cinnamon, egg and milk together in a bowl to make a smooth batter. Set aside to stand for 20 minutes.

2 Heat a small heavy-based frying pan over a medium heat. When the pan is really hot, add a few drops of oil, then pour in a little batter and tilt the pan to coat the bottom evenly. Cook for 1-2 minutes until golden underneath, then flip over and cook the other side. Slide out of the pan and keep warm.

3 Repeat with the remaining batter, adding more oil if needed, to make six crêpes.

4 Serve sprinkled with sugar with a spoonful of yogurt.

PAIN PERDU

225g/8oz mixed blueberries, strawberries, raspberries

125g/4oz/½ cup caster (superfine) sugar

icing (confectioner’s) sugar to dust or maple syrup

For the French toast

2 medium (US large) eggs

150ml/¼ pint/scant ⅔ cup milk

2 tbsp caster (superfine) sugar

a pinch of ground cinnamon

4 x 1cm/½in slices day-old brioche loaf

butter to fry

1 Put the berries and caster sugar in a pan over a low heat, stirring gently until the sugar dissolves in the juice. Simmer for 2 minutes, then remove from the heat.

2 Beat together the eggs, milk, caster sugar and cinnamon in a shallow dish.

3 Cut the slices of brioche into triangles. Dip the slices into the egg mixture, turning them over to soak the other side.

4 Melt the butter in a frying pan over a low to medium heat. Add the brioche and cook for 4-5 minutes until golden brown on both sides.

5 Serve the immediately with the warm poached berries, dusted with icing sugar or drizzled with maple syrup.

ORANGE PANNA COTTA

3 sheets of leaf gelatine

vegetable oil to grease

600ml/1 pint/2½ cups double (heavy) cream

125ml/4fl oz/½ cup milk

finely grated zest of 1 orange

150g/5oz/scant ⅔ cup caster (superfine) sugar

2 oranges

1 Put the gelatine sheets in a shallow dish, then cover with 600ml/1 pint/2½ cups cold water and set aside to soak for 5 minutes. Lightly oil six 150ml/¼ pint/scant ⅔ cup dariole moulds.

2 Put the cream, milk, orange zest and 100g/3½oz/7 tbsp sugar in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat.

3 Lift the gelatine sheets out of the water and squeeze out any excess liquid. Add to the cream mixture and stir until dissolved. Pour into the dariole moulds. When cool, chill in the refrigerator for 4-6 hours.

4 Squeeze the juice from the oranges and strain into a pan. Add the remaining sugar and bring to the boil, then reduce the heat and simmer for 10 minutes. Set aside to cool.

5 Run a palette knife around the edge of each panna cotta and invert on to a serving plate. Serve with the orange sauce.

EASY PEACH BRULEE

8 tsp mascarpone cheese

4 amaretti, crumbled

4 peaches, halved and stoned

2 tbsp brown sugar

1 Preheat the grill (broiler) to hot. Mix the mascarpone and the amaretti and use to fill the cavity of each peach half. Sprinkle with sugar.

2 Place the peaches on a grill (broiling) pan and pop under the hot grill for 5 minutes or until caramelized.

STRAWBERRY BRULEE

275g/10oz/2 cups strawberries, hulled and sliced

2 tsp icing (confectioner’s) sugar

grated zest of 1 orange

400g/14oz/1⅔ cups Greek yogurt

4 tbsp demerara (light brown) sugar

1 Divide the strawberries among four ramekins and sprinkle with icing sugar.

2 Stir the orange zest into the yogurt and spread over the strawberries.

3 Preheat the grill (broiler) to high. Sprinkle the demerara sugar evenly over the yogurt to cover it completely.

4 Place the ramekins on the grill (broiling) pan and grill (broil) until the sugar caramelizes. Set aside to cool and then chill in the refrigerator before serving.

CREME BRULEE

600ml/1 pint/2½ cups double (heavy) cream

1 vanilla pod (bean), split lengthways

5 large (US extra-large) egg yolks

50g/2oz/¼ cup caster (superfine) sugar

1 Put the cream and vanilla pod in a pan and bring slowly to the boil. Remove from the heat, cover and set aside for at least 30 minutes, then remove the vanilla pod.

2 Preheat the oven to 150°C/300°F/Gas 2. Put six ramekins in a roasting pan.

3 Beat the egg yolks with 1 tbsp caster sugar in a bowl. Gradually stir in the vanilla cream, then strain into a jug and pour into the ramekins. Pour enough warm water into the pan to come halfway up the sides of the ramekins.

4 Bake in the oven for 40-45 minutes until set. Cool, then chill in the refrigerator for at least 4 hours or overnight.

5 Sprinkle the remaining sugar over the custards to form a thin layer. Pop under a very hot grill (broiler) for 2-3 minutes until it caramelizes. Set aside to cool for 1 hour until the caramel is crisp and cold.

SYLLABUB

pared zest and juice of 1 lemon

125ml/4fl oz/½ cup medium dry white wine or sherry

2 tbsp brandy

50g/2oz/4 tbsp caster (superfine) sugar

300ml/½ pint/1¼ cups double (heavy) cream

freshly grated nutmeg to dust

1 Put the lemon zest and juice in a bowl with the wine or sherry and brandy. Leave to stand for several hours.

2 Strain the liquid into a large bowl and stir in the sugar.

3 Gradually add the cream, whipping between each addition, until it just holds its shape.

4 Divide the syllabub among four serving glasses. Chill in the refrigerator for 1 hour before serving dusted with nutmeg..

ZABAGLIONE

8 medium (US large) egg yolks

125g/4oz/½ cup caster (superfine) sugar

225ml/9fl oz/1 cup Marsala

sponge fingers to serve

1 Put the egg yolks and sugar in a large heatproof bowl set over a pan of gently simmering water. Using a hand-held electric whisk, beat until pale and creamy.

2 Gradually pour in the Marsala and whisk for 10-15 minutes until the mixture is thick and foaming.

3 Remove from the heat and pour into warmed glasses. Serve immediately with sponge fingers.

FRUITY YOGURT POTS

1 x 200g/7oz can apricots in juice

1 ball preserved stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar

juice of 1 orange

2 oranges, cut into segments

1 papaya, peeled, seeded and chopped

½ small pineapple, peeled, cored and chopped

2 tbsp orange curd

225g/8oz/1 cup Greek yogurt

1 Drain the apricot juice into a pan and stir in the ginger syrup. Add the chopped stem ginger and orange juice. Warm over a low heat, stirring gently. Bring to the boil, then reduce the heat and simmer for 2-3 minutes until thick and syrupy.

2 Chop the apricots and mix in a bowl with the oranges, papaya and pineapple. Pour the syrup over the fruit. Divide among four glasses or bowls.

3 Swirl the orange curd through the yogurt and spoon over the fruit. Chill in the refrigerator before serving.

LEMON POTS

150g/5oz/⅔ cup condensed milk

50ml/2fl oz/¼ cup double (heavy) cream

grated zest and juice of 1 lemon

6 strawberries, hulled and sliced

1 Put the condensed milk, cream and lemon zest and juice in a bowl and beat until thick and fluffy.

2 Divide the strawberries between two small ramekins. Spoon the lemon mixture over the top and chill in the refrigerator before serving.

GOOSEBERRY FOOL

450g/1lb gooseberries, topped and tailed

125g/4oz/½ cup caster (superfine) sugar

1 tbsp elderflower cordial

250g/9oz/1 cup mascarpone

150ml/¼ pint/scant ⅔ cup thick Greek yogurt

1 Put the gooseberries, sugar, elderflower cordial and 1 tbsp water in a pan. Cook gently over a low heat, stirring occasionally, for 10 minutes or until the gooseberries are soft. Set aside to cool.

2 Blitz the fruit in a blender or food processor. Pass the purée through a sieve to remove the pips.

3 Gently stir the mascarpone into the gooseberry purée and fold in the yogurt.

4 Spoon into four glasses and chill in the refrigerator until ready to serve.

SHERRY TRIFLE

8 trifle sponges

125g/4oz/½ cup cherry jam

125g/4oz macaroons, crushed

125ml/4fl oz/½ cup sherry

600ml/1 pint/2½ cups milk

½ vanilla pod (bean)

2 medium (US large) eggs plus 2 yolks

2 tbsp caster (superfine) sugar, plus extra to sprinkle

300ml/½ pint/1¼ cups double (heavy) cream

3 tbsp flaked almonds,

1 Spread the trifle sponges with jam and place in a shallow glass serving bowl with the macaroons. Pour over the sherry and set aside for 2 hours.

2 Put the milk and vanilla pod in a pan and bring to the boil. Remove from the heat, cover and infuse for 30 minutes then remove the vanilla pod.

3 Beat together the eggs, yolks and sugar and strain on to the milk. Cook gently over a low heat, stirring, until the custard thickens slightly. Pour the warm custard over the trifle and leave to cool and set firm.

4 Lightly whip the cream and spoon over the top of the trifle. Sprinkle with flaked almonds and serve.

TIRAMISU

4 medium (US large) egg yolks

50g/2oz/4 tbsp caster (superfine) sugar

250g/9oz/1 cup mascarpone

300ml/½ pint/1¼ cups double (heavy) cream

3 tbsp coffee liqueur

1 x 200g/7oz pack savoiardi or sponge fingers

450ml/¾ pint/1¾ cups warm espresso coffee

chocolate shavings to serve

1 In a large bowl, beat the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.

2 Whip the cream in another bowl to soft peaks, then fold into the mascarpone mixture with the coffee liqueur.

3 Take half of the sponge fingers and, one by one, dip them into the warm coffee, then arrange over the bottom of a large shallow glass serving dish. Spread a layer of mascarpone mixture over the top, then dip the remaining sponge fingers into the coffee and arrange on top. Cover with the remaining mascarpone.

4 Cover and chill in the refrigerator for 2 hours.

5 Sprinkle the top with shaved chocolate and serve.

GREEK GRILLED FIGS

6 figs

40g/1½oz/3 tbsp butter

1 tsp ground cinnamon

icing (confectioner’s) sugar to dust

For the honey yogurt

200ml/7fl oz/¾ cup Greek yogurt

2 tbsp Greek runny honey

1 To make the honey yogurt, mix together the yogurt and half the honey in a bowl, then set aside.

2 Cut the figs in half. Gently heat the butter in a small pan until melted and stir in the cinnamon.

3 Preheat the grill (broiler). Brush the butter over the figs and dust with icing sugar. Place the figs under the hot grill and cook for 3-4 minutes, turning once, until warmed through and the sugar caramelizes.

4 Place two fig halves on each serving plate. Spoon the yogurt on top and drizzle with the remaining honey.

SUMMER PUDDING

700g/1½lb/6 cups mixed berries, e.g. redcurrants, blackcurrants, strawberries and raspberries

125g/4oz/½ cup caster (superfine) sugar

3 tbsp crème de cassis

9 thick slices slightly stale white bread, crusts removed

crème fraîche to serve

1 Put the redcurrants and blackcurrants in a pan with the sugar and cassis. Set over a low heat and simmer gently for 4-5 minutes, stirring, until the sugar dissolves. Add the raspberries and cook for 2 minutes.

2 Meanwhile, line a 1 litre/1¾ pint/4 cup bowl with clingfilm (plastic wrap). Put the base of the bowl on a slice of bread and cut around it. Put the bread in the bottom of the bowl.

3 Line the sides with more slices of bread, slightly overlapping them to avoid any gaps. Spoon in the fruit - the juice will soak into the bread. Reserve a few spoonfuls of juice.

4 Cut the remaining bread to fit the top of the pudding neatly, using a sharp knife to trim any excess bread from around the edges. Wrap in clingfilm (plastic wrap), weigh down with a saucer and a can and chill in the refrigerator overnight.

5 Unwrap the outer clingfilm (plastic wrap) and upturn the pudding on to a plate. Remove the inner clingfilm (plastic wrap). Drizzle with the reserved juice and serve, cut into slices, with crème fraîche.

ETON MESS

200g/7oz/¾ cup fromage frais, chilled

200g/7oz/¾ cup Greek yogurt, chilled

6 meringues, roughly crushed

450g/1lb/2½ cups strawberries, hulled and halved

1 Put the chilled fromage frais and yogurt in a large bowl and stir well until thoroughly mixed.

2 Add the meringues and halved strawberries.

3 Mix everything together gently and divide among six dishes. Serve immediately.

RASPBERRY AND LEMON CURD CHEESECAKE

75g/3oz/6 tbsp butter, plus extra to grease

250g/9oz digestive biscuits (graham crackers)

600g/1lb 5oz/2½ cups cream cheese

125g/4oz/½ cup caster (superfine) sugar

1 tbsp cornflour (cornstarch)

grated zest of 1 lemon

4 medium (US large) eggs

175ml/6fl oz/⅔ cup double (heavy) cream

3 tbsp lemon curd

150g/5oz/1 cup raspberries, plus extra to decorate

sifted icing (confectioner’s) sugar to decorate

1 Preheat the oven to 180°C/350°F/Gas 4. Butter a 23cm/9in springform tin.

2 Crush the biscuits to fine crumbs in a food processor or put them in a plastic bag and crush with a rolling pin.

3 Melt the butter in a pan over a low heat and stir in the crumbs. Spoon into the prepared tin and press down evenly. Bake in the oven for 5 minutes.

4 Remove from the oven and set aside. Reduce the oven temperature to 150°C/300°F/Gas 2.

5 Put the cream cheese, caster sugar, cornflour and lemon zest in a food processor or large mixing bowl and beat until smooth. Beat in the eggs, one at a time, then gradually beat in the cream until smooth. In a small bowl, mix 3 tbsp of this mixture with the lemon curd and set aside.

6 Pour the remaining cream cheese mixture on to the biscuit base. Sprinkle with the raspberries, then drop small spoonfuls of the lemon curd mixture randomly among them.

7 Bake in the oven for 35-45 minutes until the cheesecake is turning golden around the edges and the centre is just set. Turn off the oven and open the door slightly. Leave the cheesecake to cool in the oven for 2 hours (it will crack as it cools). Chill in the refrigerator until cold and firm.

8 Loosen the edge of the cheesecake, remove from the tin and place on a serving plate. Decorate with the extra raspberries and dust with icing sugar.

MERINGUES

3 medium (US large) egg whites, at room temperature

175g/6oz/¾ cup caster (superfine) sugar

200ml/7fl oz/¾ cup double (heavy) cream, whipped

1 Preheat the oven to 110°C/225°F/Gas ¼. Line two baking sheets with parchment paper.

2 Put the egg whites in a clean, grease-free bowl and beat with an electric whisk until they form stiff peaks. Gradually add the sugar, a tablespoonful at a time, beating well after each addition. Beat until the meringue is very stiff and glossy.

3 Using two large spoons, shape the meringue into 12 rounds, spacing them well apart on the lined baking sheets.

4 Bake in the oven for 2-3 hours until the meringues are dried out but still pale. Carefully peel them off the paper and cool on a wire rack.

5 Sandwich the meringues together with cream and serve.

TANGERINE JELLIES

5 gelatine leaves

1kg/2¼lb tangerines plus 2 extra tangerines, segmented

150g/5oz/scant ⅔ cup caster (superfine) sugar

1 Put the gelatine in a shallow bowl and cover with cold water. Set aside to soak for 5 minutes.

2 Meanwhile, zest two tangerines and put the zest in a large pan. Squeeze the juice from the zested and whole tangerines and add to the pan with the sugar.

3 Lift the gelatine out of the water and add to the pan. Heat gently, stirring, until the sugar dissolves. Strain into a large jug and make up to 1 litre/1¾ pints/4 cups with cold water.

4 Divide the tangerine segments between 8 dishes, pour over the liquid and chill for at least 5 hours. Remove from the refrigerator 5 minutes before serving to soften slightly.

STRAWBERRY PROSECCO JELLIES

3 tsp powdered gelatine

675g/1½lb/4 cups strawberries, hulled and chopped

50g/2oz/4 tbsp caster (superfine) sugar

125ml/4fl oz/½ cup Prosecco

juice of 1 lemon

1 Pour 4 tbsp cold water into a small bowl and sprinkle the gelatine over the top. Stir until the powder is absorbed by the water. Set aside for 5 minutes.

2 Put two-thirds of the strawberries in a pan with the sugar, Prosecco and lemon juice. Cook gently for 5 minutes until the strawberries soften and the sugar dissolves.

3 Blitz in a blender or food processor until smooth, then press through a sieve back into the pan.

4 Add the gelatine and heat gently, stirring constantly for 1-2 minutes, until it dissolves. Remove from the heat and set aside to cool.

5 Stir the remaining strawberries into the jelly, then pour into eight individual silicone or metal dariole moulds set on a small tray. Chill in the refrigerator for 3-4 hours, until set, then turn out and serve immediately.

KNICKERBOCKER GLORY

½ x 140g/4½oz pack lemon jelly (jello)

150g/5oz/1 cup raspberries plus extra to decorate

50g/2oz/4 tbsp caster (superfine) sugar

1 x 400g/14oz can peach slices in juice, drained and chopped

500ml/18fl oz/2¼ cups vanilla ice cream

150ml/¼ pint/scant ⅔ cup double (heavy) cream, whipped

6 tsp flaked (slivered) almonds

1 Make up the jelly as directed on the pack. When set, chop it roughly into pieces.

2 Blitz the raspberries and sugar in a blender to a purée.

3 Divide some of the peaches among six tall sundae glasses. Cover with a layer of jelly and a scoop of ice cream. Drizzle some raspberry purée over the top..

4 Continue layering in this way, finishing with a layer of whipped cream.

5 Decorate with raspberries and sprinkle with flaked almonds and serve immediately.

LEMON SORBET

4 juicy lemons

125g/4oz/½ cup caster (superfine) sugar

2-3 tbsp limoncello

1 large (US extra-large) egg white

1 Finely pare the lemon zest, then squeeze the juice. Put the zest in a pan with the sugar and 350ml/12fl oz/1½ cups water and heat gently, stirring until the sugar dissolves. Increase the heat and boil for 10 minutes. Set aside to cool.

2 Stir the lemon juice and limoncello into the cooled sugar syrup. Cover and chill in the refrigerator for 30 minutes.

3 Strain the syrup through a fine sieve into a bowl. In a clean, dry bowl, beat the egg white until just frothy, then whisk into the lemon mixture.

4 Freeze in an ice-cream maker and follow the instructions. If you don’t have one, pour into a shallow freezerproof container and freeze until almost frozen. Remove and mash well with a fork, then freeze until solid.

5 Transfer the sorbet to the refrigerator 30 minutes before serving to soften slightly.

STRAWBERRY ICE CREAM

500g/1lb 2oz frozen strawberries

grated zest of 1 orange

75g/3oz/⅔ cup icing (confectioner’s) sugar

125ml/4fl oz/½ cup whipping cream

1 Put all the ingredients in a food processor and blitz until the mixture is smooth.

2 Serve immediately or spoon into a freezerproof container and freeze for up to one month. Allow the ice cream to soften a little at room temperature before serving.

PEAR AND CRANBERRY STRUDEL

75g/3oz/6 tbsp butter, melted, plus extra to grease

125g/4oz/1 cup cranberries

550g/1¼lb pears, peeled, cored and sliced

50g/2oz/¾ cup chopped walnuts

grated zest and juice of 1 lemon

2 tbsp caster (superfine) sugar

1 tbsp fresh white breadcrumbs

1 tsp ground cinnamon

7 sheets filo pastry

icing (confectioner’s) sugar to dust

1 Preheat the oven to 190°C/375°F/Gas 5. Butter a large baking sheet.

2 In a bowl, mix the cranberries with the pears, nuts and lemon juice. Stir in the lemon zest, 1 tbsp caster sugar, the breadcrumbs and cinnamon.

3 On a clean teatowel (dishtowel) put three sheets of filo pastry, overlapping each other by 2.5cm/1in to make a 56 × 48cm/22 × 19in rectangle. Brush with melted butter, put three sheets on top and brush again.

4 Put the pear mixture on the pastry and roll up from a long edge. Place, seam-side down, on the prepared baking sheet. Cut the remaining filo pastry into strips, crumple and place on the strudel, then brush with melted butter. Sprinkle with the remaining caster sugar.

5 Bake in the oven for 40-45 minutes, covering with foil if it browns too quickly. Dust with icing sugar and serve.

APPLE PIE

1kg/2¼lb cooking (green) apples, peeled, cored and sliced

50g/2oz/4 tbsp caster (superfine)sugar plus extra to sprinkle

6 cloves

a good pinch of ground cinnamon

1 quantity sweet pastry

flour to dust

cream to serve

1 Preheat the oven to 190ºC/375°F/Gas 5.

2 Layer the apples and sugar in a large pie dish. Stud some of the apple slices with cloves and sprinkle with cinnamon.

3 Roll out the pastry on a lightly floured surface to a round 2.5cm/1in larger than the pie dish. Cut off a strip the width of the rim of the dish. Dampen the rim of the dish and press on the strip. Dampen the pastry strip and cover with the pastry circle, pressing the edges together well. Crimp the edge by pressing down on it with a damp fork. Make a slit in the centre to allow steam to escape.

4 Bake in the oven for 35-40 minutes until lightly browned. Sprinkle with sugar before serving with cream.

TREACLE TART

1 quantity shortcrust pastry

plain (all-purpose) flour to dust

675g/1½lb golden (corn) syrup

250g/9oz/4½ cups fresh white breadcrumbs

grated zest and juice of 2 lemons

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 25cm/10in deep, loose-based fluted tart tin. Prick the base with a fork and chill in the refrigerator for 30 minutes.

3 To make the filling, heat the syrup in a pan over a low heat. Remove from the heat and mix in the breadcrumbs and lemon zest and juice.

4 Pour the filling into the pastry case (pie crust) and bake for 15 minutes, then reduce the heat to 180°C/350°F/Gas 4 and cook for 15 minutes until the filling is lightly set and golden. Serve warm.

TARTE TATIN

1 quantity sweet pastry

plain (all-purpose) flour to dust

cream or ice cream to serve

For the filling

200g/7oz/scant 1 cup caster (superfine) sugar

125g/4oz/½ cup chilled butter

1.4kg/3lb dessert apples, e.g. Granny Smiths, peeled and cored

juice of ½ lemon

1 To make the filling, sprinkle the sugar over the bottom of a 20cm/8in ovenproof frying pan. Cut the butter into small pieces and scatter over the sugar. Halve the apples and pack them in tightly, cut-side up, on top of the butter.

2 Cook over a low-medium heat for 30 minutes, making sure it doesn’t bubble over or burn underneath, until the butter and sugar turn a dark golden brown. Remove from the heat and sprinkle with lemon juice. Set aside to cool.

3 Preheat the oven to 220°C/425°F/Gas 7.

4 Roll out the pastry on a floured surface to a round 2.5cm/1in larger than the pan. Prick several times with a fork. Lay it over the apples, tucking the edges down inside the pan.

5 Bake for 25-30 minutes until golden brown. Cool in the tin for 10 minutes, then upturn on to a serving plate.

6 Serve with cream or ice cream.

SPICED PLUM PIE

250g/9oz ready-rolled sweet shortcrust pastry

flour to dust

900g/2lb plums or greengages, halved, stoned and quartered

2 green cardamom pods, split open, seeds removed and crushed

75g/3oz/6 tbsp caster (superfine) sugar, plus extra to sprinkle

milk to glaze

1 Preheat the oven to 220°C/425°F/Gas 7. Put a baking sheet in the oven to heat up.

2 Roll out the pastry on a lightly floured surface to a 30cm/12in circle. Place on a floured baking sheet. Pile the plums on to the pastry and sprinkle with cardamom seeds and sugar. Fold in the pastry edges and pleat together.

3 Brush the pastry with milk and sprinkle with sugar. Slide on to the preheated sheet and bake in the oven for 30 minutes or until golden brown and the plums are just tender.

4 Set aside to cool for 10 minutes, then loosen the pastry around the edges. Cool for another 20 minutes, then transfer to a serving plate. Sprinkle with sugar and serve.

BANOFFEE PIE

100g/3½oz/7 tbsp butter, melted, plus extra to grease

225g/8oz gingernut cookies, roughly broken

2 small bananas, peeled and sliced

8 tbsp dulce de leche

300ml/½ pint/1¼ cups double (heavy) cream, whipped

1 tbsp cocoa powder to dust

1 Butter the base and sides of a 23cm/9in loose-based tart tin or dish. Blitz the cookies in a food processor until they resemble breadcrumbs. Pour in the melted butter and pulse briefly to combine. Press the mixture into the prepared tin and level the surface. Chill in the refrigerator for 2 hours.

2 Arrange the banana slices over the biscuit base and spoon the dulce de leche on top. Spread the cream over the top. Dust with cocoa powder and serve.

QUICK APPLE TART

375g/13oz pack ready-rolled puff pastry

500g/1lb 2oz sweet dessert apples, cored, thinly sliced and tossed in the juice of 1 lemon

icing (confectioner’s) sugar to dredge

cream to serve

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a 28 × 38cm/11 × 15in baking sheet. Score lightly around the edge, to create a 3cm/1¼in border.

3 Arrange the apple slices on top of the pastry, within the border. Turn the edge of the pastry halfway over, so that it reaches the edge of the apples, then press down and crimp the edge with your fingers. Dredge with icing sugar.

4 Bake in the oven for 20-25 minutes until the pastry is cooked and the sugar has caramelized. Serve warm with cream.