Special equipment • 2 x 8in (18cm) round cake pans • electric hand whisk

SERVES 8

2 cups self-rising flour

1 cup (175g) granulated sugar

1½ sticks butter, at room temperature

3 large eggs, lightly beaten

½ cup sour cream

2 tbsp brewed espresso or strong coffee, or more as needed

½ cup chopped pecans

For the icing:

3 1/2 tbsp butter

1 tbsp pure maple syrup

2 cups confectioners’ sugar

2 tbsp brewed espresso or strong coffee

about 20 pecan halves or 1/3 cup chopped pecans, for garnish

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease two 8in (18cm) round cake pans and line the bottoms with parchment paper. In a large bowl, beat the sugar and butter with an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at time, beating well after each addition, then beat in the sour cream

and espresso. Sift the flour into the bowl and add the pecans; fold until the flour is just incorporated and the pecans are mixed throughout. Divide the batter evenly between the pans and level the tops.

2 Bake for 35–40 minutes until risen, firm to the touch, and slightly shrunken from the sides of the pans. Let cool for 5 minutes in the pans, then unmold onto a wire rack to cool completely.

3 Meanwhile, make the icing. Melt the butter with the maple syrup in a small pan. Sift the sugar into a bowl, add the butter and syrup mixture along with the coffee and beat with an electric mixer until thick and smooth. Spread the icing over the tops of the two cooled cakes, then sandwich together. Decorate the top of the cake with pecans.

Pecan, coffee, and maple cake

Special equipment • 8in (20cm) round loose-bottomed or springform cake pan • electric hand whisk

SERVES 8

1¼ cups all-purpose flour

9 tbsp butter, at room temperature

2/3 cup granulated sugar

1 tsp ground cinnamon

2 large eggs, lightly beaten

½ tsp vanilla extract

1 Granny Smith apple, peeled, cored, and cut into chunks

½ cup golden raisins

For the streusel topping:

1 cup all-purpose flour

½ cup granulated sugar or light brown sugar (packed)

1/3 cup ground almonds

1 tsp ground cinnamon

5 tbsp butter, cubed

Method:

1 Preheat the oven to 350°F (180°C). Lightly grease an 8in (20cm) round springform pan, and line the bottom with parchment paper. Sift the flour into a bowl, add the butter, sugar, cinnamon, eggs, and vanilla, and beat with an electric mixer until light and creamy. Scrape the mixture into the pan, and scatter the apple and raisins overtop.

2 To make the topping: In another bowl, stir together the flour, sugar, ground almonds, and cinnamon. Rub the cubed butter into the mixture with your fingertips until it resembles coarse bread crumbs. Scatter an even layer of the topping over the fruit, pressing down gently. Bake for 1 hour 20 minutes or until a skewer inserted into the cake comes out clean or with only a bit of moist fruit clinging to it. Let cool in the pan for at least 20 minutes before releasing the sides of the springform.

Cheat:

Use store-bought crumble mixture, but add some ground cinnamon for extra flavor.

Apple streusel cake

Special equipment • 8in (20cm) square loose-bottomed cake pan

SERVES 8

1¼ cups (125g) all-purpose flour

1 tsp baking powder

1 cup (75g) ground almonds

11 tbsp (150g) butter, cubed

1 cup (200g) granulated sugar

3 tbsp fresh lemon juice

1 tsp vanilla extract

2 large eggs

1 cup (200g) fresh raspberries

confectioners’ (powdered) sugar, for dusting (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line the bottom and sides of an 8in (20cm) square loose-bottomed cake pan with parchment paper. Sift the flour and baking powder into a bowl, and stir in the ground almonds. In a small saucepan, heat the butter, sugar, and lemon juice together, stirring until melted and smooth. Let cool slightly.

2 Stir the syrupy butter mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well blended. Scrape into the prepared pan, then scatter the raspberries over the top. Bake for 35–40 minutes or until golden and a skewer inserted into the cake comes out clean.

3 Cool in the pan for 10 minutes, then unmold and cool completely on a wire rack. Just before serving, dust with confectioners’ sugar. To serve, cut into squares or bars.

Raspberry, lemon, and almond bake

Special equipment • electric hand whisk • 6-cup muffin tin

MAKES 6

1 cup confectioners’ sugar

7 tbsp all-purpose flour

1 cup ground almonds

3 large egg whites

5 tbsp unsalted butter, melted

1 cup mixed fresh berries, such as blueberries and raspberries

Method:

1 Preheat the oven to 350°F (180°C). Sift the sugar and flour into a bowl, then stir in the ground almonds. In another bowl, whisk the egg whites with an electric mixer until they form soft peaks.

2 Gently fold the flour mixture and the melted butter into the egg whites until incorporated. Divide the batter equally between six muffin cups lined with paper liners. Scatter the berries evenly over the top of each one, gently pressing them into the batter. Bake for 30–35 minutes, or until golden brown and risen.

Berry friands

Special equipment • electric mixer

MAKES ABOUT 30

Ingredients:

7oz (200g) butter, at room temperature

1 1⁄2 cups (300g) sugar

1 large egg

1 tsp vanilla extract

2 cups (300g) self-rising flour

2 cups (150g) dark- or milk-chocolate chips

Method:

1 Preheat the oven to 350°F (180°C). Line two baking sheetss with parchment paper. In a bowl, beat the butter and sugar together with an electric mixer until creamy, then mix in the egg and vanilla extract until completely combined.

2 Beat in the flour until the mixture forms a soft dough, then mix in the chocolate chips. Roll the dough into about 30 balls, each the size of a walnut, and place on the baking sheets, leaving space around each one for it to spread. Flatten them slightly, then bake in two batches for 15 minutes, or until golden. Carefully transfer to a wire rack to cool completely.

Cook’s Notes:

Don’t worry if the golden cookies are still a little soft when you take them out of the oven—they will firm up as they cool, to become deliciously chewy.

Chocolate chip cookies

Special equipment • electric mixer

MAKES 16

3 1⁄2oz (100g) butter, at room temperature

1⁄4 cup (50g) sugar

1 cup (125g) all-purpose flour

1⁄4 cup (25g) cocoa powder

melted dark or milk chocolate, to drizzle (optional)

Method:

1 Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper. In a bowl, mix the butter and sugar together with an electric mixer until pale and creamy. Sift in the flour and cocoa powder, and beat until the mixture comes together to form a dough. You may need to bring it together with your hands at the end.

2 Roll the dough into 16 balls, each about the size of a walnut, and place on the baking sheets. Press the middle of each one with your thumb to flatten it, or use a fork, which will decorate it at the same time. Bake for 20 minutes, then transfer to a wire rack to cool completely. Drizzle over the melted chocolate (if using), and allow to set before serving.

Rich chocolate cookies

Freeze • before filling, Special equipment • electric mixer • 7in (18cm) round cake pan

ServeS 4–6

2 eggs, lightly beaten

1⁄3 cup (75g) sugar

a few drops of vanilla extract

2⁄3 cup (75g) self-rising flour

1 3/4 oz (50g) butter, at room temperature

1 cup (125g) confectioners’ sugar

2 tbsp lemon curd

Method:

1 Preheat the oven to 350°F (180°C). Put the eggs and sugar in a mixing bowl, and beat with an electric mixer for 5 minutes, or until pale and creamy. Add a few drops of the vanilla extract.

2 Sift in the flour, a little at a time, folding each batch in gently before adding more. Pour the mixture into the lightly greased cake pan. Bake in the oven for 30 minutes, or until lightly golden. To test, pierce the center of the cake with a skewer—if it comes out clean, the cake is cooked. Remove from the oven, and leave to cool in the pan for 10–15 minutes, then loosen the edges with a knife and leave to cool completely.

3 Meanwhile, put the butter in a mixing bowl and beat with a wooden spoon for a few minutes until creamy. Sift in the confectioners’ sugar, beat well, then add a few drops of vanilla extract and beat again. Remove the cake from the pan and slice in half horizontally. Cover the bottom half with the buttercream and the top half with the lemon curd. Sandwich together and serve.

Vanilla sponge cake

Special equipment • electric mixer • 7in (18cm) round cake pan

Serves 4–6

5 1⁄2oz (150g) butter, at room temperature

3⁄4 cup (150g) sugar

3 eggs, lightly whisked

13⁄4 cups (225g) self-rising flour

juice of 1 lemon

Method:

1 Preheat the oven to 350°F (180°C). Put the butter and sugar in a mixing bowl and beat with an electric mixer for 5 minutes, or until pale and creamy.

2 Mixing all the time, add the eggs a little at a time, along with a little of the flour to stop the mixture from curdling. Stir in the lemon juice, then fold in the rest of the flour. Spoon the mixture into the lightly greased cake pan.

3 Bake for 1–11⁄2 hours, or until cooked through. To test, pierce the center of the cake with a skewer—if it comes out clean, the cake is cooked. Remove from the oven and leave to cool for 10 minutes in the pan, then run a knife around the edge to loosen. Leave to cool completely, then turn out onto a plate and serve.

Madeira cake

Chilling • 6 hours, Special equipment • electric mixer • 1 quart (1.2 liter) bowl or pudding mold

ServeS 8

7oz (200g) crisp Italian ladyfingers

2–3 tbsp brandy

½ cup brewed espresso or strong coffee

2 cups heavy whipping cream

2 tbsp unsweetened cocoa powder, plus extra for dusting

2 tbsp confectioners’ (powdered) sugar, plus extra for dusting

10oz (300g) fresh cherries, stemmed, pitted, and halved, or 1 x 13–14oz (400g) can morello or black cherries, drained and halved, plus 3 whole cherries for garnish

4½oz (125g) semisweet chocolate

Method:

1 Oil a 1 quart (1.2 liter) bowl or pudding mold with vegetable oil, and line the bottom with parchment paper. Dip all but five of the ladyfingers into the brandy, then into the coffee. Line the bottom of the bowl with a few ladyfingers, then line the sides as well, with sugared sides placed down.

2 In a bowl, beat the cream until soft peaks form. Transfer half of the whipped cream to another bowl. Sift the cocoa powder and confectioners’ sugar into one of the bowls, and fold to blend. Add the cherries to the other bowl. Layer the creams alternately in the mold, then top with the remaining ladyfingers. Cover and refrigerate for 6 hours or overnight, until firm.

3 To serve, uncover the bombe, invert onto a plate, and remove the mold. Dust with cocoa powder, top with the remaining whole cherries, and grate chocolate over all.

Tiramisu bombe

Cooling • 20 minutes, Special equipment • electric mixer

Serves 8

1 large egg, plus 1 large egg yolk

½ cup granulated sugar

¼ cup all-purpose flour

1¼ cups whole milk

juice of 1 lemon

half of a 17.3oz box (225g) frozen puff pastry thawed as directed

1 egg yolk, beaten

4 ripe peaches, halved and pitted

4 ripe nectarines, halved and pitted

confectioners’ (powdered) sugar, for dusting

Method:

1 Put the egg, egg yolk, sugar and flour in a bowl and beat with an electric mixer until blended. Heat the milk in a saucepan until almost boiling, then slowly whisk into the egg mixture, along with the lemon juice. Return the mixture to the pan and slowly bring to a boil, stirring constantly. Cook for a few minutes until thickened, then transfer to a bowl. Place a piece of parchment paper on top, then leave to cool.

2 On a floured work surface, roll the pastry into a 9 x 12in (23 x 30cm) rectangle, and transfer to a lightly oiled baking sheet. Score a rectangle on it, leaving a ¾in (2cm) border at the edge. Press the back of the knife into the border to make horizontal lines these will ensure it rises evenly. Prick the base of the rectangle with a fork and refrigerate for 20 minutes. Preheat the oven to 400°F (200°C).

3 Brush the border of the pastry with the beaten egg yolk, then bake for 20 minutes or until the pastry is golden. Push the inner rectangle down slightly, so the border is elevated, then leave to cool for 30 minutes.

4 Spoon in the custard, then top with the fruit, and dust with confectioners’ sugar. Cut into squares to serve.

Peach and nectarine puff pastry tart

Setting • 4 hours, Special equipment • electric mixer• 1 quart (1.2 liter) soufflé dish

ServeS 6–8

one x ¼oz (7g) envelope unflavored gelatin (about 2¼ tsp)

6 large eggs, separated

2/3 cup granulated sugar

juice and finely grated zest of 1 lemon

2 cups heavy whipping cream

Method:

1 Soften the gelatin in 3 tablespoons warm water for 5 minutes, then stir to dissolve. Meanwhile, cut a 4in (10cm) strip of parchment paper and grease lightly with vegetable oil. Wrap it around the top of a 1 quart (1.2 liter) soufflé dish, oiled-side facing inward, so it stands at least ¾in (2.5cm) higher than the rim of the dish. Secure with kitchen twine or tape.

2 Put the egg yolks, sugar, and lemon juice in a mixing bowl and beat with an electric mixer until the mixture is thick and creamy and leaves a trail when the beaters are lifted. Beat in the gelatin mixture and let stand for 10 minutes, until it begins to thicken.

3 Place the cream in a large bowl and beat until it forms soft peaks. Fold the whipped cream into the egg yolk mixture. Place the egg whites in a bowl and, using clean beaters, beat with an electric mixer until they form stiff peaks. Fold into the egg yolk mixture along with the lemon zest.

4 Spoon the mixture into the soufflé dish, then cover and transfer to the refrigerator to set for at least 4 hours or overnight. Carefully remove the parchment paper collar and serve.

variation:

Use 2 teaspoons of vanilla extract instead of the lemon zest and juice.

Cold lemon souffle

Setting • overnight, Special equipment • electric mixer

Serves 8

4½oz (125g) semisweet chocolate

1¾oz (50g) milk chocolate

4 large egg yolks

4 tbs granulated sugar

4 cups (1.1 liters) heavy whipping cream

Method:

1 Break both of the chocolates into pieces and place in a heatproof bowl. Sit the bowl over a pan of simmering water and stir, just until the chocolate melts. Remove from the heat and allow to cool slightly.

2 Meanwhile, place the egg yolks in a mixing bowl and beat with an electric mixer at least 2 minutes or until they are light and fluffy. Add the sugar a little at a time, whisking constantly until it is all combined. Gradually stir in the melted chocolate to blend well.

3 Place the cream in a mixing bowl and beat with an electric mixer until it forms soft peaks. Fold into the chocolate mixture. Spoon into a freezer-safe airtight container, and freeze overnight to set.

4 Remove the ice cream from the freezer 5–10 minutes before serving so it has a chance to soften slightly.

Chocolate ice cream

Special equipment • electric mixer • 8 x 12in (20 x 30cm) jellyroll pan

ServeS 8

3 large eggs

6 tbsp granulated sugar

½ cup all-purpose flour

¼ cup unsweetened cocoa powder, plus extra for dusting

5 tbsp butter, at room temperature

1 cup confectioners’ (powdered) sugar, sifted, plus extra for dusting (optional)

Method:

1 Preheat the oven to 400°F (200°C). Place a large bowl over a pan of hot water, add the eggs and sugar, and beat with an electric mixer for 5–10 minutes, until the mixture is thick and creamy. Sift in the flour and cocoa powder and fold in with a spoon.

2 Line an 8 x 12in (20 x 30cm) jellyroll pan with parchment paper, then pour the mixture into the pan and level the top. Bake for 10 minutes, until the cake is springy to the touch. Remove from the oven, cover with a damp tea towel, and leave to cool.

3 Turn the cake out onto a sheet of parchment paper dusted with cocoa powder. Put the butter in a mixing bowl and beat with an electric mixer until creamy. Whisk in the confectioners’ sugar a little at a time, then spread the mixture over the cake. Using the parchment paper to help you, roll the cake into a long cylinder, starting from one of the short sides. Dust with more cocoa powder, if desired, and serve.

Chocolate and buttercream swiss roll

Cooling • 1 hour, Special equipment • electric mixer • 8in (20cm) springform pan

Serves 8

1 x 7oz (200g) package British digestive biscuits or plain cookies, such as gingersnaps, vanilla wafers, or graham crackers

2 tbsp butter

4 large eggs, at room temperature, separated

1 cup granulated sugar

5½oz (150g) cream cheese, at room temperature

9oz (250g) mascarpone cheese

2 tbsp syrup from a jar of stem ginger

4–5 pieces stem ginger, thinly sliced and cut into thin strips

2 tbsp all-purpose flour

Method:

1 Preheat the oven to 350°F (180°C). Grease and line the bottom of an 8in (20cm) springform pan with parchment paper. Put the cookies in a plastic bag and crush with a rolling pin. Melt the butter in a saucepan, add the crumbs, and stir until evenly moistened. Spoon into the pan and press into the bottom to form a crust.

2 Put the egg yolks and sugar in a mixing bowl and beat with an electric mixer until thick and creamy. Stir in the cheeses, beat with a wooden spoon until smooth, and stir in the ginger syrup and sliced ginger. Sift in the flour and fold until no longer visible.

3 Put the egg whites in a bowl and beat until stiff peaks form. Fold into the yolk mixture, and spoon over the crust. Bake for 50 minutes, until golden and almost set. Turn off the oven and leave the cake inside to cool for 1 hour. Loosen the edges with a blunt knife and release the springform. Cover and refrigerate until serving time.

Baked stem ginger cheesecake

Serves 4

Ingredients:

1lb (450g) package frozen mixed berries, such as raspberries, strawberries, and blackberries

4½oz (125g) best-quality white chocolate, chopped, plus extra to grate (optional)

2/3 cup heavy whipping cream

Method:

1 Divide the berries among 4 dessert bowls. Combine the chocolate and cream in a small heavy saucepan. Cook over very low heat, stirring constantly, just until melted and smooth. Do not let the mixture boil.

2 Pour the warm chocolate mixture over the frozen berries, and serve topped with grated white chocolate, if you wish.

Mixed berries with white chocolate sauce

resting • 15 minutes, Special equipment • electric mixer

ServeS 6

1¼ cups granulated sugar

2 cups whole milk

1 vanilla bean

3 large eggs, plus 3 large egg yolks

Method:

1 Put half the sugar in a saucepan with 4 tablespoons of water. Simmer, swirling the pan, until you have a rich golden caramel. Divide the hot caramel among 6 ramekins.

2 Put the milk in a saucepan. Split the vanilla bean in half lengthwise, and scrape out most of the seeds with a knife. Add the seeds and pod to the milk, along with the remaining sugar. Heat gently, stirring occasionally, but do not allow to boil. Put the eggs and the egg yolks in a bowl and whisk with an electric mixer until creamy. Slowly pour in the milk, whisking the whole time until the mixture begins to thicken. Remove the vanilla bean pod. Preheat the oven to 350°F (180°C). Place the ramekins in a roasting pan, then divide the custard among them and leave to rest for 15 minutes.

3 Pour cold water into the pan, so that it comes two-thirds of the way up the sides of the ramekins. Carefully transfer to the oven and bake for 45 minutes–1 hour, until the custards are set. Remove and leave to cool, then refrigerate until ready to serve.

4 To serve, loosen the edges if necessary and turn out onto plates or small bowls, so the caramel sauce streams down over the custards.

Creme caramel

special equipment • electric hand mixer

serves 4–6

½ cup all-purpose flour

1 large egg, lightly beaten

2/3 cup whole milk

2/3 cup heavy whipping cream

1 tbsp butter

2–3 tbsp granulated sugar, depending on the sweetness of the apples

4 Pink Lady or other pink-skinned eating apples, sliced

vegetable oil

4½oz (125g) semisweet chocolate, grated or shaved

Method:

1 Sift the flour into a mixing bowl with a pinch of salt and make a well in the center. Put the egg and a little of the milk in the well. Using a wooden spoon, gradually stir the egg mixture, letting a little of the flour fall in as you go and adding the rest of the milk a little a time. When it’s all incorporated, beat the mixture with an electric mixer to remove any lumps. Transfer to the refrigerator to rest for 15 minutes.

2 Meanwhile, put the cream in a mixing bowl and beat with an electric mixer until lightly whipped, then aside. Put the butter and sugar in a pan over low heat and stir until the sugar has dissolved. Add the apple slices and toss well to coat. Cook for 5–10 minutes or until the apples are caramelized, then set aside and keep warm.

3 Heat a crêpe pan or small frying pan over medium-high heat. When hot, add a tiny amount of vegetable oil, then swirl it around the pan and pour the excess into a heatproof liquid-measure cup. Add 2 tbsp of batter to the pan and swirl it around so it covers the bottom. Loosen the edges of the crêpe with a spatula and

cook for 1 minute or until golden. Flip the crêpe and cook the other side for 30 seconds, or until set. Slide the crêpe onto a plate and repeat until all the batter has been used.

4 To serve, pile some of the apple mixture onto each crêpe and top with a dollop of cream; then fold to enclose the filling, and sprinkle with chocolate.

Crepes with caramelized apples and chocolate

Chilling • 30 minutes

serves 6–8

8–10oz (300g) plain sponge cake

1½lb (675g) fresh or frozen raspberries, thawed

1lb (450g) mascarpone cheese

1 cup (284ml) heavy whipping cream

7oz (200g) white chocolate

Method:

1 Slice the cake into ¾in (2cm) slices and use to line the bottom and sides of one large glass serving bowl or 6–8 individual glass dishes. If using fresh raspberries, mash them lightly so they release some of their juices, then spoon half over the sponge cake. If using frozen, drain the fruit (reserving the juice), then spoon half

over the cake together with 2 tbsp of the juice. Place in the refrigerator for at least 15 minutes while the cake soaks up the juices.

2 Meanwhile, combine the mascarpone and cream in a mixing bowl and beatwith a wooden spoon until well blended. Break three-quarters of the chocolate into small pieces and place in a small heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon half over the raspberries and mix half with the mascarpone and cream.

3 Add the rest of the cream mixture and the remaining raspberries to the trifle(s) in layers, ending with the cream topping. Grate the remaining chocolate over the top. Refrigerate for 15–30 minutes, then serve.

Cook’s Notes:

Be careful when melting the white chocolate don’t let any hot water splash on it or it will separate and become unusable.

White chocolate and raspberry trifle

setting • 2 hours, special equipment • 6 ramekins • electric mixer

Makes 6

1 cup fresh raspberries

4 large egg yolks

8 tbsp granulated sugar

2¼ cups heavy whipping cream

1 tsp vanilla extract

Method:

1 Divide the raspberries among 6 ramekins. Put the egg yolks and 2 tbsp of the sugar in a large bowl and beat with an electric mixer until the mixture begins to thicken and becomes pale and creamy.

2 Heat the cream gently in a saucepan for 5 minutes. Do not let it boil. Remove from the heat, stir in the vanilla, and let cool for 5 minutes.

3 Slowly add the warm cream to the egg mixture, beating constantly. When it’s all incorporated, pour the mixture back into the pan, and cook over low heat for a couple of minutes, stirring all the time with a wooden spoon until thick. Do not let it boil. Strain the custard through a f sieve and pour into the ramekins and let cool. Cover loosely and transfer to the refrigerator to set for 2–3 hours or overnight.

4 When ready to serve, use a paper towel to blot any excess moisture from the tops of the custards. Sprinkle the tops evenly with the remaining sugar and place under a hot broiler, watching carefully, until the sugar bubbles and turns golden brown. Allow the topping to harden for 20 minutes before serving.

Cook’s Notes:

Add the cream to the eggs very slowly, otherwise it could curdle and become unusable.

Raspberry creme brulee

special equipment • electric mixer • piping bag

Makes 30

6 tbsp butter, cut into pieces

1½ cups all-purpose flour

3 large eggs, lightly beaten

2 cups heavy cream

7oz (200g) semisweet chocolate

Method:

1 Preheat the oven to 400°F (200°C). Melt the butter in a saucepan with 2 cups cold water, then bring to a boil. As soon as the mixture reaches a boil, remove from the heat, and add all the flour at once. Beat well with a wooden spoon until thick and glossy and comes away from the sides of the pan.

2 Using a wooden spoon, lightly beat in the eggs a little at a time, beating constantly until the mixture is smooth, thick, and shiny. Let cool for a few minutes, then transfer to a piping bag.

3 Pipe 2in (5cm) lengths of the mixture onto 2 baking sheets lined with parchment paper. You should have around 30 in all. Bake for 20 minutes or until golden brown, then remove from the oven and make a slit down the side in each one. Return to the oven for 5 minutes for the insides to cook through. Then remove and leave to cool.

4 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Spoon or pipe the whipped cream into each éclair. Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is just melted and smooth. Spoon over the éclairs and serve.

Mini chocolate éclairs

Special equipment • 8in (20cm) round, springform cake pan • electric mixer

Serves 6

6 tbsp butter

1 x 7oz (200g) package digestive or sweetmeal biscuits, crushed

1lb (450g) whole milk ricotta cheese

6 tbsp granulated sugar

grated zest and juice of 4 lemons

2/3 cup (142ml) heavy whipping cream

3½ tsp unflavored gelatin

1 x 12–14oz (400g) can pitted dark sweet Bing cherries in syrup, or pitted dark tart cherries in light syrup

Method:

1 Grease and line the cake pan with parchment paper. Melt the butter in a saucepan, add the biscuits, and stir until moistened. Transfer the mixture to the pan, pressing it down with the back of a spoon so it’s level.

2 Mix the ricotta, sugar, and lemon zest together in a bowl. Put the cream in a bowl and beat lightly with an electric mixer until soft peaks form. Add to the ricotta mixture and beat with a wooden spoon until well-combined.

3 Combine the lemon juice and gelatin in a small heatproof bowl, then place the bowl over a pan of simmering water and stir until the gelatin dissolves. Add to the ricotta mixture and fold in well. Pour the mixture on top of the crust, spreading it out evenly. Refrigerate for 2 hours or until set and firm.

4 Meanwhile, make the sauce. Drain the cherries, pouring the juice into a saucepan. Bring it to a boil, then allow to bubble for 10 minutes or until the juices have reduced by three-quarters. Leave to cool. Pile the cherries on top of the cheesecake, spoon on the sauce, and serve.

Chilled black cherry cheesecake

Special equipment • electric mixer • 8in (20cm) straight-sided round loosebottomed tart pan • pie weights

ServeS 6

1 cup all-purpose flour, plus extra for dusting

½ cup confectioners’ sugar

6 tbsp cold butter, cut into small cubes

¼ cup unsweetened cocoa powder

3 large eggs

2/3 cup granulated sugar

1 cup heavy whipping cream

zest and juice of 1 lemon

zest and juice of 1 lime

sea salt

Method:

1 Sift the flour and confectioners’ sugar into a bowl with a pinch of salt. Add the butter and cocoa powder and rub together with your fingertips until the mixture resembles fine bread crumbs. Add 1–2 tbsp iced water, a little at a time, and gather the mixture together until it comes away from the sides of the bowl. Wrap in plastic wrap and refrigerate for 30 minutes.

2 Preheat the oven to 400°F (200°C). Roll out the pastry on a lightly floured work surface and use to line the tart pan. Trim away any excess. Line with parchment paper, then fill with pie weights. Bake for 15 minutes, then remove the weights and paper and set to one side. Reduce the oven temperature to 325°F (170°C).

3 Put the eggs and sugar in a mixing bowl and beat with an electric mixer until pale and creamy. Add the cream, the zest and juice of the lemon and the lime, and beat briefly to combine. Pour the mixture into the tart shell and smooth the top. Bake for 30–35 minutes or until set. Allow to cool to room temperature, then serve.

Lemon and lime tart

Special equipment • 8in (20cm) deep loose-bottomed tart pan • pie weights or dry beans

Serves 8

1 cup (150g) pitted prunes

3 tbsp brandy

1 sheet prepared dough (preferably all-butter) for an 8in (20cm) pie

all-purpose flour

5 large egg yolks

¼ cup granulated sugar

1 cup heavy whipping cream

½ tsp vanilla extract

generous grating of fresh nutmeg

confectioners’ sugar, for dusting

Method:

1 Preheat the oven to 400°F (200°C). In a small bowl, sprinkle the brandy over the prunes and set aside. Roll the pastry out on a lightly floured work surface and use to line the tart pan. Trim off any excess around the edges, then line the pastry with parchment paper and pie weights or dry beans. Bake for 20 minutes, then remove the parchment and beans and return to the oven for 5 minutes to crisp. Set aside while you make the filling. Reduce the oven temperature to 300°F (150°C).

2 Put the egg yolks and sugar in a mixing bowl and whisk together until well blended. Heat the cream, vanilla extract, and nutmeg in a pan until almost boiling, then very gradually whisk into the egg yolk mixture. Strain through a fine sieve into the pastry case, and scatter the prunes over the top. Bake for 40–45 minutes or until just set the tart should wobble slightly in the center when you shake the pan. Remove from the oven and leave to cool, then chill until ready to serve. Dust with confectioners’ sugar just before serving.

Prune and brandy tart

Special equipment • electric hand mixer • 8in (20cm) square cake pan

ServeS 12–16

vegetable oil

2 tbsp Lyle’s Golden Syrup or light corn syrup

5 tbsp granulated sugar

1 tsp baking soda

2 cups heavy whipping cream

1 x 14oz (400g) can sweetened condensed milk

Method:

1 To make the honeycomb, grease a baking sheet with vegetable oil. Combine the syrup and sugar in a saucepan and heat until melted and smooth, then let bubble until it is a deep caramel color. Remove from the heat and stir in the baking soda (it will puff up). Scrape the fluffy mixture onto the baking sheet in one mound do not deflate it by spreading. Let sit for 30 minutes or until cool. When cold, break up into bite-size chunks.

2 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Beat in the condensed milk until well blended. Stir in the honeycomb chunks, then pour into the cake pan lined with plastic wrap, smoothing the mixture into the corners. Cover with plastic wrap and freeze overnight until firm.

3 Remove the parfait from the freezer 15 minutes before serving to allow it to soften. To serve, scoop into parfait glasses or wine goblets.

Cheat:

Instead of making honeycomb, mix in 2 chocolate honeycomb bars, broken into bite-size pieces.

Honeycomb parfait

Special equipment • electric mixer

ServeS 6

3 large egg whites

1 cup granulated sugar

¾ cup confectioners’ (powdered) sugar

1½ tsp ground cinnamon

1lb (450g) package frozen mixed berries, thawed

3 tbsp port wine

½ tsp pumpkin pie spice blend

finely grated zest of 1 orange

1 cup heavy whipping cream

Method:

1 Preheat the oven to 250°F (130°C). Line a baking sheet with parchment paper. Put the egg whites in a bowl with a pinch of salt and whisk with an electric mixer until stiff peaks form. Beat in ½ cup of granulated sugar, 1 tbsp at a time, and continue beating until the mixture is stiff and shiny.

2 Sift in the confectioners’ sugar and 1 tsp of the cinnamon, and fold them in with a large metal spoon. Spoon the mixture onto the baking sheet in 6 heaps, spreading each one out to make a round about 4in (10cm) in diameter. Use the back of a spoon to make a small hollow in the center of each one. Bake for 1½ hours or until crisp and easy to peel away from the parchment paper. Remove from the oven and leave to cool on a wire rack for 30 minutes.

3 Meanwhile, put half the berries and any juices from them in a pan with the port, the remaining ½ cup sugar, the pumpkin pie spice, orange zest, and ½ tsp cinnamon. Cook until the sugar has dissolved and the mixture comes to a boil. Reduce the heat and simmer gently for 5 minutes, then stir in the remaining berries, remove from the heat, and leave to cool completely.

4 Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Place the pavlovas on individual serving plates and divide the cream among them. Spoon the spiced berries over each and serve.

Pavlovas with spiced berries

Special equipment • 4 x 8oz (200ml) ramekins

ServeS 4

3½oz (100g) semisweet chocolate, chopped

1 stick butter, cut into pieces

¾ cup light brown sugar

3 large eggs

½ tsp vanilla extract

½ cup all-purpose flour

whipped cream, for serving

Method:

1 Preheat the oven to 400°F (200°C). Butter four 8oz (200ml) ramekins well and place on a baking sheet. Combine the chocolate and butter in a large heatproof bowl set over a pan of very hot water and stir until smooth, then set aside to cool for 15 minutes.

2 Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract, and finally the flour. Divide the mixture evenly among the ramekins. Bake for 10–12 minutes or until the edges are set and the tops are firm to the touch, but the middles are still soft. Carefully run a knife around the edge of each pudding, then invert onto individual serving plates and serve with whipped cream.

Cheat:

Assemble these the day before, cover, and refrigerate until ready to bake.

Melting middle chocolate fudge puddings

Special equipment • 8in (20cm) tart dish or pan (not loose-bottomed)

ServeS 6

5 tbsp butter, cut into pieces

2/3 cup light corn syrup

4 firm-but-ripe medium bananas

half of a 17.3oz (425g) box frozen puff pastry sheets (1 sheet), thawed as package directs

all-purpose flour for dusting

Method:

1 Preheat the oven to 400°F (200°C). Combine the butter and syrup in a small, heavy saucepan. Cook over medium-low heat until the butter has melted and the mixture is smooth, then allow to bubble for 1 minute.

2 Pour into an 8in (20cm) round ceramic tart dish or pan (not loose-bottomed), turning the dish to coat the bottom evenly.

3 Peel the bananas and cut into slices ½in (1cm) thick, then arrange them neatly on top of the syrup mixture this will be the top of the tart when it’s turned out. Place the dish on a baking sheet and bake for 10 minutes.

4 Meanwhile, on a lightly floured work surface, roll the pastry into a circle about 9in (23cm) in diameter and ¼in (5mm) thick. Trim off any excess pastry.

5 Carefully remove the tart from the oven and place the pastry circle on top. Use the handle of a knife to tuck the edge down into the pan.

6 Bake the tart for another 20–25 minutes or until the pastry is golden brown. Let stand for 5–10 minutes, then place a serving plate on top and invert the tart onto the plate. Cut into wedges and serve with vanilla ice cream.

Caramel banana tart

Special equipment • 8in (20cm) deep, loose-bottomed cake pan • food processor

ServeS 8

4½oz (125g) British HobNobs, digestive biscuits, or sweetmeal biscuits

4 tbsp butter

1 cup blueberries

¾ cup granulated sugar, plus 3 tbsp

12oz (350g) cream cheese, cut into pieces

1 cup mascarpone cheese

2 large eggs, plus 1 large egg yolk

½ tsp vanilla extract

2 tbsp all-purpose flour

Method:

1 Preheat the oven to 350°F (180°C). Grease the cake pan. Put the biscuits in a food bag and crush with a rolling pin. Melt the butter in a saucepan, then add the biscuit crumbs and stir until moistened. Press an even layer of crumbs in the bottom of the pan.

2 Combine the blueberries and the 3 tbsp sugar in a food processor and process until smooth, then push the mixture through a fine sieve into a small saucepan. Bring to a boil, then allow to bubble for 3–5 minutes or until thickened and jam-like. Set aside. Rinse the bowl of the food processor.

3 Combine the ¾ cup sugar, the cream cheese, mascarpone, 2 eggs, vanilla, and flour in the food processor and process until well blended. Pour the mixture on to the crumb crust and smooth the top. With a teaspoon, carefully drizzle the blueberry mixture over the cream cheese mixture, swirling to make a decorative pattern.

4 Bake the cheesecake for 40 minutes or until it has set but still has a slight wobble in the middle when you shake the pan. Leave to cool in the oven for 1 hour, then cool completely in the refrigerator and serve.

Blueberry ripple cheesecake

Special equipment • electric mixer • 9in (23cm) springform pan with a removable bottom

ServeS 8–12

9oz (250g) unsalted butter, cubed

12oz (350g) bittersweet or semisweet chocolate, broken into pieces

1½ cups light brown sugar (packed)

5 large eggs, separated

pinch of salt

unsweetened cocoa powder or confectioners’ (powdered) sugar

Method:

1 Preheat the oven to 350°F (180°C). Line a 9in (23cm) springform pan with a removable bottom with parchment paper. In a heatproof bowl set over a pan of simmering water, combine the butter and chocolate. Warm over low heat, stirring, until melted and smooth. Remove the bowl from the pan and allow to cool slightly; then stir in the sugar, followed by the egg yolks, one at a time, until blended.

2 Put the egg whites in a mixing bowl with a pinch of salt and beat with an electric mixer until soft peaks form.

3 Gradually fold into the chocolate mixture, then pour into the prepared cake pan. Bake for 45 minutes to 1 hour, or until the edges appear set but the center still wobbles slightly.

4 Leave to cool completely, then loosen the edges with a knife and release the springform. Dust with cocoa powder or confectioners’ sugar before serving.

Baked chocolate mousse