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This almond-flavoured tart is not dissimilar to our own Bakewell tart, which can be paired with any fruits in season: cherries, pears, peaches or, as here, apricots. Serve warm or cold with a dollop of crème fraîche.
To test if your pineapple is ripe, try pulling a leaf from the top. It should come out easily. If it doesn’t, leave the pineapple in the fruit bowl for a day or two and try again.
Desserts should always have that wow factor, and this dish is incredibly simple to prepare, yet looks and tastes absolutely stunning.
This makes the most brilliant breakfast or brunch. It’s important to leave the batter to relax for 15 minutes as it will thicken slightly, making for fuller, fluffier pancakes.
These small chocolate tarts are fantastic at teatime, the perfect combination of rich, crumbly pastry, smooth ganache and crunchy peanut topping.
This is a delicious, no-bake mocha dessert that uses mascarpone rather than eggs as a base for the mousse. Do make the espresso strong – the coffee flavour needs to hold up against the chocolate.
My mother always made it with cheap white sliced bread, but I’ve experimented with all sorts: baguette, panettone, brioche and croissant.
This is such a beautiful pudding to have in the garden on a summer’s afternoon, especially if served in some pretty glasses or teacups.
These cranberry mince pies are the perfect treat for after Christmas dinner, or as a late night snack with a glass of mulled wine.
By combining both fruit purée and chunks, with sweet, chewy dried cranberries, I’m creating layers of texture beneath a crunchy granola topping.
With a surprise frozen creamy filling dotted with sweet festive ingredients, this is a great dessert for Christmas. It looks impressive and, best of all, it can be made well in advance and kept in the freezer for up to a month.