DESSERTS

The perfect way to use up late season rhubarb, this mouthwatering dessert looks so delicate but is packed with strong flavours. If you don’t have glass ramekins, you can use little drinking glasses instead.

A light refreshing dessert.

A fruity take on the traditional bread and butter pudding, this recipe is pure indulgence with double cream, caster sugar and brandy. You can always leave the brandy out for a kids-friendly version and use frozen raspberries if they’re out of season.

Peaches are in season during the summer, so this is the best time to make this dessert. The fruit is gently infused with the liquor of white or rose wine, caster sugar, lemon and vanilla and gently poached until tender.

Whether you serve a scoop or two with our Pecan Pie or just enjoy it on its own, this crunchy delight won’t stay in the freezer for long!

We’ve all had the traditional red wine version at Christmas but this mulled wine recipe uses white wine, a fresh orange, sugar or honey, cinnamon and cloves.

You won’t be able to resist the combination of crisp lemon meringues, rich golden cream and fresh raspberries – perfect for parties as well as family meals.

A fun dessert to make with the kids, these zingy lemon cupcakes are so moreish and really easy to do. They are also a firm favourite for school bakes and lunchboxes.

Packed with fruity flavour and goodness, this traditional baked pudding is a great way to use up seasonal berries and looks so pretty in the centre of the table. You can also use frozen berries - just defrost before use.