A delicious tart from Anna Jones. Make the day before you want to serve it to give it plenty of time to chill. Serve in thin slices with creme fraiche and sliced blood orange.
A light lemon based ricotta cheesecake originating in Naples and traditionally served during Carnevale in Italy. I found this version in the New York Times.
A very good recipe from Ruth Watson which i like to serve with some mascarpone if not making into a brulee.
A baked cheesecake from Nigel Slater. Serve with whipped or pouring cream.
This recipe is from ” Chilli Notes” by Thomasina Miers. You will have some curd leftover which you can spread on toast or have with ice cream. It willl keep for up to a week in a sealed container in the fridge. The possets are good serve with biscotti and perhaps some pudding wine.
A seasonal version for Burns Night from Flora Sheldon.
A boozy trifle from Rachel Roddy. Leave out the bananas if you prefer, but i like them in this trifle.You could replace the raspberries with stewed cherries or damsons.
A rich trifle for the festive season from Felicity Cloake. It will keep for up to 5 days in the fridge.
A classic spring pudding from ” Sarah Raven’s Garden Cookbook”.
A cheesecake with apricots and an amaretti base from Ruby Tandoh.
A variation on summer pudding from Nigel Slater.
A riff on Creme Caramel from Nigel Slater.
A recipe from Rachel Roddy described as a cross between a mousse, a cheesecake filling and a blancmange. Serve with a glass of something- ideally more of what you have put in it.
A recipe for your leftover Christmas Pudding from Xanthe Clay. Add more or less liquer depending on your Christmas Pudding!