These are the cookies I’m making on repeat at the moment. They aren’t too sweet and have a good oaty chew. They work especially well for breakfast or midmorning and I suspect would be a good one for lunchbox snacks
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Of all the puddings I pull out for dinner parties this one might be my favourite. I love the chewy sweetness of almond frangipane against soft cooked fruit.
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The perfect sweet festive gift for Christmas.
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An affogato is the perfect pudding to end a dinner party on a sweet but sophisticated note. The recipe is simple. A shot of rich espresso poured over a scoop of vanilla ice cream
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I love the laziness of a galette. The messier they look the better they are. You can use any stone fruit for this. Peaches and plums work well.
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This is one of my favourite summer puddings. Apricots come alive when baked in my opinion and a hint of vanilla and rosemary do wonders in bringing out their flavour.
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This is one of my favourite summer puddings. A take on an Eton mess but with the influence of Italian Amaretto.
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Perky pink rhubarb brings a subtle sharpness that is perfect when paired with sweet almondy frangipane. Forced rhubarb is in high season now but come summer this tart is also delicious made with stone fruits, such as apricots and plums.
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A classic lemon tart is a wonderful way to finish a dinner party. The creamy and zesty filling is carried in a sweet crisp shortcrust pastry that makes for a delicious palate-cleansing pudding.
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This is a delicious, traditional Italian cake that originates from the island of Capri. Made with almonds and good quality chocolate, it is incredibly simple to make. You can add a splash of liquor if you like. Brandy or amaretto work well. I love to add a dose of good strong coffee (a tip I learned from Elizabeth David who always recommends adding it to chocolate cakes). Serve this with some loosely whipped cream or crème fraiche.
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You cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
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Rich and chocolatey, a good chocolate mousse is a delightful way to finish a meal. I use amaretto in this as I love the almond flavour but a splash of brandy or whiskey would go down very well too. I suggest making these the morning of the dinner party. If you are making them for lunch it is a good idea to make them the day before.
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A very good recipe for the weekend, these pancakes always go down with great success. Sub for gluten-free flour if you like. I have tested them this way and the result is equally delicious.
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This is one of my favourite things to make when figs are in season. The squishier they are the better. I love a splash of booze in this and use Cointreau or amaretto but you could use any sweet liqueur or add a little orange juice if you liked too. The best thing about this is that there is no need to roll the pastry, just press it in and up the pan. If it looks rustic you’re doing it right!
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I made this cake for the first time last year as a bit of an experiment. I'd just come back from catering for a yoga retreat where the menu was vegan and had had some great success with a batch of vegan olive oil brownies. So I tweaked the recipe slightly and improvised with the pumpkin.
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Soft, sweetly spiced plums with a maple crunchy topping. These make a delicious breakfast or pudding.
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Nutty, sweet with a lick of sea salt, this is one of my favourite ice creams to make. Make sure you use a good flakey sea salt. I always use Maldon. You can switch up the almonds and almond butter for other nuts too. Hazelnut and hazelnut butter work well too as does peanut.
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This cake is chocolatey, bananary and has super squidge. A shot of coffee really makes the chocolate flavour sing (even if you aren’t a coffee drinker it’s worth it).
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I made these for Fenwicks to celebrate Shrove Tuesday. Blood oranges are delicious at this time of year, but if you can’t find them regular oranges will do too. I love to add a splash of amaretto for a boozy kick but feel free to omit. Just don’t miss out on the crushed amaretti biscuits as they add a wonderful crunch.
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Richly spiced and almost fudgy, this is a dense, sticky cake reminiscent of the classic Jamaican ginger cake. Freshly chopped pears give it a fruity, lighter note making it the perfect accompaniment to a morning cup of coffee.
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