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Fruit-based desserts
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Serves 6-8Blackcurrant Ice Cream
If you find blackcurrants a bit too strong, or can't track them down, use other fruit such as raspberries or loganberries. Either way, you'll need to eat this within three weeks of making it, but that's no hardship!
Serves 8Strawberry Granita
This is the recipe to make when there's a real glut of ripe strawberries. It's a much nicer way to conserve them than simply freezing them. The granita looks like sparkling jewels when you serve it in tall glasses.
Serves 6Summer Fruit Compote
This wonderful summery compote is a great way to use up a glut of fruit if you grow your own or find some reduced in the shops. The joy of it is that you can use any fruit you like.
Serves 6Vanilla Cream Terrine with Raspberries and Blackcurrant Coulis
You have to make the terrine in advance, which means this is an ideal dessert when entertaining and will elicit many compliments from your grateful guests.
Serves 6Old-fashioned Rhubarb Trifle
Old-fashioned because when I was a child – a very long time ago – I used to love jelly trifles, and my mother would always make one for my birthday. This is a much more adult version...
Serves 6Rhubarb and Almond Crumble
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
Serves 6-8Traditional Trifle
This is a real trifle made with proper custard – a bit extravagant but well worth it.
Serves 1Michael's Mango Fool
I happen to love the taste of fresh mangoes on their own (a combination of peaches and cream all in one fruit, I think). But as my husband rightly points out, you very often find the mango has ripened beyond the point where it can be decently served
Serves 1Raspberry Shortcake Crumble
This is what I suppose I should call a 'master recipe' as it can be varied in endless ways. Raspberries are perhaps the nicest filling, but you could also use rhubarb, gooseberry or dried apricots and almonds. An alternative topping to the one I have
Serves 6-8Pile-it-high Orange and Rhubarb Meringue Pie
The flavour of orange zest does something quite magical to the flavour of rhubarb, and this light, fluffy meringue pie is a perfect dessert for late spring. ‘Pile-it-high meringue', incidentally, applies only if you have extra egg whites to use up..
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