This is for people who don’t like things too sweet but, that said, if you do, add a tablespoon of sugar to the filling.
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
This very easy ice cream is made with mascarpone, has a rich, velvety texture, and the freezing process seems to draw out the aromatic flavour of the nutmeg superbly – making it an absolute winner with apple pie.
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
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
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A truly impressive dessert, you can ring the changes and use different fruits according to the season. This is a lovely option for autumn and winter.
This is one of the creamiest ice creams I know, and it provides a perfectly luscious backdrop to the strong, assertive flavours of stem ginger. Serve in some crisp Molasses Brandy Snap Baskets, with a little of the ginger syrup poured over.
This has to be one of the easiest fruit tarts to make in the world. The filling is essentially gooseberries and custard set in a pastry crust. I have found that a teaspoon of balsamic vinegar somehow really gives an added flavour dimension...
This is a first cousin of a Bakewell tart, using home-made lemon curd instead of jam, which I think goes very well with the flavour of almonds.
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