Apricot fool

Stone and halve a few apricots,then put in a pan with a little water and sugar.

Stew over a low heat until soft.Cool,then drain.Mash the fruit.Whip some double cream.In glasses,alternate layers of apricot mixture and whipped cream,then swirl with a spoon to give a marbled effect.Top with the rest of the cream and some finely crumbled ginger nut biscuits.

Homemade Rice pudding

Preheat oven to 130c,110c fan,gas 2.Put 40g pudding rice,40g sugar and 500ml whole milk into an ovenproof dish.Cook for 30 mins,stir,then sprinkle lightly with grated nutmeg.Cook for another 90 mins until the rice is creamy and skin is brown.

Fruit and nut chocolate brownies

200g fruit and nut milk chocolate
100g unsalted butter
180g self raising flour
2tbsp cocoa powder
225g light brown soft sugar
3 eggs
1tsp vanilla extract

Preheat the oven to 180c,fan 160c,gas 4.Grease 1 20 x 30cm rectangular cake tin and cut a piece of non stick greaseproof and baking paper to line the base of the tin.Break the chocolate bar into chunks and put into a small saucepan with the butter and melt over a gentle heat,stirring every now and then.Take off the heat and leave to cool slightly.Put the flour,cocoa and sugar into a bowl,add the eggs,cooled chocolate and vanilla,and beat together.Spoon into the tin and bake for 15-17 mins (top should be crisp and cooked but inside should be still gooey).Leave brownies to cool in the tin.Once cool,cut into 16 pieces and serve.

Berry cheesecake

50g shortbread
75gdigestives
30g unsalted butter,melted
150g full fat soft cheese
100ml condensed milk
juice of 2 lemons
zest of 1 orange
150ml double cream
2tbsp icing sugar
450g raspberries
50gfresh blueberries

Grease and line a 16cm loose-based cake tin with baking parchment.Put all the biscuits into a plastic bag and,using a rolling pin,crush until they are fine crumbs.Tip into a bowl with the melted butter,and mix together well.Pour into the tin and press down evenly,using the back of a spoon,into the base of the tin.Set in the fridge while you make the filling.Using a electric whisk,beat together the soft cheese,condensed milk,lemon juice,orange zest,cream and 1tbsp of the icing sugar until thickened.In a food processor,whizz together 100g of the raspberries with the remaining tbsp of the icing sugar.Fold through the cheesecake mixture,pour into the tin and chill in the fridge for 3-4 hours until set.Decorate the cake with the remaining berries.

Rhubarb and strawberry Eton mess

400g rhubarb
2 1/2tbsp caster sugar
400g strawberries
300ml double cream
1/4tsp vanilla extract
2 x 150ml rhubarb yogurt
8 meringue nests,broken into large pieces

Preheat oven to 160c,140c fan,gas 3.Was rhubarb and cut into pieces.Put in a baking tray and cover with tin foil.Cook for 20 mins.Leave to cool completely.Drain juices and reserve.Cut the green tops of the strawberries and halve.Whip the cream with the vinilla until it just starts to thicken and hold its shape.Add the yoghurt and continue to whip slowly until it holds its shape.Stir in the broken meringues into the cream mixture,then fold in three quarters of the fruit,taking care not to break up the meringues too much.Spoon into 6 glasses and put the remaining fruit on top.Drizzle a little of the reserved cooking juices before serving.

Apple and cherry scones

225g self-raising flour,sieved
1tsp baking powder,sieved
75g low fat spread
2tbsp sugar
2 eating apples,peeled,cored and cut into small pieces
150g fresh cherries,halved and de-stoned
100ml milk

Preheat the oven to 210c,fan 190c,gas 7.Add the flour and baking powder to a large bowl and mix.Now add the low fat spread and rub it in with your fingertips until it resembles breadcrumbs.Now stir through the sugar,apple and cherries,then begin to pour in the milk slowly and using your hands gather it together to form a dough.You may not need all the milk.Now turn the dough out onto a lightly floured board.Roll the dough out so it is about 2 1/2 cm thick and cut out rounds using a cutter.Place them on a lightly greased baking sheet and put in the oven to cook until risen and golden,about 15 mins.Remove and cool on a wire rack.Serve with jam and clotted cream.

One for the kid's for mother's day

Flower cookies

115gbutter
50g caster sugar
150g plain flour
25g cornflour
225g icing sugar
pink icing pen
Daisy swirls

Preheat oven to 180c,160c fan,gas 4.Lightly grease two baking trays.Beat the butter and sugar until evenly mixed.Sift in the flour and cornflour and stir to make a dough.Wrap in clingfilm and chill for 20 mins.Roll out to 6mm thick.Cut outb8cm rounds and put on the trays.Bake for 12-15 mins.Cool for 10 mins,then put on a wire rack.Mix the icing sugar with 2tbsp warm water,then spread on the biscuits.Leave to set slightly.Ice on flowers and add a daisy swirl.

Cheats cupcakes

Make some cupcakes using a super market cupcake mix.Decorate with strawberry flavor ready made frosting and add your favourite decorations to the top.(most good super markets have a good range).Asda do a floral cupcake box for £1.67 for top.

Cherry bakewell slices

350g frozen morello cherries,thawed
500g shortcrust pastry
6tbsp cherry preserve
175g butter,softened
175g caster sugar
3 large eggs
2 drops almond extract
150g pack ground almonds
75g self-raising flour
50g flaked almonds
icing sugar,to decorate

Preheat oven to 190c,fan 170c,gas 5.Drain the cherries well.Roll out the pastry and use it to line a 33 x 23cm shallow tin,allowing it to come 3cm up the sides.Line the pastry with a piece of foil and weigh it down with rice.Bake for 10mins,then remove the foil and rice and return to the oven for a futher 5mins.Spread the bass with the preserve.Scatter the cherries over the base.Beat the butter and sugar until creamy.Beat in eggs one at a time,then the extract.Fold in the ground almonds and flour.Spread over the pastry base,then sprinkle with the flaked almonds.Bake for 40mins,covering loosely with foil after 25mins to stop it browning too much.Leave to cool.Dust with icing sugar.Cut into slices and serve.

Chocolate parfait

25g dark cooking chocolate
1 large egg,separated
25g icing sugar
75ml double cream
few drops vanilla extract
chocolate sauce and raspberries,to serve

Line two ramekins with clingfilm.Melt the chocolate and set aside.Whisk the egg white until stiff.Add the icing sugar a teaspoon at a time (whisking between each addition,until stiff again).Whisk the cream and vinilla until the cream starts to hold its shape.Stir in the yolk and chocolate until evenly blended.Fold in the egg white and divide between the ramekins.Freeze the ramekins for at least 3 hours.Turn out and serve with chocolate sauce and raspberries.

Easy Tiramisu

Mix some mascarpone and fresh custard in a bowl.Pour strong coffee and coffee liqueur into a shallow dish,then soak some sponge fingers in the mixture.Layer the sponges and mascarpone in glasses.Dust with cocoa and sponge finger crumbs.

Toffee Apples

225g demerara sugar
110ml water
0.5tsp vingar
2tbsp golden syrup
25g butter
6 apples
6 wooden skewers
few drops of red colouring

Dissolve the sugar in the water.When dissolved,stir in vingar,syrup,butter and colouring.Bring to the boil stirring until it reaches hard-crack stage (138c) or hardens into a ball when dropped in a jug of cold water.This should take around 10 min.While syrup is cooking pierce each apple with sticks.When toffee is ready dip each apple into toffee fully coating.Leaveto harden on a lightly oiled tray.

Plum and almond flan

500g ready to roll shortcrust pastry
flour,for rolling out
4 tbsp apricot jam
125g butter,softened
125g caster sugar
2 eggs
few drops almond essence
125g ground almonds
25g self-raising flour
400g plums,halved and stoned
50g flaked almonds

Preheat the oven to 190c/170c fan/gas 5.Roll the pastry out to the
thickness of £1 coin and use to line a 23-24cm flan tin.Trim the
edges,then spread jam over the base.Beat together the butter,sugar
eggs,almond essence,ground almonds and flour until evenly mixed.
Spread on top of jam and level the surface.Arrange the plums on top,
skin-side up,pressing gently so they're half submerged.Sprinkle the
flaked almonds on top.Bake for 35-45 min or until the cenre springs
back when lightly pressed.After 25 min,cover with baking paper to

stop it browning to much.

Retro-peppermint creams

1 egg white1/2 lemon,juice only
1 tsp peppermint flavouring
425g/15oz icing sugar,plus extra for dusting
175g/61/4oz dark chocolate

Whisk egg white till soft peaks form,slowly whisk in lemon,
peppermint and icing sugar to a stiff paste.Tip mixture onto
a work surface,dusted with icing sugar and roll out thinly.
Cut out circles and place on baking tray.Chill for 1-2 hours
until set.Melt chocolate and dip peppermint creams into it.

Chill until set.Serve.

Rice Krispies squares

45gbutter
300g marshmallows
180g rice krispies
180g miniature coated choclate sweets

Coat 13 x 9 x 2-inch pan with cooking spray.Evenly sprinkle sweets on the bottom of the pan.
Set aside.
In a large pan melt butter over a low heat and add the marshmallows,stir until melted.
Remove from heat and add the rice krispies,stir till well coated.
Evenly press the mixture over the sweets in the pan.Cool.Cut into 2-inch squares.

Serve with the sweets facing up.

Cherry pancakes

Sift together 125g plain flour and 2 level tsp baking powder and a pinch of salt.Gradually beat in 1 egg and 150ml milk and 1 level tbsp caster sugar for a thick batter.Heat a little oil in a pan,and add tbsp of batter and cook until bubbles appear on surface.Flip the pancakes and cook until golden.Repeat until all the batter is used.Keep warm.For the sauce stone and half 150g cherries and put in a pan with 4tbsp apple juice and 4tbsp maple syrup.Heat gently until the cherry juices run,simmer for 2min.Pour over the pancakes and serve.

Strawberry and chocolate flan

175g plain flour,plus extra for rolling out
2tbsp icing sugar
100g butter,chilled and cubed
150g dark chocolate
25g caster sugar
2 lrg eggs
2-3 drops vinilla extract
250g strawberrys,trimmed

Preheat oven to 200c/180c fan/gas 6.Sift flour and a pinch of salt into a bowl.Stir in the icing sugar and rub in butter with fingertips until it looks like breadcrumbs.Sprinkle over 2tbsp chillied water and mix with a knife until it forms clumps.Gather with your hands to make a dough.Put the pastry on a floured surface and roll out to a thickness of a £1 coin.Use to line a 23cm flan case.Prick the base and lay some baking paper inside.Weigh the paper down with dry rice.Bake for 10min.Remove the paper and rice and return to the oven for another 5min.Reduce the oven to 160c/140c fan/gas 3.Break the chocolate into squares and put in a bowl.Heat the cream until it is almost boiling and then pour over the chocolate.Stir until the chocolate melts.In another bowl,whisk the caster sugar,eggs and vanilla until creamy.Pour on the chocolate,then pour into the pastry case and cook in oven for 25min.Leave to cool.Slice strawberries and serve some on the flan.

Pink meringues with strawberry sauce

100g caster sugar
75g icing sugar
3 egg whites
1-2 drops pink food colouring
250g strawberrys,trimmed and sliced
2tbsp strawberry conserve
300ml double cream

Preheat oven to 120c/110c fan/gas 1.Line 2 baking trays with baking paper.Mix the caster sugar and icing sugar together.Whisk the egg whites in a clean dry bowl until they form stiff,glossy peaks.Add a dessertspoon of the sugars,one at a time,whisking until stiff again after each addition.Add the colouring with the last spoon of sugar.Using 2 dessertspoons,put the mixture into 12 piles on the baking trays,lifting it out with one spoon and easing it off with the other.Bake for about 1 hour.Puree a third of the strawberrys with the conserve.Whip cream until it just holds in shape.Fill the meringues with the rest of the strawberrys,cream and sauce.

Raspberry and orange tiramisu

2 x  pots mascarpone
500g pot fresh custard
300g raspberries
4tbsp cointreau
6tbsp orange juice
26-28 sponge fingers
1tbsp cocoa,sieved

Put the mascapone in a bowl and stir to soften.Gradually whisk in the custard until smooth.Spread one third of the mixture in the base of a dish.Scatter on half the raspberries.Mix the cointreau and orange juice together and dip in half the sponge fingers for a few seconds.Arrange them neatly in the dish.Cover with another third of the mascarpone and remaining raspberries.Dip the rest of the sponge fingers as before and arrange on the top.Cover with the last of the mascarpone.Chill for at lest 2 hours.Dust the surface with cocoa before serving.

Biscuits

150g butter,room temperature
100g caster sugar
2 med eggs
few drops of vinilla extract
200g plain flour
25g cocoa
300g royal icing sugar
food colours
Preheat oven to 180c/160c gas/gas 4.Grease 2 baking sheets.
Beat the butter with the sugar until evenly mixed.
Separate the eggs and add the yolks to the butter and vinilla and mix.Sift the flour and cocoa and stir into butter.Finish mixing with your hands.Wrap in clingflim and chill in the fridge for 20min.Flour the table and roll out cut which any shapes you wont and cook for 12min.Leave to cool.Put 50ml of water in a bowl and mix in the icing sugar until smooth add which ever colur you wont.Spread onto the biscuits and leave to dry.

Rhubarb cheesecake

400g Rhubarb
150g Sugar
200g Ginger Biscuits
75g Butter
2 x 250g Soft Cheese
200g Pot Greek style yoghurt with honey
2 Lrg Eggs
1/2 tsp Vinilla extract
1 tsp Cornflour

Preheat oven to 180c/fan 160c/gas 4.Grease your cake tin.
Put the Rhubarb in a pan with 100g of the sugar,cover and cook on a very low heat until tender,and drain juice into a bowl.Divide rhubarb 1 into the rhubarb juice and 1 into another bowl,and cool.Break up biscuits into crumbs,and melt butter,add the biscuit crumbs and put into the bottom of your cake tin and press down with a spoon.Put the cream cheese,eggs,yoghurt,vinilla, the rest of sugar and rhubarb with out juice into a mixer and mix till smooth.Pour into cake tin and cook for 40 min,Turn off oven and open the door slightly leave in oven to cool for 20 min.Then remove and cool conpletely.While the cheese cakes cooking puree the rhubarb with the juice and cornfour.Heat in a pan till simmering,stirring all the time.Leave to cool and spread over cheese cake before serving.