Sweets

One of the great things about cheesecake is that you can make it in advance. Serve with a few fresh berries and a splash of cream.

The taste and smell of Easter all wrapped up in a quick and easy scone loaf. Best eaten fresh with a little butter though pretty good toasted for breakfast the next day too!

Quick to make, oh so moreish, and all without a sugar thermometer in sight . . . this fudge makes a great Easter gift!

Light, fruity and fluffy. The perfect pudding to end a Mother’s Day lunch.

Sprinkle with extra desiccated coconut or chocolate shavings to decorate!

Serve with your favourite fruit coulis and a dollop of crème fraîche.

Comfort food has never tasted so good. Serve with pouring cream or lashings of custard.

These macaroons will keep well in an air-tight container if you want to make them in advance. But don’t add the filling until you are ready to eat them.

You can’t go wrong with this classic. The perfect cake for a respectable afternoon tea!

This cake will keep undecorated if made in advance but is best kept chilled.