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Rich chocolate fondant puddings
Serves 2
15mins to prepare, 10mins to cook and 1min to cool
• 150g (5oz) 70%-75% dark chocolate, broken into cubes
• 150g (5½oz) butter, plus 2tbsp for greasing
• 1-2tbsp cocoa powder, sifted
• 4 medium eggs
• 150g (5oz) golden caster sugar
• 4tbsp plain flour
• raspberries, to serve

Rich chocolate fondant puddings
1 Preheat the oven to gas 6, 200°C, 180°C. Melt the chocolate and butter in a bowl over a pan of barely simmering water. Leave to cool, stirring occasionally, until smooth but still liquid.

2 Meanwhile, grease two individual pudding moulds. Dust with the cocoa powder and chill until needed.

3 Put the egg and sugar in a large mixing bowl. Beat for 5 minutes with an electric whisk until thick, pale and fluffy.

4 Sift in the flour and gently fold it into the egg mixture using a large metal spoon or spatula. Fold in the cooled chocolate mixture. Divide the mixture evenly between the prepared moulds. Put on a baking tray and cook straight away, or chill until needed.

5 Allow the chilled puddings to come back up to room temperature before baking. Cook for 8-10 minutes, or until risen, with a set crust on the top. Remove from the oven and leave to stand for 1 minute. Turn the puddings out onto plates and serve with raspberries and ice cream, if you like.
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Rhubarb and oat crumble
Serves 6
5 mins to prepare and 20 mins to cook
• 50g (2oz) unrefined caster sugar
• 125g (4oz) self-raising flour
• 1tsp baking powder
• 125g (4oz) butter, cold and diced
• 100g (3oz) oats
• 500g (1lb) rhubarb
• 3tbsp runny honey
• extra honey and crème fraîche to serve

Rhubarb and oat crumble#
1 In a bowl rub together the sugar, flour, baking powder and butter until it resembles breadcrumbs. Add the oats, mix through the crumb mixture.

2 Line a baking sheet with baking paper, pour the mix onto the sheet and bake in the oven for 20 minutes.

3 Cut the rhubarb into 5cm (2in) lengths, place in a large pan with 50ml of water, cover, bring to the boil and then reduce to a gentle simmer for 7 minutes, until the rhubarb is soft. Remove from the heat and drizzle in the runny honey. Stir gently, replace lid and let stand for 5 minutes.

4 Spoon rhubarb into 6 serving glasses, break the crumble topping and sprinkle over the top of the rhubarb. Add a drizzle of honey and a spoonful of crème fraìche.
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Cheesecake with strawberries
Serves 8
Preparation time : 20 minutes + 2-3 hours chilling Cooking time : 30 minutes
• 140g digestive biscuits, pulsed into fine crumbs
• 85g unsalted butter, melted
• 2 sheets gelatine
• 2tbsp lemon juice
• 350g cream cheese
• 225g caster sugar
• 400g (13oz) thick Greek yogurt
• 1tbsp vanilla extract
For the garnish
• A few whole strawberries

Cheesecake with strawberries
1 Combine the fine biscuit crumbs with the melted butter until you have the consistency of wet sand. Use this mixture to line the base of an 8 inch springform cake tin. Transfer to the fridge to chill. Meanwhile, soften the gelatine in the lemon juice and a little water if necessary, for 5 minutes.

2 Heat the mixture in a small saucepan over a low heat until the gelatine has dissolved. Beat together the cream cheese and the sugar in a large mixing bowl using an electric hand-held whisk for 2 minutes. Add the Greek yogurt and gelatin mixture, and mix again until smooth. Finally, add the vanilla extract and beat well. Pour onto the biscuit base and tap gently on the side to release any trapped air bubbles.

3 Transfer to the fridge and chill for 2-3 hours until set. When ready to serve portions, remove from the springform tin and cut portions using a sharp, hot knife (run the blade under hot water then dry to heat it). Transfer to a serving plate and garnish with a mixture of the two kinds of strawberries on top and to the side of the portion of cheesecake, as well as a strawberry leaf to the side.
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Peach melba crepes with almonds
Serves 8
50 mins to prepare and 25 mins to cook
• 100g plain flour
• pinch of salt
• 2 medium eggs
• 200ml semi skimmed milk
• 2tbsp melted butter
• 1tbsp caster sugar
• 2tbsp sunflower oil
• 4 fresh ripe peaches
• 200g fresh raspberries
• 2tbsp clear honey
• 1lt vanilla icecream
• 40g toasted flaked almonds
• 300ml passion fruit coulis
• 2tbsp icing sugar

Peach melba crepes with almonds
1 To make the crepes: sift the flour and salt into a large mixing bowl , make a well in the centre and add the eggs, begin to whisk and gradually add the milk and melted butter. Continue whisking until you have a creamy smooth batter. Whisk in the caster sugar. Cover and leave to stand for 30 minutes.

2 Peel the peaches - the easiest way to do this is to place them in a large bowl and cover with boiling water for 5 minutes. Drain , then the skins will peel off easily. Cut each peach in half, remove the centre stone and slice the flesh into thin wedges. Toss with the raspberries and honey.

3 Heat a 20cm (8in) non stick frying pan and wipe with a little of the oil. Whisk the batter again and using a ladle, swirl a thin layer of the batter over the pan - just enough to give a thin coating. Cook for 2 minutes then flip over with a palette knife and cook the other side for a further 2 minutes. Stack onto a warmed serving dish and keep warm whilst you cook up the remaining batter - you should make 8 crepes. Wipe out the pan with a little extra oil before you cook each crepe.

4 To assemble, lay a cooked crepe flat onto a serving plate, place a scoop of icecream onto one quarter of the crepe, top with equal amounts of the peach and raspberry mixture and fold the crepe into quarters. Finally scatter with a few toasted flaked almonds , a drizzle of raspberry coulis and a light dusting of icing sugar.
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Chocolate Cheesecake with Almond Brittle
Serves 14
35 mins to prepare and 10 mins to cook, 4 hrs 00 mins to cool
• 250g (8oz) Hobnobs or Digestive biscuits
• 100g (3½oz) unsalted butter, melted
• salted caramel sauce, warmed (optional)

For the filling
• 200g (7oz) milk chocolate, chopped
• 200g (7oz) dark chocolate, chopped
• 1 x 250g mascarpone
• 400g (13oz) light soft cheese
• 1tsp vanilla essence
• 1 x 300ml pot double cream

For the almond brittle (optional)
• 50g (2oz) toasted almonds, chopped
• 200g (7oz) caster sugar

Chocolate Cheesecake with Almond Brittle
1 To make the base, put the biscuits in a food processor and whizz for 2 minutes until smooth and sandy. Transfer to a mixing bowl and stir in the melted butter.

2 To make the base, put the biscuits in a food processor and whizz for 2 minutes until smooth and sandy. Transfer to a mixing bowl and stir in the melted butter.

3 Put the milk and dark chocolate in a heatproof bowl set over a pan of simmering water. Leave to melt, stirring occasionally, until smooth and glossy. Remove from the heat and set aside to cool a little.

4 Meanwhile, using a free-standing mixer or electric hand whisk, beat the mascarpone and soft cheese with the vanilla extract and double cream until smooth, then gradually pour in the melted chocolate, mixing until combined. Pour the mixture into the tin and smooth the top. Cover and chill for 4 hours or overnight.

5 For the almond brittle, line a baking tray with nonstick baking paper and scatter over the almonds. Set aside.

6 Put the sugar in a nonstick pan and gently heat, without stirring, until the sugar has completely dissolved. When it turns a light caramel colour, remove from the heat and carefully pour it over the nuts in a thin layer. Leave to set for 5-10 minutes, then break into medium-sized shards.

7 Transfer the cake to a serving plate and arrange the brittle on top. Serve with a drizzle of the warm salted caramel sauce, if you like.


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