If you spot any stone fruit while out grocery shopping, grab some and try this Roast Vanilla Stone Fruit dessert with a sweet Caramel Cobbler Crisp.

This ridiculously sweet bake has an almost underbaked, chewy texture that makes it irresistible. My version falls somewhere between a blondie and the original, and I make it in traybake form for easy slicing and sharing.

You can assemble this dessert just before serving, ensuring that the pastry remains perfectly crisp and the cream is kept cool and whipped into velvet folds. It’s a wonderful option for those warm days when you want an elegant dessert without the hassle of extensive preparation. 

With a cheesecake filling and crumbly puff pastry crust it is the most flawless canvas to allow seasonal ingredients to become the star of the show.

If you haven’t made an angel food cake before, it’s a light and airy pale cake batter primarily made with egg whites and sugar that leaves you with a wonderfully different cake for any celebration. 

The pavlova is made by baking a fluffy meringue base until it’s crispy on the outside and chewy on the inside, it gets this from a combination of cornflour and white wine vinegar. A refreshing end to your meal and a proper showstopper.

This is an uncomplicated showstoppers. Delicate meringues with crispy shells and pillowy centers are paired with sweetened cream and summer berries.

A highly adaptable recipe I revisit on my weekend baking mornings is the one I use for muffins. Eggs and sugar are whipped until frothy before melted butter, milk and dry ingredients are added, leaving you with a basic mix that can have a whole host of different flavour combinations. In the version I share here, I roast strawberries in the oven with a little white chocolate leaving you with an irresistible sticky syrupy mix that is rather delicious over ice cream but also elevates this basic muffin recipe to something special. Top with an oat streusel crumble mix and drizzle with white chocolate to make them just a little more fancy.

Sunday suppers require a big finish, just like this creme caramel. I would advise turning out the creme caramel on a plate away from prying eyes while the unceremonious plop takes places revealing a wobbly pudding doused in golden caramel sauce. Serve it to the table with bowls and spoons, ideal Sunday feasting.

A cut and come again loaf that’s spiced, moist and dense is the ideal thing to bake for the weekend. Unwrapped and sliced it’s the perfect treat to enjoy for a tea or coffee break.  If the recipe here for Sticky Ginger & Treacle Cake isn’t a good enough reason to take a small moment to yourself then I don’t know what is.

The cooking method is a bit different from your traditional cheesecake, but results in a light, fluffy and giggly cheesecake! You fold in egg whites into the cream cheese mixture to give it that perfect airiness and you bake it in a bain marie to keep it lusciously moist!

Crêpes Suzette is one of those classic French, showstopper desserts that may seem hard at first, but really there is nothing to it! I use orange zest in the crêpes batter and fresh orange juice in the sauce to really bring out that citrus flavour! Finish with a final flourish of Grand Marnier (Or any other orange flavoured liqueur) and flambé with the stove’s flame or a long lighter. Remember to be cautious with the flambé part by having your head back and keep a lid handy just in case the fire gets too big.