One of my ultimate guilty pleasure desserts which never lasts long in the freezer. This is my favourite type of ice cream - sweet, salty, crunchy, creamy and completely moreish paired with a fruity, warm cherry compote.  It would also work well with any fruit you have in your freezer (raspberries, strawbs etc). This is a crowdpleaser of a pud which feels grownup but also a little bit like jelly and ice cream you used to get as a kid.

One of my favourite summer desserts. Sweet and sharp marinated rhubarb pairs so well with the nutty pistachio frangipane flavoured with orange and amaretto, the aromatic thyme, stem ginger and crunchy moreish almond crumble topping for some texture. It’s lovely slightly warm from the oven but also keeps really well. I like to serve it with a sweet, jammy rhubarb compote on the side made with extra amaretto, a dash of vanilla and chopped stem ginger. Creme fraiche lightens everything up but ice cream, chantilly or straight pouring cream would also be delicious.

This galette is made with spelt flour which gives it a lovely nutty flavour. A ginger and amaretti crumb adds more texture and flavour, while ensuring the pastry stays nice and crisp and doesn’t go soggy from the fruit. We used blackberries and apples as they were in season but you really could use any fruit (rhubarb, plums, and pears would all be delicious) - orange zest, vanilla, thyme and amaretto all complement each other beautifully and with a warming cardamom and stem ginger custard on the side, this is a winner of a pudding and a great one for Easter Sunday lunch. Plus, the beauty of a galette is it’s meant to be rustic, so you don’t have to be too precise about it all.

I haven’t posted a dessert recipe in a while so thought I’d share this recipe which is one of my all time favourites. We had it at New Year and I’ve also made it for several private dinner parties. It’s a great one to make ahead and can just be reheated to service. The pastry is made in a food processor which makes it much easier, quicker and it happens to be delicious. I served it with stem ginger custard but creme fraiche would work just as well. The sweet jamminess of the figs, the citrus hit of the orange, the nuttiness of the almond frangipane, the buttery pastry, and slight boozy hit of the cointreau are all a match made in heaven.

Loved coming up with this recipe to celebrate Mackies summer campaign to find your Perfect Pudding Partner to go with their delicious range of ice creams. Just because the sun is no longer shining doesn’t mean we can’t bring some summer sun in the form of comforting puddings and Mackies ice cream to the table. For me, it always has to be Honeycomb.

This is one of the quickest, easiest and most delicious desserts you can make. Forced rhubarb is also in season just now so you will probably have seen it in the supermarkets. I love rhubarb and this is one of my favourite ways to have it - slow roasted in orange juice and zest, some spices and a little sugar. With a crunchy nut crumble made from whatever nuts you have lying around in the cupboard, a little ground ginger, maple syrup and a drizzle of olive oil, it’s a healthier way to satisfy those crumble cravings. We had ours with vanilla ice cream but you could also use creme fraiche which would be delicious and any kind of whipped cream.

I love tropical flavours so couldn’t resist coming up with a dessert which just screams heaven on a plate. Pineapple, rum, coconut, lime - I’ve included all the good stuff in this one. The rum could be missed out for a kid-friendly version. This would be a great summer pudding to do on a bbq and all the different elements can be prepared beforehand so it is just a case of grilling the pineapple pieces to serve. All these flavours and textures just work so well together and I can see this becoming a family favourite from now on.

This never tends to happen in our house, but, if you do find yourself with an excess of croissants or any type of pastries which are about to go off (or even better have gone slightly stale) then you need to make yourself this pudding. Think of it like a bread and butter pudding except instead of bread you’re using croissants which soak up all the delicious custard while staying gooey in the middle but crispy and golden on top. The flavours in this pudding are like a greatest hits of my favourite ingredients - coconut, passionfruit, lemon curd, pistachios, blueberry and vanilla. What’s not to love?

Everyone loves a chocolate brownie and when something is so loved, it can be dangerous to mess with. But the twists in this brownie recipe only elevate the humble brownie to the next level. The brownie itself is super fudgy, chocolatey and decadent, while some walnuts bring texture, tahini adds a lovely nutty creaminess and the miso tamarind caramel is salty, sour and fruity to cut through the richness of the chocolate. Sheer heaven.

Everyone likes a profiterole. And that is because there is nothing not to like about them. Served in bowls with more cream or ice cream, they make a great dinner party dessert or piled high in towers for bigger occasions - they are the ultimate crowd pleaser. I made some at my mum’s request this Christmas but filled them with a delicious boozy orange vanilla cream and topped with candied orange peel for some texture. With a few tricks you will nail the perfect choux pastry every time.

We all need some comfort at this time of year and I don’t think it gets more comforting than a bowl of bread and butter pudding. I love the flavour combinations here, the fruity apricots and apricot jam, fragrant nutty pistachios, aromatic cardamom and sweet white chocolate are all matches made in heaven. For me, bread and butter puddings need a crispy top, gooey middle and lashings of custard. Easy to make, full of flavour and texture, and utterly delicious.

I love citrusy desserts to finish a meal and this lemon polenta cake is the perfect end to a dinner party. It’s also delicious with an afternoon cup of tea. Served with creme fraiche and raspberries, this is a light and fresh pudding perfect for any time of year.

I love the zesty sharpness of key lime pie at the end of a meal. Although you can’t beat this retro classic I decided to mix things up a bit with this recipe for my yuzu and lemon key lime pie with lemon and lime curd. The yuzu adds another layer of distinctive sharpness which goes so well with the ginger in the nut crust. This recipe can be made ahead and is perfect for your next dinner party.

I think cobblers are such underrated puddings - what’s not to love about sticky, syrupy fruit with a light and gooey sponge which soaks up all the fruit juices, a crispy topping and a creamy, rich custard on the side. I added fennel seeds because they go so well with peaches and the crunchy pistachios added more texture too. Adding some lavender to the vanilla custard is a complete game changer - it just gives a slightly floral hint which worked really well with the other flavours. Not the most refined of puddings, but definitely one of the tastiest.

For me, cherry and almond is the perfect combination and my frangipane galette has everything I want in a pudding - crisp pastry, gooey almond frangipane, sweet fruit, the crunch of nuts and a hint of booze. Serve with vanilla ice cream for the perfect dinner party pudding.

Is there anything more comforting in the world than fluffy sponge with fruity jam and silky smooth vanilla custard? Follow my recipe to recreate this ultimate old school, budget friendly pudding which everyone will love.