Pastry

In this version of the Kent speciality, we've kept the custard simple, allowing dark muscovado sugar to bring its complex molasses flavour

Almond, cherry and chocolate… what can go wrong? This tart has a simple sweet pastry base, topped with layers of cherry jam and almonds, then filled with a chocolate ganache. You can get cherry jam everywhere but people just don’t use it – they always go for raspberry or strawberry, but cherry and chocolate is one of the great combinations

A grown-up version of everyone’s favourite teatime treat. Perfect for a dinner party, it’s guaranteed to impress your guests

Pep up a packet of store-bought croissants with all the best bits of a sticky baklava.

Think of this as a summer version of bread and butter pud, with layers of buttery croissants, juicy peaches and crunchy pistachios baked in a cinnamon-spiked cream.

Velvety vanilla custard and sweet berries are a winning combination

Pecans give traditional pastry an extra-short buttery texture in this classic American dessert. The creamy pumpkin filling is richly spiced and a dark chocolate web adds the fright factor!

The clanger is an elongated suet-crust pudding dating back to at least the 19th century, originally boiled in a cloth but revived by bakeries in the 1990s as an oven-baked pasty-style treat. With its dual sweet and savoury fillings, a clanger is definitely a hearty meal! Two slashes in the pastry mark the savoury end, and three for the sweet filling

Rich, dark, sticky figs on a cocoa-rich pastry... this makes a sumptuous pudding served with a scoop of ice cream or some whipped cream.