Summer

Citrus and elderflower are a match made in heaven in this irresistibly moist, summery cake

Try this frozen spin on a traditional summer pudding, with cherries rippled through vanilla ice cream. Freeze ahead, ready to impress guests

These little desserts are as delightful to make as they are to eat. Lemon curd-rippled cream sits atop mallowy meringue and is finished with a shortbread crumb, much like an inverted lemon meringue pie

Baked at a high heat for a brief period, these cheesecakes are light and fluffy at the edges with just-set creamy centres. Roasted apricots cut through the richness

Get the kids involved in the kitchen with this fun no-bake frozen treat. We’ve used kiwi, mango and pineapple for a burst of sunshine flavour but fresh summer berries work equally well

Cook these tropical dessert skewers over a high heat so that the sticky spiced cake caramelises quickly and holds its shape – if left in the pan or on the barbecue too long, it can start to fall apart

These elegant cheesecake bars combine three contrasting layers – a crunchy ginger nut base, creamy elderflower-infused filling and a zingy jelly topping. They keep well in the fridge for up to four days

Sweet, tart and unmistakably American, this deep-dish pie is spot-on for summer gatherings. Blueberries, one of the few fruits native to North America, have long been used in Indigenous cooking, and when European settlers brought their pie-making traditions, the two came together to create a now-iconic dish. For the perfect slice, let the pie cool for four hours before serving

Pass around this super-summery platter of rosé-macerated strawberries served with soft swirls of vanilla cream and shards of crispy, buttery croissants, toasted on the barbecue