Polka-Dot Strawberry Cake

Feeling ambitious enough to take on this showstopping bake? With its decorative sponge and fruit topping, it has real wow factor

• Cooking Time Prep 1 hr, 30 mins
  Cook 25 mins
• Skill Level For the keen cook
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  605

• Protein

  10g

• Carbs

  51g

• Fat

  40g

• Saturates

  24g

• Fibre

  2g

• Sugar

  38g

• Salt

  0.5g

Ingredients

• 1kg strawberries, hulled, except for 8 berries
• 1 tbsp icing sugar
• juice ½ lemon
• butter, for greasing
• For the polka dots
• 1 large egg
• 25g golden caster sugar
• 25g plain flour
• few drops pink food colouring
• few drops red food colouring
• For the cakes
• 8 large eggs
• 200g golden caster sugar
• 200g plain flour
• 2 tsp baking powder
• 50g butter, melted
• 2 tsp vanilla extract
• For the filling
• 500g mascarpone
• 5 tbsp icing sugar
• 300ml double cream
• To finish
• 3 tbsp apricot jam
• icing sugar, for dusting

Directions

1. Slice 300g of the strawberries. Put in a pan with the icing sugar and lemon juice. Gently heat until the juices start to run, then cook, uncovered, for 2 mins. Tip into a food processor or mini blender and whizz to a purée, then press through a sieve to remove the seeds.
2. Grease and line the base and sides of a 23 x 33cm Swiss roll tin. Grease and line the base of a deep 20-21cm round cake tin. (You will also need a deep 23cm round cake tin for later.) To make the polka dots, whisk the egg and sugar using a hand-held electric whisk until thick, pale and the mixture leaves a trail when the whisk blade is lifted. Sift in the flour and fold in using a spatula until well mixed, then fold in 1 tbsp of the strawberry purée and a few drops each of the pink and red food colouring.
3. Spoon small dots of the mixture randomly over the base of the Swiss roll tin, leaving a little space between each dot. Place in the freezer for 20 mins until the pink dots are firm to the touch.
4. To make the cakes, heat oven to 180C/160C fan/gas 4. If you have a tabletop mixer, you can make the whole quantity in 1 batch. If using a handheld electric whisk, it will be easier to make the cakes in 2 batches of 4 eggs each. Whisk the eggs and sugar until the mixture is light and pale, and the whisk blades leave a trail when they are lifted-this will take 5-8 mins. Sift in the flour and baking powder, drizzle in the butter and vanilla, and fold everything together using a spatula until all the flour is incorporated.
5. Pour half the mixture into the prepared cake tin and the other half over the Swiss roll tin, spreading it out evenly. Bake the rectangular cake for 15 mins and the round cake for 25 mins. Turn out each cake onto a tea towel, then remove the paper and invert onto a wire rack to cool.
6. To make the filling, beat together the mascarpone, icing sugar and remaining strawberry purée. Chop 200g of the remaining strawberries into small pieces. Whip the cream to soft peaks and fold into the mascarpone with the chopped strawberries.
7. Line the base and sides of the 23cm round cake tin with cling film. Trim the edges of the rectangular cake, then cut into 2 x 9cm-wide strips lengthwise. Fit around the sides of the tin, trimming to fit if necessary. The cake should butt together fairly tightly.
8. Cut the round cake into 3 layers (you could cut it into 2 layers if you find it easier, and divide the following filling accordingly). Place the bottom layer in the base of the cling film-lined tin. Reserve 3 rounded tbsp of the filling in a small bowl, then spoon half the remainder over the cake, smoothing it flat. Place a second cake layer on top and add the remaining filling, smoothing it flat. Top with the last cake layer. Cover the cake with cling film and chill for 24-48 hrs, along with the small bowl of reserved filling.
9. Carefully remove the cake from the tin and peel off the cling film. Slide the cake onto a serving plate. Slice the remaining hulled strawberries. Spread the reserved filling over the top of the cake and fill with sliced berries, adding in the 8 whole ones.
10. Warm the apricot jam with 2 tbsp water in a small pan, then press through a sieve. Brush liberally over all the strawberries. Dust the top edge of the cake with icing sugar. Chill until ready to serve.

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Edd Kimbers Bakewell Ombre Cake

Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

• Cooking Time Prep 2 hrs, 15 mins
  Cook 30 mins
• Skill Level For the keen cook
• Servings Cuts into 12 slices

Nutrition per serving

• Kcalories

  1006

• Protein

  6g

• Carbs

  123g

• Fat

  55g

• Saturates

  34g

• Fibre

  1g

• Sugar

  103g

• Salt

  1.1g

Ingredients

• For the almond cake layers
• 325g plain flour
• 25g cornflour
• 4½ tsp baking powder
• 225g butter, at room temperature
• 400g golden caster sugar
• 1 tsp vanilla extract
• 2 tsp almond extract
• 5 medium egg whites, lightly beaten
• 300ml whole milk
• For the raspberry cream cheese frosting
• 300g butter, at room temperature
• 625g icing sugar
• 450g full-fat cream cheese
• 300g seedless raspberry jam
• red paste food colouring

Directions

1. Heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment, greasing the parchment, too.
2. In a medium bowl, stir together the flour, cornflour, baking powder and ½ tsp salt, then set aside. Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine.
3. Add the egg white a little at a time, beating until fully combined. Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour.
4. Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched. Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. The sponge is quite delicate, so take care when working with the cooled cake.
5. For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the cream cheese and half the jam. Mix until just smooth-don't overmix as it will get thinner the more you stir.
6. Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting. Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration.
7. Divide the remaining frosting between 3 small bowls. Add about ½ tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours.
8. To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe 6 dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake. Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe 2 rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by 2 rings of the medium pink dots, and finish with the lighter frosting in the middle. Will keep for up to 3 days, chilled.

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Caramel Cheesecake

Molasses flavour from muscovado sugars and a topping of thinly sliced fudge... this make-ahead pud is pure indulgence

• Cooking Time Prep 25 mins
  
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  498

• Protein

  8g

• Carbs

  40g

• Fat

  35g

• Saturates

  22g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.59g

Ingredients

• 50g unsalted butter
• 140g plain digestive biscuits
• For the filling
• 4 gelatine leaves (I used Supercook), cut into wide strips (or 1 x 11g sachet, see Know-how, below)
• 400g crème fraîche
• 100g light muscovado sugar
• 50g dark muscovado sugar
• 1 tsp vanilla extract
• 400g ricotta
• 50g fudge, finely sliced
• icing sugar, for dusting

Directions

1. Gently melt the butter in a small pan over a low heat. Place the digestives in a plastic bag and crush to fine crumbs using a rolling pin; you can also do this in a food processor. Tip them into the pan with the melted butter, stir to coat, then transfer to a 20cm springform cake tin (9cm deep). Using the back of a spoon, press them into the base, making sure you seal the edges. Place in the fridge while you prepare the next stage.
2. If using leaf gelatine, place in a bowl, cover with cold water, soak for 5 mins, then drain. Pour 3 tbsp boiling water over the soaked gelatine and stir to dissolve. If using a sachet, see Know-how, below.
3. Place the crème fraîche in a small pan with the muscovado sugars and a pinch of sea salt, then gently heat, stirring constantly with a wooden spoon until the mixture liquefies and the sugar has dissolved. Give the mixture a quick whisk to get rid of any lumps. It should be warm, roughly the same temperature as the gelatine solution. Stir the gelatine and vanilla extract into the crème fraîche mixture, transfer to a bowl and cool.
4. Place the ricotta in a food processor and whizz until smooth, then add the crème fraîche mixture and whizz again. Pour this on top of the cheesecake base. Cover with cling film and chill overnight.
5. Run a knife around the sides of the tin, then undo the clip and remove it. Transfer to a plate or leave the cheesecake on the base for ease of serving. Pile the fudge flakes in the centre and dust with icing sugar. Cover and chill until required.

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Iced Vanilla & Caramel Profiteroles

Filled with rich vanilla ice cream and drenched in caramel sauce, these decadent caramel profiteroles make a spectacular dessert

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level For the keen cook
• Servings Serves 6 (5 profiteroles each)

Nutrition per serving

• Kcalories

  509

• Protein

  8g

• Carbs

  48g

• Fat

  31g

• Saturates

  16g

• Fibre

  0g

• Sugar

  40g

• Salt

  0.27g

Ingredients

• 50g butter
• 60g plain flour
• 1 tbsp caster sugar
• 2 eggs, beaten
• For the caramel sauce
• 200g caster sugar
• 2 tbsp double cream
• splash cognac
• To serve
• 300g good-quality vanilla ice cream, bought or homemade (see below)
• Homemade vanilla ice cream (optional)
• 250ml milk
• 250ml double cream
• 50g sugar
• 6 egg yolks
• seeds of 2 vanilla pod

Directions

1. Put 150ml water, the butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. As soon as it's boiling, tip in the flour in one go. Beat quickly to combine. TIP: It's important to tip the flour in as soon as the water boils, because losing too much liquid by evaporation will affect your pastry.
2. The starch in the flour needs to be cooked out now. Beat well, over the heat, until the mix turns smooth and glossy and starts to come away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.
3. Give the mixture a quick beat, then start adding the eggs a little at a time, using a whisk, wooden spoon or electric beaters. You may not need to add all the egg-stop once the pastry is smooth and elastic and drops easily off a spoon.
4. Heat oven to 220C/fan 200C/gas 7. Drop a medium nozzle into a large piping bag and scoop the pastry into it. Line two baking sheets with non-stick paper and pipe 15 x 10p-size balls of pastry onto each one. Use a wetted finger to smooth the tops. Bake for 15-20 mins until dark golden and very firm. Transfer to a rack, turn each one upside down, then leave to cool. Will keep in an airtight container for up to 2 days. TIP: The just-piped pastry buns have pointy tops, which can quickly burn. Tap them down gently with a wet finger before you put them in to bake.
5. For the sauce, heat the sugar in a large, non-stick frying pan. Melt it gently, swirling every now and again until dissolved. Turn up the heat a little, then bubble until you have a dark golden caramel, about 5 minutes in total. Keep the pan on the heat and carefully stir in the cream to make a silky sauce. Add the Cognac and stir again. Pour into a serving jug. Can be made up to 2 days ahead-warm in the microwave for a few secs and stir to loosen.
6. If making your own ice cream, place the milk and double cream in a pan. Take 1 tbsp of the sugar and add to the pan, too. Whisk the remaining sugar with the egg yolks and the seeds of the vanilla pods. Heat the milk until just boiling, then pour it onto the egg mix, whisking constantly. Tip back into the pan and heat gently, stirring with a wooden spoon until the custard thickens and coats the back of a spoon. Pour through a sieve and allow to cool. Now churn the mix in an ice-cream machine, or freeze it in a shallow container, beating thoroughly at least three times, until it is frozen and smooth. Will keep frozen for up to 1 month. Makes about 500 ml, 5 mins prep, 20 mins cooking and freezing.
7. Allow the ice cream to soften slightly in the fridge for 30 mins. Scoop into a piping bag then, holding the bag with a tea towel, poke the nozzle into the bottom of one of the buns. Pipe in the ice cream until completely filled (see tips). Work as quickly as you can-you need to get the profiteroles back in the freezer before the ice cream starts to melt. Will keep well-wrapped in the freezer for up to 1 week. NOTE: Wrapping a tea towel around the piping bag insulates the ice cream from the warmth of your hands. If piping in the ice cream seems too fiddly, simply cut the buns open with a serrated knife and fill with teaspoon-size scoops of ice cream.

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Caramelised Apple Cake With Streusel Topping

This moist cake with a crunchy nut topping is sure to become a teatime favourite

• Cooking Time Prep 25 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  464

• Protein

  6g

• Carbs

  64g

• Fat

  22g

• Saturates

  12g

• Fibre

  2g

• Sugar

  42g

• Salt

  0.6g

Ingredients

• 100g butter, plus 1 tbsp
• 175g light brown muscovado sugar, plus 1 tbsp
• 2 dessert apples, peeled and cut into 1½ cm pieces
• 2 eggs
• 1 tsp vanilla extract
• 200g plain flour
• 1 tsp baking powder
• ½ tsp ground cinnamon
• 100ml milk
• For the streusel topping
• 25g flour
• 85g demerara sugar, plus 1 tbsp
• ½ tsp ground cinnamon
• 50g cold butter
• 3 tbsp toasted, chopped hazelnuts

Directions

1. Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
2. While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
3. Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
4. Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.

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Chocca Mocca Caramel Cake

A delight at any time, but especially when strewn with chocolate eggs for Easter

• Cooking Time Ready in about an hour and a half
• Skill Level Easy
• Servings 10-12 slices

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 2 tsp instant coffee granules/powder
• 2 tbsp cocoa powder
• 2 tbsp hot water
• 175g softened butter
• 175g golden caster sugar
• 2 eggs
• 2 tbsp golden syrup
• 200g self-raising flour
• 4 tbsp milk
• 0 2 x 50g/2 x 2oz chocolate caramel bars
• For the icing
• 100g chocolate caramel bars
• 50g butter
• 2 tbsp milk
• 100g icing sugar, sifted

Directions

1. Preheat the oven to 180C/Gas 4/fan oven 160C. Butter a 20cm/8in round cake tin and line the base with baking parchment.
2. Measure the coffee and cocoa into a cup, add the hot water and mix to a smooth paste. Put the butter, sugar, eggs, syrup, flour, milk and cocoa paste in a large mixing bowl and beat with a wooden spoon or electric beaters for 2-3 minutes until smooth. Break the caramel bars into sections and stir into the mixture.
3. Turn the mixture into the prepared tin and smooth the top. Bake for 35-40 minutes, until the top springs back when you press it lightly. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool.
4. To make the icing, break up the caramel bars and put in a small pan with the butter and milk. Gently heat until smooth, stirring all the time, then remove from the heat and stir in the icing sugar (don't worry if it doesn't dissolve immediately, just keep stirring). Leave to cool until it thickens enough to leave a trail when you lift the spoon. Put the cake on a serving plate, spread the icing over the top, letting it fall softly down the sides, then leave to set.

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Caramel Apple Loaf Cake

Moist cake topped with a sticky, crunchy topping will keep your guests coming back for more

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Cuts into 8-10 slices

Nutrition per serving

• Kcalories

  490

• Protein

  7g

• Carbs

  53g

• Fat

  29g

• Saturates

  15g

• Fibre

  2g

• Sugar

  30g

• Salt

  0.64g

Ingredients

• 175g soft butter, plus extra for greasing
• 175g golden caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 225g self-raising flour
• ½ tsp cinnamon
• 4 rounded tbsp Greek yogurt
• 2 eating apples
• 50g walnuts, very roughly chopped, plus 1 tbsp extra, chopped
• 50g soft toffees (we used Werther's chewy toffees)
• 2 tbsp double cream

Directions

1. Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line the base and ends with a long strip of baking paper.
2. Beat together the butter, sugar and vanilla until pale, then beat in the eggs, one by one. Tip in the flour, cinnamon and yogurt. Peel, core and chop apples into small chunks, then add to the bowl and mix everything together with a wooden spoon.
3. Scrape into the tin, smooth the top and scatter the walnuts down the middle. Bake on a middle shelf for 1 hr 20-30 mins until a skewer poked in comes out clean. Cool in the tin.
4. To decorate, put the toffees in a small saucepan with the double cream. Gently heat, stirring, until toffees have melted into a smooth caramel sauce. Cool for about 1 min while you gently turn out the cake. Slowly drizzle the toffee sauce over the top of the cake. Scatter immediately with the extra walnuts-they should stick where they hit toffee. Leave for 10 mins before serving. Best fresh but will keep in an airtight tin for 3-4 days.

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Orange Creme Caramel Cheesecakes

These individual cheesecakes are better made a couple of days ahead so the caramel in the ramekin dissolves into a sticky sauce

• Cooking Time Prep 20 mins
  Cook 40 mins
• Skill Level For the keen cook
• Servings Serves 6

Nutrition per serving

• Kcalories

  994

• Protein

  10g

• Carbs

  89g

• Fat

  67g

• Saturates

  36g

• Fibre

  1g

• Sugar

  66g

• Salt

  1.28g

Ingredients

• 284ml pot double cream
• peel from 1 orange
• 225g caster sugar
• 4 tbsp orange liqueur
• 200g tub cream cheese
• 4 eggs
• For the biscuit base
• 250g digestive biscuits
• 85g butter, melted
• For the caramel squiggles
• 100g caster sugar
• sunflower oil

Directions

1. Heat oven to 150C/fan 130C/gas 2. In a small pan, bring the cream to the boil with the orange peel, then set aside to infuse. Tip 140g/5oz sugar into another saucepan with just enough water to make it sludgy. Bring to the boil, then turn the heat down to a simmer and boil to make a darkish caramel. Add 2 tbsp of the orange liqueur (watch out as it will splutter). Leave it to settle slightly, then pour the caramel over the base of 6 x 250ml ramekins and set aside.
2. Beat the cream cheese and the remaining 85g/3oz sugar together in a large bowl, then beat in the eggs and the remaining orange liqueur. Strain in the infused cream, then beat everything together to make a custard. Skim off any froth and set aside.
3. Boil the kettle. Place the ramekins in a deep roasting tin. Divide the custard between them-it will only come to halfway-then bring the tin to the oven and fill with hot water from the kettle so it comes halfway up the outside of the ramekin dishes. Bake the cheesecakes for 40 mins or until just set, then remove from the oven and the tin. Leave to cool, then chill at least overnight. These can be made up to 2 days ahead and left to chill.
4. Up to 2 days before serving, make the bases. Crumble the biscuits into a food processor, then blitz to fine crumbs. Add the melted butter and pulse until everything is mixed. Line a flat baking tray with greaseproof paper, tip the base mix onto it, then top with another sheet of greaseproof paper. Gently roll the mix out until large enough to cut 6 bases the same size as the ramekins out of it. Chill.
5. To make the caramel squiggles, heat the sugar with a little water in a saucepan and boil to make caramel, then set aside to cool slightly. Line a tray with baking parchment and grease with a little oil. Drizzle the caramel up and down so that all the strands of caramel stick together to create stars, then leave to set.
6. To serve, use a cutter the same diameter as the ramekin to cut out 6 bases from the biscuit mix. Lift the bases onto 6 plates. Unmould the cheesecakes, saving the caramel sauce in the ramekin. Top the bases with the crème caramels, drizzle the sauce over and around the plates, garnish with a star and serve.

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Ginger & Caramel Apple Puddings

Quintessentially British ingredients make up Frances Auger's comforting puds, impressing the judges of Britain's Best Pud

• Cooking Time Prep 30 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  470

• Protein

  4g

• Carbs

  53g

• Fat

  28g

• Saturates

  17g

• Fibre

  1g

• Sugar

  39g

• Salt

  1.07g

Ingredients

• For the caramel apples
• 50g butter, plus extra for the ramekins
• 1 large cooking apple, peeled, cored and finely chopped
• 75g light brown muscovado sugar
• For the puddings
• 140g butter, softened
• 100g light brown muscovado sugar
• 1 egg
• 125ml buttermilk
• 2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar
• 100g plain flour, plus extra for dusting
• 1½ tbsp ground ginger
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• icing sugar, for dusting
• cream or custard, to serve

Directions

1. Heat oven to 180C/160C fan/gas 4. Lightly butter and flour 6 x 8cm deep ramekins, tapping out excess flour. Heat the butter in a pan until foaming, add the apple and cook for 1 min on a medium heat. Toss in the sugar and cook until dissolved. Divide between the ramekins.
2. For the puddings, beat the butter and sugar together with an electric whisk until fully combined. In a separate bowl, mix together the egg, buttermilk, chopped ginger and ginger syrup, then stir this into the butter mixture. Fold in the flour, ground ginger, baking powder, bicarbonate of soda and a pinch of salt. Divide between the ramekins so they are filled to 1cm below the top. Place them on a baking tray and bake for 20 mins, until golden and risen.
3. Serve warm, dusted with icing sugar. Accompany with cream or custard.

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Salted Caramel Banana Tatins With Creme Fraiche Ice Cream

Combining on-trend salted caramel with a French classic makes for a stylish individual pudding that could grace any smart restaurant menu

• Cooking Time Prep 30 mins
  Cook 25 mins
• Skill Level Moderately easy
• Servings Serves 2 with leftover ice cream

Nutrition per serving

• Kcalories

  1385

• Protein

  12g

• Carbs

  94g

• Fat

  107g

• Saturates

  63g

• Fibre

  1g

• Sugar

  52g

• Salt

  2.8g

Ingredients

• For the ice cream
• 1 vanilla pod
• 200ml double cream
• 100ml milk
• 3 egg yolks
• 85g golden caster sugar
• 300ml full-fat crème fraîche
• For the banana tatin
• 250g puff pastry
• plain flour, for dusting
• 1 banana, peeled
• 50g soft light brown sugar
• 50g butter
• 2 tbsp double cream

Directions

1. To make the ice cream, split the vanilla pod in half lengthways and scrape out the seeds. Put the pod and seeds in a saucepan with the cream and milk, and bring slowly to the boil. Meanwhile, in a bowl, whisk the egg yolks and sugar together until pale. Pour the hot cream mixture over the egg and sugar, whisking continuously. Pour back into the pan, set over a gentle heat and stir with a wooden spoon. Heat gently until the custard mixture thickens enough to coat the back of the spoon, then remove from the heat.
2. Pour the crème fraîche into a bowl and whisk to loosen. Slowly pour in the hot custard mixture, whisking as you go. Pour the mixture into an ice-cream machine and churn until softly frozen. Transfer to a container, then freeze for 2 hrs to firm.
3. To make the Tatins, roll out the pastry on a floured surface to the thickness of a £1 coin. Using the banana as a guide, cut out 2 pastry lids big enough to fit over the banana, leaving a 1cm border around the edge. Place the pastry on a baking tray and put in the fridge.
4. Set an ovenproof, heavy-bottomed frying pan over a medium heat. Add the sugar, butter and cream, and cook for 5 mins until the sugar has melted and the caramel is bubbling. Add ½ tsp sea salt flakes. Slice the banana in half lengthways and place the 2 halves, cut-side down, into the caramel.
5. Heat oven to 220C/200C fan/gas 7. Place a pastry lid on top of each banana half, tucking each in tightly around the edges. This can be done 1 hr ahead. Transfer the pan to the oven and cook for 20 mins until the pastry is risen and golden. Quickly and carefully turn out the Tatins, sprinkle with a few flakes of sea salt and serve with scoops of crème fraîche ice cream.

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