Easy win summer desserts

Picnics and barbecues are populating back gardens across the country, but throwing a good one takes, time and planning.

From how many burger buns to buy, to how much gin to put in the punch, there is often very little thought given to dessert. Make life easy for yourself and have a go at my crowd-pleasing summer pudding ideas that are quick, easy and utterly delicious.

Baklava & honey cheesecakes

Serves 4 / Hands on time 20 mins / Total time 20 mins + chilling

You’ll need: A food processor 280g mixed baklava, roughly chopped 280g cream cheese 150ml double cream 3 tbs runny honey 1 orange, cut into segments

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1. On a chopping board, roughly chop the baklava before tipping into a food processor. Blitz in short bursts until you have a rough and chunky, crumb-like mixture (be careful not to over blitz, you want to keep some of the texture). Distribute the mixture evenly into glasses or large ramekins and press the mixture down to compress it either with your fingers or with a blunt object. Refrigerate.

2. Meanwhile, make the filling. Using a mixer with a balloon whisk or hand-held electric whisk, beat the cream cheese and honey together on a high speed. Once combined, slowly whisk in the double cream bit by bit to allow the mixture to slowly thicken.

3. Remove the cheesecake bases from the fridge and top each one with a generous layer of cream cheese mixture. Decorate with orange segments, cover with clingfilm and continue to refrigerate until ready to serve.

Alt text5-minute mixed berry frozen yogurt for the kids

Serves 2 / Hands on time 5 mins / Total time 5 mins You’ll need: A food processor 200g mixed frozen berries 4 tbs full fat Greek yogurt 1 tsp maple syrup or honey + extra for drizzle

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1 Assemble all ingredients in a food processor and blitz for about 30 seconds or until the mixture is smooth.

2. Serve immediately in bowls topped with a few extra frozen berries, an extra dollop of Greek yogurt and a drizzle of maple syrup or honey.

Alt text Cheats puff pastry churros

Makes 12-16 / Hands on time 30 mins / Total time 40 mins

160g ready rolled puff pastry sheet 50g butter, melted 2 tbs caster sugar 1 tsp cinnamon

Chocolate Sauce

100g 70% dark chocolate, broken into pieces 150g double cream Pinch of sea salt

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1. Preheat an oven to 200°C/180°C fan/400°F/gas mark 6. Line a couple of baking trays with baking paper and put to one side.

2. Roll out the pastry and cut into strips and then cut the strips in half. One at a time give them a twist and place evenly on the baking trays a finger apart.

3. Bake in the oven for 10-15 minutes or until golden brown. Meanwhile, melt the butter over a low heat in a small saucepan and transfer to a small bowl. In another small bowl, mix together the sugar and the cinnamon ready for dusting later.

5. Once the churros are golden brown, transfer to a couple of large plates. Brush them with melted butter and dust with plenty of cinnamon sugar.

6. To make the chocolate sauce heat the cream in a medium sized saucepan. Once simmering, take off the heat and leave to stand for a few minutes to cool slightly. Whisk in the chocolate pieces and a pinch of salt until you have a silky smooth chocolate sauce. Pour into a dipping bowl and serve.

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