From berry topped pavlovas to quick-win Eton Mess, show stopping cakes to warm apple tarts, we’ve handpicked our favourite summer pudding recipes for you to make this season.
Fruits really come into their own this time of year, from sweet British strawberries (the best in the world in our opinion) to ripe apples waiting to be made into something hot, gooey and topped with lashings of weather-appropriate ice cream. Make for the family, garden guests or indeed yourself.
Strawberry Chiffon Cake
The beauty of this cake is that it looks way fancier than it is. You don’t need any special tins to make it, just two, 20cm (8inch) springform tins that you can easily pick up from the supermarket.
The whisked sponge cake is made with pureed strawberries and vegetable oil rather than butter so it’s wonderfully light but devilishly moreish.
Prep: 1 hour
Cooking time: 25-30 minutes
Chilling time: 4 hours
For the cake:
- 75g (6oz) strawberries. hulled
- 250g (9oz) self-raising flour
- 1 teaspoon baking powder
- 6 large eggs, separated
- 125ml (4 fl oz) vegetable oil
- 1 lemon, grated rind only
- 225g (8oz) caster sugar
- A little red paste food colouring
For the filling:
- 150g (5oz) strawberry jam
- 2 tablespoons cold water
- 2 teaspoons powdered gelatine
- 400g (14oz) strawberries, hulled
- 125ml (4 fl oz) double cream
For the frosting:
- 250g (9oz) mascarpone cheese
- 1 lemon, finely grated lemon rind
- 2 tablespoons icing sugar
- 400ml (14 fl oz) double cream
- Little red paste food colouring
- A few pink primula flowers and/or viola flowers, optional
- A few small strawberries, optional
1. Preheat the oven to 180°C, 160°C fan assisted, Gas 4. To make the cake, grease and line the bases of 2 x 20 cm (8 inch) springform tins with circles of non-stick baking paper. Puree the strawberries then press through a sieve and discard their seeds. Mix the flour and baking powder together in a second bowl.
2. Add the egg yolks, oil, lemon rind and 175g (6oz) of the sugar to the bowl of an electric mixer. Add the strawberry puree and a little food colouring and whisk for about 5 minutes until very thick.
3. Wash and dry the whisk then beat the egg whites until stiff moist looking peaks then gradually whisk in the remaining 50g (2oz) sugar a teaspoonful at a time until the mixture is smooth and glossy.
4. Sift the flour and baking powder over the top of the strawberry mix then gently mix in. Stir in a large spoonful of the egg whites to loosen the mixture then add the rest and very gently fold in so that you keep as much air in the mixture as possible.
5. Spoon the mixture evenly between the two tins, gently ease the tops level then bake for 20-25 minutes until the top is set, very lightly browned and a skewer comes out cleanly when inserted into the centre of each cake. Leave to cool in the tin for 10 minutes, then remove the sides and leave to cool. Remove the base when cold. (The cake will sink slightly as it cools.)
6. When the cakes are cold, peel off the base paper. Cut each cake in half, then put two of the halves to one side. Keep the other two halves, still stacked then cut out a circle from the centre using a smaller 15cm (5 inch) baking tin as a template. (This centre circle can be given to the kids or eaten now with a cup of tea!)
7. Put one of the whole circles of cake on a serving plate, spread a band of jam around the outer edge about 2.5cm (1 inch) wide then place one of the ring cakes on top. Spread the top edge with jam, then add the second cake ring.
8. Add the cold water to a small heatproof bowl, sprinkle over the gelatine, making sure that all the dry powder is absorbed by the water. Set aside for 5 minutes.
9. Pick out the best strawberries and arrange over the inside of the cake, when you know you have enough, take them out and reserve on a plate. Puree 175g (6oz) of the remaining strawberries then press through a sieve and discard the seeds.
10. Stand the bowl of gelatine in a saucepan of gently simmering water and cook for about 5 minutes, stirring from time to time until it becomes a clear liquid. Whisk the cream in a bowl until it forms soft peaks, add the strawberry puree and gradually mix in the gelatine until smooth. Spread a few spoonfuls in the base of the centre of the cake, arrange the whole strawberries on top then cover with the remaining strawberry cream. Stick the remaining cake half in place with jam around the edges as before. Chill for 4 hours.
11. About an hour or so before serving, whisk the mascarpone, lemon rind and icing sugar together in a bowl then gradually whisk in the cream until soft and spreadable, don’t be tempted to whisk too vigorously or the frosting will be too thick to spread. Take out one third of the frosting and divide between two small bowls, colour one pale pink, the other a deeper pink.
12. Spread a very thin layer of the uncoloured frosting all over the cake to stick the crumbs in place then spread a thicker layer all over, being more generous on the top. Spread the sides smooth with a knife. Using a teaspoon and round bladed knife, press small dots of dark pink frosting in a band around the base of the cake. Make a second paler pink band above it and a third plain band of uncoloured frosting then smooth the sides to merge the colours with a palette knife. Decorate the top of the cake with edible flowers and small strawberries, if liked.
Top tip: as this cake is quite involved, you might prefer to make the cake the day before then wrap in foil or make and fill the cake then chill overnight and just decorate with the frosting an hour or so before you want to serve it and keep it in the fridge.
One of the easiest dessert recipes to have up your sleeve, even the most amateur of cooks can’t mess this one up.
Prep time: 20 minutes
- 300ml double cream
- 3 tbsp icing sugar
- 150g strawberries, diced
- 100 g raspberries
- 1tsp vanilla extract
- 25g meringues, meringues
- Kelly’s of Cornwall Clotted Cream Ice Cream
- Whip the cream until it softly holds in peaks.
- Stir through the icing sugar, fruits, Kelly’s of Cornwall Clotted Cream ice cream and vanilla.
- When you are ready to serve, layer the cream with scoops of Kelly’s of Cornwall Clotted Cream ice cream and the crushed meringue.
- Top with extra berries to serve.
Top tip: if you don’t have any meringue, make a mess with shortbread biscuits, or try crumbling in leftover cookies.
Chocolate & Pistachio Berry Pavlova
Take the hassle out of entertaining and make the meringue base the day before, keep it loosely covered with non-stick baking paper or a clean tea cloth and then just decorate minutes before serving. Plus, you don’t need a baker’s steady hand, the more berries and cream the merrier.
Prep time: 25 minutes
Cooking time: 1 1/4 hour
- 4 medium egg whites
- 225g (8oz) caster sugar
- 40g (11/2oz) pistachio nuts, very finely chopped
- 100g (4oz) dark chocolate, broken into pieces
- 300ml (1/2 pint) double cream
- 550g (11/4lb) mixed strawberries, hulled, halved, blackberries, blueberries and raspberries
- Preheat the oven to 140°C (120°C fan), Gas 1. Line a baking sheet with non-stick baking paper and draw a 23cm (9 inch) circle on to it.
- Whisk the egg whites with an electric mixer until they form stiff moist looking peaks.
- Gradually whisk in the sugar a teaspoonful at a time and continue whisking once all the sugar has been added, whisk for a few more minutes until the meringue is very thick and glossy.
- Gently fold in the pistachio nuts. Spoon the meringue inside the marked circle on the paper lined baking sheet and spread into soft swirls. Bake for about 1 1/4 hours until crisp on the outside and just firm enough that the paper may be peeled away from the underside of the pavlova.
- Leave the pavlova to cool completely, still on the paper, on a wire rack. Loosely wrap in non-stick baking paper until ready to serve.
- Melt the chocolate in a bowl set over a saucepan of barely simmering water. Lift the pavlova off the paper on to a serving plate then drizzle the chocolate over the top, saving a little of the chocolate to drizzle squiggles on to a baking sheet lined with more non-stick baking paper for decoration. Chill for 30 minutes or so until the chocolate is firm.
- Whip the cream until it forms soft swirls then spoon over the chocolate topped pavlova. Scatter the berries on top, peel the chocolate decorations off the paper and tuck in between the berries then serve.
Mango & White Chocolate Mousse With Toasted Coconut
This mousse contrasts the sweet, creamy character of white chocolate with sharp, fruity mango and zesty lime. It’s perfect for a make ahead dessert, and particularly pretty if served in delicate cocktail glasses.
- 100g greek yoghurt, strained over a sieve
- 180g Montezuma’s white chocolate
- 150g double cream
- 1 sachet of veggie gelling agent
- 200g ripe mango, diced
- 1 tsp golden caster sugar
- Juice and zest of 1 lime
- 2 tbsp toasted coconut
- Half a ripe mango, diced
- Puree 200g mango with the sugar. Whip the cream until it’s thick and fluffy – slightly more whipped than soft peaks, so it holds its shape but doesn’t break up. Lightly fold through the strained yoghurt.
- Set up a bain marie with a couple of inches of water in a pan over a medium heat. Break your chocolate into a metal or glass bowl and combine with the mango puree. Place it over the pan so that the bottom isn’t touching the water, then melt the chocolate into the mango, stirring with a whisk until you have a smooth curd. Whisk in the lime zest, half the lime juice and the vegetarian setting powder. Leave to one side for a moment to cool.
- Once slightly cooler (so as to not melt the whipped cream), pour a third of the cream and yoghurt and fold in, then repeat with the remaining two thirds. Pour into pretty glasses and set in the fridge for a couple of hours or overnight. When you’re ready to serve, toss some diced mango with the remaining lime juice and pile it on top of the mousses with some flakes of toasted coconut. Grate over lime zest to finish.
Blackberry & Coconut Parfait
Get the wow factor when you cut into this easy make-ahead pudding, perfect for warm al fresco lunches.
Prep time: 25 minutes
Cook time: 3-4 minutes
Chilling time: 6 hours or overnight
For the granola base:
- 40g (11/2oz) butter
- 40g (11/2oz) flaked almonds, roughly crushed
- 40g (11/2oz) pistachio nuts, roughly chopped
- 1 tablespoon caster sugar
For the parfait:
- 400g (14oz) can full fat coconut milk
- 2 limes, grated rind of both, juice of 1
- 4 tablespoons runny honey
- 75g (3oz) caster sugar
- 450g (1lb) Greek style yogurt
- 225g (8 oz) blackberries
- Viola flowers to decorate, optional
1. Line the base and two long sides of a 900g (2lb) non-stick loaf tin with a strip of non-stick baking paper or clingfilm.
2. To make the granola topping, heat the butter in a frying pan, stir in the flaked almonds and cook for 2-3 minutes, stirring until just beginning to colour. Mix in the pistachio nuts and sugar and cook for 1 minute until the sugar has dissolved then take off the heat and leave to cool.
3. For the parfait, pour the coconut milk into a mixing bowl, add the lime rind and juice, honey and sugar and whisk together until smooth. Add the yogurt and whisk briefly until smooth.
4. Pour about one third of the parfait mixture into the base of the lined tin. Crumble about one third of the blackberries over the top, breaking up with fingertips, then spoon over half the remaining parfait mix and repeat so that all the parfait mixture and all the blackberries are added to the tin.
5. Level the surface of the mixture and spoon over the cooled granola in an even layer. Freeze for 6 hours or overnight, covering the top with clingfilm as soon as it is hard.
To serve, take the parfait out of the freezer 15-25 minutes before you are ready to serve it. Allow to defrost slightly then run a wetted round bladed knife round the sides of the parfait to loosen it. Turn out on to a plate, peel off the lining paper or clingfilm. Decorate, if liked, with tiny viola flowers and cut into thick slices with a hot knife.
Austin Jelly Jars
You can make your own jelly from scratch with the strawberry-flavoured, sugar-free jelly crystals, which are combined with fresh strawberry slices, blueberries and Austin’s Summer Punch for that extra little kick.
They’re laden with booze but make them child-friendly by replacing Austin’s with 185ml of cold water.
- 2 Sachets Delicious Desserts Strawberry Flavour Sugar-Free Jelly Crystals
- 370ml Austin’s Summer Punch
- 570ml Boiling Water
- 100ml Cold Water
- 400g Strawberries, sliced
- 150g Blueberries
- Place half the strawberries and blueberries evenly between the jars.
- Pour the jelly crystals into the boiling water and stir until they have dissolved.
- Add the Austin’s Summer Punch and cold water to this mix and stir.*
- Pour over the fruit in the jars until half full and place in the fridge to set for an hour.
- When the jellies have set, evenly distribute the remaining fruit across the jars and pour the rest of the jelly over the top (this prevents all the fruit settling at the bottom).
- Leave in the fridge for another 1-2 hours.
Mixed Berry Bake with Coconut Macadamia Crumble
Who doesn’t love a crumble? This crowd-pleasing pud is perfect for a midweek treat or if you have friends coming over. Place it on the table in all its glory and let everyone serve themselves.
Serves: 4-6 prep
Prep time: 10 minutes
Cooking time: 25 minutes
- 700g mixed fresh blueberries, strawberries and raspberries
- 100g castor sugar
- 2 tbsps cornflour
- 1 tsp vanilla paste
For the topping
- 100g salted butter cubed
- 150g plain flour
- 50g desiccated coconut or large flakes
- 50g macadamia nuts roughly chopped
- 50g soft brown sugar
1. Preheat oven to 200c/180c fan assisted. In a medium bowl, mix together the fruit with the sugar, cornflour and vanilla paste. Pour into a baking dish, about 25cm round or 20cm x 30cm baking dish.
2. In a medium bowl mix the flour, coconut, butter, sugar and a little salt together. Use your fingertips to rub the butter into the dry ingredients until it’s a rough gravel. Add the nuts and pour over the fruit. Bake for 25 minutes or until golden and bubbling.
Apple Tarte Tatin
Marry the perfect combination of cold, creamy ice cream with sweet, warm apple pie.
- 4-6 apples, peeled, cored and quartered
- 150g butter
- 125g caster sugar
- Juice of 1 lemon
- 150g flour
- 2 eggs yolks
- 1 tub of Kelly’s of Cornwall Clotted Cream ice cream.
- Preheat the oven to 200°C.
- First of all, make the pastry. Combine the flour, 100g of the sugar and 100g of the butter together in a food processor until it resembles breadcrumbs. Add the egg yolks and combine until your pastry cleans the bowl. Wrap in cling film and chill for 30 minutes.
- Meanwhile, heat the remaining butter in an ovenproof frying pan. Add the sugar and lemon juice and add the apples when the sugar has melted. Coat the apples evenly in the syrup and then carefully arrange in the pan, cut side up.
- Roll out the pastry to cover the apples, trim, prick with a knife two or three times and place in the oven and bake for 20 minutes, then reduce the heat to 170°C and bake for another 20 minutes.
- Remove from the oven, run a knife around the edge, leave to rest for a few minutes, turn over carefully onto a serving plate. If any pieces of apple remain in the pan, gently replace them onto the tart.
- Serve warm with a delicious dollop of Kelly’s of Cornwall Clotted Cream ice cream.