The ultimate makeover: Sponge pudding & custard

Angela’s pud has half the fat of the classic recipe, but all the flavour, with a layer of seasonal fruit

Chocolate courgette cake

Grated courgette gives this cake a lovely moist texture – a great way to use up a glut from your garden

Orange crème caramel cheesecakes

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

Smoked salmon soufflés

These non-scary, freezer-friendly soufflés can be baked ahead, then reheated in the oven before serving

Blackberry & apple cake

A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

Peach & almond tart

Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa

Pineapple upside-down cake

Retro rocks. This classic pineapple upside-down cake makes a fun centre piece for afternoon tea and brings back many childhood memories.

Upside-down sticky apricot cake

Add a little extra to this cake with saffron strands, don’t worry if you don’t have any – it’s delicious either way

Raspberry & lemon polenta cake

Give your sponge an Italian twist with Jane Hornby’s easy-to-make polenta cake

Peanut butter cake

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

Orange & poppy seed cake with chocolate sauce

A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch

Lemon bars

These slices of zesty lemony goodness are hard to resist