Eat the week: Peanut Butter Fondant
Peanut butter melts at high temperatures, creating a salty contrast to the interior – rather like a sophisticated chocolate and peanut bar.
Eat the week: Carrot Cake
Adding grated carrots to a cake batter makes it moist and sweet. Their flavour is not discernible once the cake is cooked, but they impart a moist texture. Walnuts add extra crunch, while the icing gives it a rich, creamy finish.
Eat the week: Raspberry and Sea Salt Truffles
Freeze-dried raspberries bring bright colour and a concentrated raspberry flavour to these truffles. They also complement dark chocolate very well.
Eat the week: sticky toffee crème brûlées
This recipe is a combination of two classics and makes plenty of sticky toffee pudding, so there’s plenty left over to indulge in.
Mary Berry: easy fruit cake
If you like a lighter fruit cake that still has lots of fruity flavour, this is a good “cut-and-come-again” one.
Mary Berry: double-crust apple pie
Homely and traditional, apple pie is the perfect dessert for a special meal. It never fails to please and is surprisingly easy to master.
Eat the week: peanut butter and cherry chocolate cups
If you’re addicted to Reese’s Peanut Butter Cups, here’s how to make an even better version at home.
Mary Berry: fruity scones
Berry's favourite way to serve scones is split open, rather than sandwiched together, ensuring you get lots of jam and cream.
Fraisier strawberry cake
A classic French recipe with a few short cuts, so you don’t need to be a master baker to make this impressive cake.
Chocolate & pistachio berry pavlova
A visually impressive pudding that couldn't be easier to prepare.
This elegant version of the traditional English trifle is jam-free, filled with fresh berries and infused with fresh vanilla.
Spiced chocolate pots
A simple chocolate pudding with a festive twist of whisky and cardamom, topped with meringue.
Roasted cherry and vanilla mousse millefeuille
The French classic dessert, millefeuille, is an impressive way to showcase seasonal cherries.
Pavlova with lime curd and berries
The lime curd balances the sweetness of the meringue and the berries keep the taste light and fresh.
Apricot crème brûlée tart
A fresh, fruity and creamy dessert. This needs no accompaniment as the flavours are so intense.
These unusual Hummingbird Bakery lavender-infused cakes are a popular flavour in the summer.
Rhubarb and orange cake with flaked almonds
Zesty orange intensifies the flavour of English rhubarb in this stunning dessert.
Smashed chocolate licorice meringues with cherries
A little licorice gives an added warmth and depth to the chocolate meringue.
Chocolate pecan fondants
Ready in 40 minutes, serves two and best served with icecream.
Pear and almond crumble
This easy dish combines frozen fruit with fresh pears and flaked almonds to create a delicious winter pudding.
Ginger chocolate mousse with fresh raspberries
This rich, velvety mousse combines dark chocolate with the gentle warmth of ginger. Serve with fresh raspberries for a fantastic finale to your supper.
These perfectly light scalloped-shaped fancies are best enjoyed with a refreshing cup of tea.
Mary Berry's best ever chocolate brownies
Mary Berry shares her decadent - and easy - chocolate brownie recipe, with a hint of coffee and the crunch of chopped walnuts.
Mary Berry's lemon cupcakes with lemon icing
These lemon cupcakes have the delightful flavour of fresh lemon with a creamy and tangy icing.
Mary Berry's sticky toffee pudding
This sticky toffee pudding with dates and walnuts is irresistible served warm.
Lemon drizzle cake
A moist delicious cake with a sugary blanket of sticky icing - it’s very moorish so it won’t be around for long.
Vanilla panna cotta with blueberry sauce
This creamy pudding is subtly flavoured with a vanilla pod and served with a fresh blueberry coulis.
Carrot and walnut cake with cream cheese icing
Mary Berry's classic carrot cake recipe with cream cheese icing and the delicious crunch of chopped walnuts.
Victoria sandwich cake
This all-in-one method (where all the ingredients are put into the bowl at the same time and beaten together) is simplicity itself.
This delicious tart with a crumbly buttery case filled with strawberries, glistening jelly and chocolate shavings certainly has the wow factor.
Salted caramel pudding parfaits
At some point in the last decade, the marriage of caramel and salt became a perennial one on dessert menus. Serve this pudding in parfait glasses or a clear serving dish so the layers are visible.
Beetroot chocolate cake with raspberry creme fraiche
This chocolate cake has a fabulous moist texture, similar to a Sacher Torte but without any ground almonds. It’s a great choice if you’re looking for a slightly more unusual cake.