These raspberry muffins couldn't be easier to make and taste beautiful, with the sharpness of the raspberries and the sweetness of the cake and cream.

Ingredients you will need:

- 6 oz/ 170g caster sugar

- 6 oz/ 170g self- raising flour

- 6 oz/ 170g soften butter or margarine

- 3 free-range eggs

- 1 tsp baking powder 

- handful of fresh raspberries (leaving a few to decorate with)

- around 400ml double cream

- some raspberry coulis

- about 1 tbsp icing sugar

- white chocolate for decorating

Method: 

Step 1: Preheat your oven to 180ºC fan, then measure out all your ingredients. I think this is the best way to make this recipe quick and simple and clutter free as you can put everything away before you have even started. 

Step 2: Put the soften butter or margarine into a bowl, add the sugar and whisk together (I used a half held whisk) until light and fluffy. 

Step 3: Add the flour and baking powder and gently mix until combined. Then add the eggs and starting slowly, whisk until the mixture is fully combined.


Step 4: Put the handful of raspberries, you can add as many as you would like really, to the mixture and gently fold in.








Step 5: Divide the mixture into 12 muffin cases and place in the oven for 15-20 minutes. You can check if the muffins are cooked by placing a skewer into the middle of one and if the skewer comes out clean the muffins are cooked, if not just leave in the oven a little bit longer.

Step 6: Once the muffins have cooked, leave them in the baking tray to cool for around 5 minutes and then transfer the muffins onto a cooling rack and leave until completely cooled.

Step 7: Time to decorate! Pour around 400ml of double cream and 1tbsp of icing sugar into a bowl and whisk until soft peaks form. The cream with continue to stiffen as you mix in the raspberry coulis. Then add some raspberry coulis until you have the colour you want, I chose a very light pink to just add a hint of colour and flavour. 

Step 8: Now put the cream into a piping bag so it is easier to put on the top of the muffins and pipe a swirl onto each one. I then sprinkled over white chocolate flakes that I made by using a peeler and running this down the edge of a bar of white chocolate and added a raspberry that I filled with the extra coulis I had left over and that was it!

Step 9: Enjoy!

This dessert tastes so good and looks rather impressive yet it is so simple to make! 

Ingredients you will need:

(For the Panna Cotta)

- 250ml of whole milk

- 250ml of double cream

- 25g caster sugar

- 1 teaspoon of vanilla paste/ 1 vanilla pod split lengthways with the seeds scraped out

- 3 leaves of gelatine 

(For the blueberry coulis) 

- 250g blueberries

- 75g caster sugar

- 100ml water

- 1 tbsp honey

Method:

Step 1: Put some cold water into a bowl and soak the gelatine until soft.

Step 2: Next pour the milk, cream, sugar and vanilla into a pan and put on a medium heat and bring to a simmer.

Step 3: Before you add the gelatine to the milk and cream mixture take it out of the water and squeeze all the excess water out of it. Then take the milk and cream mixture off the heat and add the gelatine. Stir until the gelatine has dissolved.

Step 4: Set out the dishes you want to serve your panna cotta in and pour the panna cotta into a jug, so it is easier to pour into the dishes. Divide the mixture into your dishes and put in the fridge to set for at least an hour.

Step 5: Whilst waiting for the pan cotta to set, put the water and sugar, to make to coulis, into a pan with a handful of the blueberries and bring to the boil on a high-medium heat. Turn it down so the mixture is at a simmer and add your honey. Simmer for a few minutes until the coulis has thickened slightly.

Step 6: Take the pan off the heat and then using a handheld blender, blitz the coulis until smooth and then put the pan back on the heat. Add the rest of the blueberries and heat through so some still remain whole. Take off the heat and leave to cool until needed.

Step 7: When the panna cotta has fully set you can serve it straight away right from the fridge or just leave it in the fridge until you are ready to eat it. 

Step 8: Enjoy!

Chocolatey orange goodness. 

Ingredients you will need: 

For the cheesecake 

- 900g of soft cream cheese at room temperature (Philadelphia works well)

- 200g of golden caster sugar

- 4 tablespoons of cocoa, sifted

- 2 teaspoons of vanilla extract

- 2 tablespoons of Cointreau

- the rind of 1 orange

- 3 eggs

- 284ml soured cream

- 284ml double cream

- 100 g dark orange chocolate, melted

- chocolate curls or whatever you would like to decorate the cheesecake with

For the biscuit base

- 100g melted butter, plus a little extra for greasing

- 14 plain chocolate digestives, finely crushed

Method: 

1. Preheat the oven to fan 160ºC. Line the base of a 25cm springform tin with baking parchment and then mix the melted butter and biscuit crumbs until well blended. Press firmly onto the base of the tin and bake for 10 mins.

2. Take the cheesecake base out of the oven and turn oven temperature up to fan 220ºC. Put the cream cheese and sugar in an electric whisk and beat until smooth and creamy. Then whisk in the cocoa, vanilla, Cointreau, eggs, soured cream, orange rind and half the melted orange chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.

3. Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin, then pour in the cheesecake mixture and smooth the top. Bake for 10 mins, then turn the heat down to fan 90ºC for 25-30 mins, the filling should be set, but with a slight wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. After take the cheesecake out of the oven and chill until ready to serve.

4. To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls or any other decorations you wish.