Whip winter squash puree into a creamy filling and pipe direct into the heart of a cracking seasonal pudding

At this time of year, I aim to get as much pumpkin as I can into my meals, including desserts. If I’ve been organised, I’ll roast and puree some from scratch, but I seem always to have at least one tin of pumpkin puree to hand, which I can use quickly in anything from pumpkin pies to cookies and muffins. Here, it’s whipped into cream with some spices, then piped into crackly puffs of choux for a chic, autumnal dessert.

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© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

A crisp surface and creamy core are the traits of this cheesecake with no base, here topped with spiced and sliced apples and a sticky, caramel sauce

My go-to cheesecake these days is a burnt Basque. It’s so good it doesn’t even need a biscuit base, which might be the very reason some people aren’t fans. But Basque cheesecakes are rarely too sweet, because the burnt top provides just enough bitterness to balance things out and the insides stay ridiculously creamy. If I can give you one tip, though, it’s to make sure you take it out of the oven while it’s still really wobbly, to get the best set. An overbaked Basque is no fun at all.

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© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

These old-school classic treats may struggle for attention among today’s more Instagram-worthy cardamon buns, but they’re simple to make and divine to devour

Belgian buns are among a dying breed of bakes, forgotten about in favour of pretty cinnamon and cardamom buns and creative laminated doughs. I’d love to see more of these old-school, classic treats in bakeries, not least because they’re really simple to make. There are no twists or extra frills, just soft, buttery dough swirled with lemon curd and juicy sultanas. The icing glaze and cherry on top are essential, though, for maximum eating pleasure.

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© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

© Photograph: Phoebe Pearson/The Guardian. Food styling: Isobel Clarke. Prop styling: Lucy Turnbull. Food styling assistant: Francis Quinn.

Make the most of the early-autumn glut of fruit with this quick, squidgy-crumbed bake that’s bursting with berries

Every year, I get annoyed with myself for not making the most of blackberry season, and then it’s gone before I’ve had a chance really to enjoy them. They’re such great berries to bake with, and here I’ve scattered them in a simple ricotta cake. It’s a quick, one-bowl bake with a perfectly squidgy crumb that’s bursting with fruit.

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© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

These sweet and fruity frozen refreshers will get you in the carnival spirit

It’s only right that on the weekend of the Notting Hill carnival, rum punch is your drink of choice. Whether or not you’re heading to west London to celebrate, these ice lollies will get you in the party mood. They’re fruity, sweet and balanced with plenty of fresh lime, and I always like to make sure there’s enough leftover rum mixture to pour over ice to drink while the lollies are setting.

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© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

Blondies will happily take an ice-cream filling without falling apart, and when those biscuits are infused with herbs, they also help to cut through some of the sweetness

Ice-cream sandwiches have really grown on me. I used to find them a bit tricky to eat; far too many of them had outer shells so hard they would crack a tooth, while the rest would turn to mush after a few minutes out of the freezer. Finding the balance between something that has enough structural integrity to hold a good wedge of ice-cream but still soft enough to bite once frozen isn’t all that easy, but blondies make a very good option.

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© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

Brasilien hat seinen ganz eigenen Karottenkuchen, ein knallorangenes, flummiartiges Gebäck mit Schoko-Topping. Macht einen Heidenspaß und köstlich ist er natürlich auch.

Think giant sweet yorkshire pud filled with a lake of summer berry compote … that’s some brunch!

This pancake/yorkshire pudding hybrid is nothing if not fun. The edges crisp and puff up in the most dramatic way, making for a very impressive brunch centrepiece that makes a change from regular pancakes. Although delicious just with some icing sugar, I’ve filled this one with a quick fruit compote to make the most of summer berries. The juices soak into the base, making way for my favourite part of a yorkshire: the slightly soggy bottom.

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© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

© Photograph: Matthew Hague/The Guardian. Food styling: Katie Smith. Prop styling: Lucy Turnbull. Food styling assistant: Phoebe Altman.

Sie schwanken zwischen frischer Erdbeermarmelade und Vanillepudding als Füllung für Ihr Sommergepäck? Es gibt keinen Grund, nicht beides zu nehmen, wie in diesen Krapfen.

Im Sommer stehen unendlich viele Früchte zur Auswahl. Auf Pfirsiche freut sich unsere Autorin besonders. Für diese Tarte kombiniert sie die Steinfrüchte mit Pistazien.

This fruity summer dessert combines taste and texture with its layers of soft frangipane, crunchy sugar crust and a silky topping

If there’s one thing I’m very likely to have in my freezer, it’s a pack of ready-rolled puff pastry. And especially so during the warmer months, when I can use it for quick sweet or savoury tarts, be it a casual midweek bake or a fancier dinner party dessert. Layering texture is key, and here we’ve got crisp pastry; soft, slightly chewy at the edges frangipane; a crunchy demerara sugar crust; a silky mascarpone topping and squidgy raspberries.

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© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

Juicy stone fruit charred on a griddle, or on a barbecue for extra smokiness, is the inspiration for a dessert that’s as easy as it is delicious

Dessert is so often forgotten about once the barbecue comes out, and, as someone with a sweet tooth, I always notice. Grilled fruit is one of my go-tos, not least because it’s easy and delicious, and allows you to enjoy the likes of pineapples, peaches and bananas in a way you don’t often get to, with a smokiness that’s hard to achieve any other way. Here, I’ve gone for peaches, grilled until charred and drizzled with honey, and served them with some brioche, which is brushed generously with salty honey butter before being toasted on the barbecue.

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© Photograph: Ola O Smit/The Guardian

© Photograph: Ola O Smit/The Guardian

© Photograph: Ola O Smit/The Guardian

Forget pineapple and use berries instead, with aromatic five-spice adding its warming fragrance to this darkly delicious take on the classic bake

I grew up thinking the only fruit that was allowed in an upside-down cake was tinned pineapple, so once I discovered that no such rule existed and that I had free rein, upside-down cakes became far more exciting. I’ve since used everything from plums and apples to blood oranges, but today I’ve gone for blueberries. And, thanks to how juicy they are, you don’t even need to make a caramel: just toss the berries in sugar. I always add a pinch of five-spice, too, for a warming fragrance that just works. Trust me!

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© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

The magic of easy-make ice-cream combined with the comfortingly familiar flavours of the classic Italian dessert

I can be a real creature of habit when it comes to ice-cream. You could present me with the most creative flavoured scoops in the fanciest gelato shop and I will unfailingly choose mint chocolate chip, pistachio or coffee – not at the same time, of course, I still have some sense. I recently came across a tiramisu ice-cream and my interest was piqued; it’s one of my favourite desserts. Here, I’ve turned it into a no-churn version for ease and added a mascarpone layer to stay true to the original dessert.

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© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

© Photograph: Rita Platts/The Guardian. Food and prop styling: Lucy Turnbull.

This fun, indulgent dessert makes a perfect holiday bake to share with visiting friends and family

If I’m baking for a crowd over the bank holiday weekend, choosing something fun and a bit over the top seems the only way to go. Enter the hazelnut banoffee cake. It’s everything you love in the classic dessert: banana, toffee sauce, fluffy whipped cream and shaved chocolate, but with added nuttiness and overall less sickly sweet.

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© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

An unadulterated, wobbly, joyous flan made the way it should be

I started the year in one of my favourite places: Mexico City. I’ve since become one of those annoying people who finds a way to bring it up in nearly every conversation, so please indulge me just this once! Each time I’ve been to Mexico, I develop a new fixation, and this year I ate a considerable amount of flan. It’s seen as a bit of a retro dish here in the UK, and perhaps a little divisive, but I love it.

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© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

You’re never too old for a jelly, especially if it has the rather grownup tang of grapefruit and the earthy notes of bay leaf

You’re never too old for jelly, and I think we should all be eating more of it. Unmoulding a jelly and immediately giving it a good wobble is by far the best bit, and makes me giggle every time. Infusing the mixture with fresh bay leaves brings a grownup feel and gentle, earthy notes. While jelly and ice-cream is a classic combination, I love this just with some lightly whipped, unsweetened cream.

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© Photograph: Ola O Smit/The Guardian. Food styling Nicole Herft. Prop styling: Anna Wilkins. Food styling assistant: Simone Shagam

© Photograph: Ola O Smit/The Guardian. Food styling Nicole Herft. Prop styling: Anna Wilkins. Food styling assistant: Simone Shagam

© Photograph: Ola O Smit/The Guardian. Food styling Nicole Herft. Prop styling: Anna Wilkins. Food styling assistant: Simone Shagam

Miso brings a level of mouthwatering complexity to these otherwise simple cookies

Everyone has different ideas on what makes the perfect chocolate chip cookie, with everything from thickness and chewiness to the amount of chocolate up for debate. In my opinion, no cookie is worth eating if it’s not well salted; without it, everything feels a little off balance and flat. My not-so-secret way of salting cookies is to use a bit of miso. Not so much that it becomes a miso cookie, but just enough to bring a slightly savoury, umami vibe that makes the cookies a bit more complex-tasting and not sickly sweet.

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© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

© Photograph: Ola O Smit/The Guardian/ Food styling: Katie Smith, Prop styling: Lucy Turnbull. Food assistant: Julia Miszkiewicz

This giant version of an Aussie favourite makes for the perfect coconut-covered Easter centrepiece

I think lamingtons should be much more popular than they are on this side of the world. One of my go-to coffee shops is Aussie-run and they always have a proud display of chunky, jam-filled, chocolate- and coconut-coated lamingtons. Making them isn’t complicated, just a little messy with all the filling and dipping of multiple cubes of cake in different bowls. In an attempt to streamline the process, and because giant versions of anything are always fun, I’ve made one extra-large lamington. It’s a wonderfully soft sponge, covered in lemon curd ganache and filled with plenty of cream, making for a very pretty Easter centrepiece.

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© Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Porp styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.

© Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Porp styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.

© Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Porp styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.

The classic cake reimagined as a cookie

When it comes to British cakes, coffee and walnut is such a staple that if there isn’t one present at a bake sale or coffee morning, I’ll raise an eyebrow. I’ve taken the classic combination and put them in a cookie for something fun and quicker to make. Full of toasty walnuts and a hit of that very nostalgic instant coffee flavour, I finish them off with a white chocolate button as a nod to the sweet, creamy icing.

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© Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Porp styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.

© Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Porp styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.

© Photograph: Patricia Niven/The Guardian. Food styling: Katie Smith. Porp styling: Anna Wilkins. Food styling assistant: Allegra D'Agostini.