Frozen yoghurt (pictured above)
Prep 3 min
Serves 2
230g frozen berries
50ml Greek yoghurt
1 tsp honey
Put the ingredients in a food processor or blender and blitz.
Serve immediately – the frozen fruit sets the yoghurt – or you can store it in the freezer until needed.
Alternatives
• Change the berries for frozen banana or mango
• Swap the yoghurt for shop-bought custard
Eton mess
Prep 3 min
Serves 2
4 meringue nests (look out for the discounted broken ones – there’s always a pack)
300ml thick-set double cream
1 punnet (about 150g) raspberries
Crumble the meringue nests into a large bowl, then add the cream. Gently fold in half the raspberries, then scatter the rest on top to serve.
Alternatives
• Substitute the raspberries for blueberries or strawberries – or all of the above
• Use good-quality jam, fruit curd or coulis instead of the fresh fruit
Frozen cookies and cream
Prep 5 min
Freeze 2 hr
Serves 4
2 tsp vodka
500ml shop-bought ready-made custard
8 Oreos
Put the vodka and custard in a bowl and stir to combine.
Blitz five cookies in a food processor until crumb-like, and break the other three into chunks.
Distribute the biscuit chunks between four ramekins, cover with the custard and top with a layer of cookie crumb. Put in the freezer until the custard has set to your liking – one to two hours should do the trick.
Alternatives
• Swap the Oreos for chocolate-chip cookies or your favourite biscuit
• Add one tablespoon of fresh fruit, such as pomegranate, blueberries or blackberries …
Chocolate mousse
Prep 7 min
Serves 2
200g chocolate
350g firm tofu
2 tbsp coconut oil
2 tbsp maple syrup
3 tbsp Kahlua
1 tbsp vanilla extract
Put the chocolate in a glass bowl set above (but not touching) a pan of simmering water, and let it melt slowly without stirring.
Meanwhile, put the tofu, coconut oil, maple syrup, Kahlua and vanilla in a food processor and blend until smooth.
Add the chocolate and blitz, then transfer the mixture to serving glasses.
Alternatives
• Swap the tofu for three very ripe avocados
• Change the Kahlua for Baileys or other creamy liqueur
Bread and butter pudding
Prep 10 min
Rest 40 min
Cook 40 min
Serves 4
500ml shop-bought ready-made custard
175ml milk
25g butter
12 slices of bread
25g granulated brown sugar
3 tsp cinnamon
70g sultanas
Nutmeg, to taste
Mix the custard and milk together in a bowl.
Butter the bread and grease an ovenproof dish or baking tray. Cover the base of the dish with a layer of the bread, sprinkle with the sugar, cinnamon and sultanas, then pour over a little of the custard mixture.
Repeat the layering with the rest of the bread. Top with the remaining custard mixture, grate with nutmeg and allow to sit for at least 30-40 minutes.
Bake in the oven at 180C/350F/gas 4 for 30–40 minutes.
Alternatives
• Add a handful of chocolate buttons in between the layers
• Substitute the sultanas with other dried fruit, and the nutmeg with one teaspoon of almond essence
Quick affogato
Prep 5 min
Serves 2
60ml strong coffee
4 scoops vanilla ice-cream
1 Crunchie/honeycomb toffee/sponge toffee bar
Brew the coffee. Leaving the chocolate bar unopened, tap it on the side of a work surface or with a rolling pin to break it up.
Add two scoops of ice-cream to each bowl, divide the coffee between the bowls and sprinkle with the crushed chocolate bar pieces.
Alternatives
• Substitute the Crunchie bar for a Daim/Heath/Skor or other honeycomb chocolate bar
• Substitute the honeycomb chocolate bar with toasted hazelnuts and almonds
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John Quilter is a broadcaster, chef and founder of Food Busker and Cru Kafe
- Food styling: Ellie Mulligan. Prop styling: Anna Wilkins
