Cheat's Pavlova

This is a great quick and easy dessert that looks impressive as a centre-piece, for times when you might not have bundles of time to prepare one.

It's certainly a cheating version for meringue to shop buy it, but sometimes needs must and this is particularly good if you have unexpected guests for dinner as can be whipped up in next to no time.

If you do have time to prepare your own meringue, all credit to you, and I would suggest this fine recipe from BBC Good Food.

Cheat's Pavlova

Here's how:

• X2 Meringue Rounds
• Large tub of whipping cream
• 1 tsp good vanilla (I use Nielson Massey)
• 2 kiwis
• 100g each: Strawberries, raspberries and blueberries Drizzle of Raspberry Coulis (I use a Morrison's one

Firstly place the two meringue rounds on separate plates.

In a bowl whisk the whipping cream with the vanilla until thick and spread over the cavity of each of the meringues.

Wash and then dry the berries. Halve the strawberries and set aside.

Peel the kiwi and cut into thin slices.

Now start in the centre and create your own pattern of fruit - I did a round of blueberries, followed by raspberries then alternated between a strawberry half and a kiwi slice.

Once you've arranged the fruit into a nice pattern, drizzle over a little coulis over each.

Now finally lift one and set it on top of the other (if you have one neater than the other, this is the time to showcase it on top). Enjoy!

Peach Upside Down Cake

This is a really lovely moist cake that makes the most of any leftover peaches you may have in the house. I took it from BBC Good Food - a truly wonderful cooking resource, and the recipe called for tinned peach halves but I had a punnet of fresh so use whichever you prefer.

I baked this with my daughter Bridget who is nearly two - she loves making cakes or helping with anything she can in the kitchen and I love to encourage her. She's already a great eater and children are much more willing to try foods they've had a hand in preparing. Obviously if making with children ensure you do the peeling with sharp knife and keep them away from the hot oven.

It's gorgeous when slightly cooled from the oven and works as a cut and keep cake for 2-3 days (I doubt it would last much longer) but also works as a dessert with ice cream or custard too.

Peach Upside Down Cake

Here's how:

• 250g salted butter, soft
• 280g self raising flour
• 250g caster sugar
• 1/2 tsp baking powder
• 4 eggs
• 150ml natural yoghurt
• 1 tsp good vanilla extract (I use Nielsen Massey)

For the top:

• 2tbsp caster sugar
• 1 tbsp plain flour
• 6 fresh peaches or 2 tins of peach halves
• 12 raspberries

Pre-heat the oven to 180 and grease and line a baking tin - I used a 22cm round one.

Firstly peel the peaches and halve, removing the stone from each. Try not to squeeze out too much juice as you are doing so as you want that to help keep the cake nice and moist.

Now mix the topping flour (1 tbsp) and caster sugar (2 tbsp) and scatter over the base of the baking tin.

Place a raspberry into the cavity of each peach half and then place, cut-side down, onto the base until the tin is covered.

Now in a mixing bowl combine the flour, sugar, butter, yoghurt, vanilla, baking powder and eggs until a smooth cake batter is achieved.

Now pour evenly over the peaches and try to get the cake looking as even as possible. Then place into the oven on the middle shelf and leave to bake for 35-40 minutes, or until the cake has risen and has a golden brown topping. Test with a skewer and see if it comes out dry - if so it's cooked through. If not, return to the oven for five to ten minutes.

Leave to cool in the tin for 20 minutes then use a knife round the edges to loosen before turning out.

Try to enjoy a slice while warm - it's delicious. Enjoy!

Coffee and Walnut Tray Bake with Vanilla Latte Icing

The return each year of The Great British Bake Off inspires me, plus half the nation to don our aprons and bake, and this is my offering this week.

Despite it being biscuit week, I didn't have all the ingredients (or the time) to attempt viennesse whirls on Wednesday post-GBBO, so I turned to ingredients I always have on stand by and made this Coffee and Walnut Tray Bake - a recipe from Mary Berry's Baking Bible and just added the simple flourish of a teaspoon and a half of good quality vanilla (Nielsen Massey) to make the Vanilla Latte icing. I also didn't have coffee essence so used my trusty Nescafe Azera instead and it worked just as well.

Coffee and Walnut Tray Bake with Vanilla Latte Icing

Here's how:

• 225g softened butter (I use salted)
• 225g light muscovado sugar
• 275g self raising flour
• 2 tsp baking powder
• 4 large eggs
• 2 tbsp neat made up coffee (I use Nescafe Azera) or can use 2 tsp coffee essence
• 2 tbsp milk
• 75-100g roughly chopped walnuts

Icing:

• 75g softened butter
• 225g icing sugar
• 1.5 tsp good quality vanilla essence (I use Nielson Massey)
• 1 tbsp coffee (as above)
• 1 tbsp milk

To decorate:

• A few walnut pieces

Firstly pre-heat the oven to 180 and grease and line your preferred baking tin or dish with greaseproof paper.

In a large bowl mix all of the dry ingredients and mix, then everything else and mix well with a wooden spoon until you have a lovely coffee coloured, fully combined cake batter.

Pour into the tin and move around so it's as even as you can get it.

Bake for 30-35 minutes, or until golden brown and well risen. Test it's done by pressing down gently with a fingertip, it should bounce back if cooked through and be light and springy. You can also use a skewer to pierce the cake in the centre and make sure it comes out dry and not still wet.

Leave in the tin for ten minutes to cool slightly, then turn out onto a cooling tray and leave for a further 20-30 minutes to avoid curdling the icing.

When ready to make the icing, place the icing sugar, butter, vanilla essence and coffee into a bowl and mix with a wooden spoon until combined. Add the milk a drop at a time until you are happy with the icing consistency, it should have a little texture but be easy enough to spread over the cake.

Place the tray bake on a board or large plate, and gently peel down the sides of the greaseproof paper so the icing has room to run down the edges of the cake a bit.

Now use a palette knife, or the back of a metal spoon, to spread over the icing until it is evenly distributed. Leave to stand for five minutes.

Place a line of four walnuts down the centre, lengthways, of the tray bake which will help you portion up. Press down very gently when placing them on.

Now use a sharp knife to cut into similar sized portions - I find cutting straight through the middle then halving works well. Once portioned up, place a walnut piece into the centre of each piece of cake and serve immediately with a cup of tea. Enjoy!