TIP This recipe works well for slightly past-their-best buns: gently toasted to freshen. Use any flavour of ice cream you fancy!

For the pud Easter ice cream buns

In need of a last-minute pud? You can whip up these sweet treats in no time.

Melt 2 chopped Mars Bars, or 100g chopped Easter chocolates with 100ml double cream in a small pan over low heat until smooth. Set aside to cool. Halve and toast 4 hot cross buns, and sandwich with 1-2 scoops ice cream and a dollop of the sauce. Serve immediately. Per serving (makes 4): 633 cals, 33g fat, 20g sat fat, 72g carbs

Special lemon tart

Lemon meringue pie meets lemon tart – a classy finale to your celebration.

Serves 6-8 • Prep 30 mins, plus chilling and resting • Cook 1 hr

For the pastry:

100g butter, softened

50g caster sugar

200g plain flour

Zest 1 lemon

For the lemon filling:

175g caster sugar

100ml lemon juice (2-3 lemons)

3 medium free-range eggs, plus 2 medium free-range yolks, beaten 150ml double cream

For the meringue:

2 free-range egg whites

120g caster sugar

You will need:

Deep 18cm metal mousse ring or loose-bottom cake tin; baking beans or dry rice; piping bag with a St Honoré piping nozzle (see tip)

1 For the pastry, cream the butter and sugar until pale. Add the flour, lemon zest and 40ml cold water, and mix until it clumps. Press into a ball, wrap and chill for 30 mins.

2 Put the mousse ring/tin on a small lined baking tray. Roll the pastry on a flourdusted surface to a 3mm thick round. Use it to line the ring then trim the excess. Prick the base with a fork; chill for 20 mins. 3 Heat the oven to 180C Fan/gas 6. Line the pastry case with a sheet of foil, fill with baking beans, then bake for 20 mins. Remove the foil and beans, then bake for a further 10 mins.

4 For the filling, warm the sugar and lemon juice, mixing until the sugar has dissolved, then set aside to cool. In a bowl, whisk together the whole eggs, egg yolks and cream. Mix in the lemon mixture, then pour the filling into the hot pastry case. Reduce the oven to 140C Fan/gas 3 and bake the tart for 25-30 mins, until the filling is set with a slight wobble (it will set more as it cools). Cool, then chill for 1 hr to set.

5 For the meringue, use a hand mixer to whisk the egg whites in a heatproof bowl to soft peaks. Put the bowl over a pan of simmering water and add the sugar.

6 Continue whisking on a low speed for about 5 mins until the sugar has completely dissolved. Remove the bowl from the heat and continue whisking to firm peaks. Transfer to the piping bag fitted with the nozzle and pipe from the centre outwards to create a symmetrical pattern. Toast the meringue under the grill or with a kitchen blowtorch. 7 Chill the tart, removing from the fridge 30 mins before serving. Per serving (for 8): 501 cals, 24g fat,

13.5g sat fat, 63g carbs

TIP Use any large decorative piping nozzle for the meringue, or pile on and swirl for a more rustic finish