Rhubarb and custard tart

The tart flavour of rhubarb, subtle warming spice and rich custard results in a harmonious combination perfect for a spring dessert.

Serves 8 • Prep 45 mins, plus chilling • Cook 55 mins

320g ready-rolled sheet all-butter pastry

400g rhubarb, cut diagonally into 5cm lengths

200g caster sugar

¼tsp mixed spice

1 orange, skin pared, half juiced 3tbsp cornflour

5 free-range egg yolks

350ml whole milk

150ml double cream

You will need:

24cm loose-bottomed tart case

1 On a floured surface, roll the pastry to a 35cm square and line the tin (excess pastry draped over the edge). Prick the base with a fork; chill. Heat the oven to 200C Fan/gas 7.

2 Toss the rhubarb, sugar, mixed spice, and orange zest and juice in a baking tin and spread out to a single layer. Cover tightly with foil and cook for 12 mins. Remove the foil with an oven glove, then use a slotted spoon to remove the rhubarb, leaving the syrup. Mix the syrup to dissolve the sugar.

3 Line the pastry case with baking paper, fill with baking beans, and blind bake for 20 mins. Remove the beans and paper. Use a serrated knife to trim off the overhanging pastry, then return the case to the oven for 8-10 mins until the pastry is golden.

4 Put the cornflour in a large bowl. Whisk in the egg yolks to make a smooth paste.

5 Warm the milk, cream and 100ml of the rhubarb syrup in a pan. Bring to a simmer; pour half over the egg mix while mixing. Return to the pan; mix continuously for 5 mins over a medium heat until it thickens enough to leave a trail on the surface.

6 Pour the custard into the tart case and top with the rhubarb. Bake for 25 mins until the custard begins to brown and has a slight wobble. Allow to cool then chill to set. Brush over a little syrup before serving. Per serving: 433 cals, 25g fat, 13g sat fat, 46g carbs >>

All the flavours of the classic Easter cake in a lightly spiced chocolate blondie base.

Makes 12 • Prep 25 mins, plus cooling and chilling • Cook 40 mins

175g salted butter

75g milk chocolate, roughly chopped 175g white chocolate, roughly chopped

125g caster sugar

75g light soft brown sugar

3 medium free-range eggs

1tsp vanilla bean paste or extract Zest 1 lemon

125g plain flour

75g ground almonds

½tsp baking powder

1½tbsp ground mixed spice

Pinch sea salt flakes (optional) 10 glacé cherries, halved

100g mixed dried fruit

150g golden marzipan

30g flaked almonds

You will need:

22cm square cake tin, lightly greased and lined with baking paper

1 Heat the oven to 160C Fan/gas 4. Put the butter, milk chocolate and 100g of white chocolate in a heatproof bowl and melt over a pot of barely simmering water. Remove from the heat and stir in both sugars, then set aside for 10 mins to cool. 2 Beat in the eggs, one at a time, followed by the vanilla paste/extract and lemon zest. Sift in the flour, ground almonds, baking powder, mixed spice and salt, if using. Stir until just combined, then fold in the cherries, dried fruit and 75g marzipan. 3 Pour the mixture into the cake tin and scatter over the flaked almonds. Bake for 40 mins until set (it will be quite squidgy in the centre). Set aside to cool, then chill. 4 To decorate, roll the remaining marzipan into 11 equal balls (as on a traditional simnel cake). Melt the remaining 75g white chocolate. Decorate the blondies with the melted chocolate and marzipan balls, then cut into 12 bars or squares.

Per serving: 492 cals, 28g fat, 13g sat fat, 50g carbs