Three more portable puds

RED, WHITE & BLUE JELLIES

SERVES 4 PREP 20 mins plus soaking and 3 hrs chilling COOK 5 mins EASY

Soak 4 gelatine leaves in cold water for 5 mins. Bring 800g strawberries, 170g caster sugar, the juice of 1 lemon and 200ml water to the boil. Press through a fine sieve into a large measuring jug. Top up to 300ml with boiling water. Squeeze out the gelatine and stir into the hot juice to dissolve. Divide between four tumblers or jars and chill for 3 hrs. Whip 100ml double cream and 4 tsp icing sugar to soft peaks. Spoon onto the jellies. Top with blueberries.

PER SERVING 375 kcals • fat 14g • saturates 8g • carbs 60g • sugars 60g • ibre 2g • protein 7g • salt 0.1g

CHOCOLATE & GINGER CHEESECAKES

SERVES 4 PREP 10 mins

COOK 5 mins EASY V

Blitz 100g gingernuts in a food processor. Add 1 chopped chocolate honeycomb bar. Blitz again. Pulse in 30g melted unsalted butter and a pinch of salt. Spoon into four tumblers or jars. Put 150g chopped dark chocolate in a heatproof bowl. Heat 150ml double cream until steaming and stir into the chocolate to melt. Mix in 180g soft cheese and 60g chopped crystallised ginger. Spoon into the tumblers. Top with more chocolate honeycomb pieces.

PER SERVING 818 kcals • fat 59g • saturates 36g • carbs 62g • sugars 47g • ibre 4g • protein 7g • salt 0.8g

QUICK & EASY TIRAMISU

SERVES 4 PREP 15 mins plus at least 1 hr chilling NO COOK EASY V

Dissolve 2 tbsp co ee granules in 4 tbsp boiling water. Add 6 tbsp co ee liqueur and 150ml cold water. Pour into a shallow dish. Beat 500g mascarpone with 170g condensed milk and 1 tsp vanilla extract until thick. Break

12 sponge fingers into a few pieces and soak in the co€ee mix for a few seconds. Divide the sponges between four glasses or jars and top with the mascarpone mix. Sift over 1-2 tbsp cocoa powder. Chill for 1 hr or up to 24 hrs before serving.

PER SERVING 753 kcals • fat 53g • saturates 36g • carbs 45g • sugars 39g • ibre 1g • protein 11g • salt 0.3g