Pimm’s roulade

This showstopper is filled with the fruity mix usually found in a Pimm’s cocktail.

Serves 8 • Ready in 35 mins

For the sponge:

4 medium eggs

100g caster sugar, plus 1tsp

1tbsp Pimm’s

100g plain flour

1tsp baking powder

Zest ½ orange, plus extra to garnish

For the filling:

2tsp caster sugar

100ml Pimm’s

Juice ½ orange

1 sprig mint, plus small leaves to garnish (optional)

150g strawberries, plus extra to garnish

300ml whipping cream

120g cucumber, peeled, deseeded and diced, plus extra to garnish (optional)

You will need:

22x33cm baking tray or Swiss roll tin, lined with baking paper

1 Heat the oven to 180C/gas 4. For the sponge, in a mixing bowl, whisk the eggs, 100g caster sugar and Pimm’s until thick. Fold in the flour, baking powder and orange zest. Pour into the baking tray and bake for 11-12 mins, until cooked through and lightly golden.

2 Sprinkle over the 1tsp caster sugar, cover with baking paper and flip over.

Use a large chopping board to help.

3 Remove the baking paper that the sponge was baked on and, starting from a short edge, roll up. Leave to cool.

4 For the filling, make a Pimm’s syrup.

Put the caster sugar, Pimm’s, orange juice and mint into a pan with 25ml water. Add half the strawberries, mashing a little, then simmer until glossy and thick. Strain through a fine sieve and leave to cool.

5 Softly whip the cream and set a little aside to decorate the top. Dice the remaining strawberries then fold into the cream with the cucumber and 1tsp of the Pimm’s syrup.

6 Unroll the sponge and remove the paper, then spread with the fruity cream mixture. Carefully roll it back together and put on a serving plate or board. Top with the leftover cream and garnish with strawberries, mint, cucumber and orange zest. Drizzle over the remaining Pimm’s syrup and serve straight away.

Per serving: 313 cals, 18g fat, 10g sat fat, 27g carbs

Tequila sunrise jellies

These retro jellies are easy to make for a party and they’re lighter in calories than other sweet treats, plus are great if you don’t like rich desserts.

Serves 8 • Ready in 10 mins, plus chilling

135g packet orange jelly

50ml tequila

25ml triple sec or other orange liqueur

6tbsp grenadine

50g fresh pomegranate seeds

You will need:

8 x 150ml glasses

1 In a jug, dissolve the jelly in 300ml boiling water, then mix in 200ml cold water, the tequila and triple sec.

2 Put 2tsp grenadine into the base of each glass. Slowly pour in the jelly, then scatter in the pomegranate seeds. Chill for 4-6 hours or overnight until fully set. Per serving: 210 cals, 12g fat, 8g sat fat, 18g carbs