Fruity puddings

New-season fruits and fruit-bowl favourites all make gorgeous puds to end a special meal. Go on, spoil everyone

Rich raspberry chocolate mousse cake

Serves 8

Prep 30 mins plus overnight setting

No-cook

VEGETARIAN

FOR THE BASE

100g plain chocolate (70% cocoa solids), broken into pieces

100g butter

1 tbsp golden syrup

200g oat biscuits

FOR THE MOUSSE

100g plain chocolate (70% cocoa solids), broken into pieces

200g milk chocolate, broken into pieces

4 eggs, separated

300ml whipping cream

450g raspberries

1 For the base, melt the chocolate, butter and golden syrup together in a heatproof bowl over barely simmering water. Put the biscuits in a bag and crush to crumbs. Combine with the chocolate mix and spread over the base of a 23cm springform tin. Chill for about 1 hr until set.

2 For the mousse, melt the plain and the milk chocolates and leave to cool until lukewarm. Whisk the egg whites to stiff peaks in a bowl using an electric whisk. Softly whip the cream in another bowl until thickened, but not as far as soft peaks.

3 Stir the egg yolks into the melted chocolate, then beat in the cream – a balloon whisk is good for this. Work quickly if the chocolate looks like it might be becoming grainy. Gently fold in the egg whites, spread the mix over the biscuit base and chill overnight.

4 Release from the tin and decorate with the raspberries, then serve.

PER SERVING 691 kcals, fat 53g, saturates 29g, carbs 43g, sugars 31g, fibre 5g, protein 11g, salt 0.6g

Gooseberry crumble

Serves 4

Prep 15 mins

Cook 50 mins

VEGETARIAN