Whip up a dessert storm in the kitchen

Spring weekends are made for baking, and this week's selection offers something for every occasion.

- Brought to you by Good Food's Food Director, CASSIE BEST

Rhubarb shines in an almond and custard pudding, comforting yet fresh. For something delicate, a raspberry and rose marble cake brings a soft floral note and beautiful colour. Bakewell scones make a lovely addition to an afternoon tea, pairing almond and fruit in a playful way. And if you're baking ahead, chocolate coconut flapjacks are a simple, satisfying option, perfect for lunchboxes too...

PREP: 10 MINS COOK: 30 MINS, PLUS AT LEAST 45 MINS SETTING SERVES 16 EASY

Add coconut to flapjacks for a twist on this sweet treat. Inspired by Bounty chocolate bars, they look as good as they taste with a rich, marbled finish

• 250g salted butter

• 150g light brown soft sugar

• 150g golden syrup

• 300g porridge oats

• 60g desiccated coconut

• 200g dark chocolate

• 1tbsp coconut oil, plus 1tsp

• 50g white chocolate

Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment, leaving some overhanging the sides. Put the butter, sugar, golden syrup and a small pinch of salt in a medium saucepan over a low heat and gently melt together, stirring to combine.

Pour in the oats and desiccated coconut, stirring to combine, then tip the mixture into the tin and smooth out the surface using a spatula. Bake the mix for 20-25 mins until golden and bubbling, then leave to cool completely in the tin.