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Chocolate cupcakes with cream and berries recipe

Fluffy, soft and delicious dolloped with cream and berries.

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French berry tartlet with vanilla crème pâtissière recipe

If you don't want the hassle of making crème pâtissière, a mixture of sweetened mascarpone and crème fraîche is delicious, too.Prep time: 25-30 minutes, plus chilling | Cooking time: 12 minutes Eight small (10cm) tarts or 20 mini (7cm)For the pâte sucréeFor the crème pâtissièreFor the topping*Diana's conversions may differ from the standard We rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Peach melba tart recipe

Don’t be tempted to put too many peach slices on this or you won’t have room for the raspberries. Prep time: 20 minutes, plus 30 minutes chilling| Cooking time: 25 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Blueberries tend to be sweet, so they need a little lemon. I know there’s a lot of chilling with this pie but you really need to do it for your pastry – chilling the case, and then again once you have decorated the top.

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Plum and raspberry squares with lemon thyme recipe

The batter for this cake – which is made by simply stirring the ingredients together – is one I bake again and again, flavouring it in different ways. As it’s made with oil, rather than butter, it keeps well – cakes made with butter become drier a few days after they’re baked.

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Beetroot and apple with caraway, sour cream and hot-paprika butter recipe

Vegetarians are no longer the poor cousins at the Christmas table, and because of them we all get to eat an even better meal. Together.

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Christmas pudding for four recipe

I’ve been making this Christmas pudding for years and I think the mashed banana and the grated apple make all the difference. Use any mixture of nuts you fancy.

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Pear and blackberry galette recipe

Most of the fruit galettes I make have a layer that will ‘soak up’ the juices, usually ground nuts and sugar (though if you’re making it for someone with a nut allergy you can use breadcrumbs)Prep time: 30 minutes, plus 1 hour chilling | Cooking time: 50 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Rice-pudding custard with apricot and passion fruit recipe

This recipe requires a bit of attention. Make sure your fruit purée isn’t too thin and don’t overcook the rice before it goes into the ramekins.

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Mulled plums with custard recipe

My mum is a great cook, but we grew up with Bird’s custard. We had it with tinned Victoria plums and I used to love it.

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Blackberry and rosemary chocolate brownies recipe

Rosemary is surprisingly good with chocolate – I’ve been making chocolate and rosemary pots for years – and it's also good with berries and plums.Prep time: 25 minutes | Cooking time: 40-45 minutesNine * Diana's conversions may differ slightly from the standardWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Marmalade-baked fruit with boozy orange cream recipe

Prep time: 15 minutes | Cooking time: 40 minutesSix For the fruit For the creamWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Plum, pomegranate and cardamom trifle recipe

Yes, there’s jelly in this –  I don’t think it has to be verboten in trifle. It makes more work – another layer – but it’s really luscious.

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Apple, blackberry and butterscotch trifle recipe

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Brown butter- and maple-roasted peaches with ginger mascarpone recipe

This is a lovely pudding for September when summery and autumnal foods overlap for a while. Use nectarines if you can’t find good peaches.

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Roast stone fruit with almond and orange-flower crumbs recipe

I like crumble (who doesn’t?), but it can be a bit stodgy, more about the crumble than the fruit. In this dish, the fruit shines more – it gets gorgeous caramelised edges – and the ‘crumble’ is rich with nuggets of marzipan and scented with flower water. This is a big pudding.

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Nectarine and passion fruit ice cream recipe

One of the loveliest ice creams I’ve ever made. Passion fruit can overwhelm other ingredients – it’s so tart and distinctive – but it’s in balance here.

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White-peach sorbet with raspberries and rose mascarpone recipe

My favourite desserts are those that focus on the character and flavour of a few elements.

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Mackerel with peas, spring onions and gooseberry sauce recipe

Mackerel has to be very fresh to be good.

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Rhubarb and gooseberry cake recipe

If you are allergic to nuts, then leave the marzipan out of the batter.

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Poached pears with sloe gin and blackberries recipe

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