Giant lemon pancake n Maple Syrup Dessert

Stir 75g flour, pinch salt, 1 tbsp sugar, and 1tsp baking powder together in a bowl. Make a well in the middle and add 120ml of whole milk, 1 beaten egg, 1 tsp lemon juice. Mix until mixture is a smooth batter.

Melt 1tbsp oil in a frying pan on medium heat swirling around to coat the pan.

Pour the batter into one big pancake, or make two smaller pancakes if you prefer.

Chocolate chips can be added. Let it fry until bubbles in the centre start to pop, then flip the pancake and fry for another minute.

Serve pancake halved with maple syrup and apricot conserve drizzled over and a portion of red grapes topped with Greek yoghurt with honey and sesame seeds sprinkled over the yoghurt.

Lemon drizzle muffins

Preheat the oven to 180 fan/200C/400F/Gas 6. Line a 6 hole muffin tin with paper cases. Mix 2 beaten eggs, 85g/3oz castor sugar, 240ml/8fl oz milk and 100ml/3½fl oz veg oil in a large bowl. Sift in 300g/10oz plain flour, 3 tsp baking powder, ½ tsp salt and then add the zest only of 4 lemons.. Roughly mix.

Spoon the mixture into the pre-prepared muffin cases.

Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.

If using make a lemon drizzle topping by mixing together 50g/2oz icing sugar and the juice of 1 lemon.

Spoon the lemon drizzle mixture over the hot cooked muffins.  

No butter chocolate pudding

Preheat the oven to 150 fan/170C/325F/Gas 3. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.

Measure and sift 50g/2oz cocoa powder into a bowl or jug and whisk in 125ml/4fl oz boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in 2 tsp vanilla extract, then set aside to cool a little.

In another small bowl, combine 150g/5½oz ground almonds (or 125g/4½oz SR flour) and a pinch of salt.

Put 200g/7oz castor sugar, 150ml/5fl oz rapseed oil and 3 eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.

Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almonds (or flour) mixture.

Scrape down and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.

Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm topped with a peach slice segment with 1 tbsp of double cream and 1tsp apricot conserve to the side. 

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