Jane says: “I have always adored lemon posset – who knew that combining sugar, cream and lemon could lead to something SO good? This favourite from my blog is a very simple dessert to make – all you do is mix cream and sugar together, heat and then add the lemon zest and juice. The tart base here is a classic cheesecake base of digestive biscuits mixed with melted butter.”

Serves 10–12

Prep: 30 minutes

Set: 4 hours

Lasts: 3 days, in the fridge

Ingredients

For the biscuit crust:

• 300g digestive biscuits
• 150g unsalted butter, melted

For the lemon posset filling:

• 600ml double cream
• 200g caster sugar
• zest of 3 lemons
• 85ml lemon juice (about 2 lemons)

For the decoration:

• 150ml double cream
• 2 tbsp icing sugar
• 5g freeze-dried raspberries
• biscuit crumbs

Method

Blitz the digestive biscuits in a food processor to a fine crumb or bash them in a bowl with a rolling pin.

Add the melted butter and mix together until combined.

Spread onto the base and sides of a 23cm loose-bottomed tart tin. I usually start on the sides, and then cover the bottom last to make sure it’s a secure biscuit case. Set aside while you make the filling.

Pour the double cream and caster sugar into a large pan and heat gently over a low heat, stirring until the sugar has dissolved.

Turn the heat up to medium and heat the mixture until it starts to boil gently, stir frequently to stop the mixture from catching on the bottom. Let it simmer for 1 minute and then return to the heat.

Stir in the lemon zest and juice and then pour onto the biscuit base – refrigerate for at least 4 hours, or preferably overnight so it has time to set properly.

When you are ready to serve, whisk together the double cream and icing sugar until you have soft peaks.

Pipe the cream onto your tart, then sprinkle on some freeze-dried raspberries and some biscuit crumbs to decorate.

Customise

• The filling can be used to make 12 individual lemon possets – simply pour into 12 ramekins or small glasses and leave to set.
• You can use different citrus flavours such as orange or lime – use the zest of 2 large oranges or 4 limes, and the same amount of juice.
• You can add some raspberries to the mix, or some other berries if you want to add another texture to this no-bake dessert. 

Jane says: “When you bake with fruit, you often get beautiful colours dotted throughout the bakes. Combining berry and citrus flavours is always delicious too… lemon and raspberry, blackberry and lemon, or as in this cake, blueberry and lime. I adore it.

“Baking with blueberries always brings out their flavour and creates a delicious texture, and when topped with a simple buttercream frosting it’s even better.”

Serves 8–10

Prep: 30 minutes

Bake: 50-55+ minutes

Cool: 2 hours

Lasts: 3+ days, at room temperature

Ingredients

• 200g unsalted butter
• 200g caster sugar
• 200g self-raising flour, plus 1 tbsp for dusting
• 4 eggs
• zest of 1 lime
• 200g fresh or frozen blueberries

For the buttercream:

• 125g unsalted butter, at room temperature
• 250g icing sugar
• juice of 1 lime

For the decoration:

• 100g blueberries
• lime zest

Method

Preheat the oven to 180°C/160°C fan and grease and line a 900g loaf tin with parchment paper.

Put the butter and caster sugar into a bowl and beat until light and fluffy.

Add the self-raising flour, eggs and lime zest to the bowl, and mix again until combined.

Put the tablespoon of plain flour into a bowl and add the blueberries, mixing until they are coated (this stops the blueberries all sinking to the bottom of the cake).

Fold the blueberries through the cake mixture, then pour into the prepared tin and bake for 50–55 minutes, or until baked through.

Remove the cake from the oven, and leave to cool fully in the tin while you make the buttercream.

Add the butter to a bowl and beat on its own for a few minutes to loosen and soften.

Add the icing sugar and beat again until combined. Finally, add the lime juice and beat again.

Pipe or spread the buttercream onto the loaf cake, then sprinkle over the blueberries and lime zest.

Customise

• The blueberries can be swapped for any other berry you like, such as raspberries or blackberries.
• The lime can also be switched for another citrus fruit, such as orange or lemon.
• If you don’t want to make a buttercream topping, make a lime drizzle instead by mixing 200g icing sugar with 3–4 tbsp lime juice. 

Jane says: “Rhubarb and custard is an iconic flavour combination – whether you think of those boiled sweets (my parents used to adore these) or even just stewed rhubarb topped with fresh custard, the sweet tang you get from the rhubarb, combined with the lovely flavour of custard, it really is amazing.

“Add these delicious flavours to a blondie traybake and it wins everyone’s favourite bake!”

Makes 16

Prep: 45 minutes

Bake: 30–35 minutes

Cool: 2 hours

Lasts: 1+ week, at room temperature

Ingredients

• 175g rhubarb
• 300g white granulated sugar
• 2 tbsp water
• 200g unsalted butter, melted
• 3 eggs
• 125g plain flour
• 75g custard powder
• 200g white chocolate chips or chunks
• 100g custard

Method

Chop the rhubarb into pieces, and add to a pan with 50g of the sugar and the water. Place over a medium heat, stirring occasionally, for about 5 minutes, or until the rhubarb softens. Set aside to cool.

Preheat the oven to 180°C/160°C fan and line a 23cm square tin with parchment paper.

Put the melted unsalted butter and remaining 250g sugar into a large bowl and beat until smooth.

Add the eggs and beat until smooth, then add the plain flour and custard powder and beat until combined.

Fold through the white chocolate chips or chunks.

Pour the mixture into the tin and spread out evenly. Dollop the rhubarb mixture and custard over the top and swirl through slightly using a cake skewer or knife.

Bake the blondies for 30–35 minutes, or until there is an ever so slight wobble in the middle.

Leave the blondies to cool fully in the tin before cutting into 16 squares.

Customise

• I use fresh or tinned rhubarb depending on the season – if using tinned rhubarb, use the syrup from the tin instead of the 2 tbsp water.
• You can use readymade custard, or make up some custard using more custard powder.
• You can leave out the white chocolate chips or chunks or swap them for a different flavour chocolate.
• The rhubarb can be swapped for another fruit such as cherries, blackberries, or even apples!

Jane’s Patisserie: Deliciously Customisable Cakes, Bakes And Treats by Jane Dunn (£20, Ebury Press) is out 5 August