Finally, it’s spring time! With this collection of bright, tasty and fresh bakes and desserts, you’ll get all your flatmates indulging in their sweet favourites. A mixture of traditional and modern takes which are all flavourful and definite crowd-pleasers.

Try this modern twist as an alternative to a classic bread and butter pudding. This recipe is perfect for using up the left over hot cross buns from the easter holidays, it serves four people and only takes approximately fifty minutes to make. It is the ideal foolproof pud that the whole family can tuck in to.

4 hot cross buns, sliced in half
2 medium eggs
1/2tsp vanilla extract
15g caster sugar
25g butter
300ml milk
150ml single cream
1tsp grated lemon zest

1 Preheat the oven to 180°C. Grease a baking dish with butter.
2 Spread the hot cross bun slices with the butter and cut them in half diagonally. Arrange them in the dish.
3 Combine the vanilla extract, sugar and eggs together.
4 Heat the milk and cream until warm, remove from the heat and then add the egg mixture. Stir until the sugar has dissolved.
5 Add the egg mixture to the hot cross bun slices in the baking dish and allow to soak for approximately 15 minutes.
6 Sprinkle the lemon zest over the pudding. Place the baking dish in the oven and bake for 25-30 minutes until golden brown.

A mouthwatering pavlova may sound like something you only get in the top restaurants but it is straightforward for even the beginners of baking. This fruity pavlova may take a little longer to make of 2 hours but it is definitely worth it in the end. With a beautiful finish it will get the wow factor without a doubt!

Ingredients (meringue):
6 egg whites
350g caster sugar
2 tsp cornflour
1tsp vanilla extract
(for the filling):
600ml double cream
75g icing sugar, sifted
Any fruit of your choice!

1 In order to make the pavlova, preheat the over to 130˚C.
2 In a bowl beat the egg whites until stiff, then whisk in the caster sugar until it is glossy and stiff. Add the cornflour and vanilla.
3 Spoon 2-3 of the meringue onto the tray and spread this out on the tray. Bake these for approximately 1 hour and 30 minutes, allow to cool in the oven.
4 In order to make the filling whisk together the cream and icing sugar.
5 Chop your chosen fruit into pieces. Place the large meringue on a plate and top with cream, scatter the slices as well. Place the other meringue on top and put cream and fruit on top to finish.

Even though Valentine’s Day is over, chocolate covered strawberries are still a beautiful delight for a special event this spring. They are super easy and quick to make with only two ingredients required, but will most definitely leave your guests in awe.

Fresh strawberries
Dark/milk/white chocolate

1 Wash the strawberries and insert toothpicks into the top of them.
2 Melt your choice of chocolate in a bowl over bowling water on the stove.
3 Using the toothpick to hold the strawberry dip the it in the melted chocolate, allow to cool for the chocolate to harden. White chocolate can be drizzled over the top, sprinkles added or dollops of cream in order to create a fancy look.

Lemon ice cream cake is a fancy, fresh and fruity dessert, that is simple and easy to whip up in a matter of minutes. The buttery biscuit base and silky smooth top is a delicious combination, especially with some added raspberries or strawberries.

30g unsalted butter
8 digestive biscuits
2 large eggs
150g caster sugar
300ml double cream
2 lemons – grated zest from 1 and juice from both
Raspberries and strawberries (only if wanted for serving)

1 Firstly, begin with melting the butter and stir it into the crushed biscuits. Spread this mixture evenly over the base of the dish.
2 Separate the eggs and whisk the whites until stiff. Add the sugar and whisk until thick and glossy.
3 Create a cream mixture by adding the whisked cream to the eggs yolks. Mix the lemon zest and juice.
4 Pour the mixture over the biscuit base and place in the freezer. It will take a couple of hours to freeze. This delicious dessert can then be served with raspberries and strawberries.