This Basic Bread and Butter Pudding Recipe is an all time English classic. Use the bread thickness you prefer if you like it bready and squiggy use thick, if you like it crisp use thin. You can also use double or single cream instead of milk and cook for less time so the middle is a little runny....

A starting point for set cheesecakes. Add your flavourings to make it sweet or savoury....

This Basic Chocolate Mousse recipe is a rich scrumptious mousse and is made with raw eggs, so don’t serve to the young, old or pregnant. Use free range, for a safe egg! This works well with Brandy, Dark Rum, Baileys, Tia Maria, Whiskey, Armagnac.  I’ve even tried it with coconut...

Remember for this Basic Meringues Recipe, egg whites have to be pure - no shell or yolk in them and whip in a clean bowl. Use in a mousse or for lemon meringue pie...

Instead of the usual digestive biscuits try chocolate, coconut or ginger biscuits or add lemon zest to flavour the base. For ginger and rhubarb cheesecake use a ginger biscuit base and a rhubarb flavoured cheesecake mix. This mix makes 8 - 10 individual cheesecakes or 1 10 - 12 portions large one....