Pudding...

Puddings? Eat them. They're the best bit. They keep the family quiet. Bring one in and they all shut up - reach for the spoons and get
stuck in there.

Our fave cheesecake

This baked cheesecake is great if you've got mates over. Or loads of family about. It's got a smooth texture and a cool ginger-biscuit base. Pile it up with whatever fruit you fancy. I like it plain with Chinese gooseberries. They've got a great look and fizz to them.

Method

1. Preheat oven to 150°C/300°F/gas 2. Use butter to grease a round 23 cm/9 inch loose-bottomed cake tin.

2. Stick biscuits in a freezer bag. Bash with a rolling pin till they're in fine crumbs. Or blitz in a processor.

3. Melt butter in pan. Add crumbs. Stir to mix. Tip into the cake tin. Press evenly to cover. Firm up in fridge.

4. Tip cheese, caster sugar, eggs, lemon rind, vanilla extract and good squeeze of lemon into processor. Blitz briefly till just smooth. (No machine? Beat together with a wooden spoon.)

5. Pour cheesecake to cover biscuit base. Bake for 35-40 minutes. Turn off oven. Leave cake in there to cool and firm up. Chill for 2 hours at least.

6. Stick fruit in to decorate. Or cover with whipped cream and pile with fruit of choice.