Paul Hollywood's sticky iced fingers make wonderfully wicked tea time treats. You could make the buns in advance then ice and fill them just before serving.
Mary Berry's rich, indulgent dessert is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
This dessert is a celebration of a quintessentially British fruit. What excites the tastebuds as much as different flavours is contrasting textures, so in this dessert we have tart rhubarb jelly studded with tender fruit; sweet, smooth, velvety custard; and a garnish of crisp dried rhubarb. Equipment and preparation: for this recipe you will need a sugar thermometer, a hand-held blender, 4 glass serving dishes and a silicone mat.