Make-ahead PUDDINGS

Showstopping desserts for weekend entertaining

- ROSE FOOKS

Basque-style 'burnt' cheesecake 

Don't be put off by the deeply caramelised exterior - it's the secret to the flavour.

1 Heat the oven to 140C Fan/Gas 3. In a large bowl, use an electric mixer on low speed to beat the Philadelphia and sugar together. Add the eggs and yolks, one at a time, followed by 400ml of the cream and the vanilla bean paste, mixing until smooth. Finally, mix in the flour.

2 Pour the mixture into the prepared cake tin text bake for he remains. The top should be a deep golden colour and the centre will still have a good wobble. Cool in the tin, then cover and chill overnight.

3 For the figs, heat the oven to 200C 3 Fan/Gas 7. Put the figs in a roasting tin, cut side up. Add the rosemary, then drizzle over the honey and sherry. Roast for 15 mins until the figs have darkened in colour and the syrup has thickened.

4 When ready to serve, remove the cheesecake from the tin and transfer to a serving plate. Whip the remaining 200ml cream to soft peaks, then dollop on top of the cheesecake. Top with the figs and drizzle over the honey syrup.

Blueberry panna cotta

A sweet and subtly floral flavour makes these light puds an elegant way to end a meal.