Plum

Light, fluffy, fruity - this sponge-topped plum pudding recipe is a real winner when you want to indulge in a comforting dessert. Serve hot with a scoop of vanilla ice cream for a true treat

Nici Wickes' torte recipe produces a lovely light, yet rich layer cake. Made with no flour, ground nuts and eggs give body and form. This cake keeps well and is always a hit at afternoon tea

Panettone is a light, airy Italian version of a fruit cake, usually eaten at Christmas and Easter. It varies slightly from region to region but generally is studded with raisins and fruit peel. My favourite brand is called Dal Forno (available from specialty food stores). It is fabulous eaten on its own with an espresso or sweet liqueur, or lightly toasted as I have done in this recipe.

The secret of this pudding is in having a variety of colourful fruit. I’ve used late-season plums to add colour and flavour but you could also use quince or rhubarb.

This moist and delicious cake is visually irresistible as well as being easy to prepare. It’s great to have for dessert or to have with a cup of tea or coffee.

This rather dull-looking pie holds a decadent secret. You shouldn’t judge a book by its cover and neither, my friends, should you ever judge a pie by its exterior. Usually at this time of year, when stone fruit is in abundance, I’m putting together numerous, fast ‘open tarts’ but this one is perfect if you have a wee bit of time on your hands. Sumptuously nutty, creamy and full of tangy stone fruit, this sweet creation from the Basque region, which spans the French-Spanish border, is well worth the little extra effort it takes to assemble. Photography by Jani Shephered; Gatherum Collectif.

I used to think plum jam was a bit ordinary so I started experimenting and came up with this stunning recipe. It’s loaded with lavish amounts of good-quality vanilla and now it’s one of my favourite jams to make... and eat!

This clafoutis is one of my Frenchman’s family classics and is a great way to use an abundance of home-grown eggs. It’s also super-easy to make – feel free to use whatever stone fruit you have in abundance. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Danielle Cubis of Spongedrop Cakery presents this boozey trifle layered with plums, chocolate and meringue.