Lemon curd and almond bread and butter pudding recipe - For lemon curd, whisk ingredients in a saucepan to combine, then stir continuously over medium high heat until thick and smooth (4-5 minutes). Transfer to a container, cover and chill. Lemon curd will keep refrigerated for up to a week.
Mushroom and Fontina rigatoni recipe - Preheat oven to 200C. Halve or quarter larger mushrooms and keep smaller ones whole. Toss in a roasting pan with olive oil, lemon rind and half the garlic and roast until browned on the edges (6-8 minutes).
Baked chocolate fudge puddings recipe - Preheat oven to 180C, and butter and flour four 350ml ovenproof cups or bowls. Bring cream to the boil in a saucepan, then remove from heat and add milk chocolate and half the dark chocolate.
Spiced pumpkin creams with gingerbread crumb recipe - Preheat oven to 180C. Spread pumpkin in a small roasting pan, add 100ml water, cover tightly with foil and roast until very tender (50 minutes to 1 hour).
Honey and saffron rice pudding with sesame brittle recipe - Preheat oven to 150C. Bring milk, cream, orange rind and juice, spices, and vanilla bean and seeds to a simmer in a wide 2.5-litre casserole or ovenproof saucepan
Rhubarb-strawberry milk bun pudding recipe - For milk bun dough, pulse flour, sugar, yeast and a pinch of salt in an electric mixer fitted with a dough hook to combine. Mix in cream and egg, then add butter a little at a time, kneading until incorporated between additions.
Baked camembert with confit garlic and white wine recipe - For confit garlic, place oil and garlic in a small saucepan over very low heat and cook until garlic is pale golden and very tender (18-20 minutes).