Time to get savvy with your baking and unlock the secret stash of ingredients sitting on your shelves!

Set lemon pudding (panna cotta)

SERVES 4

3 fine-leaf gelatine leaves, about

5g (¹/8oz) – brands differ, so take a note of packet instructions

397g (14oz) tin of condensed milk

100g (3½oz) crème fraîche (both full-fat and half-fat work well)

juice and grated zest of 2 lemons, (or you could substitute lemon for lime or orange)

1 First, take a good look at the gelatine packet and soften the leaves in cold water as per the instructions.

2 Next, combine the condensed milk, crème fraîche, lemon juice and most of the zest in a large bowl. Once the gelatine has softened and bloomed, transfer the leaves to a small saucepan. Gently stir over a low heat until melted. Stir in the lemony condensed milk mixture, then pour into a large dish or four individual glasses (roughly 150ml (5floz) capacity each).

3 Refrigerate for 2 hours before serving, then scatter over the reserved zest.

Cook’s tip:

If you wanted, some in-season raspberries, blackberries or strawberries would make a nice additional topping just before ser ving too.

PLAN AHEAD…

It’s crazy how simple this panna cotta-come-posset pudding is to make – definitely one to have up your sleeve for whenever a few friends are coming over, as you can make it a couple of days ahead. If you’ve got some nice little glasses, you can pour and set the mixture into those, although I also quite like making one big dish of panna cotta and taking it to the table to scoop and serve up in front of everyone.