Can you remember when store bought ice cream cakes became the birthday cake trend? Now thanks to our recipe guru Kathy Paterson you can make your own.

These three recipes work incredibly well on their own. Yes! You can just eat this delicious rum sauce off a spoon! Molasses gives the ginger cake an intense savoury flavour, which works well with the other flavours. The ginger cake and pears can be served warm depending on how far in advance you want to prepare.

Creamy with mellow lemon and apricot flavours. To add to the lusciousness, try using ‘Half & Half’, a blend of milk and single cream. Topping the pudding with lemon shreds adds flavour and texture, but don’t go overboard with the amount – less is more.

Enjoy the colour and flavour of summer with this delish take on the classic Rocky Road which is the perfect antidote to winter with its vibrant red and summer flavour courtesy of cranberries and cherries.

This ever-popular family favourite is elevated in flavour when served with Augustines of Central Blackcurrants in Cassis - the ONZFPA Marvellous Marketing Outstanding New Product - Boutique in 2023.

Croissants are perfect for a bread and butter pudding. Use fresh or frozen blueberries, strawberries or raspberries. This recipe is from ‘It Takes a Village’ – A Guide to Matakana and its surrounding districts by Lauraine Jacobs. Photography by Ken Downie.

Kathy Paterson, who developed this recipe says Lemon Delicious is true to its name – ‘a pudding with a soft, pillowy texture and a layer of thick lemon curd at its base’. She loves serving it Appleby Passionfruit Ice Cream.