Kiwi cheesecake

Step 1: Heat the oven to 350°F (325°F fan). Grease and line a 20 cm round loose-bottomed tin.

Step 2: Beat 2 ⅝ oz butter and 2 ⅝ oz caster sugar until light and fluffy.

Step 3: Add 2 ⅞ oz self-raising flour, ¾ tsp baking powder, 3 tbsp milk and ½ orange rind and mix to a soft cake mixture. Spread it in the tin.

Step 4: Bake for 20–25 minutes, until golden and springy. Leave to cool in the tin.

Step 5: Beat 7 oz sweetened condensed milk, 5 ½ oz cream cheese and ¾ cup fresh cream together until smooth.

Step 6: Sprinkle 3 tsp powdered gelatine over 4 tbsp cold water and warm gently until it dissolves. Stir in ¾ cup orange juice and 2 tbsp orange rind.

Step 7: Mix the orange mixture into the cream mixture, pour it over the cooled base and chill until set, about 3 hours.

Step 8: Whip ¾ cup fresh cream with 1 tbsp sugar and ½ tsp vanilla essence until thick. Spread it over the set cheesecake and decorate with 2 kiwi fruit. Serve chilled.

Step 9: Vegetarian swap: gelatine is not vegetarian. Use 1½ tsp agar-agar powder instead: whisk it into the cold water and orange juice, boil for 1–2 minutes until dissolved, then beat it quickly into the cream mixture while still warm.