A COOKBOOK released by a Dorset charity is full of inspiring cake and pudding recipes.

Sales of Scrumptious Home Baking will benefit Diverse Abilities, Dorset’s disability charity.

The book has a wonderful selection of cake and pudding recipes donated by people linked to the charity, including staff, volunteers, and people supported.

Diverse Abilities supports more than 700 children and adults with profound physical and learning disabilities. Services include Langside Specialist School, The Beehive activity and day centre, an Advice Team, Coping with CHAOS play sessions, Lily’s Place respite home, and Lawford Lodge transition service.

Diverse Abilities endeavours to be a lifetime partner to people with disabilities, and their families, providing support from childhood through to adulthood. The charity empowers everyone supported to lead happy, secure, and independent lives.

*Copies of Scrumptious Home Baking can be purchased at diverseabilities.org.uk/cookbook for £9.95 including postage and packaging, while stocks last. To get your tastebuds going, here are some sample recipes:

Mark’s nectarine & amaretto pastries, serves 6

“This pastry is delicious and best served with mascarpone cream and amaretti biscuits.” – Mark, Diverse Abilities’ CEO

• 1 packet puff pastry

• 4 firm but ripe nectarines

• 20g butter

• 4 teaspoons caster sugar

• 12 tablespoons amaretto liqueur

To serve:

• 4 tablespoons mascarpone cheese

• 12 tablespoons double cream

• 8 amoretti biscuits

1. Preheat the oven to 200C, or gas mark 6.

2. Cut the nectarines in half and remove the stone, then cut each half into four segments.

3. Place the nectarine pieces on a baking tray and sprinkle with the caster sugar. Chop the butter and place between the nectarine pieces.

4. Cook for five minutes, until they have softened.

5. Roll out the puff pastry and cut into four-inch squares.

6. Place four pieces of nectarine on each puff pastry square.

7. Place the remaining nectarine on another baking tray and pour over the amaretto liqueur.

8. Place both trays in the oven until the pastry is golden brown (about 5 to 10 minutes).

9. Mix the mascarpone and double cream together.

10. Place the pastry on a plate and top with the nectarines cooked in amaretto, spooning any juices over the top.

11. Top with crumbled amoretti biscuits and serve with a generous helping of the mascarpone cream.

Eric’s chocolate caramel cheesecake, serves 8

“This is a recipe I make with my support worker, and I love it” – Eric, who uses Diverse Abilities’ Supported Living Service

• 200g digestive biscuits

• 125g butter

• 500g cream cheese

• 100ml double cream

• 100g icing sugar

• 1 tin of caramel

• 2 tablespoons chocolate spread

• 1 bar of milk chocolate

1. Grease and line an 8” round tin.

2. Melt the butter and add to crushed digestive biscuits.

3. Push into the tin, pressing down firmly.

4. Chill in the fridge while preparing steps 5 and 6.

5. Beat the cream cheese, add the caramel and chocolate spread, and mix well.

6. In a separate bowl, whisk the cream and icing sugar until stiff, then fold this into the cream cheese mixture.

7. Pour onto the biscuit base and chill for a few hours before serving.

8. Before serving, grate the bar of milk chocolate over the cheesecake.

Thomas’ chocolate & caramel crispie cakes, serves 12

“This is a really fun and simple recipe. I enjoy making it with my godchildren.” – Thomas, a Diverse Abilities volunteer

• 6 standard size Mars bars (or similar)

• 3 tablespoons golden syrup

• 100g butter

• 150g rice crispies

• 150g milk chocolate

1. Chop the Mars bars into small slices.

2. Place them in a heatproof bowl over a pan of simmering water.

3. Add butter, stir well.

4. Once fully melted, stir in the golden syrup.

5. Then fold in the rice crispies.

6. Grease and line a shallow tin with baking paper.

7. Pour the mix into the tin and push down with a wooden spoon.

8. Melt the chocolate in a heatproof bowl over a pan of simmering water.

9. Pour the melted chocolate over the crispie base and chill until set.

10. Cut into squares and enjoy!

Dave’s Eton mess, serves 6

“This recipe is a colourful and fun dessert for any occasion. The different textures and flavours blend to create a bowl full of creamy goodness every time.” – Dave, from Diverse Abilities’ maintenance team


• 425g caster sugar

• 6 egg whites

• 1 ½ teaspoons lemon juice

• 3 teaspoons sifted icing sugar


• 2 tablespoons chopped strawberries

• 1 teaspoon icing sugar

For serving:

• 500ml double cream

• 400g strawberries

• Small sprig of mint

To make the meringue:

• Preheat the oven to 120C, or just under gas mark 1.

• Place the egg whites, caster sugar, and lemon juice in the bowl of an electric mixer and whisk on high speed for 15 minutes.

• Fold in the sifted icing sugar.

• Spread onto a baking tray covered with baking paper.

• Cook for 1 ½ hours. Turn off the oven and leave the meringue in the over to further dry out, ideally overnight but not essential.

To make the coulis:

• Mix two tablespoons of chopped strawberries in a just with 1 teaspoon of icing sugar.

• Blitz the mixture with a hand blender and pass through a sieve into a small saucepan.

• Boil the coulis until it thickens.

To serve:

• Whip the cream until it forms soft peaks and set aside.

• Wash, hull and chop the strawberries and set aside.

• Break the meringue into pieces.

• Using individual glasses or dishes, layer up the meringue, strawberries, whipped cream and coulis.

• Drizzle the remaining coulis over the top and finish with a strawberry and a sprig of mint.