Nigel Slater’s recipes for apricot cake, and summer fruit frozen yoghurt

Salute the season with light puddings and zingy fruit ices

Summer puddings are a doddle: ripe peaches torn apart and dropped into glasses of chilled muscat; strawberries, halved and tossed with passionfruit juice; melon sprinkled with mint-infused sugar. But the cook in me wants to slice and stir and bake, to feel the rhythm of a calm but busy kitchen even on a warm summer day, which is why there was both cake and a homemade fruit ice on the table this week: a sticky, lightly spiced cake with summer fruits – apricots sautéed with butter and honey; and a frozen dessert of yoghurt and summer berries.

The cake was a classic gingerbread without the treacle notes of dark muscovado and molasses, brought to the table with vanilla custard. For those whose interest runs to something tart and refreshing, there is a frozen yoghurt the colour of a traditional summer pudding.

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