I like to have an evening dessert; sometimes I also make a daytime cake, and the best, most decadent thing I do is make it ahead— if I poach a pear, I’ll poach five and leave the extras in their syrup to eat over yoghurt or cream later in the week. Lately I’ve been making chocolate soufflés— I make five small soufflés in miniature ramekins, and pop one in the oven while I’m eating dinner so I have it fresh and risen for dessert.
