Part Two of Mark Hix's Classic Recipes: Summer puddings

In the second exclusive extract from his stunning new cookbook, Mark Hix recreates a selection of delicious puddings from his Oyster & Chop House restaurant.

Strawberry and sparkling wine jelly

Serves 4

I've always been a jelly freak – and the fact that Bompas & Parr have just published their book, Jelly (Pavilion, £14,99), shows that the wobbly stuff is back in fashion. There is no end to what you can make and do with jellies, whatever the time of the year. Although this recipe isn't particularly cheap to make, it does produce a spectacular pudding. If you're going to the trouble of picking or buying wild strawberries, then it's worth splashing out on champagne or, better still, Nyetimber – the best sparkling wine produced in the UK.

Of course you can adapt the recipe, using perry or cider instead of sparkling wine, and a mixture of berries, such as raspberries, blueberries and small strawberries. For a non-alcoholic jelly, use elderflower cordial, diluted with water or apple juice.

12g leaf gelatine (4 sheets)
700ml fine-quality sparkling wine, such as Nyetimber or Chapel Down, or champagne
50g caster sugar
120g strawberries, hulled
Thick Jersey cream, to serve

Soak the leaf gelatine in a bowl of cold water for a few minutes to soften. Meanwhile, pour 200ml of the sparkling wine into a saucepan, add the sugar and bring to the boil over a medium-low heat, stirring occasionally to encourage the sugar to dissolve. Take off the heat.

Squeeze the gelatine leaves to remove excess water, then add to the wine syrup and stir until fully dissolved. Now stir in the rest of the sparkling wine. Leave to cool until barely warm, but don't allow the jelly to set.

Divide half of the strawberries between individual jelly moulds or attractive martini glasses, then carefully pour in half of the cooled jelly, ensuring the berries are evenly distributed. Place in the fridge for an hour or so until set. Keep the rest of the jelly at room temperature, making sure it does not set.

Once the refrigerated jellies have set, arrange the rest of the strawberries on top and pour on the rest of the jelly. (Setting the jelly in two stages allows the berries to stay suspended in the jelly so they don't float to the surface.) Return the jellies to the fridge to set.

To serve, briefly dip the pudding moulds, if using, in hot water, then invert on to serving plates and shake gently to turn out. Or set the martini glasses on plates. Serve with thick Jersey cream.

Roast plums with cobnuts and clotted cream

Serves 4

We have lots of varieties of plums in the UK, from large Victorias to small greengages. You can use any variety for this dish, or a mixture. Cobnut trees are pretty specific to Kent; if you are unable to get hold of any cobnuts, use hazelnuts instead.

12-18 Victoria or other plums, depending on size
6tbsp caster sugar

For the topping

2tbsp plain flour
40g hard butter, chopped into small pieces
tbsp brown sugar
4tbsp oats
24–30 cobnuts, shelled and roughly chopped

To serve

Clotted cream or thick Jersey cream

Preheat the oven to 200C/gas mark 6. First make the topping: put the flour and butter into a bowl and rub together with your fingers to a breadcrumb-like consistency. Stir in the brown sugar, then mix in the oats and cobnuts. Spread out on a baking tray.

Halve the plums, place cut-side up on another baking tray and sprinkle with the caster sugar.

Place both of the trays in the oven and bake for 15-20 minutes until the plums are lightly coloured and softened and the topping is golden; you may need to take the topping out before the plums.

Leave the plums to cool slightly, then transfer them to individual serving bowls and spoon over the cooking juices.

Scatter over the cobnut topping and finish with a generous dollop of cream.

White port and strawberry trifle

Serves 4

This luxurious trifle was inspired by a trip to Portugal to visit one of our wine suppliers, Quinta de La Rosa, who also produce fine white port. I'm not sure why sherry is traditionally used in a trifle, but having enjoyed white port as an apéritif in Portugal, I thought I'd use that instead. It worked a treat.

For the jelly

100-120g strawberries, hulled and chopped
100g caster sugar
6g leaf gelatine (2 sheets)
200ml white port

For the base

50g sponge cake
100ml white port
150g strawberries, hulled and sliced

For the custard

300ml double cream
vanilla pod
5 free-range medium egg yolks
60g caster sugar
2tsp cornflour

For the topping

250ml double cream
50-60g strawberries, hulled and sliced
20-30g flaked almonds, lightly toasted, or crushed macaroons

For the jelly, put the chopped strawberries, 200ml water and the sugar into a saucepan. Bring to the boil, lower the heat and simmer gently for a couple of minutes.

Meanwhile, cover the gelatine leaves with cold water and soak for a few minutes to soften. Take off the heat. Squeeze the gelatine to remove excess water, add to the strawberry mixture and stir until dissolved. Strain the mixture through a fine sieve into a bowl and leave to cool a little, then add the white port.

For the trifle base, break the sponge into pieces and arrange in a layer in the bottom of a glass serving bowl or 4 individual dishes. Sprinkle the port evenly over the sponge and lay the strawberries on top. Pour over the cooled (but not set) jelly so it just covers the strawberries and put in the fridge for an hour or so to set.

Meanwhile, make the custard. Pour the cream into a heavy-based saucepan. Split the vanilla pod lengthways, scrape out the seeds with a knife and add them to the cream with the empty pod. Slowly bring to the boil, then remove from the heat and leave to infuse for about 10 minutes.

In a bowl, mix the egg yolks, sugar and cornflour together. Take out the vanilla pod and pour the cream on to the egg mix, whisking well. Return to the pan and cook gently over a low heat, stirring constantly with a wooden spoon until the custard thickens; don't let it boil. Pour into a bowl, cover the surface with a sheet of greaseproof paper to prevent a skin forming and leave to cool.

Once the jelly has set, spoon the cooled custard on top. Cover and refrigerate for half an hour or so until the custard has set.

For the topping, softly whip the cream, then spoon on top of the trifle. Decorate with the strawberry slices and toasted almonds or crushed macaroons.

Pears in perry

Serves 4

Poaching pears in their own alcohol, perry, makes sense – and I'm not sure why I never thought of it before Matthew Fort kindly gave me the idea. You can serve these pears with clotted cream or ice cream, or with blackberries and blackberry rippled cream.

4 firm pears
500ml perry
4 cloves
A small piece of cinnamon stick
6 black peppercorns
2tbsp caster sugar
A couple of handfuls of blackberries (optional)
Clotted cream or ice cream, to serve

Peel the pears, leaving the stalks intact, and cut a thin sliver off the base of each one so they will stand upright.

Put the perry, cloves, cinnamon stick, peppercorns and caster sugar into a saucepan and add the pears.

Lay a piece of greaseproof paper over the fruit. Bring to a simmer and poach gently for about 45 minutes until the pears are soft but still holding their shape. Lift out the poached pears, using a slotted spoon, and set aside on a plate.

Continue to simmer the liquor in the pan until it has reduced by about two-thirds and thickened. Return the pears to the liquor and leave to cool.

To serve, stand each pear in a deep serving plate and spoon over the reduced liquor. Add a few blackberries, if you are using them, and a scoop of clotted cream or ice cream, or indeed blackberries combined with cream.

'HIX Oyster & Chop House' is published by Quadrille, £25. Mark Hix will be cooking fish dishes at the Dorset Seafood Festival at Waterfront Weymouth this weekend. Visit restaurantsetcltd.co.uk for further details