Cheesecake is a popular pudding in Mexico. The subtle scent of vanilla, a spice native to the country, is the classic way to flavour the cream filling, and I often add lime zest for a bit of zing. I like to bake it until puffed up, golden and quivering. Alongside, a seasonal fruit compote is just the thing – in this case, gooseberries and elderflower to hail the arrival of June.
