Newport Street, Lambeth, SE11 6AJ; .Gateau St. Honore: The Ritz
There was a time when this classic French gateau would have held pride of place on many a dessert trolley. These days, it is made to order. Executive Chef John Williams has added touches of his own - a little white chocolate for texture and some diced pear - but you are tasting history, with layers of caramelized puff pastry and vanilla cream.
Cost: £36 for two
150 Piccadilly, W1J 9BR; . Amalfi Lemon Tart: Theo Randall
Each tart is made with seven ripe Amalfi lemons, caster sugar, butter, nine egg yolks and six whole eggs. But not any old eggs. These come from Bologna, where the chickens are fed a diet of corn and carrots that results in deep orange yolks. Chef Theo Randall's lemon is almost like curd, with a fine balance of sweetness and acidity. There's crème fraiche on the side.
Cost: £7
The InterContinental, One Hamilton Place, Park Lane, W1J 7QY; he Ivy
This is a light dish of seasonal berries in a jelly with gin and prosecco. This time of year, it contains blackberries but the dessert should really come into its own with strawberries in the summer. It is fresh tasting and not too sweet.
Cost: £10.25
1-5 West Street, Covent Garden, WC2H 9NQ; .Spotted Dick: Sweetings