I serve this pudding in the summer, but it works equally well all year round with different seasonal fruit. I particularly like it with the stewed plums or rhubarb.

I often put this crumble, which isn’t the most elegant of puddings, on a menu when I’m struggling to think of a dessert, as I know people always love it and it’s one of my favourites too.

Fromage Blanc, Strawberry Compote and Salt and Pepper Crumble

SERVES 6

FROMAGE BLANC

• 150g cream cheese

• 100g double cream

• 150g full-fat natural yoghurt

• 75g caster sugar

• juice of 2 lemons

COMPOTE

• 500g fresh strawberries, hulled and chopped

• 4 tbsp caster sugar

• 2 tbsp lemon juice

• 1 tsp balsamic vinegar

CRUMBLE

• 120g butter

• 12 tbsp oats

• 8 tbsp caster sugar

• 12 tbsp self-raising flour

• 6 tbsp ground almonds

• salt and pepper

EQUIPMENT

• stand mixer or electric hand whisk

• large baking tray

Preheat to oven to 200°C/400°F/Gas 6. Put all the ingredients for the fromage blanc, except the lemon juice, into a mixer bowl and whip on low speed to start, gradually increasing until it starts to thicken. It takes longer than you think so don’t worry. Alternatively, use an electric hand whisk. Once the mixture is thick, add the lemon juice and continue to whisk for a few more minutes.

For the strawberry compote, place the strawberries in a pan, add the sugar and lemon juice and cook over a low heat for 5 minutes, stirring as the fruit cooks. Add the vinegar, then remove from the heat and leave to cool.

For the crumble, melt the butter gently in a pan. Combine all the other dry ingredients in a large baking tray, add the melted butter and stir thoroughly with a fork until combined and crumbly. Bake for 10–15 minutes, stirring halfway through.

To serve, you can either layer it up in small glasses or in three piles in little bowls or plates. It doesn’t look much but is definitely one of my tastiest puddings. You can make the compote and crumble in advance as they keep for ages, but the fromage blanc is best made on the day.