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Eccles cakes

Yorkshire ginger parkin

Drop scones

The Salt family’s rich fruitcake

Baked blackberry cheesecake

Custard tart

Orchard pear & almond bake

Gooseberry meringue pie

Walnut & salted caramel tart

Les’s mince pies

Steamed syrup pudding

Queen of puddings

Guards’ pudding

Summer pudding

Apple snow layer crunch

Rumtopf

Rum babas with Rumtopf

Rhubarb & ginger oat crumble

Brioche & butter pudding

Plum cobbler

Sweets

At Grange Farm we like to be prepared for visitors. If someone makes an unexpected appearance, I feel embarrassed if there is no cake to offer or a light lunch cannot be readily produced. This probably makes me a little old-fashioned, but that’s the way I was brought up: it’s only polite to offer visitors something to eat.

For this reason, we usually have something we can offer with tea – maybe a cream-filled sponge cake freshly baked that morning, or a fruitcake to be sliced and eaten with Lancashire cheese. We also like to have these things available at 10 a.m., when the shepherds and stockmen and women gather in the kitchen for a break and to discuss what’s going on in different parts of the farm. With 1,300 acres of farmland, and our sheep grazing an 1,800-acre stretch of the North Yorkshire Moors, there’s a lot to be gained by sitting down to talk about things over a piece of cake.

Eccles cakes

  1. First make the pastry. Mix the flour, sugar and salt together in a large bowl. Add the butter and lard and mix with a wooden spoon (not your hands) to combine.
  2. Pour in the egg and 185ml (6½fl oz) of cold water. Mix well to produce a firm dough. Cover the dough in clingfilm and chill for 45 minutes.
  3. Lightly flour a work surface and roll out the dough to a thickness of 2.5cm (1in). Fold into thirds, then wrap and chill again. Repeat this process one more time, ending with 30 minutes in the fridge.
  4. While the pastry is chilling, make the filling. Melt the butter, add the remaining ingredients along with 30ml (1fl oz) of cold water and stir well. Chill the filling.
  5. Preheat the oven to 190°/375°F/gas 5.
  6. Cut the dough in half and return one half to the fridge. On a floured work surface, roll the pastry into a rectangle 5mm (¼in) thick, then cut into 12 squares. Place a dollop of the cold filling in the centre of each square, dampen the edges of the pastry, then fold in the corners and sides to enclose the filling. Turn the cake over and shape into a rough circle or oval, pressing it down a little to seal the folds. Place on a baking sheet lined with parchment and repeat this step until all the pastry and filling have been used up.
  7. Using a sharp knife, make 3 small slashes in the top of each cake, then brush with the glaze and sprinkle with caster sugar. Bake for 25 minutes until golden brown.

Makes about 24
Takes 1¼ hours, plus 2 hours to chill

Flaky, buttery pastry filled with spiced currants, Eccles cakes – named after the town near Manchester where they originated – are as sustaining as they are delicious. They also go wonderfully with a piece of Lancashire cheese.

Yorkshire ginger parkin

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease a 23cm (9in) square cake tin and line it with baking parchment.
  2. Sift the flour, spices and bicarbonate of soda into a mixing bowl, add the oatmeal and mix well. Make a well in the centre.
  3. Put the treacle, golden syrup, butter and sugar in a small pan and place over a low heat, stirring constantly, until melted.
  4. Beat the eggs into the milk, pour into the flour mixture and add the treacle mixture too. Beat to a smooth batter.
  5. Pour the batter into the prepared cake tin and bake for 1¼ hours.
  6. Let the cake cool in the tin for 8 minutes, then turn onto a wire rack and allow to cool completely. Cover in clingfilm and store in an airtight container for 1 week before serving.

Serves 6–8
Takes 1 hour 40 minutes, plus 1 week to mature

There are umpteen variations of parkin in Yorkshire, each of them using differing quantities of oats, sugar, treacle and syrup. Whatever the proportions, it is the oats that make parkin stand out from other cakes, and they were probably included because they provide extra sustenance for manual workers in cold winter weather.

Drop scones

  1. Sift all the dry ingredients into a large bowl and mix together. Make a well in the centre.
  2. Whisk together the egg and milk, then slowly pour into the flour mixture, whisking to create a smooth batter.
  3. Heat a flat griddle pan or a large, heavy frying pan until medium hot, then grease with a little butter. To see if the temperature is correct, drop in a little of the batter – it should set and rise in 2 minutes, and be a lovely golden colour when turned over.
  4. When you are happy with the temperature of your griddle, drop tablespoons of the batter into it, spacing them so that they do not touch. (You will need to make several batches.)
  5. Cook for 2 minutes, then turn with a palette knife and cook the other side for just under 2 minutes.
  6. Keep the scones warm while you cook the remaining batches, then serve with butter and homemade jam.

Makes 12
Takes 30 minutes

When time is tight and the cake tin is empty, this recipe comes to the rescue. The scones are quick and easy to make, and a pleasure to eat with home-made preserves.

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The Salt family’s rich fruitcake

  1. Put all the fruit and almonds in a large bowl, pour in the alcohol and mix well. Cover with a clean tea towel and leave to soak overnight.
  2. The next day, preheat the oven to 170°C/325°F/gas mark 3. Butter a 20cm (8in) spring-form cake tin and line with baking parchment.
  3. Cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the treacle and beat again.
  4. Sift in the flour and spice, then gradually fold into the egg mixture using a wooden spoon until evenly distributed.
  5. Spoon the mixture into the cake tin and spread to the sides. Tap the tin sharply on a work surface to get rid of air bubbles, then use a spoon to make a dent about 2.5cm (1in) deep in the centre of the mixture: this will help it to rise evenly.
  6. Place a double layer of greaseproof paper over the tin to prevent the cake over-browning, then bake in the centre of the oven for 1 hour. Reduce the heat to 150°C/300°F/gas mark 2 and bake for a further 2½ hours, until a skewer inserted into the middle of the cake comes out clean. Set aside to cool in the tin.
  7. Once the cake is cold, turn it out and prick all over with a thin skewer or cocktail stick. Brush liberally with more alcohol, then cover in clingfilm and foil and place in an airtight container to mature. Wait at least 4 weeks before eating the cake, and repeat the ‘feeding’ process every fortnight or so, depending on how rich you like your cake.

Serves 8–10
Takes 4 hours, plus overnight soaking, cooling and at least 6 weeks to mature

Hester Salt, who works tirelessly pickling, preserving and making puddings and cakes for The Ginger Pig, has had this recipe in her family for many years. Rich and packed full of fruit, it goes perfectly with a piece of tangy cheese, such as Kirkham’s Lancashire or Hawes Wensleydale.

Note that the cake needs to mature for at least 6 weeks before being cut, but it will keep for many months if well ‘fed’ with alcohol and securely wrapped.

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Baked blackberry cheesecake

  1. First make the pastry. Rub the flour and butter together in a bowl until the mixture resembles breadcrumbs. Pour in 40ml (1½fl oz) of cold water and mix with a knife, using a cutting motion, until a dough forms. Place it on a lightly floured surface and knead gently for 2 minutes until smooth.
  2. Preheat the oven to 170°C/325°F/gas mark 3. Lightly butter a 23cm (9in) spring-form cake tin. On a lightly floured surface, roll out the pastry and use to line the prepared tin, trimming off the excess. Bake blind before filling.
  3. Beat together the cream cheese, egg and egg yolks until smooth, then mix in the sugar, cream and lemon zest. Pour into the pastry case and bake for 1 hour. When ready, just switch the oven off and leave the cake to cool slowly inside it –this should prevent it from sinking in the middle. When cold, remove from the oven but leave in the tin.
  4. Now make the topping. Place the blackberries in a pan with a very small amount of water and heat gently until the berries are soft and juicy. Strain the juice into a jug, then return the fruit to the pan and mix in the sugar.
  5. Sprinkle the gelatine powder over the hot juice and stir until dissolved. Return this liquid to the blackberries and stir well.
  6. Pour the blackberry mixture on top of the baked cheesecake and spread it out. Place in the fridge to set for 2 hours.
  7. To remove the cheesecake from the tin, run a knife around the edge, release the fastening, then slide onto a plate and serve.

Serves 6
Takes 1¼ hours, plus cooling and 2 hours to chill

Many people think that baked cheesecake is an American idea, but in the past cheesecakes were always baked, and it’s only in recent years that chilled cheesecakes seem to have become the norm. As a traditionalist, I’m giving you a baked cheesecake here, but incorporating a modern twist by covering the top with a luscious blackberry gloss. It’s irresistible.

Custard tart

  1. First make the pastry. Rub the flour and butter together in a bowl until the mixture resembles breadcrumbs. Stir in the sugar, then add the egg yolk and a tablespoon of cold water. Mix with a round-bladed knife, using a cutting motion, until a dough forms. Cover with clingfilm and place in the fridge for 10 minutes.
  2. Roll out the pastry on a lightly floured surface and use to line a 20cm (8in) loose-bottomed flan tin. Place in the fridge for 15 minutes. Meanwhile, preheat the oven to 190°C/375°F/gas mark 5.
  3. Line the chilled pastry case with crumpled baking parchment and fill with baking beans. Bake for 15 minutes, then remove the parchment and beans and bake for a further 5 minutes. Set aside and reduce the temperature to 170°C/325°F/gas 3.
  4. Beat together the eggs and sugar. Add the vanilla seeds and milk and mix well. Pour into the prepared pastry case, grate some nutmeg over the top and bake for 1 hour, until the custard is set. Enjoy hot or cold.

Serves 6
Takes 2 hours

On some farms in the past custard tarts were made with cow’s colostrum, the very rich milk that the mother produces to feed her newborn baby. In order to get this, the farmer would milk the mother from one side of the udder while the baby fed from the other. I believe you can get the same rich result as colostrum by using ordinary creamy milk.

Pop the unused vanilla pod into a jar of sugar. It will gradually infuse its flavour and be a lovely addition to your baking.

Orchard pear & almond bake

  1. Lightly butter a 23cm (9in) ovenproof baking dish. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Cream the butter and sugar with a mixer, then add the eggs and ground almonds and whisk again.
  3. Fold in the flour and milk using a large spoon, then pour the mixture into the prepared dish.
  4. Arrange the pears on top, then bake for 40 minutes.
  5. About 5 minutes before the time is up, to make the topping, put the butter, sugar and 3 tablespoons of water in a small pan. Heat gently, stirring until the sugar has dissolved, then bring to the boil, stirring constantly for 2 minutes.
  6. Spoon the sticky syrup over the pears and bake for a further 20 minutes, until crispy and golden. Serve warm or cold.

Serves 6
Takes 1½ hours

Pears and almonds are natural bedfellows, and make a wonderful dessert in a buttery case. The best English varieties of pears to use are Comice, Conference, Concord or Williams.

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Gooseberry meringue pie

  1. First make the pastry. Combine the flour, sugar and butter until the mixture resembles breadcrumbs. Add the egg and mix again to form a dough.
  2. Lightly butter a 26cm (10in) loose-bottomed tart tin. Roll the pastry out on a lightly floured work surface and use to line the pastry case, leaving a small overhang. (Do not stretch the pastry to fit as it will shrink while cooking.) Chill for 30 minutes.
  3. Preheat the oven to 180°C/350°F/gas mark 4 and line the chilled pastry case with crumpled parchment. Fill it with baking beans and bake for 30 minutes. Remove the paper and beans, then bake for a further 8 minutes. Trim off the pastry overhang, then set the case aside to cool while you make the meringue.
  4. Reduce the oven temperature to 170°C/325°F/gas mark 3. Whisk the egg whites into stiff peaks, add half the sugar and whisk until very glossy. Add the remaining sugar and whisk again. Mix the cornflour with a little water and blend into the curd carefully over a low heat, taking care not to let it catch. Allow it to cool slightly, then spoon into the pastry case.
  5. Spoon the meringue mixture over the gooseberry curd, then use a palette knife to spread it to the edges and make a good seal all the way around. Fork the meringue into peaks, then bake for 15 minutes.
  6. To remove the tart tin, centre it on an upturned glass or cup and push the outer ring downwards. Slide the pie onto a plate and serve with lashings of cream.

Serves 6-8
Takes 1 hour 20 minutes, plus 30 minutes to chill

The gooseberry curd is a tangy filling that beautifully offsets the sweetness of the meringue, but you can of course use any other fruity filling you like.

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Walnut & salted caramel tart

  1. First make the pastry. Place the flour and butter in a bowl and rub together until the mixture resembles breadcrumbs. Stir in the sugar, then mix in the egg using a round-bladed knife until a dough forms. Cover in clingfilm and chill for 1 hour.
  2. Preheat the oven to 190°C/375°F/gas mark 5.
  3. Place the pastry on a cold work surface and press out a little with the heel of your hand. Roll out and use to line a 23cm (9in) loose-bottomed tart tin without stretching it to fit. Trim off the excess around the edge.
  4. Line the pastry case with crumpled baking parchment, fill with baking beans and bake for 20 minutes. Reduce the temperature to 170°C/325°F/gas mark 3, remove the beans and parchment, and bake the pastry case for a further 15 minutes.
  5. Meanwhile, make the filling. Place the sugar in a heavy-based, non-stick pan and heat until it caramelizes. Set aside to cool for 5 minutes, then add the butter and cream. Return to the heat and stir until smooth.
  6. Scatter the walnuts in the cooked pastry case and pour the caramel over them. Sprinkle with the salt and leave to set for at least 1 hour before serving.

Serves 4–6
Takes 1 hour, plus 2 hours to chill and set

Sweet and nutty with a hint of salt, this tart is easy to make and is best accompanied by a cup of rich, dark coffee to cut through the sweetness.

Les’s mince pies

  1. First make the mincemeat. Mix the apple with all the other ingredients and stir well. Transfer to a sterilized plastic box or glass jar, seal tightly and store in a cool, dark place for at least 2 months.
  2. When the mincemeat is ready, make the pastry. Put the flour and butter in a large bowl and rub together until the mixture resembles breadcrumbs. Mix in the icing sugar, then add the egg yolks a little at a time until a dough forms. Knead until smooth, then cover in clingfilm and place in the fridge for 30 minutes.
  3. Preheat the oven to 190°C/375°F/gas mark 5. Lightly butter a couple of bun tins.
  4. Cut off one-third of the chilled pastry and set aside. On a lightly floured surface, roll out the remaining pastry to a thickness of 5mm (¼in). Using a 9cm (3½in) cutter, stamp out 12 circles. Use the circles to line the prepared tins. Place a scant tablespoon of the mincemeat in each ‘hole’, taking care not to overfill them.
  5. Roll out the remaining pastry the same thickness as before. Using a 5cm (2in) cutter, stamp out 12 circles for the lids. Brush the edge of the pastry cases with a little beaten egg, place the lids on top and press the edges together, sealing the mincemeat inside.
  6. Make a small hole in the centre of each pie, then place in the middle of the oven and bake for 20 minutes, until golden brown. Transfer the pies to a wire rack to cool, then dust with icing sugar and serve warm or cold with brandy butter or whipped cream.

Makes about 800g (1lb 12oz) mincemeat and 12 pies
Takes 1½ hours plus 2 months for the mincemeat to mature

Les, originally one of my butchers, but now our baker, assembles the sweet mincemeat filling in October so that it has two good months to mature before Christmas. It develops a rich, luxurious flavour, which is fantastic with the short, buttery pastry.

Steamed syrup pudding

  1. Butter an 850ml (1½ pint) pudding basin with a knob of the butter. Sprinkle in 2 teaspoons of the sugar and shake to coat all the sides. Pour in the golden syrup.
  2. Choose a saucepan large enough to hold the pudding basin and fill it three-quarters full with water. Place on the heat.
  3. Cream together the remaining butter and sugar until light and fluffy. Beat the eggs in one at a time. Fold in the flour and the suet, then mix in the milk.
  4. Pour the mixture into the prepared pudding basin and cover with buttered greaseproof paper pleated in the middle. Tie in place with string, making a loop over the top to act as a handle.
  5. Place on a trivet in the simmering water, cover tightly and steam for 1½ hours, checking the water level regularly and adding more if necessary.
  6. When ready, carefully lift out the basin, remove the string and greaseproof paper and invert onto a large plate, shaking gently to dislodge the pudding. It should be a lovely golden colour with a topping of sticky syrup.

Serves 4
Takes 2 hours

After a cold, hard day on the farm, or a long winter walk, nothing beats a sticky steamed pudding. This one is made in 10 minutes from store-cupboard ingredients, but takes 1½ hours to cook, so put it in the steamer and get busy making something else while the steaming works its magic.

Queen of puddings

  1. Lightly butter a 1.2 litre (2 pint) pie dish.
  2. Place the milk and cream in a pan and bring to the boil. Remove from the heat and add the butter, breadcrumbs and lemon zest. Mix, then set aside for 30 minutes so that the breadcrumbs can absorb the liquid.
  3. Preheat the oven to 180°C/350°F/gas mark 4.
  4. Mix the egg yolks into the bread mixture, then place in the prepared pie dish. Bake for 20 minutes, until set. Set the dish aside and lower the oven to 150°C/300°F/gas mark 2.
  5. Put the jam in a small pan and melt carefully over a low heat.
  6. Meanwhile, whisk the egg whites until stiff, then add half the caster sugar. Whisk again until glossy, then quickly whisk in the remaining sugar.
  7. Pour the melted jam over the contents of the pie dish and spread evenly. Pile the meringue mixture on top and bake for 15 minutes, until golden brown and set on the outside.

Serves 4–6
Takes 1½ hours

Aptly named, this is a great British pudding topped with crisp yet chewy meringue. Traditionally, this sits over a layer of raspberry jam, but other flavours can be used instead. You could even swap the jam for lightly poached fruit or preserved fruits.

Guards’ pudding

  1. Generously butter a 1.2 litre (2 pint) pudding basin.
  2. Put the breadcrumbs and sugar in a large bowl, sift in the flour and mix together.
  3. Gently melt the jam and pour it into the breadcrumb mixture, along with the eggs and butter. Stir well.
  4. Dissolve the bicarbonate of soda in a little water and stir it into the breadcrumb mixture. Pour into the pudding basin and cover with a plastic lid or pleated foil secured with string.
  5. Place the basin on a trivet or inverted metal cake tin in a heavy-based saucepan. Pour in enough boiling water to come halfway up the sides of the basin, then cover and simmer for 2 hours.
  6. Invert the pudding onto a plate and serve with cream, custard or ice-cream.

Serves 4-6
Takes 2¼ hours

Although it sounds as though it has royal connections, this pudding was supposedly the one longed for by servicemen in the trenches during the First World War.

If you want to be lavish, you can heat a second pot of jam to pour over the pudding when you serve it.

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Summer pudding

  1. Place the currants and blackberries in a saucepan with the sugar and add 50ml (2fl oz) of water. Warm gently for a few minutes, until the fruits are just soft.
  2. Remove from the heat and gently mix in the strawberries and raspberries. Cover the pan and leave for 5 minutes.
  3. Remove the crusts from the bread. Drain the fruit juice into a shallow dish. Dip the bread in the juices and use it to line a 1.2 litre (2 pint) pudding basin, leaving no bowl showing. Reserve a slice of bread for later.
  4. Fill the lined basin with the warm fruit and cover with the reserved slice of juice-dipped bread. Reserve any leftover juice.
  5. Cover the basin with clingfilm and put a saucer or small plate on top. Sit a weight on this, then place the basin in a shallow dish in the fridge overnight.
  6. The next day, remove the weight, saucer and clingfilm. Invert the basin onto a serving dish and shake gently to release the pudding.
  7. Spoon over any reserved juices and serve with pouring cream.

Serves 4-6
Takes 35 minutes, plus overnight steeping

Any type of berry can be used in this recipe, but do not use less than three different types or the final pudding will be slightly bland. The berries need to have a variety of textures and acidity, and of course lots of juice for the bread to absorb. Soft brown bread has the best absorption, but it must sit overnight to steep thoroughly in the juice; never rush it or your pudding will be disappointing. One final important flourish – it must be served with lots of thick pouring cream.

Apple snow layer crunch

  1. Melt the butter in large frying pan and fry the breadcrumbs, turning constantly, until golden. Take off the heat, mix in the demerara sugar and set aside to cool.
  2. Meanwhile, cook the apples with a little water until soft. Mash until smooth, then stir in the caster sugar and leave to cool.
  3. Whisk the egg whites until stiff. Mix the cream and apple purée together, then quickly fold into the egg whites.
  4. Layer the apple snow and the bread-crumbs in a serving bowl or individual glass dishes, making 3 layers of each, and finishing a layer of apple. Dust with cinnamon and chill for 2 hours.

Serves 4
Takes 30 minutes, plus cooling and 2 hours to chill

If you want a simple dessert to help use up a glut of cooking or eating apples, this recipe is ideal. The puréed fruit is layered with sweet fried breadcrumbs and is deliciously moreish.

Rumtopf

  1. As strawberries are the first fruits of the summer, hull them and place a layer in your pot (any wide-necked glass or ceramic container will do). Pour the sugar over them, then add enough rum to come 5cm (2in) above the fruit. Cover and store in a cool, dark place, turning every day.
  2. As the summer continues, add any of the following to your pot: cherries, raspberries, redcurrants, gooseberries, plums or pears. Each time you add fruit, always weigh it first and add half the weight in sugar. Top up the rum so that it always sits 5cm (2in) above the fruit and keep it covered to stop the alcohol evaporating.

Makes as much as you like
Takes 30 minutes, plus up to 3 months to mature

Rumptopf is the German word for ‘rum pot’, a ceramic lidded container in which seasonal fruits are macerated in alcohol. Different fruits are added to the pot as they come into season, and the alcohol is topped up each time. The boozy fruit can be added to Rum babas, or served with waffles or icecream, and a small amount of the ruby liquid is also lovely in a glass of champagne. Keep the fruit until late autumn for the best flavour.

Rum babas with Rumtopf

  1. Sift the flour into a mixing bowl and make a well in the centre. Combine the yeast and milk, then whisk in the eggs and sugar and pour into the well. Mix until smooth. Scatter the butter over the dough and cover the bowl in clingfilm. Leave in a warm place until the dough has doubled in size (about 30 minutes).
  2. Add the currants to the risen dough and beat until they and the butter are incorporated and you have a smooth, elastic dough. (It will be quite soft and loose.)
  3. Grease 8 individual savarin rings or dariole moulds with the lard. Fill each one with dough to a third of its depth, cover and leave in a warm place until the dough reaches the top of the moulds (about 45 minutes).
  4. Preheat the oven to 230°C/450°F/gas mark 8. Bake the babas for 15 minutes, then turn onto a wire rack and leave to cool.
  5. To make the syrup, place 450ml (¾ pint) water, alcohol, sugar, zest, juice, cloves and cinnamon in a saucepan, bring to the boil and strain.
  6. Place the cooked babas in a single layer in a shallow container and spoon over the syrup. Leave them to soak up the liquid for 1 hour.
  7. Gently heat the apricot jam and 40ml (1½fl oz) of water in a small pan until melted and blended. Brush each baba carefully with this glaze.
  8. Serve each baba with whipped cream and, for a real treat, a spoonful of fruit and liquor from the Rumtopf.

Serves 8
Takes 1 hour, plus cooling and 2¼ hours to prove and soak

If you have made the Rumtopf, this is a really decadent and delicious dessert to make with it. If not, you can make it with any fruits steeped in alcohol.

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Rhubarb & ginger oat crumble

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Rub the butter and flour together in a bowl until the mixture resembles breadcrumbs. Add the ground almonds, sugar and oats and mix well.
  3. Chop the rhubarb and place in an ovenproof dish with the ginger. Add 4 tablespoons of water, sprinkle with the caster sugar, then evenly spoon the crumble mixture over the top.
  4. Place the dish on a baking sheet and bake for 40 minutes, until golden and bubbling.

Serves 4–6
Takes 1 hour

Apart from being one of the great comfort foods, crumbles are amazingly versatile and lend themselves to almost any combination of fruit, so don’t be afraid to experiment. And when fresh seasonal fruit is beginning to run low, try mixing it with a bag of frozen berries to make it go further.

Brioche & butter pudding

  1. Preheat the oven to 170°C/325°F/gas mark 3. Lightly butter a 25 x 25cm (10 x 10in) ovenproof baking dish.
  2. Spread the butter on the sliced brioche and place a layer of the brioche in the bottom of the prepared dish. Arrange a layer of apple on top. Repeat these layers, finishing with a layer of brioche.
  3. Put the eggs, yolks, cream and half the sugar in a jug or bowl and beat together. Pour over the bread. Sprinkle with the remaining sugar and bake for 45 minutes.

Serves 8
Takes 1 hour

Beware – this pudding is very creamy and totally addictive. The cream can be replaced with milk if you wish, but it won’t deliver the same luscious result.

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Plum cobbler

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Put 2 plums aside, then cut the remaining plums in half and remove the stones. Cut the halves into quarters if large.
  3. Divide the fruit between 4 ramekins, then sprinkle with 25g (1oz) of the sugar. Add 1 tablespoon of water to each dish.
  4. Place the remaining sugar in a bowl with the butter, flour and baking powder and rub together until the mixture resembles breadcrumbs.
  5. Make a well in the centre, pour in the milk and mix with a round-bladed knife until a dough forms. Place on a lightly floured surface and knead for 2 minutes until smooth.
  6. Cut the dough into 4 equal pieces. Roughly shape to fit the top of the ramekins and place a circle of dough on each one.
  7. Cut the reserved plums in half, remove the stones and place half a plum on top of each dish. Place the ramekins on a baking sheet and bake for 25–30 minutes, until golden.

Serves 4
Takes 1 hour

British plums are great, but are only in season for a short period, so get cooking and make these pretty individual plum cobblers. To store plums for later use, stone the fruit, poach in a little water for 5 minutes, then freeze.