This recipe is like a cake and a crumble all in one - so when you’ve got cake and crumble cravings all at once, this is the perfect hybrid recipe for you. The ricotta vanilla almond sponge is so light and fluffy, I feel like I need to add ricotta to every cake sponge I make from now on. The sweet, tender plums stay lovely and juicy while a crunchy almond crumble topping adds more sweetness and texture. A classic creamy vanilla creme anglaise is so easy to make and pairs perfectly with the cake, but a dollop of creme fraiche or scoop of ice cream would also be delicious. Recipe adapted from Esther McClark.

This galette is made with spelt flour which gives it a lovely nutty flavour. A ginger and amaretti crumb adds more texture and flavour, while ensuring the pastry stays nice and crisp and doesn’t go soggy from the fruit. We used blackberries and apples as they were in season but you really could use any fruit (rhubarb, plums, and pears would all be delicious) - orange zest, vanilla, thyme and amaretto all complement each other beautifully and with a warming cardamom and stem ginger custard on the side, this is a winner of a pudding and a great one for Easter Sunday lunch. Plus, the beauty of a galette is it’s meant to be rustic, so you don’t have to be too precise about it all.

This never tends to happen in our house, but, if you do find yourself with an excess of croissants or any type of pastries which are about to go off (or even better have gone slightly stale) then you need to make yourself this pudding. Think of it like a bread and butter pudding except instead of bread you’re using croissants which soak up all the delicious custard while staying gooey in the middle but crispy and golden on top. The flavours in this pudding are like a greatest hits of my favourite ingredients - coconut, passionfruit, lemon curd, pistachios, blueberry and vanilla. What’s not to love?

We all need some comfort at this time of year and I don’t think it gets more comforting than a bowl of bread and butter pudding. I love the flavour combinations here, the fruity apricots and apricot jam, fragrant nutty pistachios, aromatic cardamom and sweet white chocolate are all matches made in heaven. For me, bread and butter puddings need a crispy top, gooey middle and lashings of custard. Easy to make, full of flavour and texture, and utterly delicious.

I think cobblers are such underrated puddings - what’s not to love about sticky, syrupy fruit with a light and gooey sponge which soaks up all the fruit juices, a crispy topping and a creamy, rich custard on the side. I added fennel seeds because they go so well with peaches and the crunchy pistachios added more texture too. Adding some lavender to the vanilla custard is a complete game changer - it just gives a slightly floral hint which worked really well with the other flavours. Not the most refined of puddings, but definitely one of the tastiest.

Is there anything more comforting in the world than fluffy sponge with fruity jam and silky smooth vanilla custard? Follow my recipe to recreate this ultimate old school, budget friendly pudding which everyone will love.

The addition of tahini, ground almonds and sesame seeds in my crumble recipe adds such a lovely nuttiness which compliments the tartness of the rhubarb. Chopped stem ginger in a classic vanilla custard is also a complete game changer.