Proof is in the pudding

Warming, fruity puddings with cream or lashings of custard are hard to beat. Get your spoons at the ready!

Pine nut & ricotta tart with spiced syrup

■Serves 6 ■ Prep 20 mins plus chilling ■Cook 50 mins VEGETARIAN

1 Roll the pastry out as thinly as you can and line a buttered 22cm round, deep, loose-bottomed tart tin or a tart ring set on a baking sheet. Chill for 30 mins.

2 Heat the oven to 190C/170C fan/gas 5. Line the tart with baking parchment and baking beans and bake for 10 mins. Remove the parchment and beans and cook for another 5 mins.

3 Turn the oven down to 180C/160C fan/gas 4. Mix the filling ingredients together using only half the orange juice and pour into the tart. Bake for 25-30 mins or until the filling has set. Cool a little.

4 For the syrup, melt the golden syrup with the wine, remaining orange juice and star anise, then bring just to a boil. To serve, dust the warm tart with icing sugar, cut into slices and spoon over a little syrup.

PER SERVING 982 kcals, fat 63g, saturates 23g, carbs 86g, fibre 19g, protein 20g, salt 0.92g

Pear crumble

This is a classic crumble with a thick, crunchy top. Custard or ice cream are non-negotiable! If you're cooking for adults, a splash of rum, whisky or brandy with the pears works beautifully.

■ Serves 4 ■ Prep 15 mins ■ Cook 30 mins VEGETARIAN

1 Heat the oven to 200C/180C fan/gas 6. Put the brown sugar, lemon juice and vanilla in a saucepan and warm over a medium heat, swirling until the sugar has dissolved. Tip into a bowl with the chopped pears and toss really well to combine. Tip into a 20 x 30cm baking dish.

2 To make the crumble topping, tip the flour, butter and caster sugar into a bowl and use the tips of your fingers to gently rub the butter into the flour, until it resembles sandy breadcrumbs.