This recipe was written up for the British Embassy's campaign, "A Taste of Britain" For more information, see the Facebook page www.facebook.com/oishii.igirisuIt's also delicious when made with European pears, cherries, plums, or rhubarb. Bramley apples are the best, but any tart red apples are good. It's standard to cover crumble in hot and thick custard but I also recommend that you try "Whisky Ice Cream",. Recipe by British Embassy

Family loves it when I make this! Serve it with vanilla ice cream.....yummy yummy yummy! ~(o.o)~

A home favourite for me to use up apple and rhubarb gluts. Also a treat for everyone and a very easy dessert. I prepare it in individual pots as one person I know could eat the whole dish of crumble floating on custard. Prepare in advance and just put in the oven as you call everyone for dinner. Instant pudding.

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.

In summer I freeze rhubarb from the garden cut in one inch chunks. I can use it until the next season on this crumble and it doesn't require thawing. But you can use fresh rhubarb if you have it and more amount if you prefer it but remember to increase sugar sprinkled over too if you like it sweet.

Chocolate is great with any fruit!To really indulge in this treat, enjoy whilst still a bit warm....

This is a French dessert. Never made it before but it was yummie. Serve it lukewarm with some ice cream.

One of the reasons we fell in love with our house was the garden, with its fig, apple and plum trees. I think the plum variety is Jubilee, but she's a temperamental old thing and in recent years has flowered and fruited biennially.This year has been a fallow year. Usually by now I'd have made endless jars of jam (my favourite recipe being plum and earl grey), ice cream, crumbles, compote, and cake after cake after cake - anything to use up the vast quantities that fill every bowl we own.. But I've been more selective this year, buying just a few to eat or use as we choose rather than out of necessity.Having said that, I've made this cake three times this week, tweaking the recipe a bit here and there until it's just about perfect. Plums seem to take on a different personality depending on what you put them with - I do love a versatile fruit - and my favourite combination is plum and rose.I have a lovely recipe for plum and rose jam, which'll have to be put away for next year. You can see this here - https://cookpad.wasmer.app/us/recipes/2346821-plum-and-earl-grey-jam.Meanwhile, this cake is an excellent way to use up the last of the crop and works equally well with plums of all varieties and in all states of ripeness.

This blackberry cobbler has all the taste of a sugar-filled syrupy cobbler, but without all the guilt. And it's ready in less than 30 minutes, prep included!

This recipe my young mate Sarah Lent sent me. Said it was a winner and after trying it- I agree. Very easy to make and a lovely desert.

Raspberries on the inside and lemon icing on top, the addition of almonds means the lemon within the sponge subtly comes through.

Marian Burros’ original Plum Torte has become one of the most popular recipes in The New York Times. It’s easy, forgiving, and great.#GlobalApron