This is a great recipe, which my wife loves as it doesn’t ‘feel’ vegan. It’s actually pretty healthy – I have a spoonful of Total’s 2% greek yoghurt with it, and Jo has vanilla Swedish Glace – which is awesome and pretty indistinguishable from ice cream. The recipe is based loosely on one that used to be on Jamie Oliver’s website, but messed around with (as I tend to do!).

So, here we go. This is another 180C/ Gas Mark 4 one – and again it works really well on the bottom of the oven. I use a small casserole dish for this, but you could cook the apples in a saucepan and transfer to a baking dish if you rather.

60 grammes of self-raising flour

50 grammes of caster sugar

Two eggs

Zest of one lemon (or two teaspoons of vanilla extract if you prefer)

Six dessert apples (you can use Bramleys, but you will need to add extra sugar – nice to use dessert apples so you don’t have to)

(Optional) Punnet of blueberries

(Optional) Two tablespoons of raspberry jam (I use St Dalfour Rhapsodie de Fruit as it doesn’t have any added sugar but is still really tasty)

Peel and chop the apples, and pop them on the hob on a low heat until they are a bit mushy – about 15 mins. Add the blueberries and jam if you are using, and mix in well. The blueberries give it a great purple colour – well worth it!

Meanwhile, whizz the eggs and the sugar together – a hand-held electric whisk is ideal (don’t get it all over the kitchen!). When it’s fluffy, fold in the flour (a spatula is ideal as you can then use it to scrape out the mixture – saves washing up a spoon as well), and the lemon zest (or vanilla extract).

Spread the mixture over the top of the fruit – try and get it all covered, but don’t worry too much if there are any holes as it looks cool if some of the fruit bubbles up and caramelises.

Bake in the bottom of the oven for about 3o mins, and serve with ice cream, yoghurt or naked (the pudding, not you!).