Jan Bilton has an interesting feature this week about
in 16th Century England when "ordinary" houses started building small ovens in their chimneys. In the 17th century the pudding-cloth allowed cooks to prepare puddings at any time (without the need for animal gut) and a proliferation of sweet and savoury recipes resulted. Crumble was developed during World War II as a quicker method of making a fruit pie rather than using pastry. We do love our hot puddings, especially when full of fruit and light on the refined sugars which is what Kathy Paterson's
baked tamarillos with ricotta and honey
;