Food: Perfect puddings!
Finish off a traditional Sunday roast with one of these heavenly desserts
Roasted winter fruit salad
Serves 4 Prep: 10 mins Cook: 20 mins Per serving: kcals 144; fat 0.4g; sat fat 0g; carbs 30g
2 pears, quartered 4 plums, halved and stoned 2 apples, sliced, cores and pips removed 2 oranges, peeled and sliced 200ml cranberry juice 3 balls of stem ginger, finely chopped Half-fat crème fraîche, to serve
1 Preheat oven to gas mark 5 /190°C (170°C in a fan oven). Add pears, plums, apples and oranges to a large roasting tin, so that the fruit has plenty of room.
2 Pour cranberry juice over the fruit and add half of the stem ginger. Put in the oven for 20 to 30 mins, or until the fruit starts to soften. Remove with a slotted spoon and serve with crème fraîche and the remaining stem ginger. Drizzle over any juices left in the roasting tin.
To make this a more grown-up pudding, drizzle over your favourite fruit liqueur.