Paul Rankin served up a delicious Pear Crumble with Raspberry Cream and Vanilla Custard on James Martin’s Saturday Morning.

The ingredients are: Juice of 1 lemon, 6 ripe Comice, Conference or Concorde pears, 4 tbsp unsalted butter, 4-8tbsp sugar, depending on pears, 1 tbsp plain white flour and Grated zest of 1 lemon.

For the crumble topping: 50g white sugar, 50g golden brown sugar, 100g plain white flour, 100g unsalted butter, chilled and diced, 65g ground almonds and 65g flaked almonds.

For the raspberry cream: 200g fresh or frozen raspberries, 50g sugar, 1 tsp lemon juice and 150ml whipping cream.

For the cheat’s custard: 250ml evaporated milk, 250ml shop brought custard, 250ml double cream and 1 tsp vanilla paste.

See dessert recipes in the book titled: Tasty Dessert available from Amazon now.