Paul Ainsworth served up a delicious armagnac soaked prunes with apples and Christmas pudding crumble on Saturday Mornings with James Martin.

The ingredients are: 5 large Bramley apples (peeled, de-cored and roughly diced), 4 Granny Smith apples (peeled, de-cored and small dice), 100g butter, 100g demerara sugar, 200ml Cornish cider, 1 pinch ground cinnamon and 150g prunes soaked in Armagnac.

For the crumble topping: 300g wholemeal flour, 1 pinch of Maldon sea salt, 100g demerara sugar, 200g diced butter, 20g roasted hazelnuts, 20g roasted pistachio nuts and 200g Christmas pudding.

See more recipes form James in his book titled: Home Comforts, available from Amazon now.