The time is ripe

These classic fruit puddings have been reinvented with a modern twist – try strawberries in your rhubarb crumble, ginger in your pear cake and sour cream in your apple pie

Rhubarb and strawberry crumble (Serves 4) 1tbsp cornflour 185g golden caster sugar 450g strawberries, hulled and halved* 450g rhubarb, cut into chunky lengths* 140g plain flour 50g ground almonds 100g butter, chopped* 25g flaked almonds Preheat the oven to 190°C. Combine the cornflour and 85g caster sugar in a large bowl, then toss in the strawberries and rhubarb until well coated. Cook over a gentle heat, stirring until the fruit softens and the released juices thicken. Tip the fruit mixture into a 750ml ovenproof dish, scraping in the juice. To make the crumble, mix the flour, ground almonds and remaining sugar in a bowl, then rub in the butter to form a crumbly mixture. Add the flaked almonds, then scatter the crumble mixture over the fruit. Bake for 35 minutes until the fruit is tender and the crumble golden. Serve with clotted or sour cream.

Pear and ginger loaf cake (Serves 8) 200g unsalted butter* 100g caster sugar 100g soft brown sugar 2 large eggs, beaten* 1tsp vanilla extract 200g self-raising flour 1tsp baking powder 2 balls stem ginger in syrup, drained and chopped 2 pears, peeled, cored and roughly chopped* 3tbsp syrup from the ginger jar 3tbsp granulated sugar Heat the oven to 160°C. Beat the butter, caster sugar and brown sugar together, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then stir in the stem ginger and pears. Pour the mixture into a lined, 1,200ml loaf tin. Smooth the surface, then bake for about 1 hour until a skewer inserted in the centre comes out clean. Leave to cool. To make the glaze, mix the syrup with the granulated sugar and 1 teaspoon of water. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve hot or cold.

Apple pie (Serves 6) 310g all-purpose flour 120g sugar 285g unsalted butter, cubed* 115ml sour cream 3lbs cooking apples, sliced thin* ¼tsp each allspice, nutmeg and cinnamon 1tsp vanilla extract 1 large egg yolk* Combine 285g flour, 8g sugar and a pinch of salt. Using your hands, work the butter into the flour until the mixture is shaggy. Make a well in the centre and pour in the sour cream; mix until the dough begins to clump. Separate the dough into two equal disks, sprinkle with flour, wrap and refrigerate for at least an hour. Toss the sliced apples with 25g flour, 112g sugar, the spices and vanilla extract. Roll out one disk of dough to a 12-inch circle. Place on a 9-inch pie plate, and arrange the apples on top. Roll out the top crust and place over the apples, pressing the top and bottom dough rounds together at the edges. Brush with egg yolk, and cut slits in the top. Bake at 190°C for an hour, until the crust is golden and the juices are bubbling. Serve with vanilla ice cream.

FIND IT: Eat The Kiwi, 9785 5706 (WhatsApp), hello@eatthekiwi.com, store.eatthekiwi.com Eat The Kiwi delivers high quality New Zealand groceries* to DB on Tuesdays and Thursdays between 12pm and 6pm (order by 10am, Monday/ Wednesday). Delivery is free for orders over HK$1,000, and costs HK$120 for orders under HK$1,000.