I'm not a big pudding person, preferring most times to follow a main dish with cheese and an apple. The exception is crumble. I always keep an eye out for discounted fruit - berries and stone-fruit reaching the end of their brief shelf life, fully ripe pears and the like. What may be past table fruit is perfect for crumble. The mix of flour, butter and sugar to cap a 9" iron gratin dish is as memorised as a batter mix, and takes five minutes to make and chuck in the oven. Perfect for two.