You will need a jar that once held jam, or instant coffee or somesuch. Wash it out well before re-use - sticking it in the dishwasher a time or two works very well.

Put a single, whole Vanilla pod in the jar, then top up with white caster sugar. (Don't be tempted to use granulated - much too coarse.) Then, just stick in the cupboard for a few months. The Vanilla flavour will infuse the sugar.

Prepare the fruit in the usual way - remove any pips or stones, etc. Cherries can be left whole, strawberries halved, apples and peaches sliced in segments.

Arrange the fruit in an ovenproof dish - one which can be taken directly to the table to serve. Arrnage the fruit in the dish, then sprinkle with a little Vanilla Sugar. (You could just use ordinary caster sugar.) Cut a round from a lemon and place it in the centre of the dish, then squeese the juice from the rest of the lemon over the fruit.

Place the dish in a pre-heated oven at 200C (Gas Mark 6) for 25 minutes - you may need different cooking times for some fruits. Serve with cream, or even custard.

Make up some Vanilla Sponges, and let them cool. Sandwich two sponges together with a tablespoon of Raspberry jam. Repeat five more times.

Meanwhile, wash eighteen large (or 24 smaller ones) raspberries and dry them very carefully, so that they do not get bruised.

Dust each of six plates with caster sugar, ideally more of my Vanilla Sugar. Place the sponge sandwiches in the centre of each plate. Top each one with a large dollop of double cream, and use this to stick the raspberries down firmly. Garnish with a spring of mint, and serve.

Put four ounces of caster sugar into a food processor and add three eggs. Also add a few drops of vanilla essence. (Alternatively, you could just use four ounces of my Vanilla Sugar.) Blend for a minute or two, until the mixture starts getting very slightly stiff.

Sieve 3 ounces of plain white flour into the food processor and blend for a few seconds only. If you mix this for too long, the mixture will go heavy and flat.

Pour the mixture into the baking tray, making sure it is evenly distributed. Place in the centre of the oven and cook for about 20 minutes. Turn out onto a wire rack - this is a test of how well you greased and floured the tray! - and allow to cool.

A traditional pudding, best served with plenty of custard!

Peel half a dozen sweet apples, or two or three large cooking apples. Cut into quarters and remove the core and pips for each quarter, then chop into half-inch cubes.

Put all the apple into a heavy-based saucepan with a tight-fitting lid. Add four heaped tablespoons of castor sugar and top up with boiling water from the kettle to just cover the fruit. Optionally, add half a stick of cinnamon.

Bring the apples and water to the boil on the stove, then cover and simmer for half an hour, or until the apples are very soft. Allow to cool slightly, remove the cinnamon stick, then tip the entire contents into a food processor or blender. Whizz to form a smooth paste, then transfer the suace to an oven-proof dish.

Take four or five thick slices of stale white bread. Use the food processor to process into fine breadcrumbs, then add four tablespoons of brown (Demerara) sugar. Process again briefly to mix.