Trifle! No, jam roly-poly! (With custard ofc.) I mean, tiramisu! No, churros! It’s churros. It’s definitely churros... Hang on: topfenstrudel! OMG, the warm topfenstrudel with Creme Anglaise (that’s custard to you and me) from Fischer’s is to die for! But what about the Golden Apple from The BOL? It’s a veritable triumph of delicate apple/pastry/pecan delight. That’s not right, it’s Vienetta. Good old Vienetta. Simple but delicious. No it’s not, it’s cheesecake. Or maybe baked Alaska. DID I MENTION CANNOLI?! I know, it’s creme brûlée! That reminds me of the vanilla panna cotta with cinnamon syrup and honeycomb they make at that place up the road though... Ooh! No, it’s Bakewell tart for sure. A staple pud when I was a child. But what about pear and frangipane tart? I can’t forget the humble pear and frangipane tart, or any kind of tart - jam, College, tarte tatin, custard tart, the list is endless. But College Tart makes me think of Eton Mess, and then we’re into the realm of Pavlovas, roulades, and LEMON MERINGUE PIE! Be still my beating heart... Warm lemon polenta cake with ice cream on the side? Or warm pistachio, polenta, and plum cake with ice cream? And speaking of ice cream, I’m very partial to an affogato. Dessert and coffee rolled into one hot-cold bowl of deliciousness! How could I forget that praline sponge pudding I had once in that restaurant ten years ago?! I still hanker after it today! Ah, memories... In fact, any kind of sponge pudding I’ve eaten, to be honest - and there have been a lot of them... Anyone for Eve’s Pudding? No? Final answer? Basically, pour hot custard over just about anything and I’m delighted.

...I’ve just remembered rice pudding...