Instructions: 1 Half fill a pan of water and bring to the boil. Add 50g/2oz caster sugar, the rosemary, lemon juice and the sliced pears. Poach for 4 minutes then drain.

2 Put the pear slices on a baking sheet and cover each with a tablespoon of icing sugar. Using a blowtorch caramelise the sugar or place under a very hot grill.

3 Crush the biscuits either in a blender or by hand. Put into a bowl and stir in 50g/2oz melted butter. Line the base and sides of two 10cm/4" loose bottomed pastry cases and put in the fridge to chill.

4 Melt 25g/1oz butter in a small frying pan and add the chopped apple and tarragon. Cook for 2 minutes. Fill the biscuit cases with apple and top with a spoonful each of greek yoghurt. Chill.

5 Put the syrup juice from the cherries into a small pan with 1 tbsp red wine. Reduce to a syrupy consistency and then add the cherries. Keep to one side.

6 Caramelise 225g/8oz caster sugar in a pan. Cool the base of the pan in a bowl of cold water.

7 Meanwhile, put the Pudsey cutter on a sheet of teflon. Mark around the cutter with a thick strip of foil. Remove the cutter and line with the caramelised sugar. Leave to set. When set remove the foil.

8 Put 110g/4oz icing sugar in a bowl with the egg white and mix thoroughly

until the mixture is the right consistency to pipe. Add more icing sugar or water if necessary.

9 Make a piping bag with greaseproof paper. Snip off the end and fill with icing and ice on the features from the Pudsey cutter. Keep to one side.

10 Using a spoon flick the remaining sugar very quickly over a lightly oiled handle of a wooden spoon or rolling pin. Gather the strands together in the shape of a ball.

11 Put the apple biscuit pudding on a plate and decorate with the pear slices. Pour the cherries around the plate and decorate with the spun sugar.

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