Instructions: Preheat oven to 220c/452f/Gas 7.

1 For the Cakes: Beat 225g/8oz icing sugar, egg white and juice 1/2 lemon to make a thick icing.

2 Slice the cake in half horizontally and cut out six rounds using a fluted cutter - retain the remaining cake. Roll out the marzipan thinly, then use the same cutter to cut out six rounds, retaining remaining marzipan.

3 Place a disc of marzipan on top of each piece of cake and coat them all in royal icing. Serve on a plate and dust with icing sugar.

4 For the Compote: Heat the damson wine in a pan with 25g/1oz caster sugar until the sugar has dissolved. Retain 2 tbsp blueberries and add the rest to the pan. Simmer gently until the blueberries begin to burst.

5 For the Roasted Apples: Heat 25g/1oz caster sugar and 25g/1oz butter in an ovenproof saute pan. Add the apples and saute for 1-2 minutes, transfer the pan to the oven and cook for 5-6 minutes or until the apples are tender and caramelised.

6 For the Fool: Whip 300ml/ 1/2 pint double cream with the lemon zest and 2 tbsp caster sugar until soft peaks, then gradually fold in the remaining lemon and lime juice - dont add too much juice or the mixture may curdle.

7 Spoon half the mixture into a tall glass and sprinkle over half the reserved blueberries. Top with the remaining cream mixture and the rest of the blueberries. Dust with icing sugar and add a spoonful of compote.

8 For the Christmas Puddings: Crumble the remaining Genoa cake and chop up 25g/1oz marzipan. Whisk together 300ml/ 1/2 pint double cream, egg yolks and 25g/1oz caster sugar and stir in the cake crumbs and marzipan. Grease two ramekin dishes with melted butter, then fill with mixture.

9 Cover the dishes with clingfilm and pierce a hole in each. Cook in the microwave on High/800W for 5-6 minutes, or until just set. Allow to stand, then turn the puddings out onto plates.

10 Spoon the compote on top of one pudding and serve the remaining pudding with the roasted apples and yoghurt. Dust with icing sugar.

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