WHILE the restaurant and food industry are constantly trying to develop and invent' new dishes, there has been a recurring trend over the past few years, of looking back, and taking inspiration from our predecessors.

Before we were able to buy fruit from anywhere in the world, chefs were forced to use ingredients only available locally and some of these fabulous desserts have stood the test of time and are still being cooked today in one form or another. I've picked two of my favourite recipes that I have given a modern twist to make them even more delicious.

Dorset Apple Cider Cake

There are records of cider being made and drunk in Dorset as far back as 1291, so in a county famous for its Dorset apple cake I have come up with a cake that incorporates both the raw apples and the cider.

1.5 cups self raising flour

1.25 cups plain flour

220g butter, softened

2 cups sugar

4 free range eggs, beaten, at room temperature

1 cup cider

1 teaspoon ground cinnamon

200g raisins, soaked for 1 hour in cider

4 small apples, peeled, cored and diced (either Russets or Bramleys)

Pre-heat the oven to 175c and line an 8-inch square cake tin with greaseproof paper.

Sieve together the flours and cinnamon. Cream together the butter and sugar until light and fluffy.

Slowly add the beaten eggs until thoroughly combined and beat for 1 minute.

Add half the flours, and then slowly add half of the cider.

When fully combined add the remainder of the flour and the rest of the cider.

Fold in the apples and the raisins and turn into the baking tin.

Bake at 175c for 55mins-1 hour.

When the cake comes out of the oven sprinkle with castor sugar for a crunchy topping.

Quaking Pudding - Serves 4

Heston Blumenthal has been responsible for this dessert's modern day comeback at his Bray gastro pub, The Hinds Head. Also known a Shaking pudding, it was a challenge for pastry chefs in the seventeenth century, as its fragile consistency had to be light enough to eat, yet firm enough not to crack, hence the desirable consistency being shakeable'. Popular with Samuel Pepys as well as Shakespeare, the Quaking pudding went through many changes, from a custard-like pudding set in a mould, through to a more flour-based batter mixture which acted as a perfect topping to seasonal fruits baked with it. It finally developed into a crisp batter placed in a tray under a meat joint as it cooked, absorbing all the juices. This more modern development is of course better known as Yorkshire pudding, which is still a versatile sweet or savoury batter mixture, and the test of any great chef. I have adapted the recipe from Mrs Roundell in the 1898 Practical Cookery' where she recommends pouring the batter over fresh fruit and baking it for an hour or so, like the French clafoutis.

Although summer berries would work beautifully in this dish, I am using my favourite winter vegetable, rhubarb, as its sharpness and slight texture will work well with the sweet batter. Unlike the berries the rhubarb needs to be pre-cooked to avoid it being too sharp.

4 sticks rhubarb, washed

100g caster sugar

1 zest and juice of orange

65g plain flour

1 tsp ground ginger

100g caster sugar

2 free range eggs

3 free range egg yolks

100ml double cream

150ml milk

Preheat the oven to 180c. Cut the rhubarb into small pieces and place in a roasting tray with the sugar, and orange zest and juice. Place in the oven and cook for 15 minutes until beginning to soften.

Remove from the oven and drain off the excess liquid. Place the rhubarb evenly over the base of a buttered 8inch square ceramic baking dish. Sieve together the dry ingredients and make a well in the centre. Add the milk, cream, eggs and yolks and slowly whisk together until a smooth batter is achieved, and pour over the rhubarb. Place in the oven and bake until the centre is set. Remove and sprinkle with icing sugar - serve warm, with vanilla ice cream.