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  There’s a Poire William mousse cake, fig and fennel tarts and a cake made with walnuts that is flavoured with coffee and cardamom. But the crumble cake is a winner, not just because Fiona recommends it is eaten warm – hot cakes being one of life’s great comforts – but because it is a reminder of perhaps Britain’s greatest flavour combination alongside roast beef and horseradish.
 
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