Fancy A Trinitarian Fumble?

Now that's an intriguing title. It's all Hugh Fearnley Whittingstall's fault. Liz recommended this book, and I borrowed it from the library. It is extremely interesting and there is loads in it - but one idea that I liked was his theory of the Holy Trinity of Puddings.
HFW says that all the best puddings have three components
one- fruity
two- creamy 
three- cakey/ crispy/ crunchy
I think he is right about this, consider these classic desserts...

• apple crumble and custard
• ice cream sundae in wafer basket
• trifle 
• black forest gateau
• classic fruit flan with creamy filling
• blackberry pie, clotted cream
• choc mousse on biscuit base with fruit garnish
• Sussex pond pud with lemon butter sauce
• Christmas pud and brandy butter

Each of these desserts includes his three components. HFW maintains that if you are using up leftovers to make a pudding, you should attempt some version of this trinity. e.g.

• plain yogurt, with a dollop of jam and a biscuit to dip in
• bread and butter pudding, with sultanas
• leftover sponge cake layered in a glass with sliced bananas and chocolate sauce

And the fumble? Hugh keeps a jar of ready prepared crumble topping to top leftover fruit. But instead of serving with cream or custard, he combines the fruit with the creaminess to make a fool, and then tops it with crumble.

fool + crumble = fumble

I don't usually buy a book immediately after reading it, but there is so much in this one I know I shall use that I treated myself [RRP £20, but I found it for £6 with free delivery on the internet] I'm sure I shall share more of the ideas and recipes with you later.