Brownies are just badly cooked traybakes.
Gooey, sticky toffee pudding is a waste of perfectly good eggs, butter and flour. Even the sugar could be better put to use in preserving fruit.
Cheesecake - well, as long as it's loaded with fruit, I suppose the cold set ones are tolerable. Somebody else can have the smashed up digestives that have been either welded together like cement or expected to stay put with a blob of melted margarine and taste like sugary sawdust, though.
Pie. Oh, I like pie. Well, I like the fruit inside. Or fill it with steak and kidney.
Custard can fuck right off unless it's crème patisserie for a tarte aux fruits.
My mother would do 'puddings' each Sunday. They worked out cheaper than buying decent fruit - partly because she knew I wouldn't eat them. Good quality fruit, especially if you grow it yourself, is far more special than something consisting of the cheapest fat, the cheapest flour, all manner of additives and a fuckton of HFCS, sugar, flavourings and colourants.
(I'd rather watch a double length episode of Gardeners' World with a 'How to cook/preserve what we've grown' segment than sodding Bake Off or a TV chef bish boshing twenty quids' worth of ingredients into something that still tastes like crap).