Category Sweet Treats

Chocolate & Amaretto Cremeux with Raspberry Sorbet

…this dessert followed those pig cheeks. My word. Given the horrific weather forecast ahead of us this week, this provided some solace.


remeux sounds a bit posh but its essentially a “chocolate creme anglaise” i.e. custard. It’s served here in a very rustic form as a rich spoonful alongside some sharp fresh raspberry sorbet. The cold sorbet cuts through the rich chocolate in such a pleasant way.

Topping with something crunchy is a must for texture – I added some sugared almonds but a crushed ginger nut biscuit, baked crumble topping or even a sesame seed snap would work wonders. You can serve fresh raspberries if you don’t want to make your own sorbet or some roasted fruit but try and stick to something cleansing as the cremeux if fairly rich.

Serves about 6

This you’ll need to prepare at least the morning of eating, if not the day before as many of these elements need to cool/set.


  • 500g raspberries (I use a bag of frozen ones, defrosted)
  • 200g caster sugar
  • 270 ml water
  • 1/2 lemon


  • 200g dark (70%) chocolate
  • 150ml double cream
  • 150ml whole milk
  • 2 tbsp amaretto (optional)
  • 2 eggs
  • 1 tbsp caster sugar
  1. Start with the sorbet. Heat the sugar and water in a saucepan until sugar is dissolved. Bring the heat up and simmer for a few minutes so you get a nice sugar syrup. Remove and leave to cool.
  2. Blend the raspberries in a blended until purred. If using defrosted ones, make sure they are fully defrosted.
  3. Push through a sieve using a spoon to press the pulp through and remove the seeds. Discard the seeds and add the pulp to the cooled sugar syrup and whisk to combine – its should be glossy and vibrant pink. Add the lemon juice.
  4. Churn in an ice cream maker for about 20 minutes before spooning off into a tupperware and freezing fully.


  1. Whisk the sugar and eggs in a large bowl until combined.
  2. Chop the chocolate finely and place in another large bowl that will ultimately hold the finished mixture (so needs to fit in the fridge)
  3. Heat the milk and cream in a pan just until it comes to the simmer. Add the amaretto.
  4. Take the hot mixture and pour slowly into the eggs whisking the whole time so it doesn’t scramble.
  5. Return the whole mixture back to the saucepan and very gently heat stirring continuously with a wooden spoon – again to ensure it doesn’t scramble.
  6. The mixture will begin to thicken and when it can coat the back of the spoon, remove from the heat.
  7. Pour the hot ‘custard’ over the chocolate and leave alone for a few minutes.
  8. All the chocolate should have melted well but give it all a good stir to melt the last chunks and fully combine until you have a glossy chocolate custard!
  9. Leave to cool before covering with cling film (to prevent a skin) and pop in the fridge to set for at least 6 hours.

When ready to serve, you may need to remove the sorbet from the freezer ahead of time to let it defrost a bit as it might be rock hard. Then, take a spoonful of your lovely cremeux and gently spoon onto a plate. Sit a lovely scoop of sorbet alongside and top with some crumble, roasted nuts or anything crunchy to give a nice contrast.


Gooseberry Vanilla Tart


y fiancé has been asking me to make this childhood favourite since we met (nearly 4 years ago). I hear his granny made it for him when he was small and it was ‘the best thing ever’. Without a recipe to follow, I experimented and with pride and confidence and presented it to him at our Friday date night in lockdown with high expectations for my creation. It didn’t quite get the reaction I’d imagined while I slaved away baking blind my pastry…To cut a long disappointing story short, it turns out is was nothing like his Grannies tart. On describing the key differences I quickly pinpointed that his identification of a tart and a cheesecake are apparently the same.

So, while this gooseberry tart tastes lovely, expect a gooseberry-type-cheesecake recipe to follow soon.

NOTE: This custard sauce can essentially be poured over any fruit of choice if you aren’t a gooseberry fan. As long as its not a very wet / soft fruit that will leak moisture into the sauce e.g. raspberries. Replace with something like blueberries, cherries, blackberries or even sliced ripe pears.

  • 125g butter
  • 250g plain flour
  • 300g gooseberries
  • 200ml double cream
  • 1 tsp vanilla essence OR seeds from 1 vanilla pod
  • 2 large eggs
  • 85g caster sugar
  1. Begin with the pastry. Rub the butter into the flour to form a breadcrumb like mixture or do in a food processor.
  2. Add 1 tbsp cold water and mix with a knife to form a dough (you will probably need more water but add it little by little to prevent it becoming too wet).
  3. Knead lightly on a lightly floured surface until smooth. Wrap in cling film and place in the fridge for 20 minutes.
  4. Grease and line a fluted tart tin with a removable base (25cm diameter and 2.5cm deep tin I used)
  5. Roll out the pastry on a floured surface to about 3mm thick into a large round. Lift the pastry onto the rolling pin and drape into the tin.
  6. Press the pastry into the well greased tin and up the sides and prick all over with a fork.
  7. Preheat the oven to 190°C, line with parchment, fill with baking beans and blind bake for about 15-20 minutes and a further 5 minutes without the beans until the case is precooked and golden.
  8. Mix the eggs in a jug and use to brush over the fork pricks. Pop back in the oven for a few minutes to seal those wholes then remove from the oven.
  9. Mix the cream, sugar and vanilla into the eggs in the jug and whisk well.
  10. Scatter the gooseberries onto the pastry base evenly.
  11. Pour the vanilla custard over the top and bake in the oven for 30-35 minutes until golden and the custard has set.
  12. Remove from the oven, leave to cool slightly before serving dusted with icing sugar and a large scoop of ice cream or some warm custard.

Poached Pears in Pastry


hese adorable little pears make for a really impressive dinner party dessert and are much easier than you think. They are super light and not too sweet. If you like something a bit sweeter for dessert, feel free to drizzle with a little caramel or chocolate sauce.

Poached pears are endlessly versatile and don’t just have to be wrapped in pastry. If you halved the pear, they’d be delicious served as a savoury cheese pudding with some whipped honeyed goats cheese or on a cheese board with some stilton. You can also wrap half a poached pear in pastry and bake like a tarte tatin. If you’re pushed for time, just poach and serve in a shallow bowl of really creamy vanilla custard.

*I was a little worried the party swirls might ‘melt’ and slip down the pear when baking. They didn’t – hurrah – but to avoid make sure you do the following: Use plenty of egg wash on the pear; keep your pastry fridge cold until ready to use; make sure your oven is hot and to temperature before baking your pears; work quickly and once coated, egg wash and bake. If they do slip down, just bake for longer until the pastry is cooked and serve the lovely pears in their messy pastry bowls. Style it out as rustic, they will still be delicious.

Serves 4

  • 4 pears – variety if up to you, I used conference (important that they are perfectly ripe. Hard and they won’t absorb the flavour, overripe they will be mushy)
  • 300ml dessert wine/sweet wine (you can use just water if you like here and add a bit more sugar)
  • 100g caster sugar
  • 1 vanilla pod
  • 1 cinnamon stick
  • 1 packet puff pastry (ideally a sheet not a block already rolled for ease)
  • 1 egg
  • Sesame seeds, honey, ice cream to serve
  1. Start by preparing the pears. Cut about a 1 /2 cm off the base of the pear so that it sits flat. Peel the pear. Using a melon baller/teaspoon to cut out the core.
  2. Tip the sweet wine, sugar, cinnamon and the seeds from the vanilla pod into a large saucepan. Add the pears. Top up with enough water to just cup up at least 3/4 of the way up the pear. (You can use just water here if you want).
  3. Bring to a gentle simmer and simmer for about 15 minutes until soft. If your pears were a little on the ripe side, simmer for 10.
  4. Once done, leave to cool completely in the poaching syrup. Remove once cool.
  5. When ready to bake, heat the oven to 200 and prepare a lined baking tray.
  6. Whisk an egg in a small bowl and set aside.
  7. Roll the pastry to about 1 pound coin thickness into a large rectangle if using a block. If using a sheet, unroll. Cut 4 small round discs out of pastry the same size as the pear base and place on the baking tray. Brush the pastry circles with beaten egg and place a pear on top.
  8. Carefully brush the pear all over with beaten egg.
  9. Cut long strips of pastry, about 1 cm wide. Starting at the bottom wrap the pastry around the pear in a swirl making sure to stick the unjoined ends together as you go using a little more egg if needed. Complete with all the pears.
  10. Brush the whole pastry wrapped pear with egg gently and scatter over some sesame seeds.
  11. Bake in the oven for about 15 minutes until golden.
  12. Remove from the oven, drizzle with some honey (or caramel), some extra sesame seeds and a good dollop of vanilla ice cream. Serve!

Crunchy Nut Brownies


hese were a bit of an experiment if I’m honest. I’d recently seen a brownie topped with a crunchy nut cornflake cake type creation but it just looked far to sweet and syrupy. So, I decided to crumble up these most moreish and guilty cornflakes and bend them through the brownie. They add a nice nuttiness and slight saltiness. I think the measurements could do with some more experimentation but the concept is there! Try adding some VERY lightly salted peanuts (chopped) for a similar effect if you like the sweet and salty combination.

Makes 12 large brownies

  • 130g butter
  • 150g dark chocolate
  • 225g caster sugar
  • 55g cocoa powder
  • 75g plain flour
  • 3/4 tsp baking powder
  • 3 large eggs, beaten
  • 100g crunchy nut cornflakes, crushed by hand
  1. Preheat the oven to 180 and grease and line a brownie tin (20cm square tin) with parchment.
  2. Melt the butter and chocolate in a heat proof bowl over a pan of simmering water until melted fully. Remove from the heat.
  3. Sieve together the flour, cocoa, sugar, baking powder and a pinch of salt. Crunch in the cornflakes and then combine fully with the melted chocolate.
  4. Add the eggs and mix very well until fully combined and glossy.
  5. Tip into your tin and scatter over a handful of extra cornflakes. Bake for 20-30 minutes (i feel 25 was ideal).
  6. Leave to cool completely before cutting – this will also make sure the middle sets if looking a bit molten!

Chocolate Cherry Brownies


always get a little timid about bringing brownies out the oven too early in fear I’ll be left with a molten mess in the centre. I left these in 10 minutes more than the recipe instructed but I think this time, I hit a winner! Gooey and fudgey and room for less baking time is always good to know.

I always jump from brownie recipe to brownie recipe but I think I’ll be sticking with this for next time. I used glace cherries here as they remind me of my childhood but fresh would clearly be better so feel free to through them in (de-stoned of course)

Adapted from Jamie Oliver

  • 130g butter
  • 150g dark chocolate
  • 55g glace cherries (or use fresh!) chopped
  • 55g pecan nuts, roasted and lightly chopped
  • 225g caster sugar
  • 55g cocoa powder
  • 75g plain flour
  • 3/4 tsp baking powder
  • 3 large eggs, beaten
  1. Preheat the oven to 180 and grease and line a brownie tin (20cm square tin) with parchment.
  2. Melt the butter and chocolate in a heat proof bowl over a pan of simmering water until melted fully. Remove from the heat and add the cherries.
  3. Sieve together the flour, cocoa, sugar, baking powder and a pinch of salt and then combine fully with the melted chocolate.
  4. Add the nuts and mix well.
  5. Add the eggs and mix very well until fully combined and glossy.
  6. Tip into your tin and bake for 20-30 minutes (i feel 25 was ideal).
  7. Leave to cool completely before cutting – this will also make sure the middle sets if looking a bit molten!

Enjoy with a cup of tea to brighten a dull Tuesday afternoon !



iffin sits with a lot of childhood memories for me. I think its been overtaken by its more indulgent, American cousin rocky road in recent times but a traditional brandy punching tiffin is a winner. I do wonder if my childhood tiffin was quite as alcoholic.

Its a rich treat so be warned! You can make all sorts of substitutions to this recipe and its completely open to personalising. For example, its traditionally made using Digestive biscuits but I rather like the spice of a ginger nut and the contrast to the brandy.  I’ve made some suggestions below on how to adapt but feel free to go wild.

  • 50g dried cranberries (or try raisins)
  • 75g dates, chopped
  • 4 tbsp brandy (or try Amaretto)
  • 350g dark cooking chocolate
  • 150g unsalted butter
  • 3 tbsp golden syrup
  • 250g biscuits – traditionally digestives but I use ginger nuts. You need a plain biscuit though so no oreos or custard creams.
  • Zest of 1/2 orange
  1. Grease and line a brownie tin or round 20.5cm tin with parchment
  2. Put the cranberries, dates and brandy in a bowl and let them soak for 20-30 minutes
  3. Melt 125g of the butter, 200g of the chocolate and the syrup in a bowl over simmering water stirring until smooth. Remove from the heat.
  4. Crush the biscuits – I like to put them in a sandwich bag and bash them with a rolling pin. You get some large and small chunks and a bit of biscuit dust.
  5. Add the biscuits, orange zest, a pinch of salt and the cranberry/date mix (including the brandy) to the chocolate and stir well.
  6. Tip into the tin and level the mixture pushing it into the corners. Leave to cool before chilling for 1 hour.
  7. To make the topping, melt the remaining 25g butter and 150g chocolate in a bowl over simmering water until smooth.
  8. Pour over the chilled tiffin and smooth it out. Chill for 2-3 hours until the topping is set.
  9. Remove from the fridge and cut into generous chunks and enjoy with a cup of tea on a blue Monday – it’ll help!


Chocolate Orange Ice Cream


ank holiday weekend is upon us again and the sun is taking part! Another slap in the face bank holiday given we’re still sitting solo in lockdown. Had this been the weekend I’d originally planned, I’d be celebrating the return home of my sister from her escapades in Australia and devouring the beauty that is my family home and garden in Wiltshire with a giant G&T courtesy of Mrs Wardlaw.

Alas! Ice cream was required. It seemed like the only fix here. A sweet, chocolatey refreshing plaster on my painful cancelled plans and the perfect antidote for the weekend.


usually always make a crazy or adventurous ice cream (see my current repertoire) but a few years ago (sadly its taken me years!) my fiancee asked if we could just have plain chocolate? Plain chocolate? Was he turning in my Dad! Like my Dad, he is a simple man with his ice cream flavours. Unlike my sister and I however who would opt for walnut, pistachio, toasted coconut or anything other.

That said, as you can see, I have attempted this request. Albeit, I couldn’t keep on the straight and narrow and ‘accidentally’ added some orange zest. Truth be told, chocolate orange holds a very nostalgic place in my childhood heart having eaten chocolate orange angel delight for weekly desserts as a child with my best friend topped with cornflakes and 100s & 1000s. I’m not even sure you can buy that flavour anymore which makes me sad…however, this beats it hands down!

NOTE: If you don’t have an ice cream maker, freeze it in a tupper ware and try to whisk the ice cream every hour or so if you can. Its not the end of the world it just won’t be as smooth and may have some crystals of ice in.

Recipe (adapted from Jamie Oliver)

  • 300ml whole milk
  • 300ml single cream
  • 100g dark chocolate (at least 70%)
  • 85g caster sugar
  • 1 orange
  • 3 egg yolks
  1. Pour the milk into a saucepan. Break the chocolate into pieces and add to the milk. Place over a medium-low heat and gently warm through until the chocolate has melted well, stirring often. Do not let it boil. Once melted, remove the chocolate milk from the hob and leave to cool slightly. Taste for fun.
  2. Whisk the egg yolks and the sugar in a large bowl until creamy. Add the zest of the whole orange.
  3. Place to bowl on a tea towel to keep it from moving as you add the warm milk. Stirring continuously with a whisk in one hand, stir the eggs whilst slowly pouring in the warm chocolate milk with the other hand. Stir well, whisking quickly until well combined. Return the whole mixture to the saucepan.
  4. Place over a low heat (do NOT let it simmer or boil) and stir with a wooden spoon consistently until it begins to thicken a bit and coats the back of the spoon.
  5. Remove from the heat and leave to cool until cold. (You should really sieve the custard here to remove any lumps but then you miss out on the orange pith. I was conscious of this so made sure I whisked really well but if you fear any lumps, sieve your custard and add some more orange zest afterwards).
  6. Once cold, stir in the cream.
  7. Churn in an ice cream machine according to your manual instructions. Failing that, put the mixture in a low tupper ware and freeze. Whisk to break up the ice crystals every hour or so. It will freeze eventually but may not be as smooth as with an ice cream maker.
  8. Serve however you please….spoon and bowl in our house as we didn’t have cones.

Raspberry Oat Crumble Bars


he end of summer may have reluctantly and technically arrived (boo, hiss) but my Dad’s allotment is still brimming with delicious harvest for the taking and is something to feel excited about. I love September because even in my post-school years, it marks the start of a new ‘term’, new starts and fresh excitement for the year ahead and remaining without the pressure of January New Year Resolutions.

I returned home this weekend to a pantry lined with freshly made raspberry jam from the bounty of berries picked over the summer that we struggled to consume. Raspberry jam is such a childhood memory for me and just its smell makes me think of jam sandwiches. I was keen to make something delicious combining my other two favourite delights – shortbread and crumble. Simple and pleasing.

You can of course use other jams, other berries or a mix of both. I expect this would be amazing with blackberries and blackberry jam. Or some apple jam and some blackberries scattered on top. Raspberry does however have a wonderful tart flavour that works so well with the sweet and sugary crumble topping so think about this when choosing your options. These are best sliced once cool if you can be patient as they’re very crumbly. Wonderful served at room temperature or warmed with custard or vanilla ice cream.

Ingredients (makes about 15 pieces)

  • 225g unsalted butter, cold, cubed
  • 175g plain flour
  • 50g caster sugar
  • 100g jumbo oats
  • 100g dark brown muscovado sugar
  • Handful hazelnuts, roasted and crushed
  • Rasberry jam (*You can also use other jams and berries. Mix and match)
  • 1 packet fresh raspberries
  1. Grease and line a brownie tin with baking parchment (about 23cm x 20cm but just a rectangle size is good in approximate measurements). Preheat the oven to 180°C.
  2. Start on the shortbread base. In a food processor, blend 125g butter, 75g plain flour and the caster sugar until the mixture resembles a breadcrumb like mixture and can be formed into a dough.
  3. Tip onto a lightly floured work surface and form into a soft dough ball. Roll the dough out into a rectangle the rough shape of the baking tin to make it easier for yourself. Lift the dough rectangle and place it into the baking tray using your fingers to push the dough to fit neatly. Break off any bits of dough and use to press into any gaps/cracks to make it fit properly. (*You can also just tip the mixture straight from the processor, without forming into a dough, and then use your fingers to press the mixture into the baking tray).
  4. Bake for 20-25 minutes until the shortbread is very lightly golden and just baked. It can be a tiny bit underdone as it will go back into the oven later but make sure its not too golden and hard or it’ll be overdone.
  5. Meanwhile, in the same food processor bowl, blend the remaining 100g flour, 100g butter and 100g muscovado sugar until just turning to breadcrumbs. Add the oats and pulse to combine. You can continue to blend here as much as you want but the mixture will start to form a dough rather than a crumble like at the shortbread stage which isn’t what you want. I like to have a fine breadcrumb to scatter but with some larger chunks of crumble pieces so pulse as you like. Set the mixture aside.
  6. Once the shortbread is cooked, spread a tin layer of raspberry jam over the top. Use as much as you want. It helps if the base is still hot and just out the oven as it melts the jam. Scatter over the fresh raspberries.
  7. Next, scatter over the crumble mixture making sure it covers all the fruit and that it is in a thin and even layer on top. This crumble mixture makes a little too much so don’t feel you have to use it all. Leftover can be frozen or popped into the fridge for Sunday night crumble.
  8. Return to the oven and bake again for 20-30 minutes until golden and crunchy.
  9. Remove from the oven and leave to cool in the tin until cool enough to chill further in the fridge. Once fully cool, remove and slice into pieces.


Malva Pudding


his cheeky African delight was introduced to me over Easter. And I’ll openly admit it was a surprising delight and one that I instantly fell in love with. Not just because our version was soaked in brandy.

Significant to many a South African upbringing I’m told, I’m still unsure if brandy should be your choice of liquid for your soaking sauce. I was persuaded otherwise and failed to argue the point. After a brief research it didn’t seem out of the question but I’m led to believe a more water/sherry/orange juice based option is popular. However…I encourage brandy. And I encourage brandy in this dessert.

Malva is the equivalent of the English sticky toffee pudding except sticky toffee is significantly sweeter and made with dates. This moist, dense, almost caramelised texture is amazingly moreish. Once the seemingly normal sponge mixture has baked, commitment and speed are needed to lather the hot baked cake in a rich creamy sauce to the point where its almost swimming in liquid. Patience is then required to let this soak thoughtfully through the many layers. What you’re left with is a warm, dense, moist and gorgeously decadent pudding. Unlike sticky toffee (which I avoid on most occasions), this doesn’t come with a sickly sugary sauce. But don’t be fooled. It needs custard…and plenty of it. Malva swimming in custard would not be a crime.

Serves 8-10



  • 30g unsalted butter, melted
  • 1 teaspoon vinegar
  • 125ml milk
  • 200g caster sugar
  • 2 free range eggs
  • 1tbsp apricot jam
  • 190g self raising flour
  • 1 tsp bicarbonate of soda
  • Pinch salt
  • Custard, to serve


  • 250ml double cream
  • 115g unsalted butter
  • 100g caster sugar
  • 125ml brandy
  1. Preheat the oven to 180°C Grease a large baking dish.
  2. Sift the flour and bicarb together with a pinch of salt and set aside.
  3. In a large bowl, using an electric whisker if you have one, whisk the sugar and eggs on a high speed for a few minutes until pale and fluffy.
  4. Mix in the apricot jam and vinegar.
  5. Add the melted butter
  6. Add a third of the flour and fold into the egg mixture.
  7. Add a third of the milk and fold this in too.
  8. Continue alternating between flour and milk until you have a well mixed batter.
  9. Pour into your baking dish and bake for 30-40 minutes or until a skewer inserted comes out clean.
  10. When you have up to 10 minutes left on your baking, prepare the sauce.
  11. Combine all ingredients in a saucepan and heat until the sugar has dissolved and the butter has melted. Keep warm.
  12. As soon as the sponge has baked, remove from the oven and pierce all over with a skewer, particularly around the edges.
  13. Pour your hot sauce over the top gently at first allowing it to seep through and then add all of the mixture. It may seem like a lot but don’t panic. It will seep in eventually and be delicious. Leave to rest and absorb for about 20 minutes or ideally pop back in the oven with the heat off and let sit until ready to serve.

Serve warm liberally bathed in hot custard! This is also perfect to reheat if there should by miracle be leftovers.

Passionfruit Crème Brûlée


ith Valentines Day heavy on the February agenda and a strong committed desire to stay at home and cook up a feast, this dessert made a perfect and suggestively named addition. Personally, the thought of going out for dinner on Valentines Day fills me with dread! The busy restaurants, the ‘special menus’, the overpriced deals and the crowds of daters and lovers. Understandably, showing your love with your cooking is not for everyone. And I’ll admit, for someone who loves nothing but spending a month menu planning and an entire evening in the kitchen, creating a 3 course feast was selfishly high on my priorities. This also being the way to a/my man’s heart, it seemed like a win-win…

When thinking of a menu, creme brûlée and passion fruit were the first things on the list being two of my beloved guests favourites. A decadent, creamy and light end to a meal that finished off a French themed super perfectly. Call me cliche with the theme but I didn’t hear any complaints…

I always fail to remember how easy creme brûlée is to make. And this year I finally, FINALLY invested in a cooks blowtorch. And an investment I wish I’d done long ago. A cheap and tremendously useful kitchen addition. Gone are the days of burnt creme brûlées shamefully neglected under the grill. Sweet creme brûlée, a mans gadget and the involvement of flames…again…a win-win dessert. And who doesn’t love the first crack of the sugary top!?

Serving suggestion: I failed to make these on the night but I’d serve these with mini coconut shortbreads. See here and instead of adding the rosemary, replace with 2 tbsp of lightly toasted desiccated coconut.

Serves 5 (I reused the infamous ‘Gu’ ramekins and this made 5)

  • 500ml double cream
  • 100g caster sugar
  • 6 egg yolks
  • 1 vanilla pod
  • 6 passion fruit
  • 6 tbsp caster sugar
  1. Preheat the oven to 150°C. Find a deep roasting tin and get your ramekins ready in the tray.
  2. Add the double cream to a saucepan and scarp in the seeds of the vanilla pod using a teaspoon and add in the pod too. Scald the cream. I.e. Heat until just below the boiling point. It should be just ready to bubble but not simmer. Remove from the what and let the vanilla infuse for a few moment while you whisk the eggs.
  3. In a large bowl, add the egg yolks, sugar and the pulp from all the passion fruits. Whisk well to combine.
  4. Place a tea towel underneath the bowl to prevent it moving and then, whilst whisking continuously, pour in the hot cream in a slow stream. Continue whisking until well combined.
  5. Strain the mixture through a sieve into a good pouring jug or saucepan. Discard the vanilla pod husk and the passion fruit seeds.
  6. Pour the mixture evenly among the ramekins in the roasting tray filling to the top.
  7. Fill the tray with hot water, pouring until the liquid comes about halfway up the ramekins.
  8. Carefully so as not to spill, place the tray in the centre of the oven and cook for 30-35 minutes until just set and with a very slight wobble in the centre. Leave to cool completely before chilling in the fridge.
  9. When ready to eat, remove from the fridge and scatter a thin, even layer of caster sugar over the top. Using your blow torch, glaze the surface and the sugar will begin to caramelise. Rotate the ramekin as it melts to ensure it evenly caramelises being careful not to burn. Sit for about 1 minute and then enjoy! With shortbreads if you wish.

If you’re keen for a French showstopper then I also made this pork cassoulet for main.