HONEY CUSTARD CUPS, GOOSEBERRIES & ELDERFLOWER

Fragrant and utterly delicious, this indulgent pud is the loveliest way to finish a summer dinner party.

Serves 4

Ingredients:

• 250ml full fat milk

• 20g butter

• 2 strips of orange peel

• Pinch of saffron

• Half a vanilla pod (cut in half lengthways, seeds removed)

• 50g sifted plain flour

• 2 whole eggs

• 50g castor sugar

• 75g honey

• Pinch of salt

• Soft butter

• Handful of gooseberries

• 25ml Elderflower syrup

• Icing sugar

• 4 x tea cups

Oven 190°C

Method

1. In a small pan, combine the milk, butter, orange peel, saffron, vanilla pod and its seeds. Bring to a simmer. Remove from the heat. Cover with cling film and allow to sit and infuse.

2. Butter the tea cups.

3. In a small bowl, combine the flour, eggs, sugar, honey and salt. Remove the orange peel and vanilla pod from the milk and whisk into the mixture.

4. Place your tea cups on a baking tray and divide the mixture evenly. Bake for 20 minutes.

5. Meanwhile, top, tail and wash the gooseberries. Place them on a small ovenproof dish, lined with greaseproof paper. Drizzle with the elderflower syrup and bake for approximately 5 minutes until just soft.

6. Once cooked, remove the tea cups from the oven and garnish with 3 or 4 gooseberries, a little syrup and a dusting of icing sugar. Place on saucers and serve immediately.