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