Norwegian Cream Pudding

INGREDIENTS

450g apricot, peach or cherry jam

5 very large eggs

25g white caster sugar

1 tsp vanilla essence

600ml whole milk

80ml double cream

2 Cadbury Flakes

METHOD

1.Preheat the oven to 170°c. Fill a deep roasting tin half-full of water and put it in the oven. Spread the jam over the base of a large, ovenproof soufflé dish (mine is 20cm in diameter).

2. Break 4 of the eggs into a large bowl and separate the last egg. Add the extra egg yolk to the bowl along with the sugar and vanilla essence. Whisk until the mixture is pale cream in colour.

3.Heat the milk in a saucepan to a low boil, then pour it into the bowl with the eggs, sugar and vanilla. Whisk to combine the liquids thoroughly.

4.Strain the mixture through a fine sieve into the soufflé dish so it covers the layer of jam. Cover the dish with greaseproof paper, then carefully place it into the roasting tin, making sure the water doesn’t splash into the pudding or come over the sides.

5.Cook the pudding in the preheated oven for 40 to 45 minutes until firm to the touch. Give the dish a gentle shake to make sure it has set.

6.Leave the pudding to cool at room temperature for at least 30 minutes and preferably a couple of hours.

7.When the pudding is ready to serve, whip the double cream to soft peaks. Use an electric whisk to whip the remaining egg white to stiff peaks, then fold the egg white into the cream.

8.Spoon the cream onto the pudding and smooth out to form an even layer, then swirl into small peaks. Break the flakes into 4 pieces and drop them on top. Serve in individual bowls.