HONEY CUSTARD SQUARES

SERVES 8-10 / PREPARATION 30 MINUTES PLUS OVERNIGHT REFRIGERATION / COOKING 30 MINUTES

2 sheets flaky pastry 2 tablespoons icing sugar 600ml whole milk 150ml cream

2 tablespoons honey, plus

3 tablespoons extra to serve 2 tablespoons raw sugar 1 teaspoon vanilla essence 6 egg yolks

½ cup cornflour flaky sea salt, to serve

Preheat the oven to 170℃ fan bake. Place the pastry sheets onto lined baking trays and prick with a fork. Lightly sprinkle with icing sugar, then bake for 15-20 minutes or until golden. Remove from the oven and cool, then trim to fit a 25cm square baking tin. Reserve the pastry offcuts for nibbling with a coffee.

Line the baking tin with baking paper, ensuring there is enough hanging over the sides of the tin to allow you to lift the slice out once it has chilled. Place one of the pastry sheets in the lined tin to form the bottom of the slice.

Heat together the milk, cream, 2 tablespoons honey, sugar and vanilla in a saucepan until just below boiling point. Whisk together the egg yolks and cornflour and gradually whisk in the hot milk mixture. Return mixture to the saucepan and heat, whisking constantly, until a thick custard forms. Pour the hot custard into the tin and top with remaining cooked pastry square. Press down gently then place in the fridge to set overnight.

Remove slice from the tin. Gently heat the remaining honey in a small pot then drizzle over the slice. Sprinkle with sea salt. Use a serrated knife to gently cut into pieces.

MAKES 2 LOAVES / PREPARATION 1 HOUR PLUS 13-15 HOURS OF RISING TIME / COOKING 35-40 MINUTES

This does take a bit of time and patience (especially if, like us, you don’t have a stand mixer!) but the soft, fluffy, golden loaves you’ll end up with will make it all worth it. To make life easier we recommend getting all the ingredients measured and ready to go before you start. It’s important to follow the proving times to avoid a cakey loaf. This brioche is perfect for French toast or bread and butter pudding in the days after making it (see also the recipe for Coffee, mascarpone, date syrup, berries and almond brioche on page 66). It also toasts well after freezing so slice and freeze it for later use if you’ve got leftovers.

5 cups flour

1 tablespoon active dried yeast 55g sugar

1 teaspoon salt

120ml warm water

6 eggs, plus one extra for egg wash 240g butter, softened

If you have a stand mixer with a paddle attachment use it; if not, arm yourself with a sturdy wooden spoon and a positive attitude. We’ve written the by-hand instructions.

Place 1 cup of flour, the yeast, sugar, salt and warm water in a bowl and stir well for a couple of minutes to combine.

Add the eggs, one at a time, beating well after each addition. Gradually add in 2 cups of flour, working ¼ cup at a time, until well combined. Gradually add the butter, adding approx. 2 tablespoons at a time, until fully incorporated.

Add the remaining 2 cups flour – again, adding ¼ cup at a time – until well combined. Scrape down the sides of the bowl with a spatula. Cover with a plate and set aside to rise for 2½-3 hours to double in size.

Once risen, punch down the dough then cover again and place in the fridge for 8 hours or overnight.

Remove the dough from the fridge, tip onto a lightly floured surface and divide into two even pieces. Shape as desired – we divided ours into even sized balls to form loaves, but you might like to do it as a braid, three parts or plain loaves. Once shaped, place into lined loaf tins and cover with a damp tea towel. Set aside for 2-3 hours to double in size.

Brush the loaves with a whisked egg and bake at 175℃ for 35-40 minutes or until golden on top and cooked through.