Warm chocolate fudge brownie with earl grey custard

1 HOUR + COOLING | SERVES 9 | EASY

CHOCOLATE BROWNIE

dark chocolate 300g

butter 230g

caster sugar 300g

muscovado sugar 100g

eggs 5 large

plain flour 155g

espresso coffee 20ml

cocoa powder 2 tbsp

salt a large pinch

EARL GREY CUSTARD

milk 500g

double cream 200g

earl grey teabags 2

egg yolks 5 golden caster sugar 120g

salt a pinch

1 Heat the oven to 170C/fan 150C/gas 3 and line a 20cm brownie tin with baking paper. In a bowl sitting over but not touching simmering water, melt together the chocolate and the butter. Once melted, add the sugars and stir until dissolved. Remove from the heat and cool slightly, then add the eggs one by one, whisking well in between, followed by the remaining ingredients.

2 Bake for 25-30 minutes or until set but with a bit of wobble in the middle. Cool, then cut into nine portions.

3 For the custard, bring the milk and cream to the boil, add the teabags and leave to infuse for 20 minutes.

4 Strain the mixture through a fine sieve into a clean pan and bring back to the boil. In a bowl, whisk together the egg yolks sugar and salt, then pour over the milk mixture while whisking.

5 Tip back into the pan and cook gently until the custard thickens and coats the back of a spoon or leaves a ribbon on the surface when drizzled back on itself.

6 To serve, warm the brownies in a low oven, put in bowl and serve with the custard poured over.

PER SERVING 910 kcals | fat 56.1G saturates 32.2G | carbs 85.9G | sugars 68.7G fibre 4.6G | protein 13.2G | salt 0.9G

A neighbourhood restaurant with an exceptional Sunday roast menu is worth its weight in gold. Mark Jarvis is chef director at Liv in Belgravia, a relaxed spot in this smart part of London, where traditional roasts are elevated by careful sourcing of meat and seasonal produce, and Mark’s experience running restaurants including Anglo in Farringdon. Starters such as sea bass crudo with green olive, and prawn dumplings with mushroom broth speak to his love of global cuisines as well as a creative way with modern British classics. Open seven days a week. livrestaurant.co.uk, @livrestaurantgroup