The Press and Journal (Inverness, Highlands, and Islands)
Yorkshire pudding egg custard
INGREDIENTS SERVES 4
250ml double cream 120g granulated sugar
A few drops of vanilla extract 250ml milk 3 egg yolks 15g cornflour
Nutmeg for dusting
DIRECTIONS
Cook the puddings according to the pack instructions.
In a medium saucepan add the milk, sugar and vanilla extract.
In a small bowl combine the egg yolks and cornflour and mix with a whisk until it becomes a smooth paste.
Heat the milk mixture and cream on medium heat, until it gets hot and the sugar dissolves. Don’t let it get too hot, not scalding or boiling.
Take the pan off the heat and pour a few tablespoons of the mix into the bowl of egg yolks. Stir the egg yolks quickly, this will help prevent them from cooking. Then pour in a little bit more and keep stirring, etc, until half of the mix has been incorporated. Replace the pan back on the stove. Add the egg/milk mixture into the pan and stir until it is all combined. Keep heating and stirring until it thickens up and comes to a rolling boil.
Pour into the cooked puddings, dust with nutmeg and chill until set.
INGREDIENTS MAKES 24
170g butter, plus some for brushing the metal mould
3 eggs
185g manuka or leatherwood honey, or other honey as preferred
160g plain flour ¼ tsp salt ¼ tsp baking powder
Soured cream, to serve
For the apricot jam:
250g apricots 2½ tbsp water 50g honey
DIRECTIONS
Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Melt the butter and let it cool to room temperature.
In a stand mixer, whisk the eggs and honey until light and fluffy, approximately 10 minutes.
In a separate bowl, sift the dry ingredients, then add them to the egg mix and fold by hand.
Once the dry ingredients are incorporated, gently fold in the cooled melted butter. Chill in the fridge for approximately 30 minutes.
To make the jam, take the seeds out of the apricots, then roughly dice them. Combine with the water and honey in a saucepan and cook on a medium heat for approximately 10 minutes, or until a jammy consistency is reached.
Butter a madeleine mould with a pastry brush. I use a 12-cake non-stick metal one; the old copper madeleine moulds are amazing, but I would grease and flour them first. Fill each indentation half full and bake for 10 minutes. They should be set and golden, with minimal colour on top and light brown underneath.
Serve immediately with soured cream and jam. l How Wild Things Are: Cooking, Fishing And Hunting At The Bottom Of The World by Analiese Gregory, photography by Adam Gibson, is published by Hardie Grant on March 4, priced £22.