Blackcurrant and bay crème brûlée

Christmas isn't just for children. Make time for a grown-up meal too A fruity, custardy pudding sure to satisfy any sweet treat cravings at the end of the meal.

Serves 4

4 large egg yolks

4 tbsp caster sugar

400ml double cream

100g blackcurrants

6 fresh bay leaves, separated 40-60g golden granulated sugar

1 Preheat the oven to 150C/Fan 130C/ Gas 2. In a mixing bowl, whisk the egg yolks and caster sugar together until the mixture begins to lighten in colour.

2 In a small saucepan, heat the cream with 2 of the bay leaves until almost boiling. Remove the bay leaves. Add a little of the cream to the yolk mixture and whisk well, repeat adding a little bit each time, whisking throughout, until all the cream is incorporated.

3 Divide the blackcurrants evenly across 4 ramekins, then pour in the hot custard and stand a bay leaf in each (leave it propped against the side, it'll be easier to pull out later).

4 Move the ramekins to an ovenproof dish deep enough to accommodate hot water two thirds of the way up the side of each ramekin. Bake until barely wobbling in the centre, this should take around 30-45 mins.

5 When they’re almost completely set (you can tell if there's only a slight ripple in the middle when they're jiggled), gently tease out the bay leaves. Leave to cool to room temperature, then chill.

6 Sprinkle the granulated sugar generously, but evenly, over each custard. Smooth the surface with the back of a spoon then caramelise using either a cook's blowtorch or under a hot grill. If using a blowtorch, work the tip of the blue flame lightly over the sugar. If using the grill, allow it plenty of time to heat up first: they need to be caramelised quickly to allow the top to set without melting the underneath. Leave to cool at room temperature for 10 mins before serving, garnished with blackcurrants.