Pies, Puddings and Pottages

Line the baking tray with baking parchment.

Place the 50g of the breadcrumbs and muscovado sugar in the small bowl and mix together.

Scatter onto the baking parchment and place under the grill for a few minutes until the breadcrumbs and sugar are dark and caramelised but not burned. They will be quite sticky and globular. Leave to cool and crisp up.

Scatter the rest of the breadcrumbs on the baking sheet (not lined) and place under the grill for a few minutes until toasted but not burned. Allow to cool.

When both have reached room temperature place the breadcrumbs and sugar mixture and the toasted breadcrumbs in the blender and blend to a fine breadcrumb consistency. Set aside

Place the milk and vanilla pod in the saucepan and bring to the boil. Remove from the heat and allow to cool a little.

Place the caster sugar and egg yolks in the large mixing bowl and beat with the electric hand whisk until thick and pale in colour.

Pour in a little of the warm milk and whisk in.

Pour the rest of the milk in, whisking as you pour.

Clean the saucepan and transfer the custard into it. Place on a gentle heat and stir continuously until thick enough to coat the wooden spoon. Remove from the heat and transfer to the medium bowl. Set aside to cool.

Once the custard has cooled to room temperature add the double cream and stir in thoroughly.

Place in the fridge for at least 3 hours

Remove the custard from the fridge and add the sugary breadcrumbs. Stir in thoroughly and transfer to a jug.

Place in the ice-cream maker and churn following the manufacturer's instructions.

Once the ice-cream has been made, spoon it into a plastic container or ice-cream pots and place in the freezer. Leave in the freezer for at least 2 hours before serving. If you want to serve the ice-cream in the following days, you’ll need to remove it from the freezer for 15-20 minutes before serving.