Pies, Puddings and Pottages

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

Place the gelatine leaves in the small bowl and cover with cold water

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

Add the orange zest and juice and the spices and whisk in.

Pour the warm milk into the egg and sugar mixture and whisk in.

Clean the saucepan and transfer the orange custard into it.

Place over a low heat and stir continually until the custard has thickened enough to coat the wooden spoon.

Remove from the heat.

Take the gelatine leaves out of the water and shake any excess moisture of them. Add to the warm custard and whisk in until dissolved.

Cover with cling film and leave to cool to room temperature.

Place the cream into a large mixing bowl and whip to soft peaks.

Gently fold into the cooled custard a third at a time. Keep folding into the custard until evenly incorporated and smooth.

Place the egg whites in a large mixing bowl and whisk to stiff peaks.

Fold the meringue mixture into the custard and cream until evenly incorporated and smooth.

Place in a serving dish and place in the fridge for at least 4 hours.

To serve, grate a little nutmeg over the top.

The day before you make the ‘fool’, place the bowl of the ice-cream maker in the freezer.

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

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

Add the orange zest and juice and the spices and whisk in.

Pour the warm milk and cream into the egg and sugar mixture and whisk in.

Clean the saucepan and transfer the orange custard into it.

Place over a low heat and stir continually until the custard has thickened enough to coat the wooden spoon.

Remove from the heat.

Allow to cool to room temperature before placing in the fridge for a few hours until ice-cold.

Assemble the ice-cream maker and switch the paddle on.

Slowly pour in the chilled custard and churn until you have a soft ice-cream.

Transfer the ice-cream to cardboard pots or a lidded plastic container and place in the freezer for at least 4 hours or up to 3 months. Make sure you take the ice-cream out of the freezer 15 minutes before serving.