Pies, Puddings and Pottages

Place, first a layer of macaroons and then a layer of ratafias, on top of the sponges.

Pour the sherry over the cakes. Cover with clingfilm and set aside.

Place the milk, cream, cinnamon stick and lemon peel in the saucepan and bring almost to the boil. Immediately remove from the heat and set aside for half an hour to infuse the cinnamon and lemon.

Remove the cinnamon stick and lemon peel.

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

Add the milk slowly whisking all the while.

Clean the saucepan, pour the custard into it and place on a moderate heat.

Stir continuously with the wooden spoon until the foam disappears and the custard is thick enough to coat the back of the spoon.

Remove from the heat and allow to cool for 15 minutes.

Pour the custard over the sherry-soaked sponges and biscuits. Cover with clingfilm and place in the fridge for at least 5 hours but preferably overnight.

Once the custard has set, remove from the fridge and remove the clingfilm.

Place the double cream in a large mixing bowl and whisk until thick but not yet reached soft peaks.

Stir in the wine and lemon zest and stir in with a spoon or spatula. The wine should thicken the cream further but if it hasn’t reached the soft peak stage after stirring the wine in, whisk with the electric hand whisk until it has.

Spread the cream over the custard and decorate with glacé cherries, crystallised angelica, crystalised ginger or what you will.