Doctor, doctor I’m allergic to liquorice?

Posted on 30th May 2014

Well it takes all sorts to make a world!

Liquorice custard pot with biscotti biscuit.

Serves 6 persons

Cook 40 minutes

Custard

Ingredients

  • 58ml carton double cream
  • 350ml whole milk
  • 80g Pontefract cake sweets
  • 6 free range medium size egg yolks
  • 150g caster sugar

Method

  1. Heat the cream & milk together in a saucepan to just below boiling, meanwhile chop the Pontefract cakes into small pieces with scissors. Add them to the cream. Simmer over a gentle heat , stirring regularly, until the cakes have dissolved into the cream. Remove from heat & leave to cool for a little.
  2. Preheat the oven to 170oC . Whilst the egg yolks & sugar together until creamy, then stir into the cooled cream mixture. Pour this through a fine mesh sieve & use to fill 6x 130ml oven proof ramekins
  3. Stand the ramekins in a roasting tin & pour in enough hot water to come quarters of the way up he sides. Cook for about 40 minutes or until set. Remove from the roasting tin & leave to cool.

Biscotti

Ingredients

  • 2 free range eggs
  • 3 egg yolks
  • 150g caster sugar
  • 300g plain flour
  • 100g sultanas
  • 1 tbl spoon ground ginger

Method

  1. Place all the contents into a bowl & mix through.
  2. Pre heat oven at 170oC (as above)
  3. Bake for 15 minutes
  4. Leave to rest & when cooled cut up to appropriate size.