Ingredients:

Makes 6

 

For the creams:

6 egg yolks

75g caster sugar
150mls sweet white wine
450mls double cream
grated nutmeg

For the Topping:

200g redcurrants
100g caster sugar

 

This is a favourite recipe of one of our customers, Roberta Walker. It makes an excellent dinner party pudding and looks stunning.


To prepare the creams

  1. Pre-heat your oven to 140/150C, if fan assisted, or 180C if a conventional oven. Put 6 ramekin dishes ready in a roasting tray, or similar, for later.
  2. Whisk together the egg yolks and sugar. Continue to whisk and add in the wine, followed by cream.
  3. Pour the mixture through a sieve and then divide equally between ramekin dishes. Dust the tops of the mixture lightly with nutmeg.
  4. Pour hot water into the roasting dish to come 2/3 of the way up the side of the ramekin dishes. Bake for 50-60 minutes until just set and slightly wobbly.
  5. Remove and chill.

 

For the topping:

Place the redcurrants and sugar in a small saucepan and simmer gently for 5-10 minutes until soft. Press the fruit through a sieve and chill.

 

To serve:

Either place the redcurrant sauce on top of the creams or by the side of the dishes on a plate. Decorate with whole redcurrants.