I don’t eat desserts generally, but when I do I want them like this.

Proper puddings, super sweet and rich. I like to keep it as moist as possible, and really deep, then just serve it with some clotted cream. Simple and perfect.

Method

Firstly make some sweet paste and blind bake a tart case.

Then make the filling. Blitz the bread to make fresh breadcrumbs. Pour the golden syrup,honey, butter, double cream and salt into a frying pan and bring to just below boiling, so the butter melts. Add the bread crumbs, egg and egg yolk. Then mix well.

Pour the filling into the tart case and cook for 20 minutes or until the top is golden brown and just set. Serve warm with some clotted cream.