Lemon almond pudding
* 18 small amaretti biscuits, (see Cookâ€™s note below)
* 125 ml double cream,
* 125 ml milk,
* 2-3 tbsp sugar,
* 2 eggs,
* 1 egg yolk,
* 2 lemons, juice and zest only
* vanilla ice cream, to serve
For the caramel
* 130 g sugar,
1. For the caramel: put the sugar and water into a small, heavy-based saucepan and stir over a low heat until the sugar has melted. Bring to the boil, brushing the inside of the pan with cold water to prevent crystals forming. Continue boiling the mixture until it is a rich golden colour.
2. Pour the caramel into 4 individual ramekins, swirling to coat the sides and bases. Leave to cool.
3. Preheat the oven to 190C/170C fan/gas 5.
4. Crumble the amaretti into a bowl.
5. Put the cream, milk and sugar into a heavy-based saucepan and stir over a low heat until the sugar has dissolved.
6. Pour the cream mixture over the amaretti and mix well.
7. In another bowl, whisk the eggs and the extra egg yolk until foamy, then add the lemon zest, juice and the amaretti mixture and stir until well combined.
8. Divide the mixture between the caramel-coated ramekins. Cover them with foil and arrange them in a baking dish. Pour in enough boiling water to come halfway up the sides of the ramekins and bake for 30-40 minutes.
9. When the puddings are cooked, remove them from the bain-marie and allow to cool, then transfer them to the fridge for at least 2 hours.
10. To serve, turn out the puddings onto plates. (Much of the hardened caramel will remain behind, having done its 2 jobs: distilling glossy sweetness upon the pudding and helping their removal from the ramekins.) Accompany each pudding with a quenelle (a spoon-shaped scoop) of vanilla ice cream.