Ingredients
100g/3½oz ready-made Christmas cake
½ pear, peeled and chopped
3 free-range egg yolks
3 tbsp caster sugar
1 tbsp cornflour
300ml/½ pint milk
1 vanilla pod, seeds scraped out
Method
1. Crumble the cake into the base of a large wine glass and top with the chopped pear.
2. In a bowl, mix together the egg yolks, caster sugar and cornflour.
3. Gently heat the milk and vanilla seeds together in a small saucepan.
4. Pour the milk onto the egg yolk mixture and whisk together. Pass through a sieve into a clean saucepan. Heat gently, stirring with a wooden spoon, until thickened.
5. Pour the custard over the cake and pear in the glass and leave to cool. Place into the fridge to chill for at least an hour, until needed. Serve.
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