My mum taught me how to make custard many years ago. Proper custard, with eggs and cornflour, not the powder out of a box. At some point I learned the secrets of French crème pâtissière and took Mum’s recipe up a notch. If there were a custard competition, I would definitely enter – it’s so satisfying to watch the separate ingredients amalgamate into a silky, thick delicious custard.

cake in a bowl covered in custard