Pistachio and rhubarb Yorkshire puddings, rhubarb jelly and custard and elderflower rice pudding

Preparation method

1. For the pastry cream, whisk together the egg yolks and one tablespoon of the sugar in a bowl until the mixture is thick, pale and has reached the ribbon stage (the mixture should leave a 'ribbon' trail on the surface of the mixture for a few seconds when drizzled off the whisk). Whisk in the flour.

2. Heat the vanilla pod and the milk in a pan until boiling, then remove the vanilla pod and whisk the milk into the egg mixture until well combined. Add the remaining caster sugar, to taste.

3. Return the pan to the boil and cook for 2-3 minutes, stirring continuously, until the mixture has thickened.

4. Pour the pastry cream into a bowl and cover with cling film, making sure the surface of the pastry cream is covered with cling film.

5. For the rhubarb compôte, cook the rhubarb, sugar and a little water in a saucepan for 8-10 minutes, or until the rhubarb has broken down into a purée.

6. For the spiced Yorkshire puddings, preheat the oven to 180C/350F/Gas 4. Pour a little vegetable oil into each well of a fairy cake tin. Place the tin into the oven for 10 minutes.

7. Meanwhile, mix the eggs and sugar together in a bowl, add the milk and mix until well combined.

8. Stir in the flour and ground ginger until smooth. Sieve the mixture and set aside.

9. Remove the pre-heated tin from the oven, pour in the batter mixture and return to the oven immediately. Cook for 10 minutes, or until the puddings have risen and are golden-brown.

10. Meanwhile, for the syrup, warm the golden syrup and mixed spice gently in a saucepan.

11. For the pistachio cream, mix the pastry cream and pistachio paste together in a bowl. Spoon this mixture into the Yorkshire puddings, top with a little rhubarb compôte and drizzle with syrup.

12. For the rhubarb jelly and custard, warm the rhubarb schnapps gently in a saucepan, without boiling. Add the gelatine and orange, then add sugar, to taste.

13. Spoon the mixture into shot glasses or small bowls and chill in the fridge for one hour, or until set.

14. Mix the pastry cream and double cream together in a bowl. Spoon this mixture onto the jellies once they have set.

15. For the elderflower rice pudding, pour the milk into a heavy-based saucepan, add the vanilla pod and seeds and the caster sugar.

16. Bring the mixture to the boil, then simmer for a few minutes, or until the sugar has dissolved. Stir in the rice and cook over a very low heat for 8-10 minutes, stirring regularly, until the rice is tender. Add the elderflower cordial, to taste, then stir in the double cream.

17. Spoon the remaining rhubarb compôte into ramekins, top with the rice pudding and sprinkle over the caster sugar. Using a cook’s blow torch, caramelise the top of the rice puddings. (Alternatively, you can caramelise the sugar under a hot grill.)

18. Serve the desserts on a cake stand, place the jellies on the top tier, the Yorkshire puddings on the second and the rice puddings on the bottom.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 6-8