Wensleydale and apple pudding with 17th century posset

Preparation method

1. For the cake, heat the oven to 180C/350F/Gas 4. Grease and line the base of a 20cm/8in loose-bottomed cake tin.

   Technique: Greasing and lining cake tins

2. Using an electric whisk, beat the butter and sugars together until pale. Beat in the eggs, then gently fold in the flour, apples, walnuts and cheese. Finally, stir in the milk.

3. Spoon the mixture into the tin and bake for about 45 minutes, or until firm to the touch and golden-brown. Leave in the tin for about 25 minutes and then carefully remove and cool on a wire rack.

4. For the posset, warm the cream to almost boiling in a saucepan with the spices. Remove from the heat and leave to infuse for 15 minutes.

5. Meanwhile, whisk the eggs and sugar together in a mixing bowl until pale. Strain the flavoured cream into the eggs, whisking well.

6. Pour the marsala into a food processor and, with the machine running, pour in the custard gradually from a height. Transfer to a bowl and set aside.

7. Serve slices of the pudding dusted with icing sugar, a little extra cheese and glasses of the posset.

Less than 30 mins preparation time

1 to 2 hours cooking time

Serves 4