- 150g gingernut biscuits
- 60g unsalted butter, melted
- 600ml semi-skimmed milk
- 1 vanilla pod
- 4 eggs, beaten, plus 2 egg yolks
- 180g caster sugar
- 100g cornflour
- 300g strawberries
- You will also need: 8 chef rings (or deep ramekin dishes)
Grease and line 8 chef rings with a layer each of foil and baking paper (or grease and line your ramekins). Arrange on a baking tray lined with baking paper.
Whizz the biscuits in a processor to fine crumbs, or put in a plastic bag and bash with a rolling pin. Mix with the butter and divide between the rings. Push down with the back of a spoon. Cool in the fridge.
Meanwhile, put the milk in a pan. Halve the vanilla pod and scrape the seeds into the milk. Bring to the boil over a medium heat; remove from the heat.
In a bowl, mix together the eggs, 120g of the sugar and the cornflour. Gradually whisk in the milk to create a smooth custard. Pour into a clean pan and bring to the boil, on a low-to-medium heat, stirring continuously until smooth and thick.
Remove from the heat, pour into a piping bag and leave the custard to cool fully.
Pipe the custard to thinly cover each biscuit base.
Set 8 strawberries aside. Remove the stalks from the remaining strawberries, trim so they are the same height and cut in half.
Position the strawberries on the custard base with the cut sides against the chef rings. Pipe in the rest of the custard, filling in the gaps between the strawberries, and smooth over the tops. Cover with clingfilm and chill in the fridge for 2 hrs.
Over a medium heat, dissolve the remaining 60g sugar in a pan, swirling occasionally. Increase the heat, allowing the sugar to turn to a dark caramel. Remove from the heat and leave to cool for 2 mins.
Tilt the pan and dip the strawberries in the caramel. Put on a lined baking tray and allow the remaining caramel to cool slightly.
Carefully remove the puds from the chef rings and peel off the paper. Top each cake with a caramel- dipped strawberry and serve immediately.