Crème brûlée

1. Preheat oven to 140°C/Gas Mark 2.Lightly grease 2 ramekins.

2. Slit the vanilla pod and scrape out the seeds. Pour the milk and cream into a saucepan. Stir in the seeds and pod.

3. Bring to the boil gently and then leave to cool slightly.

4. Beat the egg yolks and sugar together in a large bowl until pale and creamy.

5. Remove the vanilla pod and pour the milk over the egg yolks.

6. Pour the custard mixture into the ramekins.

7. Place onto a baking tray and cook for 45 – 50 minutes until set but slightly wobbly in the centre. Remove from the oven.

8. Put into the fridge to set.

9. Sprinkle with demerara sugar and caramelise under a hot grill or use a blow torch. Leave to harden, in the fridge.

Shortbread

10. Turn oven up to 170°C/Gas Mark 4 and lightly grease a small baking tray.

11. Put flour and butter into a bowl and rub in the butter until it resembles breadcrumbs.

12. Stir in the caster sugar. Knead gently to form a dough.

13. Roll out onto a lightly floured surface and cut into rounds.

14. Transfer the biscuits on to the baking tray, prick with a fork and sprinkle with caster sugar.

15. Bake for 15 – 20 minutes until golden brown.

16. To serve put the shortbread on a plate with the crème brûlée and a few fresh raspberries.