Ingredients

500ml Coop semi-skimmed milk 300ml Coop double cream Few drops vanilla essence 4 tbsp Coop Scotch whisky 6 Coop British free range egg yolks 75g caster sugar 1 tbsp cornflour 500ml Coop smooth orange juice 1-2 star anise (optional) 4 Coop clementines, peeled 200g Jamaica ginger cake, reserving a few crumbs to garnish Orange zest, to garnish;

Method

1. Make a custard: put the milk, 100ml of the cream, the vanilla essence and the whisky into a pan and gently bring to a simmer 2. In a large bowl, whisk the egg yolks with 25g of the sugar, and the cornflour 3. Still whisking, gradually pour in the warm milk mixture 4. Once incorporated, return everything to the pan and keep whisking over a low heat for 6-8 mins, until the custard becomes thick and smooth 5. Pour into a jug, cover with cling film and leave to cool 6. Bring the orange juice, star anise (if using) and remaining sugar to the boil in a saucepan 7. Reduce the heat and add the clementines 8. Cover and poach for 10 mins 9. Leave to cool completely, then separate into segments 10. Discard the star anise 11. To assemble, whip the remaining cream 12. Layer all the clementine segments, along with a little poaching liquid, around the bottom of 8 serving glasses 13. Spoon in half the custard and crumble over half the cake. Repeat, then top with a dollop of cream, a bit of zest and the extra cake crumbs

Tips

Drink responsibly. For more information drinkaware.co.uk