Ginger and lime baked custards with griddled pineapple

By Lesley Waters

Serves 4

Ingredients

3 medium Freedom Food labelled eggs
300 ml double cream
200 ml milk
1 tbsp caster sugar
Grated zest of 1 lime
4 stem ginger cookies, roughly broken up into chunks
Sunflower oil, for brushing
1 small pineapple, cored and cut into wedges with skin on
1 tbsp runny honey, warmed

Method

Preheat the oven to 220C/Gas 7.

In a large bowl, beat the eggs, then add cream, milk, sugar, lime zest and cookie chunks.

Pour into 4 large ramekins or teacups and place in a bain-marie in the oven for 25 – 30 minutes or until the custards are set.

Meanwhile, heat a griddle pan and brush with oil. Place the pineapple wedges in the pan over a high heat for approximately 5 minutes each side. Remove and brush with warm honey.

Serve each baked custard cup on a saucer with a griddled pineapple wedge.

Decorate with redcurrants and mint, and dust with icing sugar.