• Gold Top Milk 750 ml
• Good Quality Honey 3-4 heaped tbsp
(according to sweetness desired)
• Large Eggs 6
• Grated Nutmeg or Cinnamon _ tsp

1. Heat oven to 160ºC/325ºF/Gas mark 3 2. Grease 1.5 litre oval baking dish 3. Heat the milk in a saucepan (do not boil) add the honey, spice and stir until melted. 4. Set aside to cool for approximately 10 minutes 5. Break the eggs into a large bowl and beat lightly. Slowly add the warm milk whisking constantly until mixed thoroughly 6. Strain the mixture into the baking dish. Place this into a bain-marie (or deep roasting dish). Fill bottom dish with boiling water until it reaches about half way up the outside of the baking dish. Carefully put in the oven. 7. Bake for 30-35 minutes, until set. Carefully remove the dish from the bain-marie. Dust with extra nutmeg or cinnamon if you wish, and set aside for 10 minutes, then serve. May also be served cold.

• Butter 70g
• Golden caster sugar 75g
• Pudding Rice 75g
• Gold Top Milk 1 litre
• Vanilla Essence _ tsp
• Salt small pinch

1. Pre-heat oven to 140ºC/275ºF/Gas mark 1
2. Melt butter in a casserole and add the sugar. Stir until soft and melted.
3. Add the rice and stir into the mixture
4. Add the milk and vanilla essence. The mixture is likely to go lumpy – so simply disperse the lumps with a wooden spoon – and the warm milk should prevent them from reforming.
5. Finally, add the salt and bring to the boil.
6. Place casserole in oven and cook for 3 hours.
7. Turn oven off and leave for another 30 minutes
8. Serve

• Tea cakes/buns 4, split and then cut in half (semi circles)
• Butter 125g at room temperature
• Eggs 2 large
• Egg yolks 3 (in addition to 2 whole eggs)
• Gold Top Milk 330 ml
• Golden caster sugar 55g
• Dark rum/orange liqueur 2 tbsp
• Demerara sugar 1-2 heaped tbsp (as desired)

1) Generously grease a deep, oval baking dish (min size 2 litres)
2) Spread teacakes with the rest of the butter and arrange them in the dish, overlapping one another.
3) Mix the eggs, egg yolks, milk and golden caster sugar with a whisk and add the rum/liqueur. Pour this mixture evenly over the tea cakes. Set aside for 20-30 minutes to allow the cakes to soak up most of the liquid. Whilst this is happening, preheat the oven to 180ºC / 350ºF / Gas Mark4.
4) Sprinkle the demerara sugar over the pudding and bake in the oven for 30-35 minutes, until golden and just set.

(Serves 4 to 6)

• (Need to start a day in advance)
• Lavender stems 6 stems, about 8cm long
• Gold Top Milk 280 ml
• Egg Yolks 4 (medium)
• Caster Sugar 90g
• Double Cream 284 ml

1) Chop the lavender into 1cm pieces using either a knife or scissors. Place in a heavy- bottomed saucepan together with the milk 2) Heat until just below boiling point, then remove from the heat and allow to cool. When cold, put in fridge and refrigerate overnight to allow the flavour to infuse. (Next day) 3) Warm the milk and lavender once more, ensuring the milk does not boil. Strain over a jug or bowl – retaining the milk. 4) Beat the egg yolks and sugar together, then pour the warmed milk slowly in, stirring all the time.