Here's a little reminder of a delicious British pudding you probably haven't eaten in years
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Place 250ml full-fat milk, 250ml double cream and 2 vanilla pods, split lengthways, in a pan over a gentle heat for 10 mins to infuse. In a big bowl, whisk together 8 egg yolks, 100g light brown sugar and 1 tbsp cornflour, mixed with a little water. Pour over the hot milk mix, stirring all the time, then tip everything back into the pan. Cook over a low heat for 10 mins, constantly stirring, until thickened. Sieve before serving.