Soreen Baked Crème Pots Recipe

Guaranteed to put a smile on your chops.


Serves 4

What you’ll need:

1  Soreen Apple and Sultana fruit loaf

2 x medium eggs

40g caster sugar

60ml single cream

Few drops of vanilla essence

A little unsalted butter

4 x Ramekin dishes

What you do:

Preheat the oven to 180c/350f/gas4

Slice the Soreen into very thin slices (it’s tricky because you automatically want to cut it into juicy big chunks)

Grease the ramekin dishes with a little butter

Line the dishes with the slices of Soreen

Put the cream and the caster sugar into a small saucepan; bring it slowly to the boil

Meanwhile separate the eggs, put the whites to one side to use another time, whisk the yolks in a bowl with the vanilla essence

Pour the boiling cream over the egg yolks and whisk well

Pour this mixture into the ramekins, covering the bed of Soreen below.

Bake them in the oven for 20/25mins, till set and golden

Enjoy the pots warm or cold

To make it extra special and super sweet, caramelise the top by melting a spoon of caster sugar!