Bebinca

Step 1: Warm 2 cups thick coconut milk gently in a pan and stir in 10 ½ oz caster sugar until dissolved. Leave to cool to room temperature; hot milk would cook the yolks.

Step 2: Whisk 10 egg yolks until pale and slightly thick, about 2 minutes. Slowly whisk in the coconut milk, then sift in 4 ½ oz plain flour with ½ tsp grated nutmeg, ¼ tsp ground cardamom and 1 pinch salt and whisk until smooth. Strain the batter through a sieve to remove any lumps or threads of egg. It should be like pouring cream.

Step 3: Heat the grill to high with the shelf about 12 cm below it. Brush a 20 cm round, deep cake tin generously with 5 ½ oz ghee and put it under the grill for 2 minutes to heat.

Step 4: Pour in a ladle of batter (about 120 ml), tilting the tin so it covers the base in a thin layer. Grill for 8–10 minutes until it is set, deep golden-brown on top and no longer wobbles in the middle.

Step 5: Brush the top with 1 tbsp ghee, pour over the next ladle of batter and grill again. Repeat until the batter is used up, giving 8–10 layers. Common mistake: pouring the next layer before the last has browned. Without the dark top each time, you lose the stripes and the layers merge into one pudding.

Step 6: Pour the rest of the ghee over the final layer and bake at 350°F (325°F fan) for 10 minutes to make sure the centre is set.

Step 7: Cool completely in the tin, then turn out upside down so the darkest layer is on top. Chill for at least 2 hours, or overnight, before slicing thinly with a hot knife. Decorate with 2 tbsp flaked almonds if you like.