Kazandibi

Step 1: Whisk 2 ⅛ oz rice flour and 1 ⅜ oz cornflour with 250 ml of the 4 ¼ cups whole milk in a bowl until smooth, with no lumps.

Step 2: Heat the rest of the milk with 6 ½ oz caster sugar in a heavy saucepan over a medium heat until steaming. Whisk in the starch mixture and keep whisking for 12–15 minutes, until the pudding is thick enough to hold a trail for a second.

Step 3: Off the heat, whisk in 1 tsp vanilla extract and ⅔ oz butter. Keep it covered while you make the base.

Step 4: Butter a 20 × 30 cm non-stick metal tin lightly and sift 4 tbsp icing sugar evenly over the bottom. Set the tin directly over a medium gas flame or hob ring, moving it so the whole base caramelises to deep amber, about 3–5 minutes. Common mistake: stopping at light gold; the flavour only comes when it is properly dark but not black.

Step 5: Pour the hot pudding over the caramel at once and smooth the top. Leave to cool, then chill for at least 4 hours, until firm.

Step 6: Cut into rectangles and lift each one with a spatula, rolling it so the caramelised side faces out. Serve cold, with 1 tsp ground cinnamon if you like.