Pudim de vinho do Porto

Step 1: Heat the oven to 325°F. Cook the 4 oz granulated sugar and 3 tbsp water in a small pan over a medium heat, swirling but not stirring, for 6–8 minutes, until deep amber. Pour into a 20 cm ring or flan tin and tilt to coat. Take care, it is very hot.

Step 2: Whisk the 14 oz sweetened condensed milk, 1 cup whole milk, ½ cup tawny port, 4 eggs and 2 egg yolks together gently until smooth, trying not to make foam. Strain through a sieve into the tin.

Step 3: Cover the tin with foil and stand it in a roasting tin. Pour in hot water to come halfway up the sides.

Step 4: Bake for 50–60 minutes, until set at the edges with a slight wobble in the centre, and a knife in the middle comes out clean. A common mistake is letting the water bath boil: if it bubbles, add a little cold water.

Step 5: Cool, then chill for at least 6 hours or overnight. Loosen the edges with a knife and turn out onto a plate with a lip to catch the caramel.