Damson roly-poly doughnut puddings with boozy custard

Method

1. Heat the oven to 200°C/180°C fan/ gas 6. Put 1 tsp jam in 6 holes of an ice cube tray. Freeze for at least 3 hours or overnight (see Know-how). Grease 6 ramekin moulds thickly with butter, then coat with the 100g sugar.
2. Sift the flour into a bowl with a pinch of salt. Stir in the muscovado sugar and suet. Mix in the milk with a palette knife or metal spoon to form a firm dough. Tip onto a lightly floured surface and knead for a minute, then divide into 6.
3. Shape each piece into a ball, then flatten into small circles about 2cm thick. Put a portion of frozen jam in the centre of one, then bring the pastry edges together and pinch firmly to seal the jam inside. Put, seal-down, into a sugar-coated ramekin. Gently brush the top of the dough with egg glaze and sprinkle generously with sugar (see tip). Repeat with the rest of the dough, then put the ramekins in a baking tray and bake in the oven for 25 minutes or until golden and risen.
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4. Meanwhile prepare the custard. In a medium saucepan, gently heat the milk and cream. In a large bowl, combine the cornflour, egg yolks, sugar and liqueur. When the creamy milk starts to steam, whisk it into the yolk mixture. Clean the pan, then return the custard to it. Over a very low heat, gently stir the custard until it starts to thicken and bubble – if lumps start to form, whisk firmly. Put the puddings on plates and serve with the custard on the side.large mixing.