- 2 free-range egg yolks
- 55g/2oz caster sugar
- 1 vanilla pod, split open
- 150ml/¼pint double cream
- 1 ready-made clootie dumpling
- Heat the oven to 220C/425F/Gas 7.
- Beat the egg yolks and sugar in a bowl until pale and thick.
- Meanwhile, heat the cream and vanilla pod in a pan until almost boiling. Remove from the heat and pour it over the egg mixture, whisking to combine. Return the mixture to the pan and stir until thickened.
- Slice the clootie dumpling and arrange in a gratin dish. Pour the custard over and then bake in the oven for 10-12 minutes until golden and set.
- Remove from the oven and serve.