1. Check this after 30 minutes and, if the middle is still runny, turn off the oven and leave the pudding in there with the door closed for another 10 or 15 minutes. The pudding should be puffy all over – slightly squidgy but still spring to the touch.
2. You can cut fat by making this with 1 cup of milk instead of 1/2 milk and 1/2 cream, but it will lose a bit of volume.
3. I list the ground clove as optional because many of my European friends don’t care for it. It reminds them of visits to the dentist as, in Europe, many dentists use clove oil as a natural analgesic. I do like it and, when I’ve made this without it, felt it lacking. Try it and see what you think, but be careful – a little goes a long way and too much will be overpowering.
4. Try this batter pudding with other soft fruits, such as peaches or berries. I made it once with red currants from the garden and the tartness of the berries was a perfect fit. Of course if you make it with cherries, you’re edging dangerously close to the other side of the Channel and a French clafoutis!