Mature cheddar pots, malt vinegar raisins and toast

1 Set the oven to 120 degrees.

2 Put all the ingredients into a jug and blitz with a hand blender. There will be a few cheesy lumps but they will melt while cooking.

3 Divide the mixture between four ramekins and put in a small deepish roasting tray. Pour boiling water in the tray, half-way up the ramekins and put in the oven to bake for 40-45 minutes.

4 There needs to be a slight wobble in the centre of the custard then they are ready.

5 Remove from the water, allow to cool, then chill them. They will be perfect for 48 hours.

6 For the raisins, put all the ingredients together in a pot then reduce slowly until there is only about two tablespoons of liquid left. Allow this to cool and chill it in the fridge.

7 When serving, let the custards sit out of the fridge for a half hour or so to come to room temperature, then serve with the raisins on top and some toast.