Jersey Milk and Honey Puddings with Jersey Royal Crisp

Preheat oven to 150°C (300°F/ Gas Mark 2). Grease four individual ramekins or a small baking dish with Jersey butter.

In a saucepan, gently heat the Jersey milk and honey over medium heat until the honey is dissolved. Do not boil.

In a separate bowl, whisk together the egg yolks and double cream until just combined.

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Stir in the vanilla extract.

Strain the mixture through a fine-mesh sieve into a jug to remove any lumps or foam.

Pour the custard mixture into the prepared ramekins or baking dish.

Place the ramekins or dish in a larger baking dish. Carefully pour hot water into the larger dish until it comes halfway up the sides of the ramekins or dish. This creates a water bath.

Bake in the preheated oven for 30-35 minutes, or until the puddings are set around the edges but still slightly wobbly in the center. The baking time will vary depending on the size of the dish.

While the puddings bake, prepare the Jersey Royal crisp. Preheat oven to 180°C (350°F/Gas Mark 4). Toss the thinly sliced Jersey Royal potatoes with olive oil and sea salt.

Spread the potato slices in a single layer on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown and crispy. Watch carefully as they can burn quickly.

Remove the puddings from the oven and let them cool slightly in the water bath. Then, remove them from the water bath and let them cool completely at room temperature. Chill in the refrigerator for at least 2 hours before serving.

To serve, top each pudding with the Jersey Royal crisp and garnish with fresh seasonal berries, if desired.