The late Francis Coulson, the man who created the Sticky Toffee Pudding, also created this recipe at the Sharrow Bay Hotel in Ullswater. It can also be made with raspberries. Although he suggests serving with more cream, Sophie Grigson prefers to replace the cream with a fresh strawberry or raspberry sauce.
Serves six people.
for the sauce
Preheat the oven to 140C/275F/Gas Mark 1. Puree the 225g (8 oz) of strawberries in a blender with with the caster sugar and egg yokes. Pass through a fine sieve, then stir in the cream and the Cointreau and mix well. Pour into individual ramekins and cook in a bain-marie in the oven for 50-60 minutes until barely set. Leave to cool, then chill thoroughly for at least six hours.
To make the sauce, sieve the strawberries, then stir in the lemon juice (this keeps the colour bright and heightens the flavour of the strawberries) and icing sugar to taste.
Just before serving pour a little of the sauce over the surface of each strawberry cream and top with a sprig of mint.
Reproduced with kind permission of Sophie Grigson.