Berkswell pudding caramelised in birch sap by L'Enclume

For the Berkswell pudding

Bake croissants in the oven at 175°C for 30 minutes. Leave overnight to go stale.

Slice the croissants in half lengthways.

Mix together the eggs, cream and salt.

Place 4 of the croissant halves in a tray.

Grate 50g of Berkswell over the top.

Place another 4 halves on top, add the other 50g of Berkswell and finish with a layer of the final 4 croissant halves.

Pour over all of the cream mixture.

Cook with a 9-inch, water-filled baking tray on top at 170°C for 1 hour.

Remove the tray and cook until the core is 72°C.

Press and chill overnight.

For the stout vinegar gel

Place all ingredients in a pan and bring to the boil.

Once boiling, whisk for a minute then strain into a container.

Blend the gel once set, and pass.

Final steps and plating

Once pressed overnight, cut the pudding into 12 2x2x5cm rectangles (2 per person).

Fry the portioned puddings in a pan and deglaze with the birch sap.

After frying, place on a small flat plate, pipe a nice large dot of the stout vinegar gel, and grate a generous amount of Berkswell, with a microplane, on the top.