Ed Baines served up a delicious blueberry sponge pudding with almond custard dessert on board The Orient Express.

The ingredients for the syrup sponge pudding are: 25g unsalted butter, 2 tbsp maple syrup, 100g flour, sifted, 1½ tsp baking powder, 2 large free-range eggs, 100g brown sugar, 85g margarine and 1 tbsp whisky.

For the almond custard: 100ml milk, 200ml double cream, 1 vanilla pod, split lengthways, 3 free-range eggs, yolks only, 55g caster sugar and 20ml almond liqueur.

For the blueberry compôte: 150g blueberries, 50g sugar and ½ lemon, juice only.