Hairy Bikers makes boozy trinity cream with langues de chat biscuits on the Hairy Bikers Best of British.

The Bikers says: “This traditionally English recipe of set creamy custard has a splash of Irish cream liqueur to stir things up a bit. Great with a couple of French ‘cat’s tongue’ biscuits on the side.”

The ingredients for the boozy trinity are: soft butter, for greasing, 500ml double cream, 150g white chocolate, broken into squares, 6 large free-range egg yolks,150ml Irish cream liqueur and 75g caster sugar.

For the caramel: 150g caster sugar and oil, for greasing.

To prepare the desert, preheat the oven to 150C then butter the inside of a two-litre pudding basin.

Put the cream and chocolate in a medium non-stick saucepan and heat very gently, stirring regularly until the chocolate melts. Remove from the heat.

Place the egg yolks, Irish cream liqueur and sugar in a large bowl and whisk until pale.

Slowly pour the warm cream and chocolate mixture onto the eggs, stirring vigorously until thoroughly combined.

Carefully pour the mixture into the buttered pudding dish and place in a large roasting tin.

Boil a kettle of water and carefully pour the just-boiled water into the roasting tin so it rises roughly 3cm up the side of the dish. Take care that you don’t drip any water on the cream mixture.

Open the oven door, and using an oven-cloth to hold as the tin will be hot, place the pudding in the centre of the oven. Bake for 40-45 minutes. The custard is ready when it is almost set. If you move the dish, you should see the custard wobble like a jelly with a slight ripple under the surface. It will continue to firm up as it cools.

Take the roasting tin out of the oven, lift the pudding dish carefully from the water and set aside to cool for about an hour. Cover with cling film and chill in the fridge overnight.