Matt Tebbutt served up a delicious eggnog-style custard tart with rum and nutmeg cream on Saturday Kitchen.

The ingredients are: 23cm round ready-made sweet pastry tart shell, 9 free-range eggs yolks, 120g caster sugar, 100ml full-fat milk, 550ml double cream, 1 vanilla pod, split, ½ tsp ground cinnamon, pinch ground clove, 150ml dark rum, or to taste and icing sugar, to decorate.

For the rum and nutmeg cream: 300ml whipped cream, splash dark rum, pinch freshly grated nutmeg and dusting cocoa powder.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.