Boston cream pie

Step 1: Heat the 1 ¾ cups whole milk until steaming. Whisk the 4 egg yolks, 2 ⅞ oz sugar and 1 oz cornflour in a bowl, then pour on the hot milk while whisking.

Step 2: Return to the pan and cook over a medium-low heat, whisking, until it bubbles and thickens like mayonnaise, then cook 1 minute more. Off the heat beat in half the 1 tsp vanilla extract and the ⅔ oz butter. Press cling film on the surface and chill.

Step 3: Heat the oven to 350°F (325°F fan). Grease and line two 20 cm round tins. Beat the 4 oz butter and 7 oz sugar for 4 minutes until pale, then beat in the 2 eggs one at a time with the rest of the 1 tsp vanilla extract.

Step 4: Mix the 8 oz plain flour, 2 tsp baking powder and ¼ tsp salt, and fold into the batter in three goes, alternating with the ¾ cup milk.

Step 5: Divide between the tins and bake for 25 minutes, until golden and a skewer comes out clean. Cool 10 minutes in the tins, then on a rack.

Step 6: Set one cake on a plate, beat the chilled pastry cream smooth and spread it over, leaving 1 cm clear at the edge. Top with the second cake and chill 30 minutes.

Step 7: Heat the ½ cup double cream to steaming, pour over the 4 oz dark chocolate with the 1 tbsp golden syrup, wait 2 minutes, then stir until glossy. A common mistake is pouring it hot, so let it cool 5 minutes until it coats a spoon.

Step 8: Pour the glaze onto the centre of the cake and nudge it to the edge so a little drips down. Chill 20 minutes to set, and keep any leftovers in the fridge.