Instructions: Drain the cherries and divide between 8 ramekin dishes.

Sprinkle over a little kirsch and stand the dishes in the large roasting tin.

Fill the kettle and put on to boil. In a mixing bowl whisk together the caster sugar and egg yolks until light and fluffy. Whisk in the cream.

Pour the cream mixture over the cherries. Slide the roasting tin half way into the simmering oven and pour round boiling water from the kettle to come about halfway up the ramekins.

Gently cook the brtilees for 1 hour. Remove from the oven they may still be a little wobbly in the middle and allow to cool completely.

Put the granulated sugar in a heavy based saucepan and heat gently on the simmering plate without stirring for 5 to 10 minutes until golden brown.

Pour a layer of caramel over each cold brulee.

Allow to set for at least one hour but no more than 6 hours unless sealed with cling film.

Serve with a sprig of mint.

Suggest to your guests that they crack the caramel with the back of their teaspoon before starting.

Brulees can be difficult to make at home and especially with an aga with no grill to caramelise the sugar on top. However I think you will find this method satisfactory. Make these brulees in ramekin dishes or cups and serve on saucers.

Serves 8

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