Instructions: Melt 225g caster sugar with 50ml water in the simmering ovenwithout stirring for 20 to 30 minutes until clear and liquid.

Bring to the boil and bubble on the simmerng plate for 5 to 6 minutes or until a golden caramel colour.

Add 1/4 tsp water to the pan.

Carefully smd the caramel around the base and sides of eight 150ml heat proof moulds.

Set aside.

Peel and grate root ginger if using then whisk together with cream milk and ginger wine.

Pour into a small pan and warm on the simmering plate for 2 to 3 minutes (it should barely simmer).

Whisk together the eggs yolks and remaining 125g sugar (adding ground ginger here if using).

Pour the flavoured milk slowly on to the whisked egg mixture stimng constantly then strain the mixture into a large jug. Meanwhile toast the desiccated or sliced coconut on a baking tray in the roasting oven for 2 to 3 minutes or until it turns golden brown.

Keep the door of the oven slightly open so you can smell when the coconut is ready.

Pour custard into moulds set in a roasting tin.

Add hot water to come halfway up sides.

Place on the grid shelf on the floor of the roasting ovenwith the cold plain shelf on the bottom runners for 30 minutes then transfer to the floor of the simmering ovenfor a further 30 minutes or until lightly set.

Place on the grid shelf on the floor of the baking oven with the cold plain shelf on the bottom runners for 40 minutes then transfer to the floor of the simmering ovenfor a further 30 minutes or until lightly set.

Remove the custards from the tin.

When cool cover with clingflm and refrigerate for at least 4 hours and up to two days.

To serve run a finger lightly around the edge of the creams to loosen then turn out on to serving plates.

Decorate with toasted desiccated coconut or coconut slices dipped in caramel.

Adding a tiny bit of water to the caramel helps to release the custards with their sauce from the moulds once cooked. aga tip: to clean the caramel pan put some hot water m the pan and place it in the simmering oven for about 10 minutes.

Serves 8

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