Ingredients

Step by step

1. Preheat the oven to 140°C, fan 120°C, gas 1. Lightly grease a 20-22cm round ovenproof dish, then place in a deep roasting tin. Put the cream, milk and sugar in a saucepan and put the egg yolks in a large bowl. Set the saucepan over a medium-low heat, then cook until the sugar has dissolved, stirring occasionally. Once dissolved, gradually pour the cream mixture over the egg yolks, whisking until combined.
2. Pour the custard into the ovenproof dish and boil a kettle full of water. Pull the oven rack out a little and slide the roasting tin onto it. Carefully pour the hot water around the dish, until it comes almost to the level of the custard, then close the oven door. Bake for 55 minutes1 hour, or until the custard is set with a slight wobble. Remove from the oven, carefully lift out of the hot water and leave to cool for about 1 hour, before transferring to the fridge. Chill for at least 2 hours (or overnight) until set.
3. Meanwhile, for the jam, tip the raspberries and sugar into a saucepan. Set over a medium-low heat and bring to a gentle simmer, stirring occasionally. Continue to bubble gently for a further 20-25 minutes, until thickened and jam-like. Transfer to a heatproof bowl, leave to cool to room temperature, then chill in the fridge until ready to serve.
4. For the caramel, sprinkle the sugar into a separate stainless-steel saucepan in an even layer. Add 2 tablespoons of water and heat gently, without stirring, until the sugar has dissolved. Bring to a simmer and leave to bubble for 5-8 minutes, or until it turns a medium-dark caramel. Carefully pour in the apple juice (it will bubble up) and simmer for 5 more minutes until combined. Add the Madeira, if using, and cool to room temperature.
5. To serve, use a large serving spoon to scoop the set custard into serving bowls. Pour the caramel in at the edges so it pools around the custard, then add dollops of the raspberry jam.