Ingredients

• 300ml/10½fl oz milk
• 300ml/10½fl oz double cream
• 1 vanilla pod
• split
• 2 tbsp edible lavender flowers
• 4 free-range egg yolks
• 140g/5oz sugar
• butter for greasing
• 250g/9oz strawberries
• 120g/4¼oz breadcrumbs
• 1 tbsp runny honey
• 4 free-range egg whites
• icing sugar

Directions

• Put the milk and double cream into a saucepan
• scrape in the vanilla seeds
• add the pod and lavender flowers and bring just to the boil
• then remove from the heat and allow to cool slightly.
• Beat the egg yolks and 55g/2oz of the sugar together in a large bowl. Slowly strain the warm milk and cream mixture into the egg yolks and sugar
• while whisking. Set aside.
• Preheat the oven to 180C/350F/Gas 4. Butter a 23cm/9in pie dish
• cut 12 strawberries in half
• lay them in the dish and put the breadcrumbs on top. Pour the custard over and leave to stand for 20 minutes.
• Bake for approximately 30 minutes until the custard has set. Remove from the oven and allow to stand for five minutes. Leave the oven on.
• Warm the honey in a small pan over a low heat. Chop 10 strawberries and add them to the pan. Allow it to cool a little before spreading it over the set custard.
• Gently warm the remaining 85g/3oz sugar in a baking tray in the oven for 5-10 minutes.
• Using a hand-held whisk or free-standing mixer with whisk attachment
• whisk the egg whites in a clean dry bowl until firm
• then whisk in the warmed sugar.
• Place the meringue in a piping bag and pipe a lattice over the pudding
• sprinkle with icing sugar and return to the oven for 5-10 minutes to brown the meringue.
• Allow to cool
• then decorate round the outside with the remaining strawberries
• halved
• like jewels in a queen’s crown.
• Dust again with icing sugar and serve at room temperature.