Shona Karim Khan: I know I’m not the world’s greatest cook, but I’ve found that even I can give a decent dinner party with two things: expensive raw ingredients
(people are always impressed by scallops and langoustines,
even if you overcook them and they go a bit chewy), and lavish puddings.
I’ve got one dessert that I make that always seems sinfully luxurious, and is the easiest thing to do in the world, as you don’t need to do any actual cooking. My husband’s cousin, Bhai Hassan, taught me how to do it when we stayed with him in his little flat above the sweet shop, when we first moved to London.
I think he felt sorry for me, as I didn’t
know how to cook a thing, back then;
I was straight out of college and I’d
never made anything more
complicated than a cup of tea, and
in fact, even that seemed
complicated; milk first or water first,
how many spoons of tea to the pot,
remembering to warm the pot….
Anyway, here’s my prized
fool-proof recipe for a
perfect pudding: