Serves 4-6

For the second year, I've noticed old-fashioned tiny wild blueberries have appeared in some farmers' markets and it's good to see that these old fruits, originally known as blaeberries, are back. I'm not guaranteeing you will find wild ones but you will certainly find Dorset blueberries at this time of year, which are much tastier than the American imports. In the past I've made this pudding in stainless-steel tiffin boxes that stack up for easy transporting. But if you're travelling you'll need a deep enough cool box to carry the tiffin tins.

600ml thick Jersey cream
8 egg yolks
75g caster sugar
100-120g blueberries, wild or cultivated

The day before you want to serve, bring the cream to the boil and simmer until reduced by one third. Meanwhile, mix the egg yolks with a tablespoon of the caster sugar.

Pour the reduced cream on to the egg yolks and mix well. Return the mixture to the pan and cook over a low heat, stirring constantly and without allowing it to boil, until the mixture coats the back of a spoon. Remove from the heat and leave to cool a little.

Scatter the blueberries into one large or four individual heatproof gratin dishes, such as ramekins, then pour the cream mixture over them and leave to cool for a few hours, or overnight, in the fridge.

An hour before serving, or when you're setting off on your seaside journey, sprinkle an even layer of caster sugar over the cream and caramelise under a pre-heated hot grill or with a blow torch.