Asian Oyster Soufflé.
Serves 1

½ dozen oysters
1 table sp. sweet chilli sauce
40 grams butter
Small clove garlic, crushed
¼ inch fresh ginger, grated
2 teasp. chopped coriander
2 eggs
100 ml milk
1 tablesp. lemon juice
2 teasp capers.
Teaspoon each of pine nuts, grated parmesan and lemon zest,.
Generous pinch of Salt & Pepper.

Pre-heat conventional oven to 180 degrees Celsius.

Leave Oysters to drain in a sieve on draining board. Whisk the rest of the ingredients together. Then add oyster with as little juice as possible. Pour into Cully & Sully Dish.
Cook in a Bain-Marie for approx. 45 mins. Eat immediately with a glass of Murphy’s Irish Stout.

Ideally, cook the two together. While you’re eating the Oysters, leave the Crème Bruleé to cool in the fridge. Then when your ready, heat up the grill and caramelise the sugar on the Passion Fruit Crème Bruleé. Then curl up in front of the Telly and enjoy it together.

Passion Fruit and Coconut Crème Bruleé.
Serves 2

2 eggs (use 3 large egg yolks for a smoother custard)
40 grams sugar
100 ml coconut milk
1 teaspoon desiccated coconut
3 Passion fruit
2 tablespoons honey.
Tiny pinch salt.

1 tablespoon of Demerara Sugar.

Pre-heat conventional oven to 180 degrees Celsius.

Whisk all ingredients together in a bowl except Demerara sugar. Pour into Cully & Sully dish. Cook in a Bain-Marie for approx. 40 mins.

Leave to cool in fridge. Then just before serving, spread sugar evenly over the top and grill until nicely browned. Eat immediately with your loved one.

Rice Pudding

25g pearl rice (Short grain rice)
10g sugar
Small knob of butter
300ml full fat milk

Preheat the oven to 180°c/350°f/gas 4

Hot Lemon Soufflé

25g butter
50g sugar
2 tablespoons lemon juice
2 eggs separated into yolks & whites
Zest of one lemon

Preheat the oven to 220°c/425°f/gas 7

Brush the Cully & Sully ramekin with some melted butter.
In a saucepan melt the butter with half the sugar and all the lemon juice thoroughly.
Take from the heat and beat in the egg yolks one by one. Add the lemon zest.
Heat very gently, whisking constantly until the mixture thickens to heat the back of a spoon. This is lemon curd, do not let it get too hot or it will curdle.

Whisk the two egg whites until stiff, add remaining sugar, whisk for another 20 seconds until glossy. Gently heat the lemon mixture until hot to the touch and stir in quarter of the egg whites. Add this mixture to the rest of the egg whites and fold together lightly.
Spoon the mixture into the ramekin, smooth the surface and bake for 5 - 10 minutes until cooked. Serve with whipped cream.

This recipe should be started a day in advance.

2 large egg yolks
½ tablespoon of sugar
300ml cream
¼ teaspoons of vanilla essence.

Preheat the oven to 220°c/425°f/gas 7

Mix the egg yolks with the sugar.
Heat the cream with the vanilla essence until the surface begins to shiver, you must not allow the cream to boil. Pour the cream slowly into egg yolks, whisking all the time.
Return to the saucepan and cook on a medium heat stirring all the time until it is thick enough to heat the back of a spoon; once again, it must not boil. Pour into your ramekin and chill over night.

Once the custard has set and formed a skin on top, heat your grill to maximum heat, sprinkle a generous amount of soft brown sugar over the custard and caramelize under the grill. It can burn very quickly so keep an eye on it.

30g good quality chocolate, roughly chopped
30g butter, diced
½ teaspoon vanilla essence
1 tablespoon warm water
25g castor sugar
1 egg
5g self-rising flour

Preheat the oven to 200°c/400°f/gas 6

Melt the chocolate and butter in a Pyrex bowl over a pan of simmering water, once melted remove from heat and stir in vanilla essence, warm water and sugar. Stir until smooth. Separate the eggs and whisk the yolk through the chocolate mixture then fold in the flour. Whisk the egg white until it reaches stiff peaks then fold gently into the chocolate mixture.
Put your Cully & Sully ramekin into a bain-marie of hot water and cook in a preheated oven for 15 - 20 minutes. The pudding should be firm on top but soft and fudgy underneath. Serve with softly whipped cream or vanilla ice-cream.

3-4 Bramley Cooking Apples (the ones that go mushy!)
25 - 35g sugar
Dessert spoon of water

Crumble
25g white flour
10g butter
10g castor sugar

Preheat the oven to 180°c/350°f/gas 4

Peel and chop the apples roughly, then stew them gently with the sugar and water until about half cooked. Taste and add more sugar if necessary, then spoon into your Cully & Sully ramekin.

For the crumble, rub the butter into the flour until it resembles course bread crumbs, add the sugar. Sprinkle this mixture over the apple and bake for 20 - 25 minutes or until the topping is cooked and golden brown. Serve with cream and brown sugar or vanilla ice-cream.
Can be frozen before being cooked.

3-4 slices of good quality white bread with the crusts cut off.
10g butter, not margarine.
Freshly grated nutmeg
25g sultanas
1 large egg
125ml cream
50ml milk
¼ teaspoon vanilla essence
40g sugar

Preheat the oven to 180°c/350°f/gas 4

Butter the bread, place one slice, butter side down in your Cully & Sully ramekin, sprinkle with nutmeg and sultanas. Build up layers like this until your ramekin is full and covered by a slice of bread.

In a bowl whisk the egg, add the cream, milk, vanilla essence and sugar. Pour the mixture over the bread through a fine sieve. If you have time you can allow it to chill for an hour in the fridge.

Sprinkle the surface with sugar. Place in a bain-marie, the water should go half way up the side of the ramekin. Bake for 20 - 25 minutes until crisp and golden. Serve warm with whipped cream.

Can be frozen before being cooked.