Quaking pudding

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For the olive oil shortbread

For the quaking pudding

Step 1
First make the shortbread.

Step 2
Put the flour in a bowl and mix in the oil.

Step 3
Put the butter and sugar in a mixer with a paddle attachment, and cream the two together.

Step 4
Add the flour/oil mixture, along with the almonds, salt, baking powder, vanilla seeds and lemon zest, and mix to form a dough.

Step 5
On a low speed, add the egg yolks until just incorporated (don't overmix).

Step 6
Wrap in clingfilm and refrigerate for 12 hours.

Step 7
Preheat the oven to 150C/300F/ gas mark 2.

Step 8
Put the dough between sheets of parchment and roll out to 6mm thick.

Step 9
You may find that the dough goes very soft while you're rolling it, in which case you'll need to chill it again afterwards - just pop it in the freezer for 45 minutes or so.

Step 10
Transfer to a baking tray and bake for 18-20 minutes, remove, sprinkle with the caster sugar, then immediately cut into 6cm x 2cm rectangles.

Step 11
Set aside to cool and harden, then store in an airtight container until needed.

Step 12
Preheat the oven to 150C/300F/ gas mark 2.

Step 13
Butter six quarter-pint pudding basins and put these in the fridge to set.

Step 14
Use a pestle and mortar to smash the lemon verbena leaves to release the oils inside.

Step 15
Combine the milk and cream in a saucepan, and add the lemon verbena.

Step 16
Bring up to a boil and remove from the heat.

Step 17
Meanwhile, in a separate bowl, whisk the sugar, egg yolks and whole eggs.

Step 18
Pour the hot milk and cream over the sugar mixture, whisking continuously.

Step 19
Divide the mixture between the buttered moulds and cover each one with a lid.

Step 20
Put the basins in a roasting pan or pans, and fill with water to come almost all of the way up the sides of the basins.

Step 21
Cook for 45 minutes, or until the internal temperature reaches 84C.

Step 22
Remove and allow to cool at room temperature for 10 minutes before serving.

Step 23
Serve with the olive oil shortbread and a spoonful of lemon marmalade.