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This traditional Indian sweet (Barfi) made from dried or condensed milk and cooked with sugar until it solidifies can be flavoured with nuts, flour, spices – and even lentils or vegetables. The basic version here will get you started. For a spicy variation, add a pinch of cardamom while mixing. Serve small squares of this fudge with afternoon tea or coffee or at the end of a meal.

Serves 4

1 tsp butter

55g/2 oz caster sugar

185ml/6fl oz double cream

125g/4 ½ oz full-fat milk powder

Preparation:

Melt the butter in a heavy-based saucepan over a medium heat. Add the sugar and cook, stir continuously, for 3 minutes, or until the sugar melts.

Add the cream and simmer, stirring occasionally, for 3 minutes.

Tip in the milk powder and continue simmering, stirring, for 5 minutes, or until the mixture becomes stiff and begins to leave the side of the pan.

Pour the mixture on to a sheet of greaseproof paper and leave it to stand for a couple of minutes, the use a wet palate knife or spatula to shape it into a 10cm/4in square about 1.5cm/3/4 in thick.

Leave the mixture to cool completely. Using a sharp knife, cut the cooled fudge into sixteen 2.5cm/1in squares. Serve immediately with coffee, or transfer to an airtight container and refrigerate for up to 5 days.