Gluten Free Boston Cream Pie

Beat egg yolks in a jug or bowl and gradually pour in the milk while still beating, add in the vanilla extract.

Put the cornflour and sugar in a saucepan and stir together, while still stirring slowly pour in the milk and egg mix, place the pan on a medium heat and keep stirring otherwise it will curdle, keep stirring for 5-10 minutes until the custard begins to thicken. Once thickened remove from the heat and press cling film onto the top of the custard. Set aside to go cold for at least 2 hours.

While the custard is cooling you can make the cake. Place all ingredients in a bowl and whisk with an electric whisk until thick and creamy.

Grease a 7 or 8 inch cake pan and pour in the mix, bake in an oven preheated to gas mark 4/180c for 40 minutes, after this time, if it is not cooked (a knife or skewer pressed into the centre comes out with raw mix on), cover with tin foil and lower the heat to gas mark 2/150c and cook for a further 10-15 minutes or until knife/skewer comes out clean.

Turn the cooked cake out onto a cooling rack and allow to cool for at least half an hour then cut in half so the custard can be sandwiched in the middle. Allow the cake to fully go cold (at least another hour).

Once both cake and custard are cold, spread the custard on one half of the cake and then place the other half of the cake on top.

To make the topping heat the cream in a microwave until almost boiling, pour over the chocolate broken into a bowl with the golden syrup, stir until all the chocolate is melted the the chocolate ganache is glossy, pour over the top of the cake and allow to set.