Nut and Berry Muffins

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 12 paper cases in a bun tin.

Toast the cashew nuts in a nonstick frying pan over a medium heat and set aside to cool.

Beat the butter and sugar in a mixing bowl until creamy. Stir in the eggs one by one.

Mix the flour with the ground nuts, baking powder, salt and oatmeal. Stir into the mixture with the yoghurt.

Set aside 60g cranberries for the decoration and stir the rest into the mixture.

Spoon into the paper cases and sprinkle with the toasted cashew nuts.

Bake for 30 minutes until golden and risen. Cool in the tin for 5 minutes then place on a wire rack to cool completely.

For the topping: mix together 3 tablespoons milk, the cornflour, vanilla extract and sugar. Slit the vanilla pod lengthwise and scrape out the paste into a pan. Heat the vanilla paste and pod with the rest of the milk and bring to a boil. Whisk in the cornflour mixture and bring to a boil, then remove the pan from the heat. Allow the custard to cool, stirring several times.

Remove the vanilla pod. Beat the butter until creamy and whisk into the cool custard. Chill for at least 30 minutes.

Heat the remaining cranberries with the icing sugar and 2 tablespoons water in a pan and bring to a boil, stirring. Allow the cranberries and their syrup to cool.