My intention was that should anyone taste the desssert they will realise that this Hungarian poppyseed bread and butter pudding which used to be accompanied by apricot jam, has now been enriched by many exciting tastes, in the true spirit of fusion.

Its base is leavened dough with poppyseed, topped with vanilla-poppyseed mousse at room temperature. Then I rolled the whole composition in fried crumbs of pepper, poppyseed and cinnamon. Served with persinnamon sorbet and poppyseed ice cream. And just visible underneath is a peppper cream based on vanilla cream, which does not make it hot, but lends it an exotic flavour.

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