Preheat the oven to 110˚C (230˚F) at 50% steam. Mix the ingredients together (adding seasoning if you want to, but we don’t), pour into ovenproof bowls of a suitable size (the layer of milk should be about 2cm deep), cover each bowl with clingfilm and cook them in the oven until just set. Check it frequently – depending on the breed of cow, how close to the birth it was milked and the freshness of the colostrum, it could thicken either after just 10 minutes, or could take up to an hour.
Allow to cool down and serve with jam and whipped cream.
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