Moi Moi

Soak the beans in plenty of cold water for 2 to 4 hours, until the skins loosen. While the beans soak, hard-boil the eggs, if using, for 10 minutes, cool them in cold water, then peel and slice them.

Rub the soaked beans between your palms under water until the skins float off, and pour them away. Repeat until the beans are clean and pale — this takes a while and cannot be skipped.

Deseed the red peppers and roughly chop them and the onion. Blend the skinned beans with the peppers, onion, the scotch bonnet chilli and just enough water to move the blades. The batter should pour thickly, like double cream.

Beat in the vegetable oil, crumble in the stock cubes, add salt, and keep beating for 2 minutes to work air in.

Oil 6 to 8 ramekins (or shape double-layered foil cups) and pour in the batter to two thirds. Tuck a few slices of egg into each if using, then cover each tightly with foil.

Stand them in a wide pan, pour in boiling water to come halfway up their sides, cover the pan and keep it at a gentle simmer for 50 to 60 minutes, topping up with boiling water as needed.

They are ready when a skewer comes out clean and the pudding has pulled away from the sides.

Let them stand for 10 minutes before turning out.