Shaun Hill’s Buttermilk Pudding with Baked Cardamom Figs

Makes 2 puddings

For the puddings:

3/4 gelatine leaf

100ml double cream

63g caster sugar

1/4 vanilla pod, split in half lengthways

1 strip orange peel

1/2tbsp lemon juice

150ml buttermilk

For the figs:

3 figs, cut in half

1/2tsp crushed cardamom seeds

1/2tbsp caster sugar

Juice of 1/4 orange

1/2tbsp clear honey

To make the pudding, soak the gelatine in cold water for about 5 minutes to soften and then squeeze to drain. Meanwhile, put 50ml of the double cream with the sugar, vanilla pod and orange peel into a saucepan and bring to the boil. Remove from the heat and add the lemon juice and gelatine. Mix and strain into a clean jug.

Put the buttermilk in a bowl, then gradually whisk in the strained hot cream. Let the mixture cool. Whip the remaining double cream and fold into the buttermilk. Spoon the mix into two 125ml crème caramel or dariole moulds or ramekins and refrigerate overnight.

Preheat the oven to 200C/Gas 6. Arrange the figs in an ovenproof baking dish, sprinkle over the cardamom, sugar and orange juice and pour the honey over the figs. Bake for about 10 minutes or until hot, then remove from the oven.

To serve, turn each pudding out onto a serving plate. Place 3 fig halves around each pudding together with a little of their cooking liquor.