Tansy is a wild herb and a somewhat forgotten ingredient. Simon Hulstone has had great success with this floral recipe in competitions – so much so that he named his first daughter Tansy. You can use butternut squash or pumpkin for the ice cream recipe, but butternut squash has a stronger flavour that serves as a perfect compliment to the almond pudding.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Preheat the oven to 180°C/Gas mark 4. Dice the peeled butternut squash, wrap in foil with the vanilla pod and bake for 30-45 minutes until soft to the touch. Remove the vanilla pod and blend to a purée with the blender
1 vanilla pod
750g of butternut squash
Separate the eggs and beat together the egg yolks and sugar
200g of caster sugar
Combine the milk, cream and glucose in a pan. Bring up to the boil and pour the mixture over the beaten eggs and sugar
500ml of milk
500ml of double cream
50ml of liquid glucose
Place the egg and milk mixture in a Thermomix. Bring up to 82°C, turn off the heat and blitz in the butternut purée. Pass through a fine sieve. Allow to cool
Put the mixture in an ice cream machine and churn until frozen
Whilst the ice cream is freezing, make the tansy pudding. Preheat the oven to 150°C/Gas mark 2. Put the cream and butter in a pan and bring to the boil
55g of butter
425ml of double cream
Butter 4 ramekins. Remove the crusts from the bread and blitz into breadcrumbs. Mix together with the almonds in a large bowl
6 slices of white bread
Beat 3 eggs together with 115g of caster sugar. Pour the cream over the eggs and mix in quickly before pouring the mixture over the breadcrumbs and ground almonds. Add the chopped tansy, rose petals and rosewater to taste
115g of caster sugar
55g of ground almonds
2 2/3 handfuls of rose petals
25ml of rose water
4 sprigs of tansy, finely chopped
Divide the mixture among the ramekins and cook in a roasting dish half full of water for 12-18 minutes at 160ºC/gas mark 3
Gently remove the puddings from the ramekins and serve with 2 tablespoon-sized quenelles of the ice cream and clotted cream. Decorated with the toasted flaked almonds and sprigs of tansy
10 2/3 handfuls of flaked almonds
4 dollops of clotted cream
4 sprigs of tansy
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.