Basil and buttermilk pudding with poached figs

Soak the gelatine in cold water until soft. Bring the cream, basil, vanilla pod and seeds and sugar to a simmer in a pan over a medium heat. Lower the heat and cook for 3 minutes

Squeeze the gelatine to remove the excess water and whisk into the cream mixture until dissolved. Pass the mixture through a fine sieve into a jug with the buttermilk and stir. Decant into moulds or glasses and place in the fridge to set for at least 2 hours

For the figs, use a pin to prick the figs all over and neaten up the stalks with a knife. Bring the water, sugar, cardamom and star anise to a rapid boil in a pan, then add the figs. Bring back to the boil then remove from the heat. Cover the pan with cling film and set aside to cool

For the biscuits, preheat the oven to 180°C/gas mark 4. Combine the butter, flour, lemon zest and sugar in a mixing bowl until a dough forms, then roll out until 1cm thick. Use a circular cutter to create 4 biscuits, then transfer these to a baking tray lined with greaseproof paper. Bake for 15 minutes or until golden brown, then set aside to cool

For the coulis, place the raspberries, sugar and lemon juice in a pan and bring to the boil, stirring regularly. Transfer the mixture to a blender and blitz until smooth. Pass through a fine sieve into a squeeze bottle and set aside to cool

When ready to serve, bring the figs back to the boil, then remove them from the syrup (allow the syrup to continue cooking until thickened). De-mould the puddings by dipping them in hot water for a few seconds, then loosen the edges and upturn them onto plates. Halve the figs and brush them with a little of the syrup, then arrange them around the pudding. Place the biscuits on the side and place dots of the raspberry coulis around. Drizzle with a little more syrup and garnish with edible flowers