This dessert recipe from Mark Dodson combines figs poached in a lightly spiced syrup with a simple shortbread and raspberry coulis – but the star of the dish is a basil-flavoured buttermilk pudding. Similar to a panna cotta, the basil brings fresh sweetness which works beautifully with the vanilla and tart buttermilk. Take a look at Mark's other Provençal recipes here.
Basil and buttermilk pudding with poached figs