Name: Basil and buttermilk pudding with poached figs
Total time: 40 min
Ingredients: 200ml of double cream; 1 vanilla pod, split and seeds scraped; 100g of caster sugar; 10g of basil leaves; 5g of gelatine leaves; 250ml of buttermilk; edible flowers, to garnish; 4 figs, ripe; 500ml of water; 250g of caster sugar; 1 tsp green cardamom pods; 1 star anise; 125g of butter, cold and diced; 180g of plain flour; 1 tsp lemon zest; 65g of caster sugar; 125g of fresh raspberries; 25g of caster sugar; 1/2 lemon, juiced

Basil and buttermilk pudding with poached figs

by Mark Dodson

Ingredients

Dairy

200ml of double cream
250ml of buttermilk
125g of butter, cold and diced

Salad & Fresh Herbs

10g of basil leaves

Speciality Ingredients

edible flowers, to garnish

Fruit & Vegetables

4 figs, ripe
1 tsp lemon zest
125g of fresh raspberries
1/2 lemon, juiced

Beverages

500ml of water

Spices & Dried Herbs

1 tsp green cardamom pods
1 star anise