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

Separate the eggs and beat together the egg yolks and 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

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

Butter 4 ramekins. Remove the crusts from the bread and blitz into breadcrumbs. Mix together with the almonds in a large bowl

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

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. Decorate with the toasted flaked almonds and sprigs of tansy