Rose and almond tansy pudding with butternut squash ice cream

Ingredients

Fruit & Vegetables

  • 750g of butternut squash, diced

Store Cupboard

  • 1 vanilla pod
  • 5 eggs
  • 200g of caster sugar
  • 3 eggs
  • 115g of caster sugar
  • 55g of ground almonds
  • 4 handfuls of flaked almonds, toasted

Dairy

  • 500ml of milk
  • 500ml of double cream
  • 425ml of double cream
  • 55g of butter, plus extra for greasing
  • 4 dollops of clotted cream

Speciality Ingredients

  • 50ml of liquid glucose
  • 4 sprigs of tansy, finely chopped
  • 1 handful of rose petals
  • 4 sprigs of tansy

Bakery

  • 6 slices of white bread

Beverages

  • 25ml of rose water