Warm rose and almond tansy pudding with clotted cream

Ingredients

(serves four)

¾ pint whipping cream
2oz unsalted butter
4oz caster sugar
2tbs rosewater triple strength
3 eggs size 4
6 medium slices of white bread made into breadcrumbs
2oz ground almonds
10 rose petals shredded
Sprig of tansy chopped
¼ pint raspberry coulis
4oz clotted cream
1oz flaked almonds toasted
Icing sugar to dust

Method

Warm the cream and butter together with the sugar and the rose water.

Beat the eggs in a bowl and add the cream mixture.

Pour the mixture over breadcrumbs ground almonds rose petals and tansy. Pour into four buttered ramekins and cook in a bain-marie in the oven for 20-25 minutes.

Allow to rest for 10 minutes gently remove from the ramekins and place on to the plate with the golden top upmost.

Place 1tbs of raspberry coulis on to the plate and on to that a quenelle of cold clotted cream.

Top the pudding with the flaked almonds and dust with icing sugar. Serve immediately.