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Buttermilk pudding with baked cardamom figs – by Shaun Hill

05 March 2008

Ingredients
(Serves six)

For the pudding 600ml buttermilk
200ml whipped cream
200ml double cream
250g caster sugar
1 vanilla pod, split
4 strips orange peel
Juice of 1/2 lemon
3 leaves gelatine, soaked in cold water

For the figs
9 figs
1tbs caster sugar
1tsp cardamom seeds, crushed
Juice of 1 orange
1tbs clear honey

Method
To make the pudding, bring the double cream, sugar, vanilla and orange peel to the boil. Remove from heat, then add lemon juice and softened gelatine. Strain into a clean jug. Put the buttermilk in a bowl then gradually whisk in the hot cream. Cool the mixture, then fold in whipped cream. Spoon the mix into dariole moulds or ramekins and refrigerate overnight

For the figs, halve the figs, arrange in a baking dish then sprinkle over the cardamom, sugar, juice and honey. Bake until hot, then remove from the oven. Place three fig halves to the side of each pudding with a little cooking liquor.

By Shaun Hill, The Walnut Tree

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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