Basil and Buttermilk Pudding with Poached Figs Recipe - Great British Chefs

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