Basil and Buttermilk Pudding with Poached Figs Recipe
This dessert recipe from Mark Dodson combines figs poached in a lightly spiced syrup with a simple shortbread and raspberry coulis – but the star of the dish is a basil-flavoured buttermilk pudding.
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Cooking tools:
- Saucepan
- Whisk
- Mixing bowl
- Pudding mould
- Fine-mesh sieve
- Pastry brush
- Chef's knife
- Cutting board
- Spoon
- Plate
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
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