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

Name: 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

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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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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