Rose & Almond Tansy Pudding with Ice Cream - Great British Chefs

Ingredients

• 750g of butternut squash, diced
• 1 vanilla pod
• 5 eggs
• 200g of caster sugar
• 500ml of milk
• 500ml of double cream
• 50ml of liquid glucose
• 4 sprigs of tansy, finely chopped
• 425ml of double cream
• 55g of butter, plus extra for greasing
• 3 eggs
• 115g of caster sugar
• 6 slices of white bread
• 55g of ground almonds
• 1 handful of rose petals
• 25ml of rose water
• 4 dollops of clotted cream
• 4 handfuls of flaked almonds, toasted
• 4 sprigs of tansy