"This pudding is similar to panna cotta but way better. The recipe comes from a chef at Ballintaggart Farm, a wonderful place in the Perthshire hills, who scribbled this recipe down for me when working at Cafe St Honoré for a few days. Served here with gently roasted plums and a crunchy crumble topping with a hint of spice. Remember to cool the pudding in the jug in the fridge and stir occasionally before pouring into the mould otherwise the vanilla seeds will sink to the bottom."

Serves 4
Prep time 1 hour, cooking time 45 minutes

INGREDIENTS

500ml buttermilk

200ml double cream

1 vanilla pod, split and seeds removed

6 ½ leaves of gelatine

150g unrefined caster sugar

4 plums, halved and stones removed

50g plain flour

50g jumbo oats

40g dark brown sugar

1 teaspoon of mixed spice

25g butter

1 teaspoon of honey

Edible flowers, optional

METHOD

Soak the gelatine in cold water until soft.

Bring the buttermilk, cream, sugar and vanilla to the boil on the hob. Turn off the heat and leave for few minutes to extract the vanilla flavour.

Add the gelatine to the pot and mix well. Pass through a fine sieve into a jug. Place the jug in the fridge to cool for 45 minutes, removing every few minutes to whisk.

Once cool, pour into dariole moulds or tea cups and chill in the fridge for a good 5 to 6 hours or overnight.

Heat the oven to 180°C.

To make the crumble, mix the dry ingredients, honey and butter together. Arrange the halved plums in an oven-proof dish and top with the crumble mixture. Bake in the oven for 20 to 40 minutes, or until the plums are soft and the crumble has browned. Serve warm along side the chilled buttermilk puddings. Garnish with a few edible flowers.