BUTTERMILK PUDDINGS WITH NUTMEG-ROASTED PEACHES

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Buttermilk puddings are a wonderful old English dessert, a lot like panna cotta. Try to use gelatine sheets for this dish – they’re far superior to powdered gelatine.

MAKES FOUR

PREP: 15 MINS + 2–3 HRS SETTING

COOK: 15 MINS

3 sheets (about 6g) gelatine

350ml (12fl oz) buttermilk

50g (2oz) sugar

250ml (8fl oz) double cream

For the roasted peaches:

4 firm peaches, halved and stoned

50g (2oz) butter

1 tbsp honey

¼ nutmeg

Soak the gelatine in cold water for a few minutes until soft, then squeeze out the excess water.

In a heavy-based pan, bring 100ml (3½fl oz) of the buttermilk to the boil with the sugar, and cook until the sugar has dissolved. Remove from the heat and stir in the gelatine until dissolved. Leave to cool, then whisk into the cream along with the remaining buttermilk. Pour into a shallow bowls or 4 small moulds and leave to set in the fridge for 2–3 hours, or overnight.

Preheat the oven to 180°C/350°F/gas 4. Place the peaches in a shallow roasting tin and dot with the butter. Drizzle with the honey, then grate the nutmeg over the peaches and roast for 15 minutes, or until the peaches are just tender and lightly browned. Leave to cool slightly.

Divide the buttermilk pudding between plates, then spoon the peach juices over the pudding and serve with the roasted peaches.