Buttermilk pudding

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Step 1
First soak the gelatine in cold water.

Step 2
Then, into a heavy-based saucepan, pour the unwhipped double cream and caster sugar.

Step 3
Slit the vanilla pod lengthways, scrape the seeds into the pan and drop in the pod, too.

Step 4
Cut the lemon in half; peel and juice one half only, and add this to the pan.

Step 5
Over a medium heat, slowly bring the contents of the pan to a boil, then immediately turn down the heat and simmer for two to three minutes, stirring, until the sugar dissolves.

Step 6
Remove from the heat.

Step 7
Take the gelatine from the water, add to the pan and whisk until dissolved.

Step 8
Strain through a fine sieve into a large mixing bowl, and whisk while it is cooling down.

Step 9
Whip the second batch of cream to a soft peak.

Step 10
Stir the buttermilk into the strained cream mix, then fold in the whipped cream and whisk in gently.

Step 11
Transfer the mixture to a mould of your choice - one big mould, say, or little individual ones - and pop in the fridge to set: it will take around four hours.

Step 12
Serve big sloppy spoonfuls of the set pudding, or unmould the individual puddings, with fresh raspberries and shortbread.