Ingreadient :

• 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
• 200ml lemon juice
• 300g sugar
• 25g glucose
• 4 dollops of clotted cream
• 4 handfuls of flaked almonds, toasted
• 4 sprigs of tansy
• Lemon syrup

Direction :

1. Preheat the oven to 160°C/Gas mark 2. Put the cream and butter in a pan and bring to the boil.
2. Butter 4 ramekins. Remove the crusts from the bread and blitz into breadcrumbs. Mix together with the almonds in a large bowl
3. Beat 3 eggs together with 115g of caster sugar. Pour the cream over the eggs and mix in quickly before pouring the mixture over the breadcrumbs and ground almonds. Add the chopped tansy, rose petals and rosewater to taste
4. Divide the mixture among the ramekins and cook in a roasting dish half full of water for 12-18 minutes at 160ºC/gas mark 3
5. For the lemon syrup, boil all of its ingredients together until required consistency.
6. Gently remove the puddings from the ramekins and serve with 2 tablespoon-sized clotted cream and lemon syrup. Decorate with the toasted flaked almonds and sprigs of tansy.