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Serves 6
For the pudding
21⁄2 gelatine leaves
300ml double cream
120g muscovado sugar
1 vanilla pod
300ml buttermilk
For the ice cream
1 tbsp unsalted butter
200g caster sugar
1 tsp vanilla essence
250ml double cream
200ml full-fat milk
4 large free-range egg yolks
To serve, 200g homemade honeycomb
Step 1) For the pudding, put 6x125ml savarin moulds in the fridge to chill. Soak the gelatine in cold water for 5 minutes.
Step 2) Put the cream, sugar and seeds from the vanilla pod in a small pan and bring to the boil over medium heat, then simmer for 30 seconds. Remove from the heat. Drain the gelatine and dissolve it in the cream, then add the buttermilk and whisk. Pour into the moulds and chill for 3 to 4 hours to set completely.
Step 3) To make the butterscotch ice cream, put the butter and sugar in a pan over medium heat and stir until the sugar dissolves. Stop stirring when it reaches boiling point, and boil to a light-coloured caramel. Carefully add the vanilla and 100ml warm water, and stir quickly; any lumps will dissolve as it boils. Boil for 1 minute, then add the cream and milk and bring back to the boil.
Step 4) Whisk the egg yolks in small bowl, add a ladle of the hot cream, then add the yolks to the hot cream. Heat gently for 5-6 minutes, stirring continuously until thickened. Pass through a fine sieve, cool, then churn in an ice-cream maker. To serve, turn out the puddings, add a scoop of ice cream and top with crumbled honeycomb.
Looking for more recipes from Homes & Gardens? We recommend the English sparkling wine and blueberry jelly, Strawberry and clotted cream jelly and Apple cider and blackberry jelly. Find more of our favourite recipes on Country Homes & Interiors' new website. For all the latest from the Homes & Gardens team, follow us on Twitter and Facebook.
