PREPARATION

You will need 4 individual pudding basins or ramekin dishes.

In a saucepan, bring the milk, cream and sugar to a gentle boil and simmer for a few minutes. You want to just scald the liquid but you do not want it to bubble furiously. Take off the heat and allow to cool.

Soak the gelatine leaves in warm water until soft. Shake off any water and add them to the warm cream mixture along with the vanilla seeds and elderflower cordial and mix well. Allow the mixture to cool completely, giving it a stir occasionally as it does so, then pour into individual pudding basins and refrigerate for at least 4 hours.

Serve with a handful of berries.