Eggnog Panna Cotta with Boozy Mulled Figs

Rich and delicious, this elegant dessert is a great alternative if you’re not fans of Christmas pudding but still want something festive.

Hands-on time 25min, plus cooling and chilling. Cooking time 15min. Serves 8

◆ 6 sheets leaf gelatine, we used Costa Fine-leaf ◆ 800ml (1⅓ pint) double cream ◆ 250ml (9fl oz) whole milk ◆ 150ml (5fl oz) golden rum, we used Mount Gay Eclipse ◆ 3 cinnamon sticks ◆ 1 vanilla pod, split lengthways ◆ 300g (11oz) caster sugar ◆ Whole nutmeg, to grate ◆ 250ml (9fl oz) mulled wine ◆ Pared zest 1 orange ◆ 4 figs, quartered ◆ Gold leaf, optional, to decorate

1 Soak the gelatine in cold water until soft. Meanwhile, in a medium pan, heat the cream, milk, rum, cinnamon, vanilla pod and 225g (8oz) caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat.

2 Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.

3 Stir cream mixture, then strain and divide among 8 glasses or ramekins and grate nutmeg generously over each. Chill for 4hr until set.

4 Meanwhile, heat the remaining 75g (3oz) sugar, the mulled wine and orange zest in a medium pan. Bring to the boil and reduce until syrupy. Add figs in a single layer, poach gently for 2min, then leave to cool in the syrup.

5 Serve each panna cotta topped with figs, a drizzle of the syrup and a little gold leaf, if using.

PER SERVING 769cals, 5g protein, 55g fat (34g saturates), 47g carbs (47g total sugars), 0g fibre

GET AHEAD Make panna cottas up to 3 days ahead. Keep covered in fridge. Poach figs up to 3hr ahead. Cool and leave at room temperature. Complete recipe to serve.