Eggnog panna cotta with boozy mulled figs

Rich and delicious, this elegant dessert is a great festive alternative to Christmas pudding.

SERVES 8 PREP 25min, plus cooling and chilling COOK 15min

• 6 sheets leaf gelatine

(we used Costa Fine-leaf)

• 800ml (1⅓ pint) double cream

• 250ml (9fl oz) whole milk

• 150ml (5fl oz) golden rum

• 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 fresh figs, quartered

• Gold leaf, optional, to decorate

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

Remove from heat.

2 Lift gelatine out of water, squeeze out excess and stir into 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 remaining sugar, mulled wine and orange zest in a medium pan. Bring to boil and reduce until syrupy. Add figs in a single layer, poach gently for 2min, then leave to cool in syrup.

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

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.