LEMON AND CINNAMON PUDDING
You can buy edible decorations, toppers and sugar craft from specialist baking stores Serves 10
1l double cream 4 lemons, zested 150g brown sugar 5g cinnamon
40g cornflour Forthe fig jam 500ml orange juice 500g dried figs
1. Place the cream, lemon zest, sugar and cinnamon in a pot and bring to the boil. Mix the cornflour with a little bit of water (40ml) to make a loose paste, add to the boiling mixture and whisk well. Take off the heat and strain immediately (it will set quite quickly). Pour into glasses and place in the fridge to cool.
2. To make the fig jam, place both the orange juice and figs in a pot and bring to a low boil. Continue to cook until the figs start to break apart. Place the whole mixture in a blender and blitz until smooth. Place a thin layer of fig jam on top ofyour lemon pudding once cool. Servewith a decoration on top.