This is an incredibly sophisticated set of flavours. Imagine something rooted in the Middle East, but with a hint of Bakewell tart, and you’ll get close to the flavours; the warm rich creaminess of the almond milk pudding goes extraordinarily well with the sharp, spicey plums. It can be made in one large jelly mould, but we prefer to made individual portions, which are easier to turn out. You’ll need a couple of fine sieves to do this, or a muslin bag. The almond paste (after sieving) can be added to porridge or muesli so that it isn’t wasted.

300g grounds almonds

800ml of whole milk plus extra to top up

5 green cardamom pods crushed

5 egg yolks

80g caster sugar

5 gelatine leaves

150ml double cream

6 red or black plums, halved and stoned

2 tsp orange blossom water

3 tbsp orange blossom (or similar floral) runny honey

1 tsp vanilla bean paste

½ tsp ground ginger

• Put the almonds in a mixing bowl. Gently heat the milk and cardamom pods in a saucepan until just boiling. Pour the hot milk over the almonds, stir well and set aside for at least 4 hours (or overnight if you prefer)

• Strain the mixture through either one sieve put inside another to create a super-fine mesh or through a muslin bag. Push through until all moisture has been removed. Top up the sieved milk to 650ml

• In a separate bowl, whisk the eggs and sugar together until pale and thick. Heat the almond milk in a large saucepan until just below boiling point, take the pan off the heat and then gradually stir in the whisked egg yolks and sugar, stirring constantly. Return the pan to the heat and cook stirring constantly until it thickens slightly. Do not let it boil

• Meanwhile soak the gelatine leaves in water for 5 minutes. Squeeze out excess moisture and add the gelatine to the almond mixture, stir well. Pour into a medium size bowl and put this in a second larger bowl filled with ice-cold water, to rapidly cool the mixture, which will begin to thicken. Allow to cool

• Meanwhile in another bowl (this is quite washing up intensive), lightly whip the cream to soft peaks. Whisk this into the cooled egg/almond mixture. Pour into either 1 large jelly mould or 6 individual ramekins. Place in the fridge to set for at least 4 hours – preferably overnight

• To bake the plums. Heat the oven to 200c. Lay the plums cut side up in a deep sided baking dish- so that they just line the bottom of the dish. Mix the honey, orange water, vanilla paste and ginger together and pour over the plums. Bake for 20-30 minutes until soft and caramelised, but still holding their shape

• Remove the plums and allow to cool. The plums will release juices so you will end up with thick sauce, decant the sauce into a sauce boat to serve

• When ready to serve, dip the ramekins/jelly mould in hot water for a few seconds and turn out the pudding onto a plate. Serve with 2 plum halves and a drizzle of the plum sauce