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Cream pudding with fresh autumn bliss raspberries

The beauty of this dessert is that it is smooth, silky and rich.

For the sweeter tooth try drizzling over a little honey to serve. It’s ideal for a dinner party as you can make the cream puddings the day before and keep them in the fridge until needed. Wet the serving plates with a trickle of cold water so you can slide the cream puddings into position, then wipe the excess water off with kitchen paper.

Place the cream and milk in a pan and bring slowly to the boil. When the liquid starts to creep up the sides of the pan, adjust the heat so that it maintains a medium boil and continue to cook for a good 5 minutes until slightly reduced.

Meanwhile, place the gelatine leaves in a bowl of cold water to soak for 10 minutes until they soften.

Stir the sugar into the reduced cream mixture with the rum and allow to dissolve. Remove from the heat and leave to cool for a few seconds. Drain the gelatine leaves and gently squeeze dry. Add to the pan and whisk continuously until dissolved. Leave to cool.

Divide the mixture equally between 4 x 120 ml/4 fl oz dariole moulds or ramekins. Place on a baking sheet and leave them to set in the fridge for at least 3 hours or up to 2 days is fine.

Dip the dariole moulds into hot water for a few seconds, then gently pull the pudding away from the sides of the mould with a small palette knife. Invert and gently shake out on to serving plates. Arrange three of the raspberries on each plate.