Cardamom adds a fragrant note to this set custard pudding and spicy shortbread served over stewed autumnal berries.
5 cardamom pods
125g/4½oz plain flour
25g/1oz rice flour
100g/3½oz butter
50g/1¾oz caster sugar
200ml/7fl oz double cream
200ml/7fl oz milk
1 cinnamon stick
2 cardamom pods, crushed lightly
2 allspice berries
7 free-range eggs, yolks only
75g/2½oz caster sugar
325g/11½ oz blackberries
65g/2¼oz caster sugar
Preheat the oven to 170C/325F/Gas 3. For the shortbread, lightly crush the cardamom pods, remove the husks and crush the seeds in a pestle and mortar. Place the seeds in a food processor with the flours, butter and sugar and pulse to combine. Press the mixture into a Swiss roll tin and chill for 20 minutes. Bake for about 20 minutes until pale golden-brown, then remove from the oven and immediately cut into rectangles. Leave to cool for five minutes in the tin, then transfer to a cooling rack.
For the custard pots, place the cream, milk, star anise, cinnamon, cardamom pods and the allspice berries in a saucepan and bring to a boil. Remove the pan from the heat and leave to infuse for 15 minutes.
Place the egg yolks in a bowl with the sugar, whisk together until the mixture is light and frothy. Strain the infused milk through a fine sieve and mix into the egg yolks, stirring constantly. Return the mixture to the saucepan and stir over a gentle heat until the custard begins to thicken. Once thickened, transfer to a jug and leave to cool, stirring now and then to prevent a skin forming.
For the compôte, place the blackberries in a small saucepan with the sugar and cook gently until the blackberries start to break down and release their juices. Bring to a boil and simmer for about five minutes, then leave to cool a little. Spoon the compôte into serving glasses and leave to chill.
When the custard is cool, pour carefully over the compôte and chill again to allow the mixture to firm up. Serve with a shortbread across the top of each glass. Store the remaining shortbread in an airtight container.
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