Step 1

Place half the cream in a saucepan over low heat with the sugar, and vanilla bean and seeds, stirring until sugar dissolves. If you are using leaf gelatine, soak the leaves in cold water for a few minutes, then drain and add to the warm cream mixture. If using powdered gelatine, sprinkle over the warm cream mixture, then gently whisk to dissolve.

Step 2

Strain the mixture through a sieve into a clean bowl, then gradually add the buttermilk (make sure to shake the carton well beforehand to distribute the solids).

Step 3

Whip remaining cream and fold into mixture, then pour into six 150ml dariole moulds. Refrigerate overnight.

Step 4

Meanwhile, to make candied cumquats, dissolve sugar in a saucepan with 200ml water. Boil for 2 minutes, then add cumquats, reduce heat to low and simmer until they start to soften. Cook for 15-20 minutes until mixture is jammy, then stir in Cointreau.

Step 5

Dip the base of pudding moulds in warm water then turn out onto serving plates. Serve with the cumquats on top.