Step 1

Soak the gelatine in cold water until soft. Meanwhile in a medium pan, heat the cream, milk, rum, cinnamon, vanilla pod and 225g (8oz) caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat.

Step 2

Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.

Step 3

Stir cream mixture, then strain and divide among 8 glasses or ramekins and grate nutmeg generously over each. Chill for 4hr until set.

Step 4

Meanwhile, heat the remaining 75g (3oz) sugar, the mulled wine and orange zest in a medium pan. Bring to the boil and reduce until syrupy. Add figs in a single layer, poached gently for 2min, then leave to cool in the syrup.

Step 5

Serve each panna cotta topped with figs, a drizzle of the syrup and a little gold leaf, if using.