Buttermilk pudding with rhubarb compote Author: Simon Hicks, The Lord Crewe Arms Serves: 4 Ingredients For the buttermilk pudding 4 Titanium gelatine leaves (professional grade, available online) 1 vanilla pod 100ml elderflower cordial 50g sugar 350ml buttermilk 250ml double cream For the rhubarb compote 400g forced rhubarb, roughly chopped 75g sugar Instructions Soak the gelatine