1

Use a sharp knife to scrape the seeds from vanilla bean into a small saucepan. Discard the bean. Add the pouring cream and sugar to the pan, and place over low heat. Cook, stirring, for 3 minutes or until the sugar dissolves. Remove from heat.

2

Place the hot water in a heat-proof bowl. Sprinkle over the gelatine and whisk with a fork until the gelatine dissolves. Add to the cream mixture and stir until well combined. Stir in the buttermilk. Transfer to a medium bowl and place in the fridge, whisking occasionally, for 1 hour.

3

Use a balloon whisk to whisk the thickened cream in a bowl until soft peaks form. Use a metal spoon to fold half the cream into the buttermilk mixture. Repeat with remaining cream.

4

Spoon the mixture into a 6cm-deep, 8 x 22cm (base measurement) loaf pan. Place in the fridge overnight to set.

5

Use a vegetable peeler to peel half the rind from the orange. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips. Place the orange rind, wine, extra sugar, cinnamon and star anise in a medium saucepan over low heat and stir until sugar dissolves. Increase heat to medium and simmer for 3 minutes. Add the rhubarb and cover. Reduce heat to low. Cook, stirring occasionally, for 5 minutes or until the rhubarb is tender.

6

To turn out the pudding, dip the base of the pan quickly into hot water. Use the point of a round-bladed knife to loosen the edges. Turn onto a clean work surface. Cut into slices and serve with the spiced rhubarb mixture.

Serving size: 1/6 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.