Rose and almond tansy puddings

Method

1. Preheat the oven to 150°C/fan 130°C/gas 2. Bring the cream and butter up to the boil in a small pan.
2. Meanwhile, put the breadcrumbs and ground almonds in a large bowl and set aside. In another bowl, beat the eggs with the sugar until light and moussey. Pour the hot cream/butter over the eggs/sugar and mix in quickly, then pour the mixture over the breadcrumbs and the ground almonds. Add the rose petals and the rosewater to taste (see tip).
3. Divide the mixture among 6 well buttered 200ml ramekins, then top with the flaked almonds. Put the ramekins in a baking tray, then fill the tray with hot water to halfway up the ramekins. Bake in the bottom half of the oven for 20-25 minutes until set.
4. Remove the puddings from the ramekins by running a knife around the edge and carefully levering them out. Serve them with the blood orange curd, garnished with a few extra rose petals.