Sesame Blancmange with Sweetened Compote of Adzuki Beans

The compote can be prepared well in advance. 

All you do is place the beans and their soaking liquid in a medium-sized saucepan over a medium to high heat and bring to the boil. Boil for 10 minutes, turn the heat down, cover with a lid and let them simmer for 30 minutes, topping up with a little more water if necessary. Then drain, reserving the cooking liquid, and make this up to 16 f oz (450 ml), using cold water.

Next, return the liquid and the beans to the pan, add half the sugar, stir to dissolve it and continue to simmer for 10 minutes, this time without a lid. Then add the remaining sugar and salt and simmer until you have a nice syrupy consistency, which will take 15-20 minutes.

Meanwhile, pre-heat a large, heavy-based frying pan over a medium heat. Add the sesame seeds, stirring and keeping them on the move for 1-2 minutes, until they start to pop. Watch them like a hawk - be careful not to let them brown too much or burn. Remove them from the pan to a plate and leave to cool.

Next, transfer the compote to a bowl and, in the rinsed saucepan, bring the milk up to the boil, add the sesame seeds and leave them to infuse until the milk is completely cold.

To make the blancmange, put the water and sugar into a small saucepan over a medium heat, stir to dissolve the sugar, boil for a minute, then remove the pan from the heat and sprinkle in the gelatine, stirring until it has completely dissolved.

Now strain the sesame seeds and milk through a fine sieve into a large jug. (It does need to be very fine, as you don't want to push them through. If your sieve is not a fine one, line it with muslin or gauze.) When you've strained the milk through, you'll need to use the bowl of a ladle to press the sesame seeds to extract all the milk.

Now add the gelatine-and-sugar mixture to the milk, whisking to combine it all thoroughly, then pour into the pudding basins. Cover with clingfilm and chill in the fridge until set.

To serve, briefly dip the bottom of the basins into hot water, then invert them on to serving dishes and spoon the compote around them, reserving a few adzuki beans for decoration.