Ever since I first went to India in 1977, I have been using cardamom for both puddings and ice creams as well as in spiced savoury dishes. It is truly a wonder spice with amazing versatility, and in puddings it can create a particularly ethereal effect.
Remove the seeds from the cardamom pods and grind them finely. Put the eggs, salt and cardamom into the bowl and, using an electric mixer, whisk until frothy. Stir the sugar and water in a saucepan over a low heat until the sugar has dissolved. Then boil fiercely without stirring for three minutes. Pour this bubbling syrup in a thin stream on to the whisked eggs, whisking all the time at high s