Boil lavender flowers 350 ml (approximately 1 1/2 cups) of milk and leave for 5-10 minutes. Strain and stir in lavender honey. Allow to cool slightly.
Stir cornstarch, egg yolks, remaining milk and cream until smooth. Stir in lavender milk and bring to a boil, whisking constantly. Remove from heat. Set 3 tablespoons of pudding aside, mix the rest with redcurrant jelly and pour into four small bowls or glasses. Swirl in reserved pudding. Chill for at least 2 hours.
Garnish with lavender flowers and serve.