Name: Persian pudding with whipped rose & honey butter
Prep time: 40 min
Cook time: 4 h 30 min
Total time: 5 h 10 min
Yield: 8
Ingredients: 250g pitted date roughly chopped; 300g raisin; 100g mixed peel; 50g whole almond; 50g shelled pistachio; 175g light muscovado sugar; 175g white breadcrumb; 1 tsp mixed spice; ½ tsp ground ginger; 125g self-raising flour; zest 2 oranges; 1 tbsp orange water; 1 tbsp rosewater; 2 large eggs beaten; 175g melted butter plus extra for greasing; 125g soft butter; 2 tbsp icing sugar plus extra to serve; 50g clear honey; pinch of cinnamon; 1 tsp rosewater

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Persian pudding with whipped rose & honey butter

Persian pudding with whipped rose & honey butter

Barney Desmazery

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Serves 8

Easy

Prep: 40 mins

Cook: 4 hrs and 30 mins

A star rating of 3 out of 5.2 ratingsRate

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Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment

Freezable

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Ingredients

Nutrition

Units:

MetricUS

250g pitted date

roughly chopped
300g raisin
100g mixed peel
50g whole almond
50g shelled pistachio
175g light muscovado sugar
175g white breadcrumb
1 tsp mixed spice
½ tsp ground ginger
125g self-raising flour
zest 2 oranges
1 tbsp orange water
1 tbsp rosewater
2 large eggs

beaten
175g melted butter

plus extra for greasing

For the rose & honey butter

125g soft butter
2 tbsp icing sugar

plus extra to serve
50g clear honey
pinch of cinnamon
1 tsp rosewater

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Nutrition: per serving

kcal776
fat35g
saturates18g
carbs106g
sugars80g
fibre6g
protein11g
salt1.2g

Method

step 1

Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string.
step 2

Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot.
step 3

To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it.

Recipe from Good Food magazine, December 2013

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A star rating of 3 out of 5.2 ratings

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