Persian pudding with whipped rose & honey butter

Persian pudding with whipped rose & honey butter

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(1 ratings)

Prep: 40 mins Cook: 4 hrs, 30 mins


Serves 8
Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal776
  • fat35g
  • saturates18g
  • carbs106g
  • sugars80g
  • fibre6g
  • protein11g
  • salt1.2g
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  • 250g pitted date, roughly chopped



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

  • 300g raisin
  • 100g mixed peel
  • 50g whole almond


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 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



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp orange water
  • 1 tbsp rosewater
  • 2 large egg, beaten
  • 175g melted butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the rose & honey butter

  • 125g soft butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp icing sugar, plus extra to serve
  • 50g clear honey
  • pinch of cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp rosewater


  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.

  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.

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

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