Persian pudding with whipped rose & honey butter

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

You can never have too many dessert recipes, so give Persian pudding with whipped rose & honey butter a try. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 857 calories, 11g of protein, and 39g of fat. This recipe serves 8. This recipe from BBC Good Food requires rosewater, clear honey, butter, and orange water. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes. If you like this recipe, take a look at these similar recipes: Faloodeh (persian Rose Water Ice), Persian Stuffed Dumpling Squash with Rose Petals, and Cornbread (lightened up) and Whipped Honey Butter.

Instructions

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.

Ingredients you will need

Raisins

Dates

Water

Base

Equipment you will use

Baking Paper

Bowl

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.

Ingredients you will need

Orange Zest

Raisins

Butter

Orange

Dates

Water

Egg

Equipment you will use

Bowl

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.

Equipment you will use

Baking Paper

Aluminum Foil

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.

Ingredients you will need

Water

Equipment you will use

Bowl

Frying Pan

To make the butter, whisk the ingredients together.

Ingredients you will need

Butter

Equipment you will use

Whisk

Serve the pudding in wedges with a spoonful of the butter melting over it.

Ingredients you will need

Butter

Equipment

Recommended wine: Cream Sherry, Moscato Dasti, Port

Pudding on the menu? Try pairing with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.