Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Rose pudding

11 September 2006
Rose pudding

Ingredients (6 Portions)

Petals of one full-blown Winchester
Cathedral rose
4 level tbs rice flour
280ml milk
56g caster sugar
¾tsp ground cinnamon
¾tsp ground ginger
1pt single cream
Pinch salt
10 dessert dates (stoned and finely chopped)
1tbs chopped pine nuts

Method

Blanch petals for two minutes. Dry between kitchen paper and press dry with weights. Blend rice flour with a little milk to make a smooth cream and stir in remaining milk.

Place pan over a low heat and stir until it starts to thicken. Place in blender. Add sugar spices rose petals cream and salt and blend.

Turn mixture into heavy saucepan and stir over a very low heat (below boiling) until it is the consistency of soft whipped cream.

Stir in dates and pine kernels and stir mixture for two minutes. Chill stirring occasionally to prevent skin forming then pour into serving dishes and decorate.

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