Rose and almond tansy puddings
- March 2013
- Serves 6-8
- Hands-on time 5 minutes, oven time 30 minutes
Tansy pudding is an old English dessert originally made with the tansy herb (or ‘buttons’), which was once used for all sorts of medicinal reasons.
These days, the tansy herb has gone, but the name remains. It’s a pretty, summery pud. Give it a try.
- 43.4g (22.9g saturated)
- 34.5g (16g sugars)
Based on 8
- 430ml double cream
- 50g unsalted butter, plus extra for greasing
- 300g (about 6 slices) of white bread, crusts trimmed, whizzed into breadcrumbs
- 50g ground almonds
- 3 medium free-range eggs
- 110g caster sugar
- 1 tbsp dried rose petals, plus extra to decorate (ours came from souschef.co.uk)
- 1 tbsp rosewater
- 30g flaked almonds, toasted
- Preheat the oven to 150°C/fan 130°C/gas 2. Bring the cream and butter up to the boil in a small pan.
- Meanwhile, put the breadcrumbs and ground almonds in a large bowl and set aside. In another bowl, beat the eggs with the sugar until light and moussey. Pour the hot cream/butter over the eggs/sugar and mix in quickly, then pour the mixture over the breadcrumbs and the ground almonds. Add the rose petals and the rosewater to taste (see tip).
- Divide the mixture among 6 well buttered 200ml ramekins, then top with the flaked almonds. Put the ramekins in a baking tray, then fill the tray with hot water to halfway up the ramekins. Bake in the bottom half of the oven for 20-25 minutes until set.
- Remove the puddings from the ramekins by running a knife around the edge and carefully levering them out. Serve them with the blood orange curd, garnished with a few extra rose petals.
Rosewater varies in strength of flavour depending on the brand, so we recommend you start with half the quantity stated. Taste, then add more if you need to.
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