Rose And Almond Tansy Pudding With Lemon Syrup And Clotted Cream

Rose And Almond Tansy Pudding With Lemon Syrup And Clotted Cream from Simon Hulstone. Tansy is an old English herb and this is a classic English Pudding. It is a bread based dessert that is both unusual and simple to make!

Ingredients

For the pudding

4 sprigs of tansy, finely chopped
425ml of double cream
55g of butter, plus extra for greasing
3 eggs
115g of caster sugar
6 slices of white bread
55g of ground almonds
1 handful of rose petals
25ml of rose water

Lemon Syrup

200ml lemon juice
300g sugar
25g glucose

To serve

4 dollops of clotted cream
4 handfuls of flaked almonds, toasted
4 sprigs of tansy
Lemon syrup

Method

Print Recipe

Preheat the oven to 160°C/Gas mark 2. Put the cream and butter in a pan and bring to the boil.
Butter 4 ramekins. Remove the crusts from the bread and blitz into breadcrumbs. Mix together with the almonds in a large bowl
Beat 3 eggs together with 115g of caster sugar. Pour the cream over the eggs and mix in quickly before pouring the mixture over the breadcrumbs and ground almonds. Add the chopped tansy, rose petals and rosewater to taste
Divide the mixture among the ramekins and cook in a roasting dish half full of water for 12-18 minutes at 160ºC/gas mark 3
For the lemon syrup, boil all of its ingredients together until required consistency.
Gently remove the puddings from the ramekins and serve with 2 tablespoon-sized clotted cream and lemon syrup. Decorate with the toasted flaked almonds and sprigs of tansy.

Ingredients

For the pudding

4 sprigs of tansy, finely chopped
425ml of double cream
55g of butter, plus extra for greasing
3 eggs
115g of caster sugar
6 slices of white bread
55g of ground almonds
1 handful of rose petals
25ml of rose water

Lemon Syrup

200ml lemon juice
300g sugar
25g glucose

To serve

4 dollops of clotted cream
4 handfuls of flaked almonds, toasted
4 sprigs of tansy
Lemon syrup

Method

Preheat the oven to 160°C/Gas mark 2. Put the cream and butter in a pan and bring to the boil.
Butter 4 ramekins. Remove the crusts from the bread and blitz into breadcrumbs. Mix together with the almonds in a large bowl
Beat 3 eggs together with 115g of caster sugar. Pour the cream over the eggs and mix in quickly before pouring the mixture over the breadcrumbs and ground almonds. Add the chopped tansy, rose petals and rosewater to taste
Divide the mixture among the ramekins and cook in a roasting dish half full of water for 12-18 minutes at 160ºC/gas mark 3
For the lemon syrup, boil all of its ingredients together until required consistency.
Gently remove the puddings from the ramekins and serve with 2 tablespoon-sized clotted cream and lemon syrup. Decorate with the toasted flaked almonds and sprigs of tansy.