Easy-peasy recipe time! And this one can be whipped up in minutes, set aside in the fridge and devoured when ready. I came up with the idea for this Pomegranate Pudding when I wanted to use one of the boyf’s favourite fruits and create something sweet for him. The result is a sweet and slightly tangy pudding with the lovely gentle floral aftertaste from the rose-infused sugar.
Now, I have to admit that I did cheat a bit and bought pomegranate seeds in a packet. I didn’t deseed the fruit myself. I know, I’m a terrible cheat. But you know, sometimes convenience factors win out.
This recipe simply involved buttered biscuit crumbs, whipped sweet cream, fresh pomegranate seeds and a sprinkle of rose-infused sugar. That’s it.
It requires very little skill, but provides a rather impressive looking dessert.
I served these up in small glass tumblers that cost 99p from the supermarket. But you could just easily serve in a small bowl or ramekin. Heck, you could even bung them in a few mugs if you fancy it.
Pomegranate Pudding (serves 4)
- 100g Digestives Biscuits, crushed
- 20g Butter, melted
- 200ml Double cream
- 1tsp Vanilla Essence
- 200g Pomegranate Seeds
- 2tbsp Rose-infused Sugar
- Whizz the digestives biscuits in a blender until the resemble a fine crumb.
- In a bowl mix together the biscuit crumb and melted butter, set aside.
- Whisk the double cream and vanilla essence in a separate bowl until thick (be careful not to over whisk). Gently fold in half of the pomegranate seeds.
- Using small bowls or ramekins fill the bottom with the biscuit crumbs. Next, gently dollop the cream on top. Finally sprinkle the remaining pomegranate seeds on top. Finish off with a light sprinkle of the rose-infused sugar.
- Cover with cling film and chill the pudding in the fridge for at least 30 minutes but preferably a minimum of 2 hours.
- Serve cold.
Enjoy!
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