Recipe: Pomegranate Pudding

Pomegranate Pudding Recipe

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.

One Pot Desserts_Pomegranate Pudding

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.

Pomegranate Pudding for Fresh DessertsEasy Recipe for Pomegranate Pudding

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.

How To Make Pomegranate Dessert

Pomegranate Pudding (serves 4)

  • 100g Digestives Biscuits, crushed
  • 20g Butter, melted
  • 200ml Double cream
  • 1tsp Vanilla Essence
  • 200g Pomegranate Seeds
  • 2tbsp Rose-infused Sugar
  1. Whizz the digestives biscuits in a blender until the resemble a fine crumb.
  2. In a bowl mix together the biscuit crumb and melted butter, set aside.
  3. 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.
  4. 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.
  5. Cover with cling film and chill the pudding in the fridge for at least 30 minutes but preferably a minimum of 2 hours.
  6. Serve cold.