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.