Everyone talks about smells being able to take you back to a particular time or event in your life. As soon as I sat down to work out todays dish, Eight Maids A Milking, I remembered eating a milk pudding at my granny’s house. She would add different flavours, depending on what was in the cupboard. As she was a traditional shopper, as in always bought the same things, the flavours rarely varied. Sweet white chocolate, lemon and my favourite of all, rose. A flavour that smells as it tastes, reminding me of wonderful days in her garden helping to dead head the huge old fashioned roses and evenings listening to family stories of my mother and uncles and aunts, as children. Doing things that I couldn’t imagine getting away with.
So I’ve recreated the milk pudding my Granny used to make and added two flavours, four of each. Rose and vanilla for one and white chocolate and cardamom for the other. Still the softness and sweetness I remember, but with flavours that are a little more grown up whilst still being reminiscent of Granny’s dessert.
- 900ml double cream
- 80g caster sugar
- 8 leaves of gelatine soaked in cold water
- For the rose, 1/2 a vanilla pod with the seeds scraped, 1/2 teaspoon rose water, 15g crushed crystalised roses
- For the cardammom, 6 cardamom pods, split and crushed with a pestle and mortar, 1 bay leaf , 20g white chocolate
- 4 rose petals for decoration if required
- Soak the gelatine according to the instructions on the packet.
- Gently warm the cream.
- Add the sugar and stir.
- When the sugar has dissolved add the squeezed out gelatine.
- Stir until the gelatine is completely dissolved.
- Pour half the cream mixture into a second pan.
- Place the bay leaf and crushed cardammom and white chocolate to one pan.
- Place the crushed rose petals, rose water and vanilla seeds to the other.
- Heat the pans for 5 minutes with the ingredients to let them infuse and the white chocolate melt.
- Pour into ramekins and set aside in the fridge for at least 5 hours, or preferably overnight.
- To turn out carefully run a sharp knife around the pudding and dip into hot water for a few seconds. Place upside down on a plate and shake sharply holding both the plate and the ramekin.
- Top the rose pudding with extra petals if required.