Ebonys Rose Petal Pudding Recipes

BLACK PUDDING

Steps:

• 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
• 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
• 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
• 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.

EBONY'S ROSE PETAL PUDDING

Steps:

• Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl.
• Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute.
• Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal.
• Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there's always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer.
• When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn't, tap the mold a few times, then lift off the mold. Let the pudding cool to warm.
• While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners' sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon.
• While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you'd like. Serve warm.

ROSE PETAL AND PISTACHIO RASPBERRY CUSTARD

Steps:

• 1. In a large heavy saucepan, bring the milk almost to a boil, then remove from the heat. Remove 1/2 cup of the milk and set aside. Gently mix the rose petals into the warmed milk in the pan and let infuse for 15 to 20 minutes. Strain the milk through cheesecloth or a fine strainer, discarding the petals.
• 2. Pour the infused milk back into the saucepan, add the sugar and vanilla, and bring to a simmer over medium heat.
• 3. Whisk the cornstarch into the reserved 1/2 cup milk until there are no lumps. Add the cornstarch mixture to the pan and simmer over low heat, stirring gently with a rubber spatula, for 7 to 10 minutes, or until it is thickened and coats the spatula. Remove from the heat and let cool.
• 4. Eddy loves the subtle taste of the wild roses in this dish but if you prefer a stronger rose flavor, add the rosewater. Gently fold in the raspberries. Ladle into separate dessert dishes and sprinkle the top with ground pistachios. Cool in the refrigerator. Serve chilled or at room temperature.