Friday, 18 July 2014


Ok yes, I admit it- here we have yet another creamy flavoured dessert.  I am on a bit of a roll with these lately- and guess what!  There will surely be more.  This one is an Indian-inspired recipe made famous by Rick Stein in his TV series Rick Stein's India.  I am a big fan of flowery notes like rosewater and lavender, (I know not everyone is as keen, as it reminds them of their grandmother's facepowder)  and I love how saffron gives such a gorgeous yellow colour with a tangy undertone.  I thought Rick was being a bit cautious about leaving it overnight in the fridge, but it does allow the flavours and colours to develop most wonderfully.
It has been a very sad week in the Pickings household with one of my oldest and dearest friends passing away unexpectedly. I am still reeling, but it is a comforting thing to have a cherished memento sitting on my desk.  She was a very spiritual person, always seeking the answer to the purpose of life.  She spent quite a lot of time in India, seeking spiritual fulfillment.  I hope she has now found the answer.  I picture her at the feet of some guru thumbing her nose at the rest of us, saying, "ha ha I know what it is all about now, suckers!"  I am going to savour this rich and creamy sweet, and contemplate my navel for a while.  And I wish my dear friend all the love and peace in the world.


100mls milk
pinch of saffron threads- very generous- and not saffron powder or the fake stuff
450mls thickened cream
50g icing sugar or icing mixture
1 tsp rosewater
pistachios and organic dried rosebuds to decorate


Warm the milk gently in a small saucepan; do not boil- you want it just a bit more than lukewarm
Add the saffron threads to the warmed milk and let steep for 20 minutes
Whip the cream while you wait for the milk to cool down.  Don't go crazy here-  you want very soft peaks; make sure not to overwhip
Sift in the icing sugar
Add the rosewater and the cooled saffron milk (with the saffron threads still in it)
Whisk it all together for a minute or 2 till it is smooth and softly peaked and a lovely creamy-yellow colour
Leave in the fridge for at least 8 hours but overnight is better
When you are going to eat it, sprinkle some chopped pistachios and rosebud petals over the top

(And for something different, I think orange blossom water could ring a nice change next time.)

(photo by Saeed Akhtar-public domain)

(stock image)

Luba's plate from Turkey sitting on my desk as I write


  1. I love flower waters too - I think the secret is not to overdo them - I know a couple of times I have added a bit much and that's when I haven't liked them much. Thinking of you and the lose of your friend - it is always hard and I think when it is unexpected even more so - take care Sherry.

    1. thanks so much Rachel. it has been the saddest week and I am a bit of a wreck. she was a tough old girl and would love to have one over on us all still here! i say this in the most loving way of course:)

  2. Sherry, I'm so sorry to hear about your friend's passing. Enjoying this wonderful pudding while contemplating is a brilliant tribute to her.

    1. thanks maureen
      it was a terrible blow and so sudden. it will take some time to get over it. cooking and blogging is a wonderful way to take my mind off it tho.

  3. I love all those florals in cooking and desserts so I would really love this! :D I know a friend that doesn't but I think you could adapt this with other flavours too.

    1. hi lorraine
      yes i think you could add lots of different flavours to make it your own.

  4. I'm so sorry for your loss Sherry. Reflecting on her life over such a beautiful dessert is a wonderful thing.

    1. thanks Jem. it was a shockingly sudden loss. I will think of her often.

  5. sorry to hear about your friend ... that must be so tough. :-(
    I really really enjoyed Rick Stein's India and I remember him making this beautiful dessert. Well done for giving it a go and getting it right! :-)

    1. thanks helen. it was a really tasty dessert. and thanks for your kind thoughts about my friend. very tough times at the moment.


I would love to hear from you. Please leave your comment and I will reply as soon as I can. If you have problems commenting, please try without your WordPress profile. You can try Anonymous (add your name in the text) or your Google account if you have one.