Violet Pudding
450g (1lb) Violet petals, trimmed and rinsed
350g (12oz) Almond Milk, unstrained
230ml (8 floz) Water
4 tsp Sugar
2 tbsp Rice flour
¼ tsp Saffron, optional
In a saucepan, bring water to a boil.
Add the violet petals, return to the boil, stirring constantly, for one minute.
Drain the petals, press out as much water as possible.
Finely mince the petals, and mash into a paste.
Bring the almond milk to the boil, inn a saucepan, over medium heat, reduce heat, simmer, stirring constantly, for two minutes.
Stir in mashed petals.
Stir in rice flour, a little at a time, add the sugar and saffron.
Continue to simmer and stir for five minutes.
Serves four.
Vyolette
Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte žer-to, or hony in defaute; coloure it with že same žat že flowrys be on y-peyntid a-boue.
from Harleian
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