Saffron puddings with raspberry jam
Saffranspuddingar med hallonsylt
Saffranspuddingar are my favourite rice based pudding with a lovely texture and taste. It has a light, almost mousse-like consistency, with a delightful nutty texture from the chopped almonds, which contrasts well with the juicy raisins.
Saffron pudding first became popular on the island of Gotland in the 14th century and then spread to mainland Sweden. It is served year-round, but is especially popular at Christmas.
The classic accompaniment to saffron pudding is a preserve made from dewberries (Rubus caesius) that grow wild on Gotland. Dewberries are a close relative of blackberries but are much rarer, although they grow in several areas in Europe and Canada. Don't worry that you won't be able to find any dewberry jam: I think that saffron pudding is really good served with any good quality raspberry jam. John Duxbury
• You can make the puddings a day or so in advance and just warm them through again before serving.
• I think the puddings are best served lukewarm, but they can be served cold if necessary.
|butter for greasing|
|3||green cardamom pods|
|0.4-0.5 g||saffron threads (1 sachet)|
|½ tbsp||vanilla sugar|
|300 g||(1¼ cup)||risgrynsgröt (cold rice pudding/porridge)|
|3-4 tbsp||finely chopped almond|
|120 ml||(½ cup)||milk|
|180 ml||(¾ cup)||whipping cream|
1. Preheat the oven to 175°C (350°F, gas 4, fan 160°C).
2. Grease 6 ramekin dishes with butter. (I used 90 ml ramekins.)
3. Shell the cardamom pods and crush the seeds using a pestle and mortar.
4. Add the saffron and vanilla sugar and pound in the mortar to break up the threads a bit.
5. Lightly whisk the eggs.
6. Fold the eggs into the rice pudding and then add the saffron-cardamom mixture, the chopped almonds, milk and cream. Stir to thoroughly mix.
7. Pour into the greased ramekins, trying to ensure that the raisins are evenly distributed.
8. Bake in the middle of the oven for 35-40 minutes, until nicely coloured.
9. Serve lukewarm with jam and lightly whipped cream.
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