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  • Writer's pictureThe Wild Foodie

Rosehip Steamed Pudding with Rose Scented Custard

Updated: Sep 10, 2023

When the autumn months get cooler, the culinary mind starts to turn back to comfort food. However a latent part of the mind, that seeks nutrition (and sometimes sweetness) also kicks in. One day when I was out walking, the leaves were starting to fall from the tress and the bright orange and red of the rosehips gleamed in the afternoon light.. It struck me.


‘Steamed pudding’.. Not only that, rosehip steamed pudding. I thought to myself, ‘I wonder if that might be amazing?’


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Rosehip pudding recipes
Rosehips

I briskly got back home and looked in the cupboard for a jar of dried rosehips. They were still there.. That’s when I created this recipe and how right I was. Aside the enormous nutritional value of rosehips this pudding is just delicious. The steamed pudding is easy, but do go the extra mile and make the rose scented custard too. My family loved it, and I am sure that yours and you would too.


p.s If you want to cheat on the custard, by a shop bought can of custard and add a splash of rose water to it.


Here’s the recipe for both.


Rosehip Steamed Pudding Recipe


Ingredients:

Rosehip steamed pudding
Rosehip steamed pudding

150g dried rosehips

125g all-purpose flour

100g sugar

5g baking powder

2.5g ground cinnamon

1.25g ground nutmeg

1.25g salt

120ml milk

60g unsalted butter, melted

5ml vanilla extract

30g chopped walnuts or almonds (optional)

Whipped cream or custard, for serving (optional)


Instructions:

Place the dried rosehips in a bowl and cover them with boiling water. Let them soak for about 1 hour or until softened. Drain and puree the rosehips using a blender or food processor. Set aside.


In a separate bowl, whisk together the flour, sugar, baking powder, ground cinnamon, ground nutmeg, and salt.


In another bowl, combine the rosehip puree, milk, melted butter, and vanilla extract. Stir until well combined.


Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If desired, fold in the chopped walnuts or almonds.


Grease a pudding basin or heatproof bowl with butter or cooking spray. Pour the pudding batter into the greased basin, filling it about 2/3 full. Smooth the top with a spatula.


Cover the basin tightly with aluminium foil or a lid. Place the basin in a large pot or steamer basket. Fill the pot with water, ensuring that the water level reaches about halfway up the sides of the basin.


Cover the pot with a lid and bring the water to a gentle simmer over medium heat. Steam the pudding for about 1 1/2 to 2 hours, or until a toothpick inserted into the centre comes out clean.


Carefully remove the basin from the pot using oven mitts or kitchen towels. Let the pudding cool for a few minutes, then run a knife around the edges to loosen it. Turn the pudding out onto a serving plate.


Serve the rosehip steamed pudding warm with whipped cream or custard, if desired. Enjoy the moist and delicious dessert!


Note: Steamed pudding can also be made ahead of time and reheated before serving. Simply cover the pudding with foil and steam it again for about 30 minutes or until heated through.


Like this rosehip recipe? Then why not try my rosehip slice recipe too.


Rose-Scented Custard


Ingredients:

500ml milk

4 egg yolks

100g granulated sugar

2 tablespoons cornflour

Dried rose petals (optional), for garnish


Instructions:

In a saucepan, heat the milk over medium heat until it starts to simmer. Remove from heat and set aside.


In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale in colour.


Add the cornflour to the egg yolk mixture and whisk until smooth and no lumps remain.

Slowly pour the heated milk into the egg yolk mixture, whisking continuously to prevent curdling.


Pour the mixture back into the saucepan and return to medium heat. Cook, stirring constantly with a wooden spoon or whisk, until the custard thickens and coats the back of the spoon. This should take about 5-7 minutes.


Remove the saucepan from heat and stir in the rosewater. Adjust the amount of rosewater to your preference, as rosewater can vary in strength.


Transfer the custard to serving dishes or ramekins. Allow them to cool to room temperature, then refrigerate for at least 2 hours to set.


Before serving, garnish with edible rose petals for an extra touch of fragrance and visual appeal.


Enjoy the delicate and aromatic flavours of the rose-scented custard as a standalone dessert or pair it with fresh fruits or a sprinkle of ground cinnamon.


Indulge in the delightful and elegant taste of rose-scented custard, a perfect way to incorporate the essence of roses into a creamy and comforting dessert and a perfect foil for the delicious rosehip steamed pudding.


Love cooking wild food? Check out our selection of Wild Food Cookbooks here.


Summing Up


If you have gone the whole hog and made the rose custard, I salute you. You’ll know why I went to the effort, and you deserve your reward. If you haven’t, no problem. Whether you used the cheats rose custard or just went the traditional custard or cream route this is a banging pudding. Perfect autumn comfort food. We hope you enjoy.


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