Marigold Pudding

The earliest recipes for this pudding occur in fourteenth-century manuscripts. This one comes from Arundel. Flowers were used in cooking for their colour and flavour in the Middle Ages as a matter of course. Rose petals, violets, borage, cowslips and marigolds were all used as an integral part of various creams and tarts. Nasturtium flowers and striped carnation petals were used for decoration on salads and cold creams. Serve the gloriously orange Marigold Pudding (which is lighter than the