Persian Winter Fruit Pudding with Saffron and Cardamom Suet

Name: Persian Winter Fruit Pudding with Saffron and Cardamom Suet
Cuisine: Persian
Ingredients: ½ teaspoon ground saffron steeped in boiling water; 250 g brown sugar; 190 g butter or margarine; ½ teaspoon ground saffron steeped in boiling water; 125 g chopped dried fruit of your choice – I use chopped dates, raisins and mulberries, but peaches and apricots are good as well; 125 g chopped dried fruit of your choice – I use chopped dates, raisins and mulberries, but peaches and apricots are good as well; 60 g candied mixed peel; 125 g chopped dried fruit of your choice – I use chopped dates, raisins and mulberries, but peaches and apricots are good as well; pinch of salt 1 level teaspoon ground cardamom; pinch of salt 1 level teaspoon ground cardamom; 125 g chopped dried fruit of your choice – I use chopped dates, raisins and mulberries, but peaches and apricots are good as well; 250 g grated suet (vegetarian if you wish); 250 g plain flour; 190 g butter or margarine

Preparation info

Difficulty
Medium

Appears in

Persia in Peckham

By Sally Butcher

Published 2007

About

Suet pudding is really, really not Iranian, and I suspect that such a rich and complex creation would be anathema to a Persian chef. Nevertheless this does capture the essence of Persian cuisine, using spices and dried fruits in a manner designed to inject a little warmth into the dark of winter. This is a dream pud, one of those for which it is truly worth holding back on the main course (sorry,

Ingredients

Asia
Iran
Dessert
Vegetarian
Winter

Ingredients

Method