Diana’s Pudding

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Preparation info

  • Serves


    Appears in

    The Settler's Cookbook

    By Yasmin Alibhai-Brown

    Published 2009

    • About

    You need to have a beautiful glass bowl for this.


    • 2 lb curd cheese
    • 8 oz caster sugar
    • 2 tbsp blossom honey
    • 2 cups almond slivers, broken, unroasted cashew nuts and split pistachios
    • Sheets of edible gold leaf
    • The ripest, reddest pomegranates you can find
    • 1 pint extra-thick double cream
    • Rind and juice of two oranges, not too sweet
    • 1 oz butter
    • Red rose petals without any trace of pesticide


    • Melt the butter in a wide frying pan and pan-cook the nuts fast on medium heat until they start to turn light brown.
    • Cool.
    • Mix together the sugar, curd cheese and double cream.
    • Divide into two in separate bowls.
    • Into one add the orange juice and rind, into the other streak in the honey without mixing it in completely.
    • Put the nuts into the bottom of the serving dish.
    • Top with the honey/curd/cheese mix, then smooth on the next layer of the orange/curd/cheese mix.
    • Chill.
    • Wash the petals in cold water to which you have added ½ tsp of salt.
    • Dry on kitchen paper; freshen in cold water just before serving and dry again.
    • Sprinkle the pomegranate seeds, gold-leaf shards and rose petals over the top.