Steamed Rose Syrup Puddings in Varoma
I love the concept of steaming puddings in the Varoma – no oven required and a moist outcome guaranteed! That’s why I was more than happy to write this steamed rose syrup pudding recipe. The rose syrup is incredibly versatile – use it in cocktails, jellies and panna cottas or drizzle it over cream, ice cream and fresh fruit to add colour and a sweet rose flavour.
200g raw sugar
120g fresh rose petals
100g plain flour
2 tsp baking powder
1 tsp vanilla extract
Butter, for greasing
Cream, to serve
- Place 150g sugar, 100g water and rose petals in TM bowl, cook for 15 minutes, 100°C, reverse speed 1. Refrigerate until ready to serve.
- Place remaining 50g sugar in dry TM bowl, mill for 10 seconds, speed 9.
- Add butter, mix for 30 seconds, speed 4.
- Add flour, baking powder, egg, remaining 70g water and vanilla, mix for 5 seconds, speed 3. Scrape down sides.
- Mix for a further 5 seconds, speed 3. Divide mixture evenly between 6 greased dariole moulds. Bang moulds firmly on beach to flatten mixture and remove any air bubbles.
- Fill TM bowl with 500ml water. Place dariole moulds in lower Varoma steaming tray and cover with a layer of paper towel extending beyond the Varoma. Pull tight to create tension.
- Steam for 20 minutes, Varoma temperature, speed 3. Allow to cool for 10 minutes before inverting moulds to remove puddings.
Serve puddings warm with a spoonful of rose petal syrup on the top and cream.