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.