Persian pudding with whipped rose & honey butter

Orange and rose flavours are incorporated into this alternative steamed pudding. Sweet spiced butter makes the perfect accompaniment

  • Prep:40 mins
    Cook:4 hrs 30 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 776
  • fat 35g
  • saturates 18g
  • carbs 106g
  • sugars 80g
  • fibre 6g
  • protein 11g
  • salt 1.2g


  • 250g pitted dates, roughly chopped
  • 300g raisins
  • 100g mixed peel
  • 50g whole almonds
  • 50g shelled pistachios
  • 175g light muscovado sugar
  • 175g white breadcrumbs
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • 125g self-raising flour
  • zest 2 oranges
  • 1 tbsp orange water
  • 1 tbsp rosewater
  • 2 large eggs, beaten
  • 175g melted butter, plus extra for greasing
  • 125g soft butter
  • 2 tbsp icing sugar, plus extra to serve
  • 50g clear honey
  • pinch of cinnamon
  • 1 tsp rosewater


  1. Tip the dates into a bowl with the raisins, cover with 200ml hot water from the kettle and set aside. Meanwhile, grease a 1.5 litre pudding basin and line the base with a disk of parchment paper. Put the dry ingredients and orange zest in a large bowl. Stir in the dates and raisins (and soaking liquid), the rose and orange water, with the eggs and butter. Mix until everything is combined. Tip into the basin and cover with a circle of parchment paper, then foil, then tie the rim with string.

  2. Place the pudding on an upturned jar lid in a large pan and pour in hot water from the kettle until it comes halfway up the bowl. Cover the pan and gently steam for 4 hrs, topping up with more water if needed. The pudding can be eaten straight away, chilled and kept for up to a week, or frozen for 1 month. To reheat, defrost completely or remove from the fridge and steam pud again for 30 mins until piping hot.

  3. To make the butter, whisk the ingredients together. Serve the pudding in wedges with a spoonful of the butter melting over it.

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