Simon Hulstone served up a delicious Rose and Almond Tansy Pudding with Lemon Syrup and Clotted Cream on James Martin’s Saturday Morning.
The ingredients are: 4 sprigs of tansy, finely chopped, 425ml of double cream, 55g of butter, plus extra for greasing, 3 eggs, 115g of caster sugar, 6 slices of white bread, 55g of ground almonds, 1 handful of rose petals and 25ml of rose water.
Lemon Syrup: 200ml lemon juice, 300g sugar and 25g glucose.
To serve: 4 dollops of clotted cream, 4 handfuls of flaked almonds, toasted, 4 sprigs of tansy and Lemon syrup.
See dessert recipes in the book titled: Tasty Dessert available from Amazon now.
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