Eastern promise: Pavlova cake and milk pudding recipes with a twist

Buongiorno! I am enjoying more and more vegetarian food at the moment and am currently loving celeriac. It’s so versatile and very tasty. I like to cut it into large chunks and roast with olive oil, garlic and lemon thyme.

The pumpkin is arguably one of the most popular vegetables of the month and can be used in so many different ways. Again, I like it roasted with sage and turned into soup or puréed for a ravioli filling with goat’s cheese. I also love chickpeas blended with aubergine caviar, garlic and avocado. I call it my Superman food!

Now to this week’s book, Falafel For Breakfast, which I thought was quite inspirational. I tried the Persian Pavlova and it looked more like a fruit cake, but send me your pictures on Twitter to see if you can do better! See you all next week.  Ciao!

Persian Pavlova cake

6 egg whites, at room temperature

200g caster sugar

500g plain halva, diced into 1cm cubes

200g dates, chopped

200g dried barberries or cranberries

125g ground almonds

50g pistachio nut kernels, coarsely chopped

50g blanched whole almonds, coarsely chopped

120g white chocolate chips

1 tsp rosewater

Shaved halva, pomegranate seeds or rose petals dusted with sugar, to garnish (optional)

For the white chocolate glaze:

75ml single (pouring) cream

150g white chocolate, chopped

SERVES: 8-12

PREPARATION: 30 MINUTES (Plus cooling time)

COOKING TIME: 1 HOUR

Preheat the oven to 160°C/315°F/gas mark 3. Grease a 24cm spring-form tin with butter and line the base with baking paper.

Using an electric mixer with the whisk attachment,whisk the egg whites on high speed until soft peaks form. Gradually add the caster sugar, whisking until the mixture is firm and glossy, as you would with a meringue. 

Gently fold in the diced halva, chopped dates, berries, ground almonds, pistachios, almonds, chocolate chips and rosewater. 

Spoon the mixture into the prepared tin. Bake for 1 hour, or until it is firm to the touch. 

Set aside to cool completely in the tin on a wire rack.

To make the white chocolate glaze, put the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every two minutes to prevent lumps forming.

When ready to serve, remove the spring-form ring and spoon the glaze over the pavlova. 

Scatter over a Middle Eastern-style garnish, such as shaved halva, chopped pistachio nut kernels, pomegranate seeds or rose petals dusted with sugar.

Milk pudding with rose water

1 litre full-cream (whole) milk

80g caster sugar

70g cornflour

2 tbsps rosewater

100g pistachio nut kernels, toasted and coarsely chopped, to serve

Fresh raspberries, to serve

For the sauce:

300g fresh or frozen raspberries

50g caster sugar

1 tbsp rosewater

SERVES: 4-6

PREPARATION: 15 MINUTES plus OVERNIGHT COOLING 

COOKING TIME: 20 MINUTES 

Put the milk and sugar in a pan over a medium-low heat and bring to the boil. Meanwhile, put the cornflower in a small bowl and add a few tablespoons of water, stirring until you have a gluggy wet mixture.

Slowly add the cornflour to the hot milk, stirring with a wooden spoon, and reduce the temperature to low. Continue stirring for 8-10 minutes, or until the mixture has the consistency of a thick custard. Add the rosewater, stir and remove from the heat.

Pour the mixture into 4-6 serving glasses and allow to cool to room temperature. Transfer to the fridge and set overnight.

To make the sauce, put the raspberries and sugar in a food processor or blender and purée until smooth. Pass through a fine-mesh sieve to remove the seeds. Put the liquid in a small saucepan over a low heat and bring to the boil. Simmer for 5 minutes, then remove from the heat. Add the rosewater, stir and allow to cool. 

To serve, pour the sauce over the puddings and scatter with the pistachios and raspberries.