Recipe tip: a simple but delicious pudding recipe.
Even though they’ve recently been heralded as a new super food and are widely available, pomegranates still seem rather exotic and unusual.
Pomegranates are native to Iran and their sweet-sour flavour works especially well with Middle Eastern food – hence the optional rosewater in this simple pudding recipe. For a pudding that’ll delight the eyes as well as the stomach, this recipe’s a safe bet. Not only that, it’s not expensive or difficult to make and it is fairly low-fat.
For the pomegranate novice, extracting the pink, jewel-like seeds can be a challenge. This is what to do: first, take the fruit and squeeze it all over so that the seeds inside dislodge from the membrane; next cut the fruit in half across the middle and squeeze the juice and pulpy seeds into a bowl; use a tea spoon or skewer to prize out any stubborn seeds and use your fingers to remove any membrane.
2 pomegranates, seeded and juiced as described above
Juice half a lemon
2 tbsp caster sugar
1 tsp rosewater (optional)
400g Greek yoghurt
Mix together all the ingredients except the yoghurt and leave to stand for at least 15 minutes, ideally more. Divide the yoghurt between four bowls then evenly distribute the pomegranate seeds and juice on top of each. Leave to chill in the fridge for at least 10 minutes then serve.