Vyolette (Violet Pudding) is a traditional Medieval recipe for a classic dessert of violet petals cooked in almond milk and thickened with rice flour. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Violet Pudding (Vyolette).
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Original Recipe
Vyolette
(from Harleian MS 279)
Vyolette. Take Flourys of Vyolet, boyle hem, presse hem, bray hem smal, temper hem vppe with Almaunde mylke, or gode Cowe Mylke, a-lye it with Amyndoun or Flowre of Rys; take Sugre y-now, an putte þer-to, or hony in defaute; coloure it with þe same þat þe flowrys be on y-peyntid a-boue.
In a saucepan, bring water to a boil then add the violet petals, return to the boil, and cook, stirring constantly, for one minute. Drain the petals, press out as much water as possible then mince the petals finely and mash into a paste.
In a saucepan over medium heat bring the almond milk to the boil over medium heat. Then reduce heat to a simmer and, stirring constantly, cook for two minutes. Stir in the mashed petals at this point then add the rice flour a little at a time. Once all the rice flour has been incorporated add the sugar and the saffron.
Continue to simmer and stir for five minutes then serve.
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