Lemon Ribwort Plantain Seed Pudding

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Lemon Ribwort Plantain Seed Pudding

Lemon Ribwort Plantain Seed Pudding is a modern British recipe for a classic variant of the baked sago pudding that uses ribwort plantain seeds as a wild substitute for the sago pearls. The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Ribwort Plantain Seed Pudding.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

Rating:

Tags : Wild Food Dessert Recipes Milk Recipes Baking Recipes British Recipes

This is an adaptation of a classic sago-based pudding that uses green ribwort plantain seeds instead of the sago (these contain a mucilaginous compound that helps the dessert set).

Ingredients:

1l milk
4 thinly-pared strips of lemon zest
80g green ribwort plantain seeds
80g caster sugar
2 tbsp honey
freshly-grated zest of 1 lemon
3 egg yolks
2 tbsp lemon juice
apricot jam

Method:

Combine the milk and pared lemon zest in a pan. Gradually bring to a simmer over high heat then reduce the heat to a low simmer and cook, uncovered, for 2 minutes. Remove and discard the lemon zest then stir the lesser plantain seeds into the milk. Continue to simmer over low heat, uncovered, for about 25 minutes, stirring occasionally, until the seeds becomes soft and release their mucilage.

Take off the heat then stir in the sugar, honey, lemon zest and lemon juice. Beat the egg yolks in a bowl, add a little of the milk solution to temper then pour the egg mix into the milk mix and beat to combine. Pour the resultant mix into a lightly-greased pudding dish then dot the surface with blobs of apricot jam.

Transfer to an oven pre-heated to 160°C and bake for about 40 minutes, or until the pudding is set and is lightly browned on top.

This can be served straight from the oven or it can be allowed to cool and served cold.