Liquorice pudding

Nigella's liquorice pudding

I was intrigued when I discovered this liquorice pudding in Nigella Lawson’s Nigellissima cook book. I love the flavour of liquorice; in ice cream, in All Sorts… and now in a creamy pudding.

Little tin of liquorice pellets

Nigella recommends you use Amarelli Rossano liquorice pellets (which were out of stock when I tried to buy some), but there are a few other brands available such as Simpkins Nipits, Barkleys pure liquorice pellets and Bel Canto imps (which are little rounds rather than pellets).

Liquorice pellets were originally produced as aids to clear the throat; natural liquorice is a mucoactive agent, which means that it helps to clear mucus from the airways. Perfect little cough & cold sweets!

Making liquorice syrup Slaking cornflour and milk

The recipe quantities make two little puddings – perfect for Justin and me. It’s easy to up the amounts if you’re making it as a family or dinner party dessert. It’s a quick dish to make, it can be prepared in advance and chilled and is just gorgeous. Don’t forgo the addition of the sprinkling of salt flakes as you eat – it really does lift the flavour – like salted caramel.

Click here or on the image below to save Nigella’s liquorice pudding to Pinterest

Nigella's liquorice pudding recipe

Nigella's liquorice pudding

Liquorice pudding

Nigella Lawson
Course Dessert
Cuisine Italian
Servings 2 people

Ingredients
  

  • 60 ml/2 fl oz water
  • 1 tsp pure liquorice pellets
  • 2 tbsp light brown muscovado sugar
  • 175 ml/6 fl oz double cream
  • 2 tsp cornflour
  • 1 tbsp milk
  • sea salt flakes

Instructions
 

  • Put the water and liquorice pellets into a small saucepan (such as a milk pan) and bring to the boil, stirring or whisking frequently to help the liquorice melt
  • Once it starts bubbling, turn off the heat and leave for 5 minutes, stirring or whisking every now and again
  • Turn the heat back on and whisk in the sugar, then the cream, and bring up to a bubble. Remove from the heat.
  • Spoon the cornflour into a little bowl, cup or ramekin and slake it with the milk: which is to say, whisk in the milk until you have a smooth paste
  • Pour this, whisking as you go, into the mixture in the saucepan. Still whisking, put the pan back on the heat and bring back up to a bubble, whisking all the while, for 20-30 seconds, or until thickened
  • Divide between 2 heatproof glasses or cups and - unless you want to eat this hot - cover, touching the surface of the puddings, with cling film or baking parchment that you've wet with cold water then wrung out (this is to prevent a skin forming) and put them in the fridge to chill for at least 2 hours or overnight.
  • Allow the puddings reach room temperature before serving. Remove the cling film/parchment and smooth the tops with the back of a teaspoon. Put the salt flakes on the table to sprinkle over as you eat, if desired
Liquorice pudding ingredients
Keyword liquorice, pudding

Liquorice and mint ice cream

Home-made liquorice and mint ice cream coupe | H is for Home

We ate lots of new (to us, anyway) foods when we were in Sardinia recently. One of the things that was a real taste revelation was a tub of liquorice and mint ice cream we bought in a local supermarket in Palau.

Little bottles of food colouring and mint extract | H is for Home

After the first bowl, I knew I’d make it my mission to attempt to recreate it when I got back home to Blighty. I guessed that the bright, mint swirling was just peppermint extract with a bit of food colouring. The liquorice swirl I had to investigate. Should I use powdered root, the salty boiled sweets or the soft, bendy pieces?

Melting liquorice in a small saucepan of water | H is for Home Melted liquorice in a small saucepan | H is for Home

I decided on the latter, buying a bag of veggie-friendly Henry Goode’s classic soft liquorice. I simmered them in a little water, but they took ages to melt completely!

Saucepan of ice cream custard | H is for Home Saucepan of ice cream custard covered with parchment paper to cool | H is for Home

The creamy, custard mix then followed – which was completely cooled before being poured into the ice cream maker and churned. The liquorice and mint flavourings were easily folded in at the softly frozen stage.

Components to finish home-made liquorice and mint ice cream | H is for Home Tub of home-made liquorice and mint ice cream | H is for Home

I’m very happy indeed with the results… it’s gone into the ‘must repeat’ ice cream recipe folder.

Save my recipe to Pinterest!

Home-made liquorice and mint ice cream | H is for Home #icecream #minticecream #liquorice #liquoriceicecream #licorice #licoriceicecream #dessert #frozendessert #recipe
Liquorice and mint ice cream
Serves 8
Ingredients
  1. 50g liquorice
  2. 75ml water
  3. 2tsp peppermint extract
  4. ¼tsp green food colouring (I used 1 drop of blue + 2 drops of yellow)
  5. 300ml full fat milk
  6. 300ml double cream
  7. 2 large eggs
  8. 2 large egg yolks
  9. 100g sugarLiquorice and mint ice cream ingredients
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Instructions
  1. Slice up the liquorice and put it in a small saucepan.
  2. Add the water and heat over a low flame stirring to dissolve - stirring often - this can take 10-15 minutes. Add a little more water if the mixture becomes too thick. Set aside to cool
  3. In a small ramekin, combine the peppermint extract and the food colouring. Set aside
  4. Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally
  5. Combine the eggs, egg yolks and sugar in a medium bowl
  6. Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in colour (about 1½ to 2 minutes)
  7. Pour out 250ml of the hot liquid into a heat-proof measuring jug. With the mixer on low speed, add the jug of hot milk/cream to the egg mixture in a slow steady stream. When thoroughly
  8. combined, pour the egg mixture back into the saucepan and stir to combine
  9. Cook, stirring constantly, over medium low heat until mixture is thick enough to coat the back of a spoon
  10. Cover with a sheet of plastic wrap or parchment paper placed directly on to the custard, and chill completely
  11. Churn according to your ice cream maker instructions
  12. Transfer the ice cream to an airtight container, swirl in the liquorice syrup then the peppermint and place in the freezer until firm (about 2 hours)
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Adapted from Cuisinart Duo instruction manual
Adapted from Cuisinart Duo instruction manual
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