A Recipe for Blood Orange, Quince, and Riberry Pudding with Strawberry Gum Custard
A hybrid dessert from two worlds
The recipe box is a collection of recipes and techniques from my favorite cookbooks—everything from up-and-coming titles to tried-and-true favorites from my collection. (Though you may see some original recipes here from time to time, too 😉) You can check out TOD’s archive of past recipes here if you’re looking for some meal inspiration.
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Happy Friday, everyone. A couple days ago, we spoke briefly on how Indian food has always been in motion—shaped by factors like trade, waves of migration, and the push and pull of religion and colonialism. Helly Raichura’s “The Food of Bharat” is a beautifully-written chronicle with recipes that map out thousands of years of food culture. On Wednesday, I shared Helly’s recipe for a tharavu roast, a dish particularly beloved by Kerala’s Christian community—for special occasions and holidays like Easter.
But it’s our paid readers’ day today, and they’re getting a particularly special treat. Helly’s recipe below is inspired by Christian communities in India enjoying puddings during moments of celebration and India’s colonial period. Note the use of native Australian ingredients, like riberries (small, pear-shaped reddish-pink berries with a refreshingly tart taste and an aromatic clove-like flavor) and strawberry gum leaves that are adored for its sweet, strawberry-like fragrance and flavor. (No need to travel to Australia for this, Helly writes that riberries can totally be replaced with plums or any local berry of your choice, while strawberry gum can be replaced with cardamom). Here, blood orange and quince bring great earthiness and tartness to this dessert overall.