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Recipe: How to make Swedish saffron pudding

This recipe for saffron pudding provides a new way to use one of Sweden's favourite baking ingredients.

Published: 14 July 2017 06:59 CEST

Recipe: How to make Swedish saffron pudding

Swedish saffron pudding with jam. Photo: Nicole Zerrer

Saffron pudding first became popular on the island of Gotland in the 14th century and then spread to mainland Sweden.

The classic accompaniment is a preserve made from dewberries (Rubus caesius) that grow wild on Gotland. Dewberries are a close relative of blackberries but are much rarer, although they grow in several areas in Europe and Canada. Don't worry that you won't be able to find any dewberry jam: saffron pudding is really good served with any good quality raspberry jam.

Summary

Serves: six people

Preparation: 10 minutes

Cooking: 35 minutes

Ingredients

butter for greasing

3 green cardamom pods

0.4-0.5 g saffron threads (1 sachet)

½ tbsp vanilla sugar

2 eggs

300 g (1¼ cup) risgrynsgröt (cold rice pudding/porridge)

3-4 tbsp finely chopped almonds

120 ml (½ cup) milk

180 ml (¾ cup) whipping cream

Method

1. Preheat the oven to 175°C (350°F, gas 4, fan 160°C).

2. Grease 6 ramekin dishes with butter. (I used 90 ml ramekins.)

Photo:SwedishFood.com

3. Shell the cardamom pods and crush the seeds using a pestle and mortar.

4. Add the saffron and vanilla sugar and pound in the mortar to break up the threads a bit.

5. Lightly whisk the eggs.

6. Fold the eggs into the rice pudding and then add the saffron-cardamom mixture, the chopped almonds, milk and cream. Stir to thoroughly mix.

7. Pour into the greased ramekins, trying to ensure that the raisins are evenly distributed.

8. Bake in the middle of the oven for 35-40 minutes, until nicely coloured.

9. Serve lukewarm with jam and lightly whipped cream.

Tips

• You can make the puddings a day or so in advance and just warm them through again before serving.

• I think the puddings are best served lukewarm, but they can be served cold if necessary.

Recipe courtesy of John Duxbury, founder and editor of Swedish Food.

Kaffee und Kuchen: The history behind a very German tradition

A family takes part in the Kaffee und Kuchen tradition in Zellingen, Bavaria. Photo: DPA

The mid-afternoon is a signal to many Germans for a traditional pick-me-up in the form of “Kaffee und Kuchen” – literally, coffee and cake.

Be it with coworkers, friends, or family, the culture of “Kaffeeklatsch” (the act of catching up over the two delights) enjoys nationwide popularity, typically between the hours of 3 and 4pm.

READ ALSO: Nine German treats you'll want to eat right now (and one you won't)

You might invite guests to your home to show off your own hand-baked goods, or if you prefer to trust someone else to take care of the baking instead, countless cafes and the more authentic ‘Konditorei’ are dotted all over the country – and as a general rule of thumb, the more old-fashioned, the better.

A typical selection at a Konditorei. Photo: DPA

A longstanding tradition

The origins of the beloved custom can be traced back to the 17th century, when coffee was first imported to Germany. In these times, it was only the aristocracy who would indulge in the pastime, but by the 19th century the indulgent treat became more accessible, and the combination has since become a cultural staple.

Whilst the working world often only allows for a quick, shop-bought treat during the week, Germans will often make use of the weekends to celebrate with large pots of coffee and a selection of delicious sweet treats.

READ ALSO: A brewing moment: Germany's baristas compete to create world's top coffee

And despite being somewhat comparable to the English custom of ‘afternoon tea’, the cakes you’ll find in Germany are nowhere near as dainty.

Expect to see a big slab of decadent Bienenstich, Erdbeertorte or Baumkuchen enticing you from behind the glass counter of the patisserie.

Regional variations

Exactly how your ‘coffee and cake’ set-up may look differs across the country and time of year, as traditional German cakes vary according to both region and season.

In the Black Forest, cafes are known for their Schwarzwälder Kirschtorte – indulgent layers of whipped cream and chocolate sponge (with added cherry liquor as the secret ingredient) are topped with chocolate shavings and cherries.

A slice of Schwarzwälder Kirschtorte. Photo: DPA

In Bavaria, it’s the Prinzregententorte, which combines seven layers of sponge and chocolate buttercream to symbolise its seven districts, finished with apricot jam, dark chocolate and cream.

Frankfurt’s speciality is the Frankfurter Kranz, a Bundt cake layered with jam and buttercream and sprinkled with caramelised nuts. Over the festive period, Germans enjoy Stollen, a Christmas speciality from Saxony – a fruit bread made of nuts, spices and dried fruit and coated with icing sugar.

Bringing together the chance to catch up with friends and to sample some delicious German delicacies, indulging in ‘Kaffee und Kuchen’ really is the perfect way to spend your Mittagspause (afternoon break).

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