It's raining and cold and I've just put the heating back on. Time for comfort food, something that will warm me from the inside out. Rice pudding has childhood memories for me, to be honest not brilliant ones. A blob of jam on top of sweet ambrosia rice wasn't hugely exciting to me.
But wild rice pudding, I've had a lot of fun making wild rice puddings over the years. This gorse flower rice pudding is easy to make, and utilises both fresh flowers (in the baked pudding) and dried or semi-dried flowers for the syrup. You can read the full recipe in my Wild Food Foraging book. It doesn't use much sugar either. Hurray!
I teach gorse flowers on many of my spring, summer and winter foraging courses here in Cornwall. Why not sign up to the newsletter to get regular updates on courses and pop-up events and wild food recipes, or check out the membership options for exclusive, monthly and seasonal recipes.
Inspired by a winter sun rise and these wonderful bright yellow flowers, here's a little video about foraging gorse flowers (ulex gallii and ulex europaeus) and making the most of the winter light.