Watermelon Pudding is a gluten free dessert, made with leftover watermelon fruit preserve syrup which is thickened with rice flour.
I love to make fruit preserves and at the end when we eat the fruit there’s always some leftover delicious syrup, which has absorbed the flavour of the fruit but also of the ingredients added at the time of preparation.
How I made the Watermelon Pudding
I have been using leftover syrups in my recipes for ages but until recently,
I have not used Glyko Karpouzi (Watermelon Fruit Preserve), in any recipes nor have I seen it used by others.
I spent hours thinking of how to use it and have prepared a few recipes, which I will post in the future.
Today I am posting the recipe I made a couple of hours ago using some leftover syrup.
The idea was a cross between Palouzes or Moustalevria, which is grape juice and flour and Mahalepi, which is milk or water with corn flour (starch) but starting the recipe with a roux.
This recipe is easy to make, it’s frugal, it’s eggless, it’s vegan (you can substitute butter with vegan butter or mild olive oil), it’s gluten free, it’s nut free, it’s lactose free and above all I make good use of the leftover syrup from my which otherwise would go wasted.
Melt the butter, in a pot over medium heat. (Use olive oil if you want to make it vegan).
Add the rice flour and mix to make a roux.
Stir the mixture constantly until it reaches the desired color, which may take from 5 -10 minutes.
Add the water, watermelon syrup and vanilla and keep stirring with a wooden spoon or a balloon whisk, until the cream starts bubbling.
At this point the cream should set.
Transfer to cups or molds and set aside to cool.
Refrigerate for an hour and serve sprinkling some cinnamon on top and decorate with some finely chopped watermelon preserve on top.
This is the essence of Greek cuisine.
Isn’t that awesome!
Watermelon Pudding
Watermelon Pudding is a gluten free dessert, made with leftover watermelon fruit preserve syrup which is thickened with rice flour.
Ingredients
- 1 cup watermelon syrup
- 2 cups water
- 70 grams butter or margarine
- 70 grams rice flour
- ½ tsp vanilla essence
- Almonds (or walnuts) optional
- Watermelon spoon sweet (for decoration)
- Cinnamon for sprinkling on top (optional)
Instructions
- Melt the butter, in a pot over medium heat. Add the rice flour and mix to make a roux*.
- Stir the mixture constantly until it reaches the desired color, which may take from 5 -10 minutes.
- Add the water, watermelon syrup and vanilla and keep stirring with a wooden spoon or a balloon whisk, until the cream starts bubbling. At this point the cream should set.
- Transfer to cups or molds and set aside to cool.
- Refrigerate for an hour and serve sprinkling some cinnamon on top and decorate with some finely chopped watermelon preserve on top.
Notes
- If you don't have any problems with nuts, instead of watermelon preserve, you can add some roasted almonds or walnuts on top.
- I bought the rice flour in an Asian store in Athens but if there are no Asian stores where you live you can find it in supermarkets (at least in Greece) sold as baby food.
- *Roux (pr. Rou) is the method of cooking any kind of fat with flour and is the base of making sauces and gravies, or thickening soups and stews.
- The mixture is stirred in the hot oil until the flour is incorporated, and then cooked until the flour starts changing colour to a darker shade.
- For those who are not gluten intolerant, instead of rice flour you can use corn flour (starch)
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 281Total Fat 15gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 38mgSodium 131mgCarbohydrates 37gFiber 1gSugar 16gProtein 2g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
Jelly
Thursday 30th of August 2012
This is a nice post. Thank you for sharing this yummy recipe of yours!
lisaiscooking
Wednesday 15th of August 2012
This is a great use of the leftover syrup! I hate to see something like a fruit syrup with so much flavor go to waste.
ellenbcookery
Wednesday 15th of August 2012
This looks really good! I'm not sure, but I think I've had this as a child.
Ivy
Wednesday 15th of August 2012
Ellen, what you probably had is moustalevria because this is a recipe I just made up.
Rosa
Tuesday 14th of August 2012
An interesting recipe and dessert! Surely divine.
Cheers,
Rosa