Aunt Petunia’s Violet Pudding Recipe

Celebrate in style like the Dursley’s did with this delicious Violet Pudding Recipe, Hopefully, no one will be wearing it at your party!

Aunt Petunia’s Violet Pudding

You’ll Need:
1 cup of water
2 cups granulated sugar
4 cups violets (washed, drained, stemmed).
2 cartons whipping cream OR 2-3 containers whipped cream

  1. Combine water and sugar; stir until sugar has dissolved completely, then add violets.
  2. Place on medium heat and let simmer until the syrup becomes 234ºF on a candy thermometer.
  3. Stir gently with a wooden spoon; remove from heat and continue stirring until syrup begins to crystallize and become slightly coarse.
  4. Drain in a colander, shake off excess sugar and place on wax paper.
  5. When cool enough, pack violets into clean jars.
  6. Whip cream until stiff and slightly firm OR spoon/spray whipped cream into a pan or bowl.
  7. Place flowers on the cream in the desired decoration.

submitted by Marie Rosemount

Here’s another lovely version of Aunt Petunia’s Pudding by the Magical Kitchen:

Aunt Petunia’s Violet Pudding (2)

You’ll Need:
1/4 cup almond paste or marzipan
1 drop each red and blue food coloring
3/4 cup mascarpone
1 cup heavy whipping cream
2 tbsp sugar

  1. Violets
    Combine the food coloring with the almond paste, mashing them together using the back of a metal spoon.
  2. Form small marble-sized oval-shaped balls by rolling them in your hands and place on wax paper about 2 inches apart.
  3. Cover the balls with a piece of wax paper and gently press each one down flat, without breaking the oval shape.
  4. Form them into violet flowers by pinching the center of each oval.
  5. Then, cut petals using scissors by making a single cut down the center of the top oval and two cuts to the bottom side of the oval, creating 5 petals total.
  6. Gently round the sharp corners of the petals and place them into the refrigerator to firm. Place them on a wax paper with the top of the flower facing down, stem pointing up. Repeat for the rest of the flowers.
  7. Pudding
    Using a hand mixer, beat the mascarpone in a bowl until it has softened.
  8. In a separate bowl, beat the heavy whipping cream and sugar together until it is light and fluffy.
  9. Fold the mascarpone into the whipped cream, transfer into your serving dish or small individual cups, and place into the refrigerator to firm up.
  10. When you are ready to serve, decorate the creamy cloud of pudding with the almond paste violets.

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