Warm Lemon Rossella Pudding

Winter has well and truly arrived in Australia and that means warm and cosy desserts! I love all manner of warm dessert, especially poached and stewed fruits, self saucing puddings and steaming how fruit pies. My friend recently dropped over a basket of zingy Meyer lemons she had grown in her backyard and I knew I had to make a warm dessert with them. For those of you who haven't heard of Meyer lemons before, they are native to China and are more bright and fragrant than other lemons. The zest has a more floral and subtly spicy depth to it, and they are also super juicy. In other words, they are the king of lemons. 

If I had to pick one dessert for the rest of my life, this warm Lemon Rossella Pudding would be it. I love warm lemon puddings more than my own children. Ok, maybe not but you get the gist. The thing is, it's the one recipe I gravitate towards as soon as the temperatures drop and the nights turn freezing cold. I've been making this recipe for years but this winter, I wanted to step it up a notch by adding Rossella extract. This dessert is bright, warm, comforting and above all, velvety. It's drowning in a zingy lemon sauce that oozes out from underneath the pudding when you dip your spoon into it. Oh yes, yes indeed. 




What is Rossella?

Rosellas (also known as Hibiscus Sabdariffa) are a type of bright red hibiscus growing wild across the top end of Australia on the fringes of rainforests and in the sand dunes.While Rossellas are not originally native to Australia (they were introduced thousands of years ago from Africa) they have been used by native indigenous people for thousands of years spanning across multiple generations as a form of nourishment and medicine, because of their high antioxidant properties. Traditionally, the fibre from the bark was used to make dilli bags, twine and hunting nets.


What does Rossella taste like? 

The calyx, stems, leaves and flower petals and seeds are all edible, and they have a pleasantly sweet yet subtly tart flavour, reminiscent of a tart berry and rhubarb. 


When are Rossella harvested?

Planted during spring as the weather warms up, rosellas are harvested through March and April.


How do you use Rossella in cooking?

Rossella is highly versatile and can be used in sweet and savoury culinary techniques, in desserts, soups, chutneys, sauces and even with lamb, chicken and pork. They are commonly used in jams and teas thanks to their unique flavour and bright colour. And the leaves (also known as ‘red sorrel’) are also edible and usually steamed or stir-fried like spinach.


Where can I get Rossella extract for this recipe?

Australian Superdood Co. These guys are my go-to for native and indigenous ingredients. Here is the link to grab the Rossella extract.


Lemon-Rossella-Pudding Lemon-Rossella-Pudding


It's no secret I love cooking with native Australian ingredients, so while you're here make sure you check out these recipes featuring native ingredients Lemon Myrtle & Thyme DamperApple & Quandong Galette, Campfire Baked Brie with Bush Dukkah, and Rhubarb and Apple Crumble with Davidson Plum.

Anyway, I hope you settle into winter and treat yourself to a night in front of the heater or fireplace with a bowl of homemade warm Lemon Rossella Pudding. I promise this will be your new favourite winter dessert. If you love this recipe, please leave a 5 star rating below because it lets me know what you think, and it helps other people discover my recipes and we definitely want that. And did you know? You can also stay in touch with me by following along on Instagram and Pinterest.


Lemon Rossella Pudding Lemon Rossella Pudding



Information about native Rossella has been obtained fromThe Australian Superfood Co website, which I consider to be an essential native Australian ingredients resource.