692/1038 - Sweet yoghurt and saffron puddings

After a very long break, this recipe marks two milestones - two thirds of the challenge completed and thirty chapters completely cooked. The yoghurt chapter is not insignificant, with thirteen lovely recipes in all, and this one is an absolute cracker.

I adore saffron but the fact that it is more expensive than gold (by weight) means that I don't cook with it often. Saffron, the proper kind, is harvested by hand from the crocus flower which is what drives the cost beyond most people's comfort zone. To extract the wonderful flavour from the threads, they are first soaked in warm milk before being added to the pudding mix. Combined with cardamom and pistachios, the resulting flavour is simultaneously subtle and complex. The luxuriously smooth texture of the drained yoghurt was the final piece in this glorious dessert puzzle. 

I will definitely be making these lovely little puddings again, perhaps trying out different flavour combinations now that I am devoid of saffron threads. Draining the fluids (whey) from the yoghurt also provides me with the most fabulous base for my morning smoothie so it's almost as if I MUST make this on a regular basis!