Pistachio, Cardamom and Rose Fudge

This spiced fudge is as delicious as it is pretty – the perfect gift for Mothering Sunday. If you can’t find rose petals, you could use freeze-dried raspberries instead. Hands-on time 25min, plus cooling and setting. Cooking time about 20min. Makes about 64 6 cardamom pods

125g butter, chopped

100ml milk

450g light muscovado sugar 397g condensed milk, we used Carnation

100g pistachio kernels, see GH Tip ¼tsp rose water

TO DECORATE Pistachio kernels Dried rose petals

1 Using a pestle and mortar, bash the cardamom pods to break the husks. Pick out black seeds and discard husks. Grind seeds until fine. Set aside.

2 Put the butter, milk, sugar and condensed milk into a medium-large non-stick pan. Melt over low heat, stirring constantly until sugar is completely dissolved. Turn up heat to medium and bring to a simmer. Bubble gently, stirring frequently, until the temperature reaches 115°C on a sugar thermometer (about 15-18min). Pour into a large heatproof bowl and set aside to cool for 5min.

3 Line a 20.5cm square tin with baking parchment. Using a handheld electric goodhousekeeping.com/uk whisk, beat fudge mixture on medium speed for 6min, until mixture is thick and has lost some of its shine. Quickly fold in the pistachios, ground cardamom and rose water.

4 Scrape into prepared tin, pressing into the corners with the back of a spoon. Press in some pistachios and rose petals to decorate, and leave to set at room temperature for about 4hr.

5 With the help of the parchment, lift on to a board. Cut into 2.5cm cubes and serve. PER SERVING 72cals, 1g protein, 3g fat (2g saturates), 10g carbs (10g total sugars), <1g fibre

TO STORE Keep in an airtight container at room temperature for up to a month.