Moroccan Rosewater Pudding Recipe

Ingredients :

5 tbsp cornflour

3-5 tbsp sugar, to taste

750ml creamy milk

2 tbsp rosewater

1/2 tsp grated lemon rind

Topping:

25g blanched almonds, chopped

25g pistachio nuts, chopped

1. Blend the cornflour, a little sugar and a few spoonfuls of the milk to a paste.
2. Bring the remaining milk to the boil in a nonstick saucepan, then stir some into the paste.
3. Return the paste and milk to the saucepan and cook, stir, until thick enough to coat the back of a spoon.
4. Remove the pan from the heat and stir in the rosewater and lemon rind.
5. Add more sugar, to taste, and stir to dissolve.
6. Pour into a large serving dish, and leave until a skin forms on the surface.
7. Scatter the chopped almonds and pistachios over the top of the pudding, then leave until cold.
8. Cover and chill before serving.

Serves 5

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