Milk and Cream Pudding

Issue 60 September 2009

Ingredients

500ml milk
250ml single cream
3 tbsp corn flour dissolved in a little cold
water
5 tbsp caster (superfine) sugar or more
to taste
½ tbsp rose water
½ tbsp orange blossom water
1 tsp crushed mastic (optional)
4-5 tbsp coarsely grounded pistachio nuts

Method

1. Place the milk, cream, dissolved corn flour and sugar in a pan, mix well together and bring to the boil, stirring constantly.
2. Simmer adding the mastic, rose and orange blossom water. Continue stirring for 5-7 minutes or until the mixture thickens
3. Serve in individual bowls and leave to cool before garnishing with the pistachio
nuts (if desired).

Variations

Drizzle a little clear honey for each serving. Replace the cream with milk. Omit the rose and orange blossom water.

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