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Milk and Cream Pudding

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.

 

More Recipes 

Indulge in the sweetest tastes of the Middle East. These delicious treats are sure to put a smile on your face and are perfect for spoiling your guests on Eid.

 

Ma'moul Date Cookies>

Halawa Til Jubin Farina Cheese Roll>

Baklava>

Osmanlya Shredded Pastry with Cheese>

Rose water, Pistachio and Cinnamon Ice Cream>




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