Desserts Recipes - Moroccan Rosewater Pudding Recipe

Ingredients

Serves 4-6

• 5 tablespoons corn flour

• 3-5 tablespoons sugar, to taste

• 750ml/1 1/4 pints creamy milk

• 2 tablespoons rosewater

• 1/2 teaspoon grated lemon rind 

Topping:

• 25 g/1 oz blanched almonds, chopped

• 25 g/1 oz pistachio nuts, chopped

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Method:

1. Blend the corn flour, a little sugar and a few spoonfuls of the milk to a paste. Bring the remaining milk to the boil in a nonstick saucepan, then stir some into the paste.

2. Return the paste and milk to the saucepan and cook, stirring, until thick enough to coat the back of a spoon.

3. Remove the pan from the heat and stir in the rosewater and lemon rind. Add more sugar, to taste, and stir to dissolve.

4. Pour into a large serving dish, or individual dishes, and leave until a skin forms on the surface.

5. Scatter the chopped almonds and pistachios over the top of the pudding, then leave until cold. Cover and chill before serving.