Muhallabia Pudding

Serves 6.,cooking time 20mins

Ingredients:

50g cornflour
1 litre whole milk/skimmed milk can also be used for less rich pudding
90g caster sugar
2 tbsp rosewater
6 tbsp orange blossom honey
2 tbsp ground pistachios
100ml double cream(optional)
strawberries,orangesegments,rosepetals for serving
 

Method
Mix the cornflour to a smooth paste with 100ml of the cold milk. Bring the remaining milk and the sugar to the boil in a heavy-based pan, stirring. Lower the heat and gradually add the paste to the hot milk, stirring constantly.

Simmer for 6 mins or until the mixture thickens enough to coat the back of the spoon rather than drip straight off. Add the rosewater, stirring, cook for a further minute, then cool for 10 mins.

Stir again and spoon into small glasses or individual dishes. Cool and refrigerate until set. When you are ready to serve, sprinkle some pistachio nuts into each glass and drizzle in a spoonful of honey and a dollop of cream then add a small, perfect strawberry.Or Serve garnished with orange segments or rosepetals if strawberries are  not available.