Milk pudding
Serves: 4-6
Prep time: 10 minsTotal time: 
Recipe photograph by Liz and Max Haarala Hamilton
Milk pudding
Serves: 4-6
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
252Kcal
Fat
6gr
Saturates
3gr
Carbs
44gr
Sugars
31gr
Fibre
0gr
Protein
5gr
Salt
0.1gr
Itab Azzam & Dina Mousawi
Syrian TV producer Itab Azzam and British-Iraqi actress Dina Mousawi worked together on a theatre project with Syrian refugees and bonded over a love of food. They began collecting recipes from the people they met, and turned them into a new cookbook, Syria: Recipes From Home.
See more of Itab Azzam & Dina Mousawi’s recipes
Itab Azzam & Dina Mousawi
Syrian TV producer Itab Azzam and British-Iraqi actress Dina Mousawi worked together on a theatre project with Syrian refugees and bonded over a love of food. They began collecting recipes from the people they met, and turned them into a new cookbook, Syria: Recipes From Home.
See more of Itab Azzam & Dina Mousawi’s recipes
Ingredients
- 500ml whole milk
- 100g caster sugar
- 4 tbsp cornflour, mixed with 2 tbsp cold water
- ¼ tsp vanilla extract
- ¼ tsp concentrated rose water (we used Nielsen Massey) or orange blossom water
- 15g pistachios, crushed dried rose petals (optional)
Step by step
Get ahead
Make the puddings at least 5 hours before serving. They keep in the fridge for 2-3 days.
- In a saucepan, gently heat the milk and sugar on a low heat, stirring regularly. Just before it boils, add the cornflour. Cook, stirring constantly, until it is really thick, then remove from the heat and add the vanilla and rose or orange blossom water to taste. Pour into small glasses or ramekins and leave to cool.
- Once cool, cover and put them in the fridge to set for at least 3 hours.
- Just before serving, sprinkle with the crushed pistachios and rose petals for extra colour, if you like.
