姜汁燉奶

Ginger Pudding

This dessert can also be eaten as a snack. The ginger juice causes the hot milk to coagulate and forms a gingery pudding with a slippery smooth texture. It is very important to use young, sweet fresh ginger or the flavour will be too harsh.

SERVES 4

200 g (7 oz) young ginger

1 tablespoon sugar

500 ml (17 fl oz/2 cups) milk

Grate the ginger as finely as you can, collecting any juice. Place it in a piece of muslin, twist the top hard and squeeze out as much juice as possible. You will need 4 tablespoons. Alternatively, push the ginger through a juicer.

Put 1 tablespoon of ginger juice and 1 teaspoon of sugar each into four bowls. Put the milk in a saucepan and bring to the boil, then divide among the bowls. Leave to set for 1 minute (the ginger juice will cause the milk to solidify). Serve warm.