Mulhalabya

Almond Cream Pudding

This creamy milk pudding is Middle Eastern in origin, thickened with cornflour, ground rice and ground almonds. Rosewater gives it a subtle fragrance. Top it with toasted slivered almonds and a sprinkling of pomegranate seeds when in season.

SERVES 4

500 ml (17 fl oz/2 cups) milk

3 tablespoons caster (superfine) sugar

2 tablespoons cornflour (cornstarch)

1 tablespoon ground rice

70 g (2 oz/²/₃ cup) ground almonds

1 teaspoon rosewater

2 tablespoons slivered (or flaked) almonds, toasted

1 teaspoon caster (superfine) sugar, extra

½ teaspoon ground cinnamon

Put the milk and sugar in a heavy-based saucepan and heat over medium heat until the sugar has dissolved. Bring to the boil.

Meanwhile, in a large heatproof bowl, combine the cornflour and ground rice with 3 tablespoons water and mix to a smooth paste. Add the boiling milk, stirring constantly with a balloon whisk, then return to the same saucepan. Stir over medium heat until thickened and bubbling, then add the ground almonds and simmer over low heat for 5 minutes, stirring occasionally until thick and creamy. Add the rosewater and then remove from the heat. Stir occasionally to cool a little, then spoon into glasses or serving bowls. Refrigerate for 1 hour.

Mix the toasted slivered almonds with the extra sugar and the cinnamon and sprinkle over the top of the pudding before serving.

Stir the ground almonds into the bubbling milk mixture, then reduce the heat and simmer until thick and creamy.