Creamy Honey and Raisin Vermicelli Pots

THIS IS A RICH AND COMFORTING DESSERT, WHICH CAN BE EATEN HOT OR COLD AND ONLY TAKES MINUTES TO MAKE. ENRICH THIS DISH EVEN FURTHER BY SERVING WITH ROASTED OR STEWED PLUMS, APPLES OR PEACHES.

SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 8–10 MINUTES

FRESH

500ml full-cream (whole) milk

grated zest of 1 unwaxed orange

1 tablespoon double cream

SPICES

¼ teaspoon ground cardamom seeds

PANTRY/LARDER

2 tablespoons ghee or unsalted butter

100–125g fine wheat vermicelli, broken into small and medium-sized pieces

3–4 tablespoons caster sugar

1 tablespoon raisins or finely chopped apricots or dates

DECORATION

1 tablespoon runny honey

1 tablespoon flaked almonds, lightly toasted

NOTE

Wheat vermicelli can also be replaced with rice vermicelli.

1. Heat the ghee or butter in a heavy-based saucepan over a low–medium heat.

2. Add the broken vermicelli and stir-fry for about 1 minute, or until golden.

3. Reduce the heat and pour in the milk, sugar, ground cardamom seeds, raisins and orange zest. Stir and gently simmer for 5 minutes, then add the cream and continue cooking for a further 2–3 minutes, or until it thickens.

4. Turn off the heat, serve in individual pots and decorate with honey and flaked almonds.