MILK PUDDINGS WITH ROSE SYRUP
Pure & simple. I add a few red or pink rose petals & a couple of dried hibiscus flowers to add a tinge of pink to the syrup – the syrup has to have some colour to it. The rosewater is quite gentle here – add a splash more to the syrup if you like. When it is very hot in summer, the chilled syrup over the cold pudding is wonderful.
Serves 8
PUDDING:
1 large egg
80g sugar
80g cornflour (maizena)
5 cups whole milk
2 tablespoons rosewater
ROSE SYRUP:
1 cup water
100g sugar
2 tablespoons rosewater
a small fistful of fresh red or pink (unsprayed)rose petals & 2 or 3 dried hibiscus petals for extra colour
In a wide bowl beat the egg & sugar till creamy & puffed up. Add the cornflour & whisk in well. Add a splash of the milk if it is too thick.
Heat the milk in a wide heavy-bottomed pot. When it comes to a simmer, remove, & whisk a little into the egg bowl to acclimatise. Whisk in a little more. Now pour it back to the pot & whisk well, scraping down the sides of the bowl to get all the mixture. Return the pot to the heat & simmer over a low flame, whisking continuously until it thickens – about 10 minutes. It will bubble up & be glooping nicely on the surface. Whisk in the rose water, & remove from the heat.
Keep whisking often as it cools to avoid any lumps. When it is just about cool, give a fnal vigorous whisk making sure there are no lumps & then scrape or dollop out into 8 small dishes that can be put in the fridge. Cover when cool & put into the fridge to chill for at least a couple of hours.
Make the syrup: Put the water & sugar into a small pot. Bring to a gentle bubble & simmer for 5 or 6 minutes. Add the rose water & simmer for another minute, then remove from the heat. Add the rose petals & hibiscus while still hot. Remove the hibiscus when some colour has seeped into the syrup. Cool completely, pour into a small glass jar & chill in the fridge. Serve chilled syrup over the chilled pudding.
