I am led to believe that Moroccans don't do much in the way of Puddings...
However this Almond Cream is a great little pudding, which shows they can really make them
Ingredients for the Moroccan Pudding
2 cups milk
¼ cup castor [superfine] sugar
2 tbsp cornstarch [cornflour]
1 tbsp ground rice
¼ cup water
2½ oz [70g] ground almonds
1 tsp rosewater
For decoration
2 tbsp roasted flaked almonds
1 tsp castor [superfine] sugar
½ tsp ground cinnamon
Making the Moroccan Cream Pudding
Place the milk and sugar in a heavy bottomed saucepan and heat over medium heat, stirring until the sugar has dissolved
Bring to a rolling boil
Mix the cornstarch, ground rice and water to a smooth paste in a large mixing bowl
Pour the boiling milk/sugar mixture into the paste, stirring constantly with a balloon whisk
Return the pudding mixture to the saucepan and place over medium heat
Stir constantly until the mixture has thickened and is bubbling
Add the ground almonds and simmer for 5 minutes, stir occasionally
Remove the pan from the heat and add the rosewater
Place to one side to cool... It helps if you stir occasionally.
Once cool, spoon into 4 individual serving bowls and refrigerate until chilled
Remove the cream pudding from the fridge
Mix the decoration ingredients together, and sprinkle over the top of the pudding
Serve:- I hope you'll really enjoy this Moroccan Cream Pudding...
As I do
NOTE Rosewater is an acquired taste,
if you haven't used it before I suggest you add a drop to a tablespoon of the pudding and taste.
If the rosewater is not to your liking it may be omitted,
The Moroccan Almond Creamed Pudding is a delicious dessert either way
