A beautiful light and milky breakfast treat. Top with any of your favourite summer fruits or with homemade jam for a touch of extra sweetness.
Whisk the cornflour with 100ml of the milk to form a smooth paste.
In a saucepan heat the remaining 400ml of milk with the water and sugar on a gentle heat until the sugar dissolves.
As soon as the hot milk mixture releases steam, whisk in the cornflour paste. Keep whisking as the mix starts to boil and thickens. This will take about 3 minutes.
Remove from the heat and divide between 6 glasses, bowls or cups.
Cover each with cling film, touching the surface of the pudding to stop a skin from forming and refridgerate for at least 3 hours or until set.
To serve, remove from refrigerator and top with sliced strawberries and a sprinkle of the chopped pistachios and sugar.
50 grams Edmonds cornflour
500 millilitres Lewis Road Creamery full fat milk
200 millilitres water
50 grams Caster Sugar
1 punnet strawberries hulled and sliced
3 tablespoons shelled pistachios toasted and roughly chopped
2 tablespoons Matakana Superfoods coconut sugar