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Egyptian Lemon and Honey Pudding

Jelly pudding with lemon zest, honey and cinnamon

Egyptian Lemon and Honey Pudding

Ingredients:

3 Cups Full Cream Milk
3 Tblsp Cornstarch
3/4 Cup Caster Sugar
1/2 Tsp Mastic Grains
1 1/2 Tsp Grated Lemon Zest
4 Tblsp Honey
2 Tsp Ground Cinnamon

Method:

  1. Dissolve the sugar and cornstarch in the cold milk.
  2. Place on medium to low heat.
  3. Add the mastic and lemon zest and stir continuously to melt the mastic, combine and prevent from burning.
  4. Continue stirring until it thickens and thickly coats the back of a spoon. This should take around 25-20 minutes.
  5. Separate into serving bowls and cool in the fridge for 2-3 hours to form a jelly pudding consistency.
  6. Place under a hot grill for up to 5 minutes to caramelize the top.
  7. Pour over honey, sprike over cinnamon then serve.







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