Arabic Cream Pudding

Instructions

• • Combine the cream, 3 cups of milk and sugar in a large saucepan over medium heat. Mix together the remaining milk and cornflour to make a smooth paste. Pour the cornflour mixture into the cream and milk and bring to the boil, stirring constantly, until smooth and thick. Remove from heat and stir in the orange blossom or rose water.
  • Divide the pudding into small serving dishes and refrigerate for 3-4 hours, until set. Decorate with pomegranate and pistachio to serve.