Dairy-based puddings were once the family norm in the days before refrigeration, as they would be regularly prepared to use up milk that would have otherwise gone off. This oldie is simply delicious, scented with drops of rosewater, now fashionable, and served with fresh pink rose petals scattered on top as a garnish.

Ingredients

• 2½ cups milk
• ¼ cup sugar
• 1 teaspoon butter
• 2 tablespoons cornflour
• 6-10 drops rosewater

Method

1. Bring 2 cups of the milk to scalding point with the sugar and butter in a medium-sized saucepan. Blend the remaining milk and cornflour together to a smooth paste and pour into the hot milk, stirring until the mixture boils. Lower the heat and simmer for 5 minutes, stirring constantly. Remove from the heat and stir in sufficient drops of the rosewater to taste, adding a little more if wished (once cool, the flavour will be less pronounced). Transfer to a wetted 3-cup capacity serving dish.
2. Serve cool but not chilled, decorated with baby pink rose petals. Delicious with poached rhubarb.