Creamy Couscous Pudding
This is one of those fabulous puddings that’s easy to make and yet tastes complex, interesting and, above all, delicious. Your guests will think you’ve really gone to town, and will have fun trying to identify the different flavours: there’s saffron, cinnamon, cardamom and orange flower water in it, making it gently comforting on a cold winter’s night. A practical point is that the pudding’s best about half an hour out of the oven, which makes it handy and stress-free to serve.
For four to six people, you will need:
70g / 2 ½ oz couscous
80g / 3 oz caster sugar
600ml / one pint milk
300 ml / ½ pint cream (I actually use less, 200ml, because that’s the size of the cartons I buy, and it still works)
3 x 5cm / 2in strips orange peel (or mandarin, clementine etc.)
6 green cardamom pods, smashed
1 x 8cm / 3in cinnamon stick
a pinch of saffron
2tbsp orange flower water
1.5 litre / 2 ¾ pint oven-proof dish
Here's what you do:
Preheat your oven to 170C or 325F. Place the couscous, sugar and milk in a saucepan and bring to the boil. You’ll think this isn’t nearly enough couscous and that I’ve made a mistake, but I can assure you it works! Add all the other ingredients, bring back to the boil and pour into your ovenproof dish. Bake for 35 minutes until golden.
Serve in pretty dishes and discard the spices as you go.
Easy and addictive!
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