BREAKFAST SAHLAB WITH FRESH STRAWBERRIES

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.

Prep:
5 minutes
Cook:
3 minutes (3 hours to set)
Serves:
6

Ingredients

50g Edmonds cornflour

500mL Lewis Road Creamery full fat milk

200mL water

50g Caster Sugar

1 punnet strawberries hulled and sliced

3 tbsp shelled pistachios toasted and roughly chopped

2 tbsp Matakana Superfoods coconut sugar

Method

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