EVERYONE’S FAVOURITE MILK PUDDING WITH A TWIST

You can make this Middle Eastern, with rosewater and pomegranate seeds, or comfortingly Canadian, with vanilla, raisins and cinnamon. “I love the simplicity of it,” says author Heather Trim. Makes: 8 servings Preparation time: about 20 minutes, but then at least 4 hours refrigeration

4 cups (1 L) milk, divided ½ cup (125 mL) granulated sugar 1/3 cup (75 mL) cornstarch 2 tsp (10 mL) rosewater (optional) 1 to 3 tsp (5 to 15 mL) vanilla ¼ cup (60 mL) raisins and ½ tsp (2 mL) cinnamon OR ¼ cup (60 mL) pomegranate seeds and pistachios

1. In a large saucepan, stir 3 cups (750 mL) milk with sugar. Set over medium-high heat, stir and bring to a simmer.

2. Place remaining milk in a medium bowl. Whisk in cornstarch until dissolved. Once milk in saucepan reaches a simmer, whisking continuously, add cornstarch mixture. Bring to a full rolling boil; stir continuously until mixture thickens, 1 to 2 minutes.

3. Remove from heat; stir in rosewater, if using, and 1 tsp (5 mL) vanilla. If not using rosewater, stir in 3 tsp (15 mL) vanilla.

4. Pour into a bowl or individual serving dishes. To prevent a skin from forming, place plastic wrap on surface of pudding. Refrigerate at least 4 hours or until set.

5. Discard plastic wrap. Sprinkle with raisins and cinnamon or pomegranate seeds and pistachios, or other toppings such as toasted slivered almonds or dried-fruit trail-mix combos.

Nutrition per serving: 145 calories; 4 g protein; 27 g carbohydrates; 2 g fat; 0.3 g fibre; 58 mg sodium; 151 mg calcium.