An old English recipe.

4 ozs 125 gms cornflour
2 pts 1200 mls water
8 ozs 225 gms sugar
5 fl ozs 150 mls orange blossom or rose water
2 ozs 50 gms almonds, blanched and chopped
Mix the cornflour to a smooth paste with a little water in a large pan. Add the remaining water and sugar and stir vigorously until dissolved. Bring to the boil slowly, stirring continuously until mixture thickens – it should cling to and coat the spoon.
Stir in the orange blossom or rose water and cook for 2 to 3 minutes.
Add the chopped nuts and stir well.
Pour into a glass bowl. Chill.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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