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Danielle Lachana

In addition to its sweet syrupy pastries Turkey is also known for its lighter and creamy milk-based puddings in which nuts are a predominant feature. This particular version uses  both pistachios and almonds but if you cannot find pistachio nuts you can make an ''Almond pudding'' using just double the quantity of almonds and fold in 250 g whipped cream when the mixture is cool.

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RECIPE

(Serves 8)

 METHOD

*If not using ready-ground nuts you can grind your own - obviously not the salted variety. First soak the shelled nuts in boiling water for 5 minutes before grinding to a powder in a food processor. (Be careful not to over-grind or they will become a paste!).

Blend the cornstarch in a small bowl with about 50 - 100 ml of the milk until dissolved and smooth.

Put the rest of the milk to heat in a heavy-bottomed, preferably non-stick, saucepan together with the sugar and nuts. Bring to the boil stirring constantly in the same direction and also right down to the bottom of the pan to prevent the mixture from sticking and burning. Add the dissolved cornstarch and continue to cook, stirring constantly, for a few minutes, making sure that no lumps remain.

Reduce the heat to low, add the beaten eggs and continue cooking and stirring over a very low heat. The mixture should not come right to the boil. The pudding is ready when it has thickened to the consistency of a thin cream / custard. It will thicken more upon cooling.

Transfer to individual serving bowls and cover the surface with cling film (plastic wrap) to prevent a skin forming on top. Leave to cool before transferring to the fridge.

Garnish with the coconut and pistachios and serve cold.

After a short break in our Mediterranean voyage, we will be back again in two weeks arriving at our next destination - Syria.