8 August 2014

Almond Milk Pudding Recipe.

I would like to share with you the recipe, which remind me with my childhood. It is a pudding, but not quite the same as I serve in the United States or in the UK.  In Poland we mostly serve the pudding warm and we use potato flour instead of cornstarch. Pudding consistency is a little different than most of you know, but it is delicious.

2 cup almond milk
4 tablespoon potato flour
3 tablespoons agave syrup
1/4 tsp. salt
2 tsp. vanilla extract

*Instead, you can now use almond milk cow's milk (my mom uses that) and instead  potato flour use cornstarch

In medium saucepan over medium heat, heat milk with agave syrup and vanilla  until bubbles form at edges. In a bowl, combine a little milk with potato flour (or cornstarch) and salt. Pour into hot milk with vanilla, a little at a time, stirring to dissolve. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon. Don't boil. Remove from heat, pour into serving dishes.
Delicious cold or hot (in my country we served warm). Served with fruit syrup.



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