1 teaspoon good quality orange blossom water (optional)
400g canned apricots in natural juice
Chopped pistachios, for serving
Method
Combine 1/2 cup milk, cornflour and sugar in a jug until dissolved. Bring remaining milk, cinnamon and 1 strip of orange rind to simmering point over medium heat.
Pour in cornflour mixture and whisk continuously until thickened and smooth. Remove cinnamon and rind and whisk in orange blossom water.
Spoon mixture into 6 serving glasses and chill for 4 hours or until set.
To serve, top each pudding with apricots, a little of the juice and sprinkle with pistachios.
