- 1 litre reduced fat Australian milk
- 1/3 cup cornflour
- 1/3 cup castor sugar
- 1 cinnamon quill
- 2 large strips orange rind
- 1 teaspoon good quality orange blossom water (optional)
- 400g canned apricots in natural juice
- Chopped pistachios, for serving
| - 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.
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