Lebanese milk pudding and syrup

Method

1. Pour the milk into a heavy-based saucepan, add the orange blossom water and sugar and gently bring to the boil. Whisk in the corn flour paste and stir continuously until the liquid thickens.

2. Remove from the heat and pour into individual dishes or a single pie dish. Leave on the side to cool, then chill in the fridge for at least 1 hour.

3. In the meantime, make the syrup. Place the sugar, water, lemon juice and orange blossom water into a saucepan and stir over a moderate heat until all the sugar has dissolved.

4. Simmer for 15 minutes, until syrupy and light golden in colour. Leave to cool.

5. When the syrup is cold, pour into a glass bottle, seal and set aside.

6. When you are ready to serve the milk puddings, gently warm the syrup in a small saucepan and drizzle it over. Add a scattering of chopped pistachios and desiccated coconut and serve straight away.