Moroccan · Dessert
Almond Milk Pudding with Orange-Blossom
A luxurious set pudding made rich with ground almonds and almond milk, perfumed with orange-blossom and set softly with a little cornflour — think of it as muhalabia's celebration version. Silky, nutty and floral, topped with slivered almonds, it is the pudding that ends a special Moroccan meal.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 5
- Level
- Easy
Ingredients
- 800 ml whole milk
- 80 g ground almonds
- 60 g cornflour
- 90 g sugar
- 1 1/2 tbsp orange-blossom water
- Slivered almonds, toasted, to top
Method
- 1
Slake the cornflour
Whisk the cornflour into 200 ml of the cold milk until smooth.
- 2
Infuse
Warm the rest of the milk with the ground almonds and sugar for 5 minutes to draw out the almond flavour.
- 3
Thicken
Whisk in the cornflour mixture and cook, stirring, 6–7 minutes until thickened to a custard.
- 4
Set
Stir in the orange-blossom water off the heat, pour into bowls, chill until set and top with toasted slivered almonds.
Chef's tips
- Ground almonds give body and flavour but keep the texture slightly grainy — blend the warm milk if you want it silk-smooth.
- Toast the slivered almonds for the top; raw ones taste flat against the rich pudding.
Frequently asked questions
Can I use almond milk too?
Yes — replacing some of the dairy with almond milk deepens the almond flavour; keep the cornflour the same for the set.
How long will it keep?
Two to three days covered in the fridge; add the toasted almonds just before serving so they stay crunchy.