Rose Pudding

Steps

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1. 1
   Pour full cream milk into a saucepan and heat over medium flame until it comes to a gentle boil. Stir occasionally to prevent sticking to the bottom. Once boiling gently, turn off the heat and set aside to cool.
   ▶ ≈0:23
2. 2
   Take cornflour and mix it into the cooled milk using a whisk, stirring gently to dissolve completely without forming any lumps. This should take about one minute.
   ▶ ≈1:02
3. 3
   Pour rose syrup (about half cup) into the milk mixture and stir well until it becomes a beautiful pale pink color. Add 2 tablespoons of sugar and adjust sweetness to taste if desired.
   ▶ ≈1:31
4. 4
   Gently pour the cornflour mixture into the rose milk, mix well, then return the saucepan to the stove over medium flame. Continuously whisk the mixture to prevent lumps and help it thicken.
   ▶ ≈2:05
5. 5
   As the mixture begins to thicken, continue whisking rapidly. Within a few seconds it will reach the perfect consistency. Once the desired thickness is achieved, immediately turn off the heat.
   ▶ ≈2:43
6. 6
   Gently pour the hot pudding mixture into individual serving cups. Cover with cling wrap or lids and refrigerate for 3-4 hours or overnight until completely set.
   ▶ ≈3:02
7. 7
   Once set, unmold the pudding from the cups. It will have a beautiful pale pink color with a soft, jiggly, creamy texture.
   ▶ ≈3:32