A cornflour-set milk pudding, enriched with butter and milk powder and chilled until it just holds the shape of a spoon, with dried apricots stewed and blended smooth over the top.
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
550 ml reduced-fat milk (567 g)
40 g cornflour
45 g caster sugar
50 g skim milk powder
25 g unsalted butter
4 g vanilla extract
90 g dried apricots
120 ml water (120 g)
5 ml lemon juice (5 g)
Method
Whisk the cornflour, the sugar and the milk powder into 150 ml of the cold milk until there is no grit at the bottom of the bowl.
Warm the rest of the milk in a saucepan over medium heat, whisking, until it steams. Do not let it boil.
Pour the cornflour mixture in, whisking hard, and keep whisking 4-5 minutes. It thickens abruptly at around two minutes and then needs another full minute or two to lose the chalky taste of raw starch. Take it off the heat and beat in the butter and the vanilla.
Pour into two glasses or bowls and press a piece of cling film flat onto the surface so no skin forms. Chill at least three hours, until a spoon leaves a clean edge in it.
Meanwhile simmer the apricots with the water and the lemon juice for 10 minutes, until they are plump and give completely under a spoon, then blend them with their liquid into a purée about as loose as jam thinned with a spoonful of water. Sieve it if any skin survived the blender.
Spoon the cooled purée over the set pudding. Both parts keep three days covered, and the pudding is easier to eat properly cold than at room temperature.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Chilled Vanilla Milk Pudding with Apricot Purée
Serves 2 · Prep 10 min · Cook 20 min · Total 30 minutes, plus 3 hours chilling
A cornflour-set milk pudding, enriched with butter and milk powder and chilled until it just holds the shape of a spoon, with dried apricots stewed and blended smooth over the top.
Ingredients
550 ml reduced-fat milk (567 g)
40 g cornflour
45 g caster sugar
50 g skim milk powder
25 g unsalted butter
4 g vanilla extract
90 g dried apricots
120 ml water (120 g)
5 ml lemon juice (5 g)
Approximate per serving
2373 kJ / 567.1 kcal · protein 20.2 g · carbohydrate 86.7 g · fibre 3.8 g · fat 14.2 g · sodium 223.3 mg
Method
Whisk the cornflour, the sugar and the milk powder into 150 ml of the cold milk until there is no grit at the bottom of the bowl.
Warm the rest of the milk in a saucepan over medium heat, whisking, until it steams. Do not let it boil.
Pour the cornflour mixture in, whisking hard, and keep whisking 4-5 minutes. It thickens abruptly at around two minutes and then needs another full minute or two to lose the chalky taste of raw starch. Take it off the heat and beat in the butter and the vanilla.
Pour into two glasses or bowls and press a piece of cling film flat onto the surface so no skin forms. Chill at least three hours, until a spoon leaves a clean edge in it.
Meanwhile simmer the apricots with the water and the lemon juice for 10 minutes, until they are plump and give completely under a spoon, then blend them with their liquid into a purée about as loose as jam thinned with a spoonful of water. Sieve it if any skin survived the blender.
Spoon the cooled purée over the set pudding. Both parts keep three days covered, and the pudding is easier to eat properly cold than at room temperature.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Meals built soft and small-particle, which is the dietary lever a recipe can genuinely control and one current guidance supports. Portion size is yours to set: these are written at an ordinary serving and divide in two if you are eating smaller and more often. Diagnosing, curing or treating gastroparesis is not something food does. If eating is not going in, if you are dehydrated or losing weight without meaning to, that needs a clinician rather than a different recipe.
