Yields 4 small portions.
60ml cornstarch
125ml + 375ml milk
125ml sugar
1 lemon
ground cinnamon
crushed biscuit, to serve
Add the cornstarch to a small saucepan.
Pour in the 125ml milk and whisk the mixture until there are no lumps and it is completely smooth.
Now add the sugar and whisk again.
Add the 375ml milk once you are sure there are no lumps.
Cut two or three strips of zest from the lemon and add it to the mixture.
Place the saucepan over medium heat and stir continuously for 3-4 minutes until it thickens.
Stir and cook the mixture for another 2 minutes after the first bubbles appear.
Turn off the heat and remove the lemon zest.
Wet your moulds under running water and shake out any excess water.
Pour the not milk mixture into the moulds and refrigerate for 4-6 hours.
Unmould the puddings onto serving plates.
Sprinkle a pinch of ground cinnamon on the crushed biscuit and spoon over each pudding to serve.
My Whisk and I 