AFRICAN DELIGHTS

Bring the flavours of the desert into your kitchen

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Milk Pudding with Steamed Dried Apricots and Chopped Almonds
SERVES 4

METHOD

1 Put the cornflour and milk into a large saucepan and stir to dissolve, then add the sugar and cook over a low heat, stirring constantly with a wooden spoon, until thickened, about 20 minutes. It should be light and velvety and coat the back of the spoon. Stir in the orange blossom water, then pour into the ramekins. Leave to cool, then refrigerate for at least 2 hours until well chilled.

2 Bring a medium steamer pot or couscoussier to the boil with about 7.5cm water, put the apricots into the steamer basket, snugly cover with a lid and steam until soft, 6-8 minutes. Remove from the heat and once cool enough to handle, chop into small pieces.

3 Before serving, sprinkle the apricots and almonds over the top of the pudding.

Spicy Honeyed Lamb with Raisins and Almonds 
SERVES 4-6