On my day off last weekend, I was preparing breakfast thinking what the next recipe on the blog is going to be… As on most Fridays, I had carob molasses and tahini – my favorite combo of all times. I told myself I should make a post about carob molasses, not today, probably towards the end of summer when fresh carob is in season.
Suddenly, the image of my grandmother cooking carob pudding came to my mind. That must be more than 17 years ago and I realized I haven’t eaten it since. I called my aunt for the recipe and I tried it on the spot. It was AMAZING. I think it’s going to be my new favorite treat for a while.
Carob pudding has a rich and creamy flavor and requires a few ingredients; milk, sugar, cornflour, and carob molasses which can be found in middle eastern stores or online.
- 1 cup milk
- 2 full tablespoon cornflour, divided
- 1 tablespoon sugar
- 4 tablespoon carob molasses
For milk pudding, place a deep saucepan over medium heat. Add cold milk, 1 full tablespoon of cornflour, and 1 tablespoon sugar to the pan. Stir frequently until the mixture is starting to boil.
Taste it in order to adjust sugar based on your preference. Leave the pudding on a low heat and keep stirring until it gets thick and bubbly. Pour pudding mixture into individual serving bowls, making first layer of the dessert (make sure to fill less than half of bowls) . Leave to cool.
Meanwhile, place another saucepan over medium heat for carob pudding. Add 1 cup of cold water, 1 full tablespoon of cornflour, carob molasses. Stir to dissolve both molasses and cornflour in water. Keep stirring until it's boiling and thickened.
Pour into same bowls over milk pudding. Leave to cool, then transfer the fridge for couple of hours.