Vermicelli Pudding
Delcious sweet and creamy dessert
Equipment
- Large heavy-based pan
Ingredients
- 1 Tbsp Butter
- 1 Packet Flour & Oil Vermicelli Mix
- 10 g sliced almonds Or nuts of your choice
- 10 g raisins
- 500 ml water
- 500 ml Milk Have an extra 125ml on hand
- ¼ cup sugar Add extra sugar if you have a sweeter tooth
- handful Decorative nuts or raisins or both Optional: for a lovely finish.
- Syrup/honey/condensed milk Optional: for decoration
Instructions
- Place butter in heated pan, and allow to melt
- Add vermicelli mix, and stirfry until browned. Stir continuously to ensure it does not burn.
- Add nuts and raisins and stirfry for a minute.
- Once Vermicelli is evenly toasted, slowly pour in the water while stirring. Cook on medium heat until the water has evaporated.
- Add your milk and sugar. Continue to simmer on medium heat, until it absorbs all the milk. (±10-15minutes)
- Vermicelli should be al dente. If not, add 1/4 cup of milk or water and simmer for another 5 minutes.
- Serve in bowls. Add a swirl of syrup and sprinkle of toasted almonds.