Ingredients
Sauce
Method
1.Put the milk and sugar in a medium saucepan over medium–low heat and bring to the boil. Meanwhile, put the cornflour in a small bowl and add a few tablespoons of water, stirring until you have a gluggy wet mixture.
2.Slowly add the cornflour to the hot milk, stirring with a wooden spoon, and reduce the temperature to low. Continue stirring for 8–10 minutes, or until the mixture has the consistency of a thick custard. Add the rosewater, stir and remove from the heat.
3.Pour the mixture into 4–6 serving glasses and allow to cool to room temperature. Transfer to the fridge and set overnight.
4.Make sauce: put the raspberries and sugar in a food processor or blender and purée until smooth. Pass through a fine-mesh sieve to remove the seeds. Put the liquid in a small saucepan over low heat and bring to the boil. Simmer for 5 minutes then remove from the heat. Add the rosewater, stir and allow to cool.
5.When you are ready to serve, pour the sauce over the puddings and scatter with the pistachios and raspberries.
