for 8 bowls
- 1 litre poppyseed milk makového mléka
- 4 pears
- 1 cup water
- pinch of salt
- 4 tablespoons corn starch
- pinch of cinnamon
- 2 tablespoons of barley malt or gluten-free syrup (optional)
- Prepare bowls for the pudding.
- Wash pears and cut into larger pieces.
- Boil pears in 1 cup water with pinch of salt. Boil for approx. 8 minutes or until soft.
- Mix starch in cold poppyseed milk with wire whisk until it is smooth and without lumps.
- Add milk to the boiling pears, stir and simmer on low until pudding thickens into custard like consistence.
- If you feel pudding is not sweet enough, you can add malt or syrup at this moment.
- Bring to boil, pour into bowls.
- Kuzu root starch may be used instead of corn starch to get a healthier as well as tastier version. Other spices may be added instead of cinnamon, such as vanilla, badian (star anise) or lemon zest.
- You can leave out malt or syrup. Those who need the dessert sweater may have only their serving sweatened by pouring syrup over it.
- Store in cool place, consume within 2 days.
- Our kids loved the pudding without additional sweateners. We tipped out the pudding for our guests and poured maple syrup and sprinkled roasted almond pieces on top. There were no complaints made.
- I would recommend giving this dessert to children aged 1.5 years and over.