Cornflour Pudding with Mulberry Syrup

Name: Cornflour Pudding with Mulberry Syrup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 cups (720 ml) whole milk; 4 tablespoons (30 g) cornflour (cornstarch); 3 tablespoons (38 g) granulated sugar; 2 tablespoons (28 g) unsalted butter, cold, cut into small pieces; ½ teaspoon (2½ ml) vanilla extract; ¼ teaspoon (1 g) fine sea salt; ¾ cup (180 ml) mulberry syrup, chilled

From the MyKitchenBank Kitchen

A silky Middle Eastern custard-style pudding made from cornflour and milk, set until spoonable, then chilled and topped with tart-sweet mulberry syrup. The pudding has a delicate, almost creamy texture balanced by the deep berry notes of the syrup. Serve cold as a simple, elegant dessert that's perfect after a rich meal.

Prep: 10 min
Cook: 15 min
Wait: 2 hr
Total: 2 hr 25 min
Makes: 4 servings (about 1 cup pudding per serving)

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Steps

Before you start

Have mulberry syrup on hand (store-bought or homemade; if making your own, prepare 1–2 hours ahead or chill while the pudding sets)
Use a heavy-bottomed saucepan to prevent scorching the milk
Have a whisk ready to prevent lumps as you add cornflour

1
Mix cornflour with cold milk
- Pour 1/2 cup (120 ml) of the whole milk into a small bowl.
- Add the cornflour and whisk until completely smooth, breaking up any lumps.
- This prevents lumps from forming when you add the mixture to the hot milk.
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Ready when: Mixture is completely smooth with no visible lumps
Tip: Don't skip this step—it's essential for a silky pudding
2
Heat remaining milk with sugar
- Pour the remaining 2.5 cups (600 ml) of milk into a heavy-bottomed saucepan.
- Add the sugar and salt.
- Heat over medium heat, stirring occasionally, until the mixture is steaming and just beginning to bubble around the edges, about 5–7 minutes.
- Do not boil.
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Ready when: Milk steams and small bubbles form around the edges; do not allow a rolling boil
Tip: Watch carefully—if the milk boils vigorously, it can scorch on the bottom
3
Temper and add cornflour mixture
- Slowly pour the hot milk into the cornflour mixture while whisking constantly.
- Once combined, pour the entire mixture back into the saucepan in a slow stream, whisking all the time.
- This gradual tempering prevents lumps from forming.
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Ready when: Mixture is fully combined and lump-free
Tip: Whisk vigorously throughout—hesitation allows lumps to form
4
Cook the pudding base
- Return the saucepan to medium heat.
- Cook, stirring constantly with a whisk or wooden spoon, for about 5 minutes, until the mixture thickens noticeably and coats the back of a spoon.
- You should be able to draw a line through it and have it hold.
- The pudding will bubble slightly as it thickens.
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Ready when: Mixture coats the back of a spoon; you can draw a line through it and it holds
Tip: Don't walk away—stir constantly to cook evenly and prevent lumps
5
Finish the pudding
- Remove the saucepan from heat.
- Stir in the cold butter pieces and vanilla extract until the butter is fully melted and incorporated, about 1–2 minutes.
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Ready when: Butter is fully melted and mixture is smooth and shiny
Tip: Add cold butter to create a silky finish and glossy surface
6
Pour and chill
- Divide the warm pudding evenly among four serving bowls or glasses (about 3/4 cup / 180 ml per serving).
- Smooth the surface with the back of a spoon if desired.
- Let cool to room temperature for about 20–30 minutes, then cover loosely and refrigerate until completely chilled and set, at least 1.5 hours and up to 8 hours.
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Ready when: Pudding is firm, cold to the touch, and holds its shape when spooned
Tip: Cover the bowls to prevent a skin from forming if you prefer a smooth surface (some enjoy the skin)
7
Top with mulberry syrup and serve
- Just before serving, pour 3 tablespoons (45 ml) of chilled mulberry syrup over the center of each pudding bowl.
- Drizzle it gently so it pools on top, or stir it slightly into the pudding if you prefer.
- Serve immediately with a spoon.
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Ready when: Syrup is evenly distributed and pudding is cold
Tip: Add syrup just before serving to keep the pudding's texture distinct from the syrup layer

Good to know

Tips

To avoid lumps, always mix cornflour with cold milk before adding it to hot liquid—this is the most common mistake
If you prefer a thinner, more custard-like pudding, reduce cornflour to 3 tablespoons (22 g) and reduce cook time to 3–4 minutes
The pudding will thicken more as it cools, so err on the side of slightly softer when warm
For a richer pudding with a deeper vanilla note, use 1 teaspoon vanilla extract instead of 1/2 teaspoon

Make ahead

The pudding can be made up to 2 days ahead (cover and refrigerate). The mulberry syrup can also be made or chilled 1–2 days in advance. Assemble just before serving for the best texture contrast.

Storage & reheating

Store covered in the refrigerator for up to 3 days. Mulberry syrup keeps refrigerated for up to 2 weeks. Freezing is not recommended as the pudding becomes grainy when thawed. To reheat, gently warm individual servings in the microwave for 30–45 seconds (optional; many prefer this pudding chilled).

Substitutions

mulberry syrup → pomegranate molasses thinned with a little water, or raspberry syrup. These tart syrups provide similar flavor contrast. Use the same volume.
cornflour (cornstarch) → cornstarch (same amount). Cornstarch and cornflour are identical; use either term depending on your region.
whole milk → 2% or low-fat milk, or a mix of milk and heavy cream. Whole milk gives the richest texture. Lower-fat milk works but will be slightly less creamy.
unsalted butter → ghee or clarified butter. This adds a subtle nuttiness typical of Middle Eastern desserts.