Ingredients
Low fat milk -350ml
Corn flour -1 tbsp
Sugar substitute powder – 1 ½ tsp
Eggs – 2 (white only)
Almond essence – ½ tsp
Almonds – 5
Salt – a pinch

   

Method

1. Dissolve the corn flour in 2tbsb of milk.
2. Boil the rest of the milk. Put off the flame.
3. Add corn flour mixture slowly in it.
4. Boil the milk again stirring constantly.
5. When thickened, remove from heat &mix in the sugar substitute powder keep this closed.
6. Beat egg white together with almond essence & salt till thick & glossy.
7. Gently fold this into the warm milk mixture & pour into oven-to- serving dish.
8. Put dish in larger pan filled with water- the water should come up to half-an-inch around the baking dish.
9. Slice almonds lengthwise or into halves & arrange on top of the pudding.
10. Bake in a pre-heated 350F oven for about 25 minutes or till a toothpick inserted in the centre comes out clean.
11. This pudding can be served hot or you can chill it for 2-3 hours in the refrigerator & serve it cold.