Ash Lee’s Ginger Milk Pudding

“This one is a healthy, light dessert and is very easy to make: basically milk and ginger, a little sugar, and you can put whatever syrup you like to have. I like to eat it plain because I don’t have a sweet tooth, actually. But I like the [sweet olive] flower syrup because of its fragrance. If you want to make it here in Germany, you can very easily source the ingredients. I’ve used dried orange blossoms, which you can get in nice tea shops or even in organic stores. I think that would be delicious, dried elderflower would work too.
It can be served while warm or chilled. Both are delicious but I prefer the warm version.”

60-80g ginger

350ml full fat milk

1.5 tablespoons sweetened condensed milk

2 coffee cups or small bowls



• Grate the ginger into a paste and squeeze out the juice through cheesecloth. You should get around 3 tablespoons. Divide the juice between the two cups.

• Combine the milk and sweetened condensed milk in a small pot, and mix well. Gently heat the mixture over medium high heat on the stove until it reaches 75-85°C.

• As you pour the milk mixture into cups, slowly lift the container upwards and away from the cup. This will help create a better emulsification. Let mixture sit for 10 minutes. The milk will turn into a very light, silky pudding texture.

• Serve with honey if desired.