Tunisia's almond pudding Assida Bi Loz is made by simmering almond flour and cornflour in milk, scented with orange blossom water. Served cold, it is finished with toasted almonds and cinnamon.
In a saucepan, whisk the almond flour and cornflour into the cold milk until smooth.
Place over low heat, stir in the sugar, and cook for 20 minutes, stirring constantly, until it thickens.
Remove from heat, stir in the rose water, and divide the warm pudding among serving bowls.
Press cling film over the bowls and chill for at least 1 hour; the pudding sets and firms up during this time.
Sprinkle the chilled pudding with chopped raw almonds and cinnamon before serving.
After pouring the pudding into bowls, press cling film onto the surface and chill for at least 1 hour; cutting it too soon leaves it runny. Allergens: contains milk and dairy, almond (tree nut).
If you cannot find orange blossom water, rose water works as a substitute; the flavour shifts but the texture stays the same.
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