Japanese Milk Pudding

Smooth set pudding · 15 min · 4 small jars

12m+No refined sugarAllergen: dairy

INGREDIENTS

  • 500ml full cream milk
  • 9g gelatine powder
  • 1 tbsp maple syrup
  • Splash of vanilla essence

HOW TO COOK

  1. 1Gently warm the milk over low heat, without letting it boil.
  2. 2Whisk in the gelatine, maple syrup and vanilla until fully dissolved.
  3. 3Cool slightly, then pour into small jars or moulds.
  4. 4Refrigerate for at least 4–5 hours until set.

TIP

A very mild dessert — add a touch more maple syrup or honey (if over 12 months) if you'd like it sweeter.

🔗Source: Nourishing Ezra (Instagram)

Always follow your paediatrician's guidance on allergens and choking-hazard textures. Cook eggs, fish and meat thoroughly and serve food just warm.