Lewis Road Creamery has released yet another new limited edition milk. This time it is a classic NZ flavour – hokey pokey. This is marriage between honeycomb and caramel, and it tastes just like the ice cream Kiwis are familiar with.

Of course I am going to make a dessert out of it – it’s my routine. I was craving for something subtle and soft, and settled on this twist on another classic – the Hokkaido milk pudding.

With just 5 ingredients, this wobbly dessert was made in 5 equally quick and simple steps (this is important as I didn’t want to use up precious commodities whilst locked down at home in a pandemic).

If you prefer sturdier desserts, then you can increase the gelatin to 2 teaspoons. As written, this liquid-to- gelatin ratio gives the best wobble and it feels like you are eating milk that magically obtained anti-gravity abilities.

Lastly, a confession: I accidentally discovered that if you left the honeycomb pieces on on pudding over a few hours, it will melt into a sauce which is even tastier! Think creme caramel but without eggs.

Ingredients

• 300ml Lewis Road Creamery Hokey Pokey flavoured milk
• 150ml Lewis Road Creamery Double Cream
• 15g (1 tbsp)  caster sugar
• 1/4 tsp vanilla paste
• 5g (1 1/2 tsp) gelatin powder
• Honeycomb pieces (optional)

Instructions

1. Add milk, cream, sugar, vanilla to a large pot. Sprinkle gelatin over the top. Stir with a whisk until gelatin is almost dissolved.
2. Place the pot over a low heat and warm up the mixture. Continue to stir with whisk while heating, till gelatin and sugar are completely dissolved. Remove from heat.
3. Pour pudding into small jars. This recipe gives 5 servings of 90ml each.
4. Place pudding containers into the fridge to set, for a minimum of 5 hours.
5. Serve with chopped honeycomb pieces.