Ginger Pudding

Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60–65°C (140–150°F), stirring until the sugar has dissolved.

Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don’t stir and don’t move the bowls. Leave for 5–10 minutes to set. Serve warm or chilled.