Watermelon and jasmine pudding
Chinchilla is the watermelon capital of Australia. This small town, a couple of hours north-west of Brisbane, and its surrounds produce about 25 per cent of the nation's watermelons.
Ingredients
watermelon - enough to produce 3 cups of liquid
40g of cornstarch
80g of sugar
a pinch of cinnamon powder
1 cup of jasmine water or 2 tbsp of rosewater
grated chocolate and candied citron, to serve
Method
Remove the skin and seeds from a quantity of watermelon that will make 3 cups of liquid after it has been put through a food processor or sieve.
Place 40g of cornstarch and 80g of sugar in a saucepan on medium heat. Whisk in the liquid watermelon until all the lumps have disappeared. Once the mixture comes to the boil, simmer and keep stirring for 3 minutes, then remove from the heat. Whisk in a pinch of cinnamon powder and a cup of jasmine water (made by steeping a handful of dried jasmine flowers in a cup of near-boiling water for an hour). Alternatively, add two tablespoons of rosewater to a scant cup of cold water.
Spoon into individual serving bowls and refrigerate overnight.
To serve
Serve with grated chocolate and thinly sliced candied citron.
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