About this recipe: This nursery favourite is easy to make and lovely enjoyed cold from the fridge.
I made the recipe exactly as stated with the exception of cooking it longer than the 20 seconds mentioned in the recipe to get the consistency I wanted. I also added the teaspoon of vanilla. This dessert is lighter than a usual pudding, and the flavor profile is mild but interesting and enjoyable. This was wonderful plain, but would be fabulous dressed with chocolate or fresh fruit. - 14 Aug 2012
I followed this recipe exactly (decided to add the optional vanilla), and did not have any problems. It has to be carefully watched and constantly stirred during and after the addition of the milk, sugar and cornstarch mixture, because it looks like warm milk for a while and then within seconds it is the consistency of pudding. I ended up pouring the resulting pudding-like goo into two ungreased glass bowls after I took out the lemon peel and cinnamon sticks. I then immediately put the bowls into the fridge uncovered, and left them there overnight. We had it for dessert after dinner, which means it spent almost 24 hours in the fridge, and it ended up acting very much like jello. It even did the jiggle movement when unmolded. I was able to flip the bowl and have it drop on a plate as a perfectly smooth dome, which I garnished with some dark chocolate curls. The flavor was light and cool and reminded me a little bit of a mild rice pudding, but the texture was entirely smooth. It came out great and I think next time I will experiment with other flavors. - 19 Oct 2010 (Review from Allrecipes US | Canada)
Two of us loved it, two were a little surprised by the taste. I'll make it again, it's a great cool and refreshing dessert, a pleasant pudding that isn't as heavy as traditional pudding! - 13 Oct 2002 (Review from Allrecipes US | Canada)