Dessert Recipes - Lemony Butterscotch Bows

Ingredients

• 450 ml/2 cups milk

• 75 g/3 oz/3/4 cup farfalle

• Grated rind and juice of 2 lemons

• 40 g/3 tbsp caster (superfine) sugar

• 50 g/2 oz/1/4 cup butter

• 75 g/3 oz/1/3 cup light brown sugar

• 20 ml/4 tsp corn flour (cornstarch)

• 30 ml/2 tbsp water

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Method:

1. Put the milk, pasta and lemon rind in a saucepan. Bring to the boil, stirring.

2. Reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until the pasta is soft and the milk creamy.

3. Stir in the caster sugar and turn into an ovenproof dish. Meanwhile, make the lemon juice up to 200 ml/7 fl oz with water.

4. Bring to the boil. In a separate pan heat the butter and brown sugar until melted and bubbling.

5. Pour in the hot lemon juice and stir until dissolved. Blend the corn flour with the water.

6. Add to the pan, bring to the boil and cook for 1 minute, stirring until thickened and clear.

7. Pour over the pasta and bake at 190°C/375°F/gas mark 5 for 20 minutes. Serve hot.