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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Vermicelli Pudding Share 


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  1. 200 grams angel hair vermicelli broken into 10 cm lengths,

  2. 350 grams caster sugar,

  3. 4 tablespoons butter,

  4. 10 lightly crushed cardamom pods,

  5. 2 tablespoons flaked almonds,

  6. 500 ml whole milk,

  7. 400 ml water,

  8. 1 tablespoon lemon juice,

  9. 2 tablespoons slivered pistachios.


vermicelli pudding poudine vermicelle



  1. Melt sugar in a pan with 400ml of water. Bring to the boil. Remove from heat and set aside.

  2. Melt the butter in a heavy pan over medium heat (a wok is ideal as it allows the water to evaporate quickly). Add the broken vermicelli and the crushed cardamom pods to the melted butter. Carefully mix well together without crushing the vermicelli. A wok spatula is perfect for this.

  3. Fry over medium heat, stir at regular intervals to prevent the vermicelli from burning. Once the vermicelli turns to a light brown colour, add the sugar syrup. Carefully mix together.

  4. Continue to cook over low heat. Sir at intervals to prevent the vermicelli from sticking to the pan. As the water evaporates, the vermicelli will stiffen and the butter will separate.

  5. At this point, add the milk and bring to the boil. Stir in the lemon juice. The milk will be quickly absorbed by the vermicelli. Continue to fry for a minute or two. Add the flaked almond pieces and slivered pistachios. Continue to cook for another minute.

  6. Pour into a buttered rectangular tray.

  7. Serve hot or cold. Best served luke warm. Enjoy.

  8. You can also allow to cool down and cut the vermicelli pudding into rectangular pieces.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.