Preheat the oven to 180 °C and grease
8 dariole moulds (small steamed pudding
Melt the butter in a saucepan,
add the angel hair pasta, cardamom pods
and cinnamon sticks and fry over low heat
until the pasta has browned.
Add the milk
and brown sugar, bring to the boil and
cook over a low heat until the pasta is
done. Remove the cardamom pods and
Remove from the heat
and stir in the rosewater and egg yolks.
Heat the white sugar in a pan until caramelised.
Pour a little of the caramel into
each mould. Fill the moulds with the
boeber mixture, place them in a water bath
(bain-marie) and bake for 20-25 minutes,
until firm to the touch.
Remove from the
oven and set aside to rest. To serve, turn
out onto plates, decorate with sultanas and
almonds and serve.