Melt the butter in a saucepan, add the sugar, and stir until golden. Add the milk and bring to the boil.
Mix the cornflour with two tablespoons of water, then stir into the hot milk mixture. Stir over a medium heat for a few minutes until thickened. Pour into small individual bowls or ramekins and set aside to cool slightly, then top with marshmallows.
Place the puddings under a hot grill for a few seconds to brown the marshmallows, and dust with icing sugar to serve.
Words: Pauline Moses, Image: Jan Ras, Ideas magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.