Mix the sugar, milk and corn starch in a non-stick thick bottom saucepan
Add the milk gradually, whisking lightly and cook on medium heat until it thickens
Add the vanilla and butter, stir and cool to set
Serve, garnishing with a berry or caramel sauce
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.