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Easy
By Peter Brears
Published 2008
Beat the flour, saffron, ginger, sugar and honey into a little of the milk, then beat in the remainder to form a smooth mixture.
Slowly bring to the boil, stirring continuously, and set aside.
Poach the eggs in simmering water until lightly set, arrange on a dish, pour the sauce over, and sprinkle with the sugar and cinnamon mixture.