Serves 4 to 8

• 725 ml of water
• 4 tablespoons of corn    flour
• 2 tablespoons of    granulated sugar
   (plus extra sugar for    sprinkling over the top)
• 500 ml of rose water

Combine the water, corn flour and sugar in a large saucepan. Bring to the boil, and then simmer gently for 2 minutes, stirring constantly. Pour into 8 wet small coffee cups. Allow the water custard to go cold and set. Turn out carefully into a large serving dish. Pour over the rose water and sprinkle generous with sugar.