Sweet vermicelli pudding

Melt two tablespoons of butter in a pot over medium heat.

Add a cup of wheat vermicelli and fry it, folding it over itself continuously, about three minutes to a deep brown.

Pour in a litre of whole milk.

Add a quarter cup of sugar and a teaspoon of vanilla powder or essence, or cardamom instead.

Mix, turn the heat to medium low, cover, and cook about 20 minutes, stirring every few minutes so the vermicelli does not stick.

The vermicelli will have doubled in size; taste and add more sugar if needed.

Stir in 250 g of heavy cream and give it a final mix.

Serve in a bowl with plenty of the milk and cream, topped with ground cardamom or mixed nuts and sultanas.