- 2 litres fresh milk
- 165 g cake flour
- 1 t salt
- 1 T butter
- cinnamon sugar, for serving
- perserved figs, for serving
Slowly bring the milk to the boil in a saucepan over a medium heat.
Mix together the flour and salt and rub in the butter.
Add the flour mixture to the milk mixture, stirring continuously until the flour is completely incorporated.
Cover and slowly cook for 12 to 15 minutes, taking care not to burn.
Ladle into soup bowls, sprinkle with cinnamon sugar.