Milk pud­ding with stewed fruit

– Cathy Jonas

YOU Winning Recipes - - CONTENTS -

(SHORT­CUT, IN­NO­VA­TIVE, TASTY)

Cathy was about 12 years old when her grand­mother, Katie, taught her to make milk pud­ding (melkkos) us­ing fresh farm milk and but­ter. She served the pud­ding in enamel bowls with plenty of cin­na­mon and sugar on top. The dessert now graces the menu at Diesel & Crème.

SERVES 6-8 Prepa­ra­tion time: 20 min Cook­ing time: 20-30 min

STEWED FRUIT

500 ml (2 c) mixed dried fruit 1 cin­na­mon stick 1 whole clove 1 rooi­bos teabag 2 star anise 125 ml (½ c) brown sugar

PUD­DING

1,5 litres (6 c) full-cream milk 250 ml (1 c) sugar 1 cin­na­mon stick pinch of salt 250 g but­ter 500 ml (2 c) cake flour OR bread flour 5 ml (1 t) vanilla essence

TO SERVE

125 ml (½ c) sugar mixed with 5 ml (1 t) ground cin­na­mon small knobs of but­ter (op­tional)

1 Stewed fruit Place all the in­gre­di­ents in a saucepan and cover with wa­ter.

2 Sim­mer over low heat for about 20 min­utes or un­til the fruit is soft and the liq­uid is syrupy. Re­move the teabag and sep­a­rate the fruit and syrup. Set aside.

3 Pud­ding Heat the milk with the sugar, cin­na­mon stick and salt.

4 Rub the but­ter into the flour un­til well com­bined and there are no vis­i­ble lumps.

5 Turn down the heat on the milk.

6 Add the but­ter and flour mix­ture to the warm milk a lit­tle at a time, stir­ring af­ter each ad­di­tion un­til the mix­ture be­comes glossy. Heat over very low heat, while stir­ring, for about 10 min­utes.

7 Re­move from the heat, add the essence.

8 To serve Re­move the cin­na­mon stick, spoon into bowls and sprin­kle cin­na­mon sugar over. Add a lit­tle knob of but­ter to each bowl (if us­ing). Serve hot with the fruit in a sep­a­rate bowl and the syrup for driz­zling in a jug.

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