Milk pudding with stewed fruit
– Cathy Jonas
(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
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
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
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.