Milk pud­ding

Like boe­ber, milk pud­ding (melkkos) is an­other tra­di­tion­ally South African dessert that also works well as break­fast.

YOU Breakfast - - Contents -



Prepa­ra­tion time: 15 min­utes Cook­ing time: 30-45 min­utes


250 ml (1 c) cake flour or whole­wheat flour or semolina pinch of salt 5 ml (1 t) bak­ing pow­der 1 egg 125-160 ml (½-²⁄₃ c) cold wa­ter ex­tra cake flour for dusting


3 whole cin­na­mon sticks 1 naartjie peel strip 2 litres (8 c) milk 60 ml (¼ c) su­gar cin­na­mon su­gar for sprin­kling on top 1 Dough Com­bine the flour or semolina, salt and bak­ing pow­der. Add the egg and mix. Add just enough cold wa­ter to make a soft dough that’s easy to roll out. 2 On a floured sur­face roll out the dough un­til thin. Dust the dough with flour and roll up. The dough should not be sticky. 3 Us­ing a sharp knife, cut the dough into thin strips. Sep­a­rate the strips and dust with ex­tra flour. Cover with a damp cloth. 4 Spiced milk Add the cin­na­mon and naartjie peel to the milk and bring to the boil over low heat. Add the su­gar. 5 Add a hand­ful of the dough strips to the spiced milk and stir. Bring to the boil and cook the strips un­til nearly done. Con­tinue adding strips in batches, mak­ing sure you bring the milk to the boil be­fore adding an­other hand­ful. 6 Sim­mer un­til the dough strips are done and the milk mix­ture has thick­ened. Sprin­kle cin­na­mon su­gar on top and serve.

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