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Cape Malay Milk Pudding

Selati Milk Pudding

Cape Malay Milk Pudding

Recipe by: Keletso Motua
Serves: 4
Cooking: 15min
Preparation: 15min

Milk Custard:
1l Milk
2 tbs Butter 
1 Cinnamon stick 
80ml flour 
80ml corn starch
pinch of Salt 
125ml milk
200ml Sugar 
3 eggs 
5ml Vanilla extract 

Rooibos and Naartjie Jelly:
250ml of strongly brewed rooibos tea
1 tbs sugar 
juice of 2 Naartjies and peal
3 cm pealed fresh ginger
30ml gelatin powder
Spiced Crumb Topping 
200g plain flour 
75g brown sugar
½ ground cumin
½ ground coriander 
¼  ground cardamom 
¼ ground cinnamon 
½ curry powder
pinch of turmeric 
100g chilled Butter 
50g chopped almonds 
20g coconut flakes
30g chopped pecan nuts

Method for custard:
Put 1l milk, Butter and cinnamon stick in pot and gently heat. Mix all dry ingredients with eggs, vanilla and 125ml milk very well. 
Once milk starts to simmer turn heat to lowest setting and add egg mixture in while stirring. It will start to thicken, then turn off heat and pour into serving glasses and chill.

Method for naartjie jelly:
Sponge gelatin powder in 100ml of cool tea for about 5min.
Heat rest of tea with naartjie peal, ginger and sugar and stir until sugar is melted, then mix in sponged gelatin. Remove peal and ginger and add juice to the tea mixture. 
Allow to cool completely before pouring over milk custard mixture and setting overnight.

Method for crust:
Mix flour, sugar and spices together. Add butter and rub into dry mix until it resembles chunky crumbs. 
Add in the rest of the ingredients and fold in.
Bake at 180C on greased baking tray until golden brown then cool completely and top custard and jelly.

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