Crustless Milk Tart

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Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.

IMG_2799

Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon

Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

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Sago Pudding

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Cape Malay Cooking & Other Delights – Salwaa Smith 


Perfect dessert for the cold weather! Takes less than 90 minutes to prepare and bake. This recipe can easily be doubled to serve more than 4 – 6 people. 
Ingredients:

4 cups milk

1 cup sago

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon

1/2 cup sugar

5 tablespoons butter plus extra for greasing 

2 tablespoon custard powder (optional)

1 teaspoon vanilla

4 large eggs       

1/2 cup sugar (extra)

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Method:

Preheat the oven at 160° Celsius.

Grease a large pudding dish with butter. 

Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.

Simmer over very low heat until sago is transparent.

Mix custard powder with half a cup of water / milk and add to mixture 

Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.

Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix until combined. 

Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.

Gently fold the egg whites into the sago mixture. 

Bake in the preheated oven for about 40 – 45 minutes, until set  and the pudding is light brown on top.

Serve warm

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