You have to try this traditional South African pudding, perfect especially when enjoyed on a cold winter’s night.
This is my own take on this delicious South African staple.
Here’s how you can make it
3 cups full cream milk
3 tablespoons sugar – I used Natura Golden castor sugar
2 sticks cinnamon
1 teaspoon ground cinnamon
1 cardamom pod, crushed
1 star anise
3 tablespoons good quality cocoa powder
6 tablespoons cold unsalted butter
6 tablespoons sifted cake flour
1 teaspoon vanilla essence
Toasted coconut, for serving
1. Bring the milk and sugar to a simmer
2. Add in all the spices and sifted cocoa powder and allow to simmer for 10 minutes.
3. Turn off the heat and allow to stand for 10-15 minutes.
4. Strain to remove all the whole spices.
5. Return the milk to the stove, low heat.
6. Rub the butter and flour together to make a lumpy paste.
7. Whisk the flour mixture into the milk and cook on low heat until its smooth and thick.
8. Remove the milk of the stove and stir through the salt and vanilla essence.
9. Serve warm with chocolate shavings, toasted coconut or use as a pancake filling.