This Cape Malay Potato Pudding makes a great alternative to Melktert [Milk Tart] and goes well as a dessert, with stewed dried fruit
This pudding is so good that I am surprised it hasn't taken it's place as a pudding with the same national popularity as the Melk Tert.
Ingredients
1 tbsp cake flour
4 cups milk
6 eggs [large]
1 cup sugar
1lb 2 oz [500g] small potatoes
½ cup [4½oz 125g] butter
1 tsp salt
1 tsp vanilla essence
2 drops almond essence
½ tsp ground cinnamon
To make this Cape Malay Potato Pudding
Preheat oven to 350
oF [180
oC]
Make the cake flour into a thin paste using a little of the milk [about 4 tbsp should do it]
Peel and halve the potatoes and boil in a saucepan over high heat until they are soft
Mash the potatoes with half [¼ cup] of the butter
Beat the eggs and add them to the mashed potatoes
Add the sugar, salt, almond and vanilla essence and the ground cinnamon to the potato mixture
Mix well
Last add the milk, flour paste and remaining butter
Mix well
Transfer the mixture to a well greased ovenproof dish
Place on the middle shelf of the oven and bake for 40-45 minutes until the pudding has set and is light golden in color
Cut into pieces and serve the Potato Pudding, as a dessert, with stewed dried fruit
The people known as Cape Malay have had a tremendous influence on the South African culinary scene.
This Potato Pudding is only one example of this
SERVES 6-8
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