Your Family – September 2019

42 yourfamily.co.za

milktart

Serves6-8 Takes 1 hr 10 mins

2 x 400g rolls puff pastry, defrosted

1 egg white

FOR THE FILLING

80ml cake flour

60ml cornflour

80ml sugar

pinch salt

680ml milk

10ml butter

2 cinnamon sticks

2 eggs, separated

3ml almond essence

3ml lemon essence

8ml vanilla essence

pinch cream of tartar

30ml castor sugar

ground cinnamon, to dust

1 Cut 2 x 2.5cm wide x 23cm long strips out

of the pastry and use them to line a 25cm

enamel plate with a 2.5cm rim. Brush a

little water over the strips. Line the plate

completely, as well as over the pastry strips,

with the remaining pastry. Trim the edges

and brush the base of the pastry with egg

white. Cover and refrigerate.

2 Preheat oven to 230°C. For the filling,

combine the flours, sugar, salt and 125ml

of the milk.

3 Bring the rest of the milk, the butter and

cinnamon to boil on medium. Remove from

heat and slowly pour into the flour mixture,

stirring until smooth. Return to medium

low heat and bring to a simmer, stirring for

about 10 minutes, until slightly thickened.

Remove from heat, remove the cinnamon

and cool slightly.

4 Combine the egg yolks and essences and

beat into the batter. Beat the egg whites

and cream of tartar until soft peaks form.

Gently beat in the castor sugar and fold

into the batter. Pour into the lined plate

and bake for 10 minutes. Lower the oven

temperature to 200°C and bake for about

20 minutes, until cooked. If the tart browns

too much, place a piece of foil on top. Dust

with cinnamon and serve lukewarm.

buttermilkrusks

Makesabout 80 Takes 1 hr 30 mins+drying

250mlsugar

2 eggs

15ml soft butter

60ml smooth

apricot jam

250ml milk

10ml vinegar

5ml vanilla essence

250ml cake flour

5ml bicarbonate

of soda

pinch salt

FOR THE

AMARULA SAUCE

80g butter

80ml sugar

45ml hot water

15ml Amarula

liqueur

FOR THE AMARULA

CUSTARD

375ml store-

bought custard

30ml Amarula liqueur

1kg self-raising flour

500ml sugar

5ml salt

500g butter, melted

500ml buttermilk

4 eggs

1 Preheat oven to 180°C. Grease a 36cm x 27cm

baking tray or 3 loaf tins. Combine the flour,

sugar and salt.

2 Beat together the butter, buttermilk and eggs

and mix into the flour mixture until a dough

forms. Pour into the prepared tin and bake for

about 1 hour, until cooked. Cool completely.

3 Preheat oven to 70°C. Turn out and cut into 8cm

x 3cm x 2cm thick rusks (or any size you prefer).

Pack in a single layer on cooling racks. Dry the

rusks for about 8 hours, until bone-dry.

amarulamalvapudding

Serves 6 Takes 50 mins

1 Preheat oven to 180°C. Grease a 1.5L baking dish.

Cream the sugar, eggs, butter and jam until pale.

Mix in the milk, vinegar and vanilla.

2 Sift the flour, bicarb and salt into the egg mixture

and fold through. Pour into the prepared baking

dish and bake for about 30 minutes, until cooked

and firm.

3 For the sauce, heat all the ingredients on

medium high, stirring for about 5 minutes until

the sugar dissolves. Pour over the pudding as

soon as it comes out of the oven.

4 For the custard, mix the custard and

Amarula together and serve, hot or cold, with

the pudding.

Omit the Amarula if you want plain

malva pudding.

tip