Ingredients

Method

For the tiger nut milk:
• 200 g tiger nuts, peeled and soaked overnight
• 1 cup water
• salt, a pinch
For the milk pudding:
• 2 T cornflour
• 1 T sugar
• 2 free-range eggs, beaten
• 2 T vanilla paste
• 3 T butter
For the melting cherries:
• 3 T sugar
• 2 T water
• 100 g cherries, pitted or crushed
• 1 t lemon juice

Method

Ingredients

1. To make the tiger nut milk, blend the soaked nuts with the water and salt until smooth. Strain through muslin or a nut-milk strainer. The milk shouldn’t have any solids in it; if it has, strain it again.

2. To make the milk pudding, place the cornflour and the sugar in a large saucepan, then slowly whisk in the milk to prevent lumps from forming. Cook over a low heat until boiling.

3. Once the milk has boiled, whisk in the eggs and vanilla, then cook for a further 5 minutes over a low heat. Remove from the heat and whisk in the butter.

4. Pour into a large container or smaller bowls and set at room temperature for 1 hour. Chill afterwards if necessary.

5. To make the cherries, heat the sugar and water in a saucepan. Once the sugar has melted and is bubbling, add the cherries and simmer for 5 minutes. Add the lemon juice and serve hot on top of the milk pudding.

Find more sweet treat recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food Assistant: Marcelle de Wet