Nut recipes
40 minutes
Tiger nut milk pudding
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Tiger nut milk pudding
4
Easy
10 minutes, plus overnight soaking time and 1 hour’s cooling time
40 minutes
Ingredients
-
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
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