Tiger nut milk pudding

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This baked vanilla tiger nut milk pudding with melting cherries recipe was inspired by Abigail Donnelly, my mentor, who creates the most beautiful desserts using simple ingredients. This baked milk pudding reminds me of her. - Bianca Strydom

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

Cooking Instructions

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