|Recipe Supplied by: Jennipher Marshall-Jenkinson|
Serves: 4 People
|This recipe serves 4 and is cooked in a 900 watt microwave oven|
Preparation time and cooking time : 15 minutes
This is believed to be an old Africaan's recipe and it's delicious, easy to digest, full of calcium and Vitamins A and D and goes well accompanied by any seasonal fruit.
For the biscuit base:
150g broken biscuits, (if you have the choice, use coconut biscuits )
For the filling:
15g cornflour (1 rounded tblspn)
15g plain flour (1 rounded tblspn)
30g caster sugar (2 rounded tblspns)
1 teaspn vanilla extract
1 egg, separated
Make the biscuit base first: Put the butter into a 20cm oven proof flan dish. Microwave for 1 minute on a MEDIUM-HIGH power until melted. Stir in the biscuit crumbs, then spread evenly over the base and sides of the flan dish. Leave to cool in the fridge, while preparing the filling.
Pour the milk into an ovenproof jug or bowl, add the butter and heat in the microwave oven for 3 minutes, on HIGH power, stirring once during heating, until the milk comes to the boil.
Meanwhile, gently whisk the flours, sugar, vanilla and egg yolk together in a medium sized oven proof bowl. When the milk has come to the boil, whilst still gently whisking, slowly add the milk to the flour mixture until all are combined. You should see the mixture slightly thicken before your eyes.
Return the bowl to the microwave oven and heat for 1 minute, on HIGH power to ensure that all the flours have thoroughly cooked through and the mixture is thick.
Whisk the egg white until stiff, then fold into the custard mixture, until all the egg white has been well blended.
Pour the custard over the biscuit crumb base. Top with a sprinkle of cinnamon and chill for at least 2 hours, or over night if possible.
Serve portions accompanied with some fresh fruit.
Note: This pudding doesn't freeze, but will keep well in the fridge for a week if covered to prevent the top from drying out.
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