Afrique du Sud pudding recipe in my French kitchen.

South African ‘Melk Tert'.

Shell:
1 cup plain flour
1 teasp baking powder
¼ cup sugar
2 oz margarine
1 egg

Sieve flour and baking powder; rub in marge until breadcrumb texture. Beat egg and sugar well and add to above. Press into pie dish and prick well. Bake at 200 for 15 minutes.  
N.B. Very important - During cooking, after about 5 mins press the centre down well with spoon. May need pressing down again before finishing.

Filling:

2 Cups milk
1 tablesp margarine
1 teasp vanilla
2 eggs
1 tablesp plain flour
1 tablesp corn flour
½ cup sugar
Cinnamon sugar (to sprinkle over tart when cool)

Beat eggs and sugar well, add flour and corn flour and beat again. Bring milk, vanilla and margarine to the boil, add the egg mixture and put back on the heat stirring all the time until thick. (It burns very easily!)

Pour into shell when slightly cooled. Put in fridge until ready to serve and sprinkle generously with cinnamon sugar. 

The shell mixture is quite sticky and I spread it with a spoon pushing it up at the edges.

Prick well - it rises almost too easily!

Cooked - note flat bottom, the result of pushing down in the centre!

Stirring the filling on a low heat.

All finished, except for the sprinkling of cinnamon sugar.

We love this pudding. Enjoy!!

See also My Life Before Charente (updated 30 March)

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