Milk pudding

Drum
4-6 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
This egg and sugar-free version of milk pudding tastes just as delicious.

By DRUM December 19 2018
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Ingredients (6)

105 g flour — cake
10 ml custard powder
5 ml Baking powder
salt — just a pinch
2 l milk
cinnamon — ground
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Method:

1 Sift the flour, custard powder,baking powder and salt together.

2 Add a few splashes of milk – just enough to form a stiff dough.

3 Knead for 5-8 minutes or until smooth and elastic.

4 Roll it out until very thin on a lightly-floured surface.

5 Sprinkle with some flour, then roll up in a long log.

6 Use your sharpest knife to shred into fine strips.

7 Sprinkle a good amount of flour over the strips and gently tease each strip so that it gets coated and doesn’t stick together

8 Refrigerate until needed, but for at least 30 minutes.

9 Heat the remaining milk until hot but not boiling, then reduce the heat to a simmer.

10 Add the dough strips (without shaking off excess flour), stir gently and cook for about 10 minutes.

11 Sprinkle with ground cinnamon and serve.



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