THE TASTE OF MOM

Don’t you mean divine?

No I don’t. I mean DI.

Today we had a long, rambling lunch with Pippa and Nicky, who made sure there was food spilling over every surface and rivers of chocolate running into every crevice,  crack and small child’s pocket.

In spite of the Easter Sunday chocolate fest, by far the sweetest note was the melktert made in reminiscence of Pippa and Nicky’s mother, the very memorable Di Stubbs. Put a spoonful of this in your mouth and you hear Di’s laugh ricochet off the walls. Have another bite and you’ll see her red glossy smile and smell her perfume float in on the breeze. Nicky, who baked it, called this pudding ‘the taste of mum’.

Completely. It was silky and sweet and smooth, but we had lumps in our throats.

Di Stubbs’ Melktert is absolutely the best melktert that ever sang in my superbowl. Nicky swears it is also the quickest, best value crowd pleaser if you like to cook without going broke. This is the recipe. Thanks Nicky for sharing.

MELK TERT RECIPE

PASTRY:

  • 2 cups flour
  • ½ cup sugar
  • 125g butter
  • 1 egg
  • salt
  • 2 t baking powder

Cream butter and sugar.  Add egg, flour, baking powder and salt.  Mix well then press into 2 pie plates. Bake for 10 min.

FILLING

  • 4 cups milk
  • 2 ½ T flour
  • 1 cup sugar
  • 1 tsp vanilla essence
  • 1 tsp almond essence
  • 1 T butter
  • 2 ½ T cornflour
  • 2 eggs

Boil milk and butter.  Mix the rest of the ingredients to a smooth paste and add to boiling milk.  Return to heat stir with a whisk until thick. Don’t let burn and stir all the time.   Pour into shells and sprinkle with cinnamon. (I prefer mixed spice.)

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