mealie-inspired dessert

mealie-inspired dessert

mealie-inspired dessert

You’ll be pleasantly surprised by the tastiness of this mealie ice cream.

  • 1 hr 10 mins + cooling
  • 12
  • Intermediate

INGREDIENTS

FOR THE BAKED PUDDING

  • 250ml mealie kernels
  • 180ml buttermilk
  • 80ml milk
  • 180g soft butter
  • 500ml castor sugar
  • 10ml vanilla essence
  • 5 eggs
  • 410ml cake flour
  • 3ml salt
  • 5ml baking powder
  • 125ml polenta
  • zest of 1 orange

FOR THE SYRUP

  • 250ml castor sugar
  • 250ml water
  • juice of ½ lemon
  • 5ml vanilla essence

 

METHOD

  1. For the pudding, preheat oven to 160°C. Line a 23cm x 29cm tray with baking paper. Blitz together mealies, buttermilk and milk until fine. Bring to a boil on medium-high. Cool to room temperature.
  2. Beat together butter, sugar and vanilla until creamy. Beat in eggs, one at a time, until incorporated. Stir together flour, salt and baking powder and fold in polenta. Add zest.
  3. Alternate folding the flour and mealie mixtures into the egg mixture. Spoon into prepared tray and smooth top. Bake for about 45 minutes or until cooked when tested with a skewer.
  4. For the syrup, bring the sugar and water to a boil on high, stirring until sugar dissolves. Cook for 5 minutes. Stir in the lemon and vanilla. Pour over the pudding as soon as it gets out of the oven. Cool.
  5. Cut the pudding into 12 squares or circles and serve with scoops of ice cream and popcorn sprinkled over.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART

Magazine issue date: January, 2019


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About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.

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