A popular South African dessert consisting of a sweet biscuit base and creamy custard topped with cinnamon.

For the crust
1/2 cup butter, softened
1 cup white sugar
1 egg
2 cups flour
2 teaspoons baking powder
1 pinch salt
For the filling
4 cups milk
1 teaspoon vanilla extract
1 tablespoon butter
2 1/2 tablespoons flour
2 1/2 tablespoons cornstarch
1/2 cup white sugar
2 eggs, beaten
ground cinnamon, to garnish
Preheat oven to 180C and thoroughly grease two pie dishes. In a mixing bowl, Combine the butter and sugar until creamy. Add the egg and beat until smooth. In a separate bowl, sift together the 2 cups flour, baking powder, and salt. Stir sifted ingredients into the wet mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two prepared pie dishes. Pierce with a fork. Bake in preheated oven for 15 minutes, until golden brown. In a large saucepan, combine milk, vanilla extract, and butter. Bring to a boil over a medium heat, then remove from stove. In another bowl, mix together the flour, cornstarch, and sugar. Add beaten eggs and whisk until smooth. Carefully, pour a cup of the hot milk mixture into the egg mixture and mix. Once combined, slowly whisk the egg mixture into the milk. Return saucepan to the heat and bring to a boil, stirring constantly for 3 minutes, until mixture is thick. Pour half the mixture into each pie dish. Sprinkle with cinnamon and allow to chill for an hour before serving.


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"Sheet pan chicken drumsticks" is one of those recipes that I go with when I don't feel like spending too much time in the kitchen. I'm sure we all have such days, right?


1. Start by seasoning the chicken drumsticks. Put the meat in a bigger bowl and add olive oil, 1 tsp of salt, 1 tsp of caraway, 2 tsp of BBQ seasoning and 1 tsp of red paprika. The BBQ mix I'm using...
See the full directions on my site