Slinger-om-die-smoel (melksnysels) Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Slinger-om-die-smoel (melksnysels)

The name has no translation into English and the closest would be to call it milk soup. It has all the elements of a milk tart but is served in a soup form with sugar and butter, a testament to the sweet tooth of South Africans. This egg- and sugar-free version comes to us from Mari-Louis Guy and Callie Maritz's South African Milk Tart Collection.

Serves: 4-6 people

milk tart

Ingredients

3⁄4 cup (105 g) cake flour

2 tsp (10 ml) custard powder

1 tsp (5 ml) baking powder

A pinch of salt

8 cups (2 litres) milk

Ground cinnamon

Method

1. Sift the flour, custard powder, baking powder and salt together. Add a few splashes of milk, just enough to form a stiff dough.

2. Knead for 5–8 minutes or until smooth and elastic.

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

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

5. Use your sharpest knife to finely cut (chiffonade) into strips.

6. Sprinkle a good amount of flour over the strips and gently tease each strip so that it gets coated and does not stick to its neighbour.

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

8. Heat the remaining milk until hot but not boiling, then reduce the heat to a simmer. Add the dough strips (without shaking off excess flour), stir gently and cook for about 10 minutes.

9. Sprinkle with ground cinnamon and serve immediately.

Extracted from The South African Milk Tart Collection by Mari-Louis Guy and Callie Maritz, published by NB Publishers.