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Quick Yoghurt TartChristmas PuddingQuick Custard Pudding

6 MINUTE YOGHURT TART (Annatjie du Plessis)


1 packet EET-SUM MOR biscuits:  finely crushed

1 tin Condensed Milk

500ml Fruit Yoghurt


1 Peppermint Crisp chocolate

1 tin Caramel Condensed Milk

500ml Plain Yoghurt


1.  "Spray’n cook" a round microwave dish (5+cm deep)

2.  Line dish with biscuit crumbs (or peppermint crisp chocolate)  -  allow to firm in refrigerator

3.  Beat condensed milk & Yoghurt together

4.  Pour carefully the filling into prepared dish

5.  Place on an upturned saucer & microwave on 100% (full) power for 6 min

6.  Allow to cool & place in refrigerator to set

This tart can be used as a desert, but goes well with a cup of tea.

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This custard pudding has stood the test of time in our family.   It allows you to to make your own variations depending on what you have available.  You can vary the buscuits, the fruit and even the jam, depending on what's in your grocery cupboard.


50ml custard powder

2-3 bananas

2˝ table spoons sugar

Half a tin of any type of canned fruit - without the sauce

500ml milk

˝ a pack of ginger biscuits

5ml vanilla essence

3 table spoons of apricot jam


1.  Mix the custard, sugar and milk in a deep ± 2 liter container

2.  Heat and stir until starting to boil

3.  Mix in the vanilla and jam

4.  Break the ginger biscuits in ± 8 pieces each and mix in

5.  Slice up the fruit and mix in

The pudding can be served hot or cold.  Ice cream compliments it.

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The Pudding

250 ml sugar

3 eggs

4 tablespoons apricot jam

300 gram self raising flour

2 tablespoons of baking powder

˝ teaspoon salt

2 tablespoons of butter or margarine

2 tablespoons of vinegar

1 1/2 cup of milk

800 gram glazed cherries

100 gram orange peal

200 gram walnut pieces

400 gram sliced dates


Topping Sauce

2 x 410g  tins of evaporated milk

50 gram butter or margarine

120 gram sugar

3 cups of hot water

2 teaspoons of vanilla



Preheat oven to 200 ˚C and when the pudding is in the oven, keep temperature for 5 minutes and then turn down to 180 ˚C for 40 to 50 minutes.  

Grease an oven dish of 18 x 30 x 4 ˝ cm. Beat the sugar, eggs, melted butter and salt and add jam. Mix thoroughly.  Add the vinegar. Add the flour, baking powder and the milk. Pour in oven dish and add glazed cherries, orange peel, walnut pieces and sliced dates evenly on dough.

Mix evaporated milk, butter, sugar, hot water and vanilla in a 2 liter bowl until the sugar is dissolved. Cook in microwave on high and stir every 5 minutes until boiling.

Remove pudding from oven when thoroughly baked and prick with a fork. Pour sauce over pudding and give it time to be absorbed. Put back in oven and leave 10 minutes to caramelise. Enjoy with a thin custard or vanilla ice cream. Serve 6 to 8

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