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


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


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.

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

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