This was probably the first thing I used to make before I learnt the art of baking a cake. It was quick and easy to make and it didn’t require the oven, which was perfect especially when load shedding was implemented.
My mother had this recipe in the bake of her recipe book, she had collected it from some recipe book from the 80’s lol… so it is a pretty old recipe, but it is sooo delicious.
The upside even if you a vegetarian, you can use egg free tennis biscuits as a substitute and hey presto it is an eggless pudding.
- 1 x 200g packet tennis biscuits.
- 100g x margarine, melted.
- 250g x cremora powder.
- 125ml x boiling water.
- 1 x can condense milk.
- 125ml a lemon juice.
- Mix the crushed tennis biscuits with the melted margarine, until well combined and press down into the bottom of a greased 20cm round loose bottom cake tin.
- In a bowl, whisk together the cremora powder with boiling water, until a smooth batter is achieved.
- Add the condense milk and milk.
- Add the lemon juice and whisk until the mixture starts to thicken.
- Pour the batter over the biscuit layer.
- Decorate as you like and pop into the fridge to chill over night. I decorated mine with sliced peaches.