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Chingwa - finger millet, maize and amathungulu bread pudding

6 - 8 servings. Total cooking time, 60 minutes.

Made some bread with maize and amathungulu (num nums) the other day and thought the lefftovers would work great in a bread pudding. It's cold outside and while I enjoy ice cream in any weather conditions, it also goes down a nice treat with some hot, freshout-the-oven pudding.

If you have picked up new habits like making your own bread lately, you may be looking for new ways to enjoy your loaves or use up some of your leftovers in a whole new way, instead of chucking them out. You can use any bread you have leftover but do note flavours will vary especially if you use a loaf with bold flavours.


1/4 cup butter or cooking oil

2 cups full cream milk

6 cups of cubed bread chunks (use some stale bread that is at least a day old)

1/2 cup brown sugar

2 large eggs

1 teaspoon of your preferred warm spice mix (cinnamon, nutmeg and such)

1/4 teaspoon salt

1/2 cup cooked finger millet or raw peanuts


1. Preheat the oven to 175°C.

2. Mix the butter (or oil) together with the milk in a sauce pan and warm up over medium heat until the milk is steaming but not boiling. Remove from the heat and set aside.

3. Beat the eggs lightly in a bowl before mixing in sugar, spice and salt.

4. Toss in bread cubes and millet (or nuts) and mix with spoon. Pour in milk/oil mix, stir well and pour the whole mix into a bread loaf tin (or any other sealed baking tin you have on hand with deep walls).

5. Allow the bread to absorb some of the liquid for 5 min and then bake in the oven for 40 - 45 min. A knife inserted into the pudding about 3 cm from edge should come out clean once the pudding is ready.

6. Serve warm with some of your favourite Tapi Tapi ice cream. You can enjoy the leftovers cold the next day or warm them up in the conventional or microwave oven for that cozy warmth.


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