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Self-saucing finger millet pudding with an amathungulu sauce.

Serves 6 - 8 people.Total cooking time, 70 minutes. Easy.

This is a glorious treat for winter with a nice balance of warmth, sweet, nutty and tart. Add a drizzle of cream or a scoop of Tapi Tapi ice cream and you've got heaven.


1 cup self raising flour

1 cup brown sugar

1/2 cup millet flour

1/2 cup butter

1/2 cup milk

1 large egg

500 - 750 g ripe amathungulu, see image below (these are commonly found all over the place in parks, road borders, hedges and in other ornamental plant context)


1. Wash amathungulu and remove any stems and leaves from the fruit.

2. Toss them into a large enough pot with about ¼ cup water and stew on a medium heat for about 30 min until they're soft and there's more than 1 cup of liquid in the pot.

3. Strain and reserve the liquid for your sauce (the fruit pulp can be fermented to make a tasty beverage).

4. Preheat oven to 160°C and grease a minimum, 1.5 litre baking tin.

5. Mix flour, ½ cup sugar, ¼ cup millet flour in a bowl and make a well in the middle.

6. Melt ¼ cup butter and whisk together with the egg and milk in a saucepan. Stir into dry mixture with a fork and transfer batter into baking tin and spread evenly.

7. Mix remaining ¼ cup millet flour with ½ cup brown sugar and sprinkle evenly across the top of the batter.

8. Reheat 1 cup of the sauce until just boiling, remove from heat and whisk in remaining ¼ cup butter.

9. Gently pour hot amathungulu sauce directly onto the batter sprinkled with sugar and millet.

10. Bake for 30-35 minutes and let it rest for 10 minutes out of the oven before serving.

Enjoy with a subtle ice cream or with our complementary malted millet ice cream.

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