We Approve This Deliciousness | Mid-Week Dessert Ideas 🧁

Is it time for dessert? Or do you fancy a mignardise course or some post-meal pastries and snacks? Farzana Kumandan from Sprinkles and Spice has you sorted! These easy-peasy Bread Pudding and Milk Tart recipes will have you asking for ‘seconds, please’.

Bread Pudding


6 slices of bread 

4 eggs

2 tablespoons butter

¾ cup sugar

750ml full cream milk

3 heaped tablespoon custard

¼ cup coconut 

1 tablespoon vanilla essence

½ teaspoon fine cinnamon 

Pinch of cardamom and/or nutmeg 

Pinch of salt


Preheat oven to 180 degrees

Add all ingredients to a blender. Blend all ingredients in a blender until smooth

Spray a medium rectangle Pyrex dish with spray and cook and pour in your mixture 

Bake on 180 degrees on the lower rack of the oven for 45 minutes until the top is golden brown and a slightly cracked crust is formed 

Once done, remove from the oven and brush over apricot jam

Turn off the oven but return the pudding to the warm oven to rest and settle for 20 minutes 

Milk Tart

Ingredients for the base

250g soft butter (not melted)

125g sifted icing sugar

2 eggs

2 heaped cups flour

Method for the base

Cream the eggs, soft butter and sifted icing sugar until smooth

Fold in the flour and mix with a wooden spoon until it forms a soft dough (If the dough is too sticky, the butter was too soft, add an extra ½ cup flour)

Press into a large black oven tray, ensuring you form a crust over the sides

Pop in the freezer for 20 minutes

Ingredients for the milk custard

8 large eggs (you can use 7 if you prefer it less firm)

2 tablespoons custard powder

A pinch of salt

2 tablespoons vanilla essence

1 Tin Condensed Milk

1¼ cups cold milk

1 cup cold water

3 tablespoons soft butter (cut in 12 small pieces)

Fine Cinnamon for dusting

Method for the milk custard

In mixer whisk the eggs, custard, salt, vanilla essence and condensed milk until smooth

Add in the milk and water and whisk until well combined

Lastly, add the pieces of butter

Pour over the chilled base and dust with cinnamon

Bake on 180degrees for 50 minutes on the lower part of the oven (Do not preheat the oven)

Once the custard starts to expand and bubble, it’s done!

Make sure you follow Farzana on Instagram and Facebook for more yummy recipes, all made with love! Stay hydrated.

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