This warm and comforting South African classic combines soft vanilla-cinnamon slappap with honeycomb, almonds and a drizzle of milk for a nostalgic breakfast or sweet treat
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 428 |
| Fat | 17g |
| Saturates | 6g |
| Protein | 10g |
| Carbs | 65g |
| Sugars | 30g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a medium-sized bowl, combine 200ml milk, 400ml water and all of the maize. Whisk until smooth.
Bring the remaining water, salt and white sugar to a boil in a medium-sized pot. While whisking, pour in the maize mixture. Whisk well to avoid lumps. Reduce the heat to low, cover with a lid and simmer for approx. 30 minutes, stirring occasionally.
Split the vanilla pod and scrape out the seeds.
Heat 180ml milk in a small pot over a medium heat, add the cinnamon and bring to a simmer. Remove from the heat and add the vanilla pod and seeds to the pot. Add the sugar and stir to combine. Set aside to steep for 5 minutes.
Spoon the pap into 4 breakfast bowls. Top with vanilla milk, butter, honey with honeycomb and almond flakes. Sprinkle over some cinnamon and serve immediately.
