This Creamy Melkos is part of South African Heritage! This recipe will take you back to your childhood.
Sift the dry ingredients into a bowl.
Rub the Stork Bake margarine into the sifted dry ingredients.
Beat the egg and gradually add it to the flour mix. Stir gently so as not to bind it into a stiff dough. The mixture must have some soft lumps and some finer floury bits.
In a saucepan, heat the milk until boiling point and gradually sprinkle the flour mix into the milk, stirring all the time.
Stir until mixture thickens. It must have small soft lumps in it and the consistency of a thick custard.
Serve hot in glass bowls dotted with Stork Bake margarine and sprinkled with cinnamon and sugar.