SuzelleDIY’s Melktert Jaffles Recipe

Did you miss National Milk Tart day on Wednesday? No matter. There’s time to celebrate it this weekend.

We’ve all come to know SuzelleDIY for her handy tips and tricks when it comes to building anything from a pallet swing to a sofa makeover. Not short of talents, Suzelle has released her very own cookbook called Recipes (Jacana). Inside you’ll find braai treats like a Baklava Braai Pie and this Melktert Jaffles recipe.

These taste somewhere in between a melktert and a pannekoek and a delicious piece of French toast all rolled into one! They are SO scrumptious and so easy. I know what you are thinking, Suzelle, this isn’t a real melktert filling! I know guys. This is by no means a traditional melktert recipe, but it is beyond easy peasy and so tasty and creative!Try this Melktert Jaffles recipe from SuzelleDIY

Looking for more milk tart recipes? Have a look over here

Melktert Jaffles Recipe

Serves 6

Easy peasy

Vegetarian | Kid friendly


  • 1 packet of instant vanilla pudding
  • 400 ml chilled full-cream milk
  • 2 tsp cinnamon
  • 12 slices white bread
  • butter, softened to room temperature
  • 2 tbsp sugar


  1. Make the vanilla pudding according to the package instructions using the 400 ml milk. Add 1 teaspoon of cinnamon and whisk to combine.
  2. Butter both sides of the bread.
  3. Place about 2 tablespoons of the mixture on to the centre of 6 slices of buttered bread. Keep the mixture in a blob in the centre. Do not spread to the edges.
  4. Carefully sandwich together the melktert sarmies.
  5. Don’t squish out the filling guys!
  6. Coat your jaffle iron with non-stick cooking spray before placing each sarmie in it. Cook on a braai until nicely golden.
  7. Sprinkle the finished jaffles with cinnamon and sugar and allow to cool slightly before tucking inGet your hands on a copy of SuzelleDIY's Recipes to make this melktert jaffles recipe

Here are two more milk tart recipes for you to try.

Tips and tricks

It is better if the filling mixture is chilled, so you can prepare it up to 2 hours before jaffle time. Try making this with hot cross buns in place of the bread! You will have to scoop out some of the inside of the bun and replace it with filling but oh my gosh it’s good.

For more of Suzelle’s great recipes, pick up a copy of Recipes for R280.

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

Send this to a friend