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Recipes on this page: Apple and raisin Rosti , Apricot Sago Pudding ,Baked Sago Pudding , Blintzes , Blueberry Brownies , Brandy Pudding , Bread and butter Pudding , Bread Pudding, Crema Catalana , Christmas Trifle, Christmas Pudding , Easy Fruitcake Trifle, Golden Egg Desert , Ice Cream ,Jalebi , Jan Ellis Pudding , Koeksusters, Lemon Pudding , Malay Boerboer , Malay Koeksisters , Malva Pudding , Plum Pudding , Kolwyntjies , Steamed Golden Sponge , Sweet Rosemary Slices , Taramisu` , Vinegar Pudding , Waffles

 

Apple and Raisin Rosti

 

Ingredients:

 

2 Granny Smith apples 

 2 Starking apples 

 3 tbsp flour 

 100g raisins 

 100g mixed peel 

 100g sultanas 

 30ml lemon juice 

 5ml cornflour 

 100ml apple juice 

 2 eggs 

 

Method:

 

 Leaving the skin on, grate the apples 

 Place in a bowl with the apple and lemon juice 

 Place the mixed peel, sultanas and raisins in boiling water for 15min. Remove and save the water 

 Drain all the juice from the grated apple and mix with the water from the sultanas. 

 Mix the rest of the ingredients with the apple except the cornflower. 

 Mix this properly and shape into little 6cm patties. 

 Over medium heat melt some butter in a frying pan and slightly brown the apple rostis, place on a baking sheet and bake in the oven for 15 min at 180ºc 

Place all the juice in a saucepan and reduce, thicken with cornflour

Serve rostis warm with vanilla ice cream


Apricot sago pudding

410 g apricots
140 g sago
500 ml milk
2 ml salt
175 ml sugar
25 ml butter
2 extra-large eggs, separated
50 ml smooth apricot jam

Preheat the oven to 180 ºC (350 ºF). Spray a 22 x 20 x 4 cm ovenproof dish with non-stick spray. Drain the apricots and reserve the syrup. Add enough water to the syrup to make up 250 ml. Set the apricots aside. Pour the syrup over the sago and soak for 5 minutes. Add the milk, salt and 125 ml sugar and heat slowly. (The syrup will cause the mixture to curdle.) Simmer till the sago is done while stirring continuously. Remove from the heat and add the butter and egg yolks. Mix well. Spoon half the mixture into the prepared oven dish and arrange the apricots on top. Spoon the remaining sago mixture over the apricots. Beat the egg whites till soft peaks are formed and add the remaining 50 ml sugar. Beat well. Spoon over the pudding and bake for 15-20 minutes or till the meringue begins to brown. Serve hot. Serves 6

BAKED SAGO PUDDING

Ingredients :

 

1 liter Milk

250ml Sago

1ml Salt

60g Sugar

65g Butter or margarine

4 Eggs

5ml vanilla Essence

Cinnamon

75ml Apricot Jam

 

Method :

 

Heat milk to boiling point, stir in sago and salt. Boil slowly, stirring continuously until sago is soft.

Add sugar and butter and remove from heat. Beat the eggs and vanilla essence and add to the sago mixture.

Pour into an ovenproof dish and sprinkle cinnamon over. Put dish into an oven tray ½ filled with water and bake @ 160ºC for 45 minutes until golden brown.

Serve with melted apricot jam and hot custard.

BLINTZES RECIPE

INGREDIENTS:

 

Batter

· 105g. Cake flour sifted

· 1 large egg

· 150ml milk

· 150ml water

· pinch salt

· 1½ Tbls oil

Filling

· 1 250g  Creamed Cottage Cheese

· 1 Tbls soured cream(Crème Fraîche)

· 1½ Tbls sugar

· ½ tsp vanilla essence

· ¼ tsp salt

· Raisins can be added to the filling

METHOD:

 

To make crêpes:

Mix all ingredients together and blend until smooth. Leave in fridge for 1 hour before cooking. Fry spoonfuls at a time in butter or oil, spreading mixture thinly over the frying pan. Fry both sides until golden brown. (makes approx. 8)

To make the filling:

Mix all the ingredients and spread over the crêpes. Fold into fan shapes or roll up. Top with stewed berries & Crème Fraîche or honey / syrup & Crème Fraîche.

 

BLUEBERRY BROWNIES

250 ml pureed cooked apples
125 ml apple concentrate or barley malt or beet syrup
5 ml vanilla essence
125 ml wholewheat flour
60 ml unbleached white flour
80 ml cocoa or carob powder
10 ml baking powder
2 ml bicarbonate of soda
2 ml salt
125 ml chopped, toasted walnuts
125 ml fresh or frozen blueberries

In a small bowl, combine apple puree, sweetener and vanilla

In a large bowl, whisk together flours, cocoa, baking powder, soda and salt. Make a well in the centre and add wet ingredients.

Mix until just combined. Gently fold in walnuts and add blueberries.

Spread mixture in a 20 cm square pan and bake @ 180°C for 25-30 minutes, until centre is firm.

Cool on tin before cutting

Old Cape Brandy Pudding

1 ½ cups flour
1 cup dates (stoned)
1 cup boiling water
¼ teaspoon baking powder
1 teaspoon bicarb
2 tablespoons butter
1 cup castor sugar
½ cup chopped nuts
2 beaten eggs
½ teaspoon salt 

Cream butter and sugar, add eggs, sifted flour, baking powder, salt and chopped nuts. Boil dates, water, add bicarb of soda then add to first mixture, stirring well. Pour into greased flameproof dish and bake for 30 – 40 minutes at 180 C.
Syrup.

1 ¾ cups sugar
1 dessertspoon butter
¾ cup brandy
1 teaspoon vanilla essence 

Boil sugar, butter and water till syrup forms. Remove from heat, add brandy and vanilla. Pour hot syrup over baked pudding. It should be completely absorbed. Serve with cream, cherries and grapes or chopped nuts, hot or cold

Bread And Butter Pudding

4 slices stale white bread, 2 cm thick
butter
190 ml currants or 150 ml seedles raisins
2 large eggs
125 ml white sugar
1 ml salt
759 ml milk

Remove the crusts from the bread. Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish. Sprinkle the currants or raisins over the bread. Beat the eggs well and stir in the sugar, salt and milk. Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread. Bake the pudding, covered, at 160C for 30 minutes. Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam

Bread pudding

4 extra-large eggs, separated
125 g castor sugar
pinch salt
500 ml milk
4 slices bread, crusts removed
410 g pie apples
25 ml castor sugar
1 ml ground cinnamon
45 ml raisins, soaked

Preheat the oven to 170 ºC (340 ºF). Grease a 27 x 17 cm ovenproof dish with margarine or spray with non-stick spray. Beat the egg yolks and half the castor sugar together until thick and pale yellow. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.

Crema Catalana

Catalan custard with burnt sugar topping 

6 egg yolks
150 g (3/4 cups) sugar
750 ml (3 1/4 cups) milk
zest of 1 lemon
6 cm cinnamon stick
100 ml (3/4 cup - 1 tablespoon ) milk
3 tablespoons cornflour (cornstarch)
50 g (1/4 cup) sugar

In a bowl beat the egg yolks with the 150 g sugar. Put the 750 ml milk in a pan with the lemon zest and cinnamon stick. Bring to a boil, then remove from heat. Drain it and whisk into the beaten yolks. Stir the remaining milk and cornflour together in a small bowl until smooth. Stir it into the custard mixture. Cook the custard on a low heat, stirring constantly, until it just begins to bubble. Remove from the heat and divide between 6 shallow pudding dishes. Cool the custard.

Shortly before serving, sprinkle the tops of the custards with the remaining sugar. Use a salamander, heated on a gas flame, to caramelize the top of each custard. Or, set the sugar-topped custards under a grill to brown the sugar.

Christmas trifle

400 g strawberries
30 ml brandy
80 g port wine jelly powder
1 large OR 2 small jam rolls, cut into 1 cm thick slices
80 ml orange juice
30 ml lemon juice
15 ml brandy
100 g pecan nuts, chopped
825 g peach slices, drained
785 g pineapple chunks, drained
500 ml custard
3 fresh granadillas, pulp removed (OR 1 x 115 g can granadilla pulp)
500 ml cream, stiffly beaten

Rinse and hull the strawberries and pour over the 30 ml (2 T) brandy. Leave until needed. Dissolve the port wine jelly in 250 ml (1 c) boiling water, stirring until dissolved. Add 250 ml (1 c) cold water and stir. Leave in the fridge until set. Arrange the jam roll slices in the bottom and along the sides of a glass bowl. Mix the orange juice, lemon juice and 15 ml (1 T) brandy. Pour over the cake. Sprinkle with chopped nuts. Arrange the peach slices and pineapple chunks on top. Pour the custard over and chill. Cut the set jelly in squares and sprinkle on top of the custard. Pour over the granadilla pulp. Spoon the whipped cream into a piping bag and decorate the trifle with cream rosettes. Arrange the soaked strawberries between the cream rosettes. Chill until needed. Serves 10

Christmas pudding

225 g hard margarine
225 g soft brown sugar
200 g flour
350 g currants
225 g raisins
175 g sultanas
50 g mixed peel
25 g blanched almonds
100 g cherries
175 g brown breadcrumbs
5 ml nutmeg
15 ml treacle
2 large eggs
1 lemon (grated rind only)
1 orange (grated rind and juice)
50 ml milk
25 ml brandy

Melt the margarine and mix in all the remaining ingredients.
Place the mixture in a greased 1 litre pudding dish. Cover tightly with greaseproof paper and foil and secure with string under the rim.
Place in a saucepan of boiling water to come halfway up the side of the basin. Steam for 7 hours, adding more boiling water to pan when necessary.
Remove from the saucepan, cool and store until needed. This pudding should be made 6 weeks in advance.
Serve hot with custard or cream.

EASY FRUITCAKE TRIFLE

Serves 6-8)

6 slices dark fruitcake, cut into 1cm x 1cm cubes
4 pieces of watermelon preserve, chopped
4 preserved green figs, chopped
4 nuggets of preserved ginger, chopped
½ cup flaked, lightly toasted, almonds
½ cup (125 ml) sherry or Van der Hum
2 cups (500 ml) good quality custard
½ cup (125 ml) cream, lightly whipped
1 punnet fresh cherries (optional)

Place the cake cubes in a glass mixing bowl, together with the fruits, sprinkle the sherry over and leave until absorbed.  Mix the custard with the whipped cream.

Layer the cake, chopped fruits and custard in glasses.  Top each trifle with a fresh cherry or use stemmed glace cherries

Golden Egg Dessert

1 large ripe banana, mashed
1 egg
1 cup (250ml) milk
or maas
2 teaspoons (10ml) white sugar
2-3 drops of vinalla essence
cinnamon

using an eggbeater, beat together all ingredients (except cinamon) until light and frothy. Lightly sprinkle a little cinnamon over then serve immediately. Makes 2 serving

VARIATIONS:
Add 2 tablespoons crushed pineapple; or add 1-2 Tablespoons ice-cream; or add 1 tablespoon brandy

Ice Cream

Ingredients:
1 cup whole milk
1 cup heavy cream
½ cup sugar
1 tablespoon vanilla
12 to 14 ice cubes
¼ cup chocolate syrup
½ cup crushed cookies

Steps:

  1. With a wooden spoon, combine the milk, heavy cream, sugar, vanilla, chocolate syrup and cookies in a small can and close it.
  2. Place the small can in a bigger one and pack it with the ice.
  3. Sprinkle 1 cup of rock salt over the ice and close the can.
  4. Roll or shake the can for 10 minutes.
  5. Open the cans and Stir the mix in the small can with a wooden spoon.
  6. Drain the water from the large can.
  7. Close cans again and continue rolling and shaking the ice cream until it is firm, for about 7 minutes more.
  8. Pull out small can and eat ice cream right from the can.
  9. You can have any flavor for your ice cream by substituting the vanilla with your favorite flavor.

 

Jalebi

These are deep-fried pretzel-shaped loops in saffron syrup.

Jalebis are a striking dessert with their impressive shapes, brilliant colour and intriguing texture. Though the fried loops do not take long to cook, the batter must be started at least 18 hours before it is required. A simple flour-water mixture is allowed to ferment slightly and become what the French call en ruban - when the batter falls from a spoon, it flows in a broad solid band, without breaking. The consistency appears gooey and somewhat gelatinous when whisked. The batter is forced through a plain nozzle of a pastry bag, the arm and hand rhythmically moving over the surface of the hot ghee, forming interlocking three-ring spirals or double figure-eights, either individually or in a chain. After they are fried on both sides until golden and crisp, the jalebis are submerged for several seconds in a hot saffron-scented syrup, which saturates their hollow insides. Although skill is required to master the uniform shapes of jalebis, novice squiggles will taste just as good. If you are new to making jalebis, call in a helper to soak the sweets while you shape them and keep the heat regulated. This is a wonderful dessert for buffet entertaining. With only two burners and two people, batch after batch can be turned out in no time.

Ingredients:

2 cups (235g) unbleached white flour
1 1/2 tbsp (22ml) fine-grained semolina or rice flour
1/4 tsp (1ml) baking powder
2 tbsp (30ml) plain yoghurt
1 1/4 cups (300ml) warm water (100F/38C)
1/2 tsp (2ml) saffron threads, slowly dry-roasted and powdered
3 cups (635g) sugar
2 2/3 cups (630ml) water
1 1/2 tbsp (22ml) kewra water, rose water or orange flower water
ghee or vegetable oil for deep-frying

Method:

Combine the white flour, semolina or rice flour, baking powder, yoghurt and 3/4 cup (180ml) of the warm water in a ceramic bowl. Mix well with a whisk, then add the remaining water and 1/8tsp (0.5ml) of the powdered saffron, and whisk until smooth. Cover with a clean tea-towel and set aside in a warm nook (80-85F/26-32C) for 18-24 hours. The batter should ferment slightly and appear en ruban, as described above.

Combine the sugar, remaining saffron powder and water in a 3-quart/litre saute pan and place over moderate hear. Stir until the sugar dissolves, then raise the heat to high and boil for 8 minutes. Remove the pan from the heat and stir in the scented water.

Arrange a cake rack resting on a baking tray near the frying area. Heat ghee or oil to a depth of 1 1/2" (4cm) in a large electric frying pan, paella pan or skillet until it reaches 355F (180C). While it is heating, pour 1-1 1/2 cups (240-360ml) of batter into a pastry bag or squeeze bottle. To shape the jalebis, hold the pastry bag in one hand and direct it with the other. Squeezing the batter into the hot oil, shape three-ring connecting spirals or loose double figure-eights, each piece about 2x3" (5x7.5cm) wide. Fry for about 30 seconds on the first side and 20-30 seconds on the second side or until they turn crisp and just begin to brown. (You will have to turn them the moment you finish shaping them. Do not allow the loops to brown.)

Using a slotted spoon, lift the fried jalebis out of the oil and drop them into the hot syrup. With another slotted spoon, submerge them for 15-20 seconds in the syrup to allow the hollow centres to fill with syrup while the outsides remain crisp. (If they soak too long they will become limp.) Transfer with a slotted spoon to a cake rack to drain. Shape, fry, soak and drain the remaining jalebis. Serve immediately.

(serves 6 to 8)

Jan Ellis Pudding

5ml baking powder
125ml milk
30ml fine apricot jam
25ml soft butter
2 eggs
375ml self raising flour
125ml sugar
1ml salt

Mix together the baking powder and milk
Mix together the apricot jam, soft butter and eggs
Sift together the flour sugar and salt
Mix everything together and bake at 180ºC for 25 to 30 minutes. Test after 20 minutes at sea level.

Sauce

250ml water
250ml cream
250ml margarine
250ml sugar
5ml vanilla essence

Mix sauce ingredients together and boil. Prick holes in pudding and pour hot sauce over.

KOEKSUSTERS

Sweet and syrupy koeksisters - one of the best-known local delicacies - are also called "koesisters".  They are related to their Malay counterparts and also to doughnuts; the Indian version is usually rolled in desiccated coconut before serving.  In some variations the dough is made with yeast.  Serve these South African treats with tea or as dessert.

Ingredients :

8 cups Flour

 

½ cup Butter

2 T sugar

4 Eggs

1 tsp. Baking Powder

2 cups Milk (approximately)

Method:

Mix all dough ingredients together to form dough. Roll out, cut and plait. Fry in hot oil until golden and immediately submerge in COLD syrup.

Syrup : (to be made in advance and frozen)

12 cups Sugar

6 cups Water

2 T golden syrup

3 - 4 pieces whole, fresh ginger

Method :

 

Boil all syrup ingredients together. Remove from heat, cool and place in freezer overnight.

 

Light 'n Luscious Lemon Pudding

Ingredients: Pudding

bullet

3 cups (750 mL) sugar

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1 cup (250 mL) cornstarch

bullet

4 cups (1 L) boiling water

bullet

9 egg yolks, beaten

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6 tbsp (90 mL) butter or margarine

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2 tbsp (30 mL) grated lemon rind

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1 cup (250 mL) lemon juice

Ingredients: Meringue

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9 egg whites

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3/4 cup (175 mL) sugar

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1/2 cup (125 mL) water

Method
To prepare pudding
Combine sugar and cornstarch in a 8-cup (2 L) microwave safe glass bowl. Gradually stir in boiling water. Whisk well. Microwave on High 1 minute, whisk, return to microwave for 1 minute more or until mixture comes to a boil and is thickened. Whisk 1 cup (250 mL) of the hot mixture into the egg yolks; add egg yolk mixture to remaining cornstarch mixture and blend well. Microwave on High 1 minute or until thickened. Stir in butter, lemon rind and juice. Pour into large bowl, cover with waxed paper and cool in refrigerator.

To prepare meringue
Beat egg whites until stiff peaks form. In small sauce pan combine sugar and water. Bring to boil. Continue to cook to 234° F (115° C) or soft ball stage on a candy thermometer. Beat egg whites again. As you beat pour the sugar syrup in a thin stream into the egg whites. Avoid syrup contact with beater; this will cook the egg whites. Beat until very stiff peaks form and meringue has cooled slightly. Whisk 1/4 of meringue into pudding. Fold in remaining meringue. Chill until ready to serve.

Cooling Time
About 1 hour

TIP!
Substitute chopped sour cherries for raspberries. Serve on plate drizzled with different flavours of fruit purees.

Malay boerboer

35 g sago
125 ml water
50 g butter
150 g fine vermicelli, broken into small pieces
8 cardamom pods
3 cinnamon sticks
2 litre milk
400 g sugar
a few drops of rose water to flavour (optional)
200 g sultanas

1. Soak the sago for 30 minutes. Meanwhile melt the butter in a saucepan and gently brown the vermicelli in the butter, stirring it around to prevent it from sticking. 2. Add the cardamom pods and cinnamon, sultanas then the milk, sago and sugar. 3. Simmer slowly, stirring occasionally until it is thick and creamy. If desired add rose water to taste. Serve hot or cold.

Malay Koeksisters

An interesting variation on the traditional koeksisters that we know so well

250 ml cake flour
250 ml self raising flour
5 ml salt
60 g butter
5 ml ground ginger
5 ml ground mixed spice
2.5 ml ground cardamom
10 ml soft brown sugar
10 ml white sugar
7.5 ml instant dry yeast
375 ml warm water

Syrup
250 ml water
125 ml sugar
15 ml dessicated coconut
1 piece of naartjie peel

Combine the flours and the salt in a mixing bowl. Add butter and rub in lightly until it resembles fine breadcrumbs. Add remaining ingredients using the warm water to form a dough. Do not knead. Cover with plastic and leave in a warm place for 1 1/2 to 2 hours or until doubled in size then turn out on a lightly floured surface.
Dip fingers and knife into flour and use your hands to stretch the dough. Cut into 4cm X 8 cm strips and deepfry over medium heat in a deep saucepan. Insert fork to check if done an d remove quickly, one by one, and drain in a colander or on kitchen paper.
To make the syrup, bring water, sugar, coconut and peel to a slow boil in a large saucepan until syrup starts  to bubble. Prick each koeksister and lower into the syrup. Add as many koeksisters as the syrup in the pan will hold. Turn koeksisters and cook for 5 minutes each side or until browned. Remove from pan with a slotted spoon placing them on a platter sprinkled with a little extra coconut. Sprinkle coconut over each layer of koeksisters ans serve while hot.

MALVA PUDDING

Ingredients :

 

1 cup Milk

½ cup Sugar

1 tsp. Baking Powder

1 Egg

1 cup Flour

½ T Apricot Jam

1 tsp. Bicarbonate of Soda

salt

Method :

 

Mix egg and sugar until creamy. Add jam and mix well. Mix bicarbonate of soda and milk together and add to the mixture.

Mix the dry ingredients together and add to the mixture. Bake for 30 minutes on 180ºC in a dish with a lid.

Syrupy :

1 cup Sugar 1 cup Milk

½ cup boiled water ¼ cup Butter

salt 1 tsp. vanilla essence

Place the ingredients for the syrup in a small pot and bring to boil. Allow to simmer until all ingredients are well mixed. Pour over pudding and serve hot.

REAL PLUM PUDDING

Rich, luxurious, scented with orange peel and brandy. Whether the sun blazes down or snowflakes fall, plum pudding for Christmas remains the traditional and premier dessert. When pudding time comes around treasured recipes, some handed down, are discussed and debated. Of course the finest puddings of all are those that are lovingly and lavishly made at home, using fragrant dried fruit, a blend of exotic spices and old fashioned ingredients such as milk stout, soft brown sticky sugar, heady brandy or rum. Flavours that mix deliciously with bitter marmalade and fresh orange juice.

Christmas Pudding
125 g currants, seedless raisins and sultanas
4 green figs, finely chopped
2 pieces watermelon or ginger preserve, chopped
125 g mixed candied fruit
125 g glace cherries
125 g blanched almonds, slivered
1 tart apple, coarsely chopped
1/2 carrot, grated
2 teaspoons orange zest
1 teaspoon lemon zest
125 g margarine
125 g cake or plain flour
1 teaspoon baking powder
30 g fresh white bread-crumbs
125 g soft brown sugar
1 teaspoon mixed spice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
3 standard eggs
1 tablespoon orange marmalade
4 tablespoons milk stout 
8 tablespoons brandy
2 tablespoons fresh orange juice
1 tablespoon lemon juice

ESSENTIAL EQUIPMENT: 

Chopping board, sharp bladed knife, citrus zester, orange squeezer, sturdy wooden spoon, 3 mixing bowls (1 large), one large 2 l (8 cup) pudding bowl, wax proof paper, aluminium foil, a ball of cotton string or cotton tape, a pair of kitchen scissors, a large pot for steaming.

Tip: Use cotton string, not synthetic as it does not knot or grip sufficiently.

 

STAGE 1 

Place the currants, raisins, sultanas, chopped figs, watermelon or ginger preserve, candied fruit, cherries, almonds, apple, carrot, orange and lemon zest and margarine into a large bowl. Blend well. Be sure to stir and beat fruit mixture thoroughly to incorporate air.

Stir flour, baking powder, breadcrumbs, brown sugar and spices in a bowl. Whisk eggs in a separate bowl until frothy, stir in marmalade, stout, 2 tbsp brandy, orange and lemon juice.

 

STAGE 2 

Pour the mixtures over the fruit. Mix thoroughly and beat with a wooden spoon until well blended. The longer the mixture is stirred the better. Cover the bowl with a damp cloth and leave overnight. 

STAGE 3

Butter one sheet of wax or greaseproof paper and place, buttered side down, over the pudding bowl to cover completely. Tie down tightly with string under the rim.Trim off the edges of the paper. Cover pudding with a double thickness of foil and secure with twine. 

Steam in a large, heavy saucepan filled with fast boiling water, enough to reach halfway up the sides of the pudding bowl. Cover the pan with a well fitting lid. Keep the water gently, but steadily boiling for the whole of the cooking time, adding more boiling water when necessary. Steam for 8 hours. Remember to check water levels and add boiling water from time to time it is important to keep a constant head of steam. 

Lift the bowl out of the water and leave to cool. Remove the wrappings and re-cover with fresh foil. Store for at least 3 weeks before serving. 

STAGE 4

During the months leading up to Christmas, uncover puddings and using a metal skewer, make little holes and sprinkle lavishly with brandy. 

To serve: Reheat. Place the bowl in a saucepan. Pour in enough boiling water to reach three-quarters of the way up the sides. Bring to the boil and cover. Reduce the heat to low and steam for 2 hours. Remove the bowl from the water. Remove the foil. Loosen the pudding around the edges with a thin bladed knife. Hold a warm serving dish on top of the pudding bowl and, holding the two firmly, turn over. Top with a sprig of holly. To flame, pour the remaining brandy into a heated silver ladle and ignite with a match. Pour it flaming over the pudding.

What to serve with a warm, freshly steamed plum pudding? You have a wide choice - flamed brandy, brandy butter, a warm egg custard, thick farm cream, scoops of vanilla bean ice-cream and, as a nice touch, chilled poached red and black sweet sour plums.

Kolwyntjies (Queen cakes)

125 gram butter
250 ml castor sugar
3 eggs beaten
125 ml orange juice
5 ml grated orange rind
4 x 250 ml self raising flour
5 ml baking powder
125 ml currants
60 ml oil

Cream butter and sugar together well, then add eggs. Now add the remaining ingredients and stir thoroughly, adding a little milk if the mixture is too dry.
Preheat oven to 180ºC  and bake in patty pans or paper cups until they are golden brown. makes about 50.

Steamed Golden Sponge with Orange Sauce (Serves 8) 

150g   butter

150g   sugar

2          eggs, beaten

5ml      grated orange rind

25ml    orange juice

350g   self-raising flour

2 ml     salt

120ml milk

            butter for greasing

            castor sugar

            flaked almonds to decorate 

Method:

1. Bring water to the boil in a large saucepan.

2. Cream the butter and sugar until light and fluffy. Beat in the eggs, orange rind and juice.

3. Sift the flour and salt and, with the milk, stir into the mixture to give it a

soft, dropping consistency.

4. Butter a pudding dish and coat the inside with the castor sugar. Decorate the base with the flaked almonds. Add the mixture to the pudding dish.

5. Cover with a round of greased, pleated foil and tie securely with a string to ensure that the foil stays in place.

6. Lower the pudding into the gently boiling water, cover and steam for 2 hours.

7. Serve with an orange sauce:

Strain 250ml freshly squeezed orange juice into a saucepan and reduce for 3-4 minutes. Then stir in 50ml orange marmalade. Allow to cool.

Sweet Rosemary Slices

2 eggs
150 g soft brown sugar
¼ teaspoon vanilla essence
150 plain flour
1 tsp baking powder
Pinch of salt
1 tbsp rosemary leaves
225 g raisins and candid fruit
175g pecan nuts , chopped or sunflower seeds.

Preheat the oven to 375 F (190C, Gas 5). Beat the eggs in a bowl, then gradually add sugar and vanilla essence. Mix well. Sift in the flour, baking powder and salt. Add the rosemary leaves, then fold in the fruit and nuts. Spoon the mixture on to a greased and floured 20 cm baking tin and spread evenly. Bake for 20 minutes. Remove from the tine while still warm. Allow to cool, then cut into squares

Taramisu

Coffee and Mascarpone Ladyfinger Cream)

This famous Italian desert , whose name means "pick me up" is now an international favourite, not least because of the combination of coffee, brandy and chocolate.

Ingredients:

3 tablespoons very strong espresso coffee
1 tablespoon brandy or grappa
3 large eggs, at room temperature, separated
100g vanilla sugar (from the supermarket or home-made)
250g mascarpone, at room temperature
24 Italian ladyfingers (savoiardi)
30g bitter chocolate 

Method

Combine coffee and brandy in small bowl and set aside. Whisk eggs whites until stiff and set aside. In a clean bowl combine the eggs yolks and vanilla sugar, whisk until thick – about two minutes – then add the mascarpone and blend. Fold egg whites into the mixture with a large spatula. In a 25cm square baking dish, place one layer of 12 ladyfingers. Soak the biscuits with the liquid and spread half the mascarpone cream over the biscuits, Sprinkle with half the grated chocolate. Repeat the process but keep some chocolate for the fianl sprinkling. Cover and refrigerate for at least three hours so tha the cream firms up and the biscuits absorb the liquid. To serve , divide the tiramisù into rectangular slices and transfer to chilled dessert pltes. Sprinkle with the remaining chocolate and serve immediately.

Four to eight servings.

TIRAMISÙ "Pick-me-up Tart"

This famous Italian dessert made with mascarpone cheese, is surprisingly easy to make and absolutely delicious! It's bound to be a favourite with family and friends.

INGREDIENTS:

· 1 cup boiling water
· 1½ Tbls instant coffee powder
· ½ cup sherry
· 2 boxes (125g each) Buodoir biscuits
· 125ml fresh cream
· 2 Tbls icing sugar
· 250g LANCEWOOD mascarpone cheese 
· cocoa for sprinkling

METHOD:

Dissolve coffee granules in boiling water and add half the sherry. Dip contents of one box of biscuits into liquid and line a square or rectangular pie dish. Whip cream with icing sugar until stiff, then fold in Mascarpone and remaining sherry. Spread half of this mixture over the biscuits. Repeat the process with remaining biscuits and cheese mixture. Sprinkle cocoa evenly over the top, using a small strainer. Refrigerate before serving

Vinegar Pudding (Asynpoeding) -An old favourite.....

Syrup
500 ml water
400 g white sugar
125 ml brown vinegar

Pudding
30 ml butter
125 ml brown sugar
2 large eggs, beaten
180 g cake flour
5 ml bicarbonate of soda
10 ml ground ginger
2 ml freshly grated nutmeg
2 ml salt
30 ml smooth apricot jam

First make the syrup. Boil the water, sugar and vinegar for 5 minutes, then set aside to cool.
To make the pudding, cream the butter and brown sugar together, then add the eggs, beating constantly. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter. Bake the pudding at 180 C for 40 minutes. Serve warm with custard.

Buttermilk and Banana Waffles

Waffles were first prepared in
France and Belgium during the Middle Ages. They were not introduced in America until centuries later, when Thomas Jefferson brought the first waffle iron home from France. Ripe bananas, added to this tangy buttermilk batter, produce moist, sweet results.

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/4 cups buttermilk
1 egg
2 tablespoons unsalted butter, melted
2 ripe bananas, peeled and sliced
Vegetable oil
Maple syrup, warmed

In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and salt, mixing well.
In a large measuring cup, combine the buttermilk, egg and melted butter and whisk until blended. Place half of the sliced bananas in a small bowl and mash coarsely; do not worry if the mixture is a little lumpy. Add the mashed banana to the buttermilk mixture, then stir into the flour mixture. Using a fork or whisk, mix until the batter is smooth.
Preheat a waffle iron according to the manufacturer's directions. Using a paper towel or pastry brush, lightly grease the waffle iron with vegetable oil. Following the manufacturer’s directions, ladle batter sufficient for 1 waffle into the iron, spreading it evenly. Close the waffle iron and cook until the waffle iron will open easily (no peeking for the first 2 minutes). Transfer the waffle to a platter and keep warm while you cook the remaining batter.
Serve the waffles garnished with the remaining banana slices and drizzled with the warmed maple syrup.