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
and Raisin Rosti
Granny Smith apples
3 tbsp flour
100g mixed peel
30ml lemon juice
100ml apple juice
Leaving the skin on, grate the
Place in a bowl with the apple and
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
all the juice in a saucepan and reduce, thicken with cornflour
Serve rostis warm with vanilla
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
Butter or margarine
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
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
Serve with melted
apricot jam and hot custard.
105g. Cake flour sifted
1 large egg
1½ Tbls oil
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
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)
make the filling:
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.
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
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
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.
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
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
4 extra-large eggs, separated
125 g castor sugar
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.
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.
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
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
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
1 large ripe banana, mashed
1 cup (250ml) milk or maas
2 teaspoons (10ml) white sugar
2-3 drops of vinalla essence
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
Add 2 tablespoons crushed pineapple; or add 1-2 Tablespoons ice-cream; or
add 1 tablespoon brandy
1 cup whole milk
1 cup heavy cream
Â½ cup sugar
1 tablespoon vanilla
12 to 14 ice cubes
Â¼ cup chocolate syrup
Â½ cup crushed cookies
- With a wooden
spoon, combine the milk, heavy cream, sugar, vanilla, chocolate syrup
and cookies in a small can and close it.
- Place the small
can in a bigger one and pack it with the ice.
- Sprinkle 1 cup of
rock salt over the ice and close the can.
- Roll or shake the
can for 10 minutes.
- Open the cans and
Stir the mix in the small can with a wooden spoon.
- Drain the water
from the large can.
cans again and continue rolling and shaking the ice cream until it is
firm, for about 7 minutes more.
- Pull out small
can and eat ice cream right from the can.
- You can have any
flavor for your ice cream by substituting the vanilla with your
These are deep-fried pretzel-shaped loops in saffron syrup.
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.
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
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
(serves 6 to 8)
Jan Ellis Pudding
5ml baking powder
30ml fine apricot jam
25ml soft butter
375ml self raising flour
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.
5ml vanilla essence
Mix sauce ingredients together and boil. Prick holes in pudding and pour
hot sauce over.
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.
8 cups Flour
½ cup Butter
2 T sugar
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.
be made in advance and frozen)
3 - 4
pieces whole, fresh ginger
syrup ingredients together. Remove from heat, cool and place in freezer
Luscious Lemon Pudding
3 cups (750 mL) sugar
1 cup (250 mL) cornstarch
4 cups (1 L) boiling water
9 egg yolks, beaten
6 tbsp (90 mL) butter or
2 tbsp (30 mL) grated lemon rind
1 cup (250 mL) lemon juice
3/4 cup (175 mL) sugar
1/2 cup (125 mL) water
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
About 1 hour
Substitute chopped sour cherries for raspberries. Serve on plate drizzled
with different flavours of fruit purees.
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.
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
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
T Apricot Jam
Bicarbonate of Soda
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.
1 cup Sugar 1 cup
½ cup boiled
water ¼ cup Butter
salt 1 tsp. vanilla
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
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.
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
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
Tip: Use cotton string, not synthetic as it does not knot
or grip sufficiently.
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
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.
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
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.
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
Steamed Golden Sponge with Orange Sauce (Serves 8)
grated orange rind
butter for greasing
flaked almonds to decorate
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
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
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
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
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.
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
and Mascarpone Ladyfinger Cream)
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.
3 tablespoons very strong espresso
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
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.
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.
· 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
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.....
500 ml water
400 g white sugar
125 ml brown vinegar
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
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
2 tablespoons unsalted butter, melted
2 ripe bananas, peeled and sliced
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
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.