SO TODAY COMPLIMENTS OF A LOT OF OTHER PEOPLE, SOME GOOD OLD SOUTH AFRICAN DESSERT RECIPES.... ENJOY!!!! Desserts Tipsy Tart (Gordon Armstrong) Ingredients 1 cup dates 1 teaspoon bicarbonate of soda 1 cup sugar 1 and a 1/4 cup flour 1/4 cup walnuts 3/4 cup boiling water 2 teaspoons butter 1 egg 4 teaspoons baking powder 1/4 teaspoon salt Method Cream butter, sugar and egg. Sprinkle bicarbonate of soda and pour boiling water over dates. Sift flour, salt and baking powder, mix date mixture alternately into sugar mixture with flour, add nuts. Bake in a deep dish for 25 minutes at 175 degrees C. Syrup Ingredients 1 and 1/4 cups sugar 3/4 cups water 1/4 cup Brandy 1 teaspoon vanilla essence 1 teaspoon butter Syrup Method Boil water and sugar for about 5 minutes. Add flavouring and Brandy. Add butter, boil until slightly thick. Pour over tart that has cooled, decorate with whipped cream. Serve hot as a pudding or cold. more brandy to taste if you want. CHOCOLATE MALLOW PUDDING (“Sjokolade-malvapoeding”) (Annalie Snyman) This is our familys traditional desert on Christmas Day. Ingredients 225 ml plain flour 25 ml cocoa 1.5 ml salt 15 ml baking powder 250 ml milk 30 g butter 15 ml smooth apricot jam 15 ml malt vinegar 1 extra large egg 180 ml sugar Chocolate sauce: 250 ml evaporated milk 120g dark chocolate 45 g butter 80 ml sugar Method Grease a 2 litre square tart dish with butter or cooking spray. Preheat the oven to 160 degrees C. Sift the flour, cocoa, baking powder and salt. Place the milk, butter and jam in a saucepan and heat, stirring until melted and mixed. Remove from the stove and leave to cool. Beat the egg and sugar until light and fluffy. Add the vinegar. Working quickly but gently, stir the flour mixture into the egg mixture and pour into the prepared pie dish (its very runny). Bake for 30 – 35 minutes, until slightly firm to the touch. In the mean time, make the chocolate sauce: Place all the ingredients in a saucepan and heat, stirring until melted and mixed. Remove from the stove and keep warm. As soon as the pudding is baked, prick all over, using a skewer or fork, and gently pour the chocolate sauce over. Return to the oven to bake for a further 5 minutes. Serve hot with icecream. Also good cold with cream or icecream. Margaret’s Magic Lemon Meringue Pie (Margaret Whitehead) Ingredients: 1 Tin (397g) Nestle Condensed Milk The juice of 3 lemons or 125ml lemon juice Grated rind of 1 lemon 3 eggs 2 Tablespoons of Caster Sugar 4 Tablespoons of Coconut 1Pkt Highland Oatmeal or Granita Biscuits or Tennis 250g of soft butter (melt the butter) Method: Crush the biscuits, add the coconut and mix with melted butter. Place the biscuit mixture into cam pie dish. Mix together Condensed Milk, lemon juice, lemon rind and egg yolks. Pour onto biscuit base. Cover with meringue made by beating egg whites until stiff and adding the caster sugar. Bake in a moderate oven (180° C) for 10 minutes or until golden brown on top. Chill before serving. CHOCOLATE MALLOW PUDDING (“Sjokolade-malvapoeding”) I found this recipe in the Sarie magazine 3 decades ago - a pudding which tastes like liquid chocolate! This is our familys traditional desert on Christmas Day. 225 ml plain flour 25 ml cocoa 1.5 ml salt 15 ml baking powder 250 ml milk 30 g butter 15 ml smooth apricot jam 15 ml malt vinegar 1 extra large egg 180 ml sugar Chocolate sauce: 250 ml evaporated milk 120g dark chocolate 45 g butter 80 ml sugar Grease a 2 litre square tart dish with butter or cooking spray. Preheat the oven to 160 degrees C. Sift the flour, cocoa, baking powder and salt. Place the milk, butter and jam in a saucepan and heat, stirring until melted and mixed. Remove from the stove and leave to cool. Beat the egg and sugar until light and fluffy. Add the vinegar. Working quickly but gently, stir the flour mixture into the egg mixture and pour into the prepared pie dish (its very runny). Bake for 30 – 35 minutes, until slightly firm to the touch. In the mean time, make the chocolate sauce: Place all the ingredients in a saucepan and heat, stirring until melted and mixed. Remove from the stove and keep warm. As soon as the pudding is baked, prick all over, using a skewer or fork, and gently pour the chocolate sauce over. Return to the oven to bake for a further 5 minutes. Serve hot with icecream. Also good cold with cream or ice cream. POOR MANS PUDDING (Margaret Whitehead) Ingredients: 3 Cups Plain Flour 1 Cup Sugar 1 Teaspoon Vanilla Essence 4 Tablespoons Apricot Jam or Golden Syrup (I use 2 Jam and 2 Syrup) 2 Eggs 2 Teaspoons Bicarbonate Of Soda 4 Tablespoons Butter or Cooking Oil 1 Cup Milk Method: Sift flour, sugar and bicarbonate of soda. Beat eggs with milk. Rub butter into flour, sugar and bicarbonate of soda or use mixer to mix in the oil add egg and milk mixture to the flour etc. At this stage it should be a fairly stiff dough. Add jam or syrup and mix well. Pour into a greased 3 litre Pyrex bowl or dish. Bake at 220 c for 30 - 40 minutes. Syrup: 2 Cups Sugar 2 Cups boiling water Dissolve the sugar in the boiling water. Pour over mixture and place in oven. Serve with fresh cream or custard. This pudding is lovely for those cold winter nights. The mixture can be halved. South African Peppermint Crisp Tart (Nola Nunes) From Nola Nunes in Mareeba, Queensland, Australia. Formerly of Amanzimtoti on the South Coast of Kwa-Zulu Natal, South Africa. This recipe is a favourite of my South African family and friends. We often used to make this for pudding after a nice braai. I have made it a few times for dessert after an Ozzie barbeque and it goes down well with my Australian friends too. Its simple to make and absolutely delicious...enjoy! Ingrediants: For the Base of the tart: 1 X 200g packet of Romany Creams or 1 x packet of Gingernuts 90g melted butter Ingredients for the Filling: 15ml gelatine or 1 sachet 45ml water 1 x 397g can of caramelised condensed milk 2 x large (about 100g) peppermint crisps, grated/crushed 250ml whipped cream Method 1. For the base: Process the biscuits into fine crumbs with a food processor or beat in a thick plastic bag with a rolling pin if you do not have one. 2. Blend the biscuit crumbs with the melted butter until well mixed and press into a lightly greased tart dish. You can also use a loose-bottomed flan tin if you wish to serve the tart on a plate. 3. Refrigerate the base while making the filling. 4. For the filling: Mix the gelatine in the water and leave for a few seconds until the gelatine goes absorbs the water and goes spongy. Then melt the gelatine in a microwave, taking care not to overheat it, ie. do not let it boil. It should only take a few seconds, so check carefully. 5. Tip the caramel, gelatine and one crushed peppermint crisp into a mixing bowl and mix gently until well blended. 6. Whip the cream with a beater in a seperate bowl until stiff peak stage. 7. Gently fold the stiff cream into the caramel mixture. 8. Fold filling into the prepared base and refrigerate until set. 9. Just before serving, sprinkle the remaining peppermint crisp over the filling of the tart. Milk Tart (translated) (Ira Smith) Crust: Beat 2 eggs with 1/2 cup sugar. Melt 175g butter and mix in with eggs. Add 2 cups flour with 2 teaspoons baking powder. Mixture must be soft, push into pie pan with your fingers. Bake until light brown and put aside to cool down. Filling Ingredients Put 3 ½ cups milk, ¾ cups sugar, 1 tablespoon butter, salt and 4 egg yolks in pot, mix until egg yolks are mixed in well. Just before it starts to boil add: 1 heaped tablespoon flour and 1 heaped table spoon corn flour that has been mixed with a bit off milk. Once it’s nice and thick put aside. Mix egg whites until it peaks, fold into milk mixture with one teaspoon vanilla essence. Pour into Crust, sprinkle with cinnamon and bake for 20min @ 180C BRANDY TART (Annalie Snyman) (makes 2 tarts, 22 cm in diameter) Ingredients 250 g dates, finely chopped 5ml baking soda 250 ml boiling water 250 ml sugar 2 eggs 30 ml soft butter 500 ml plain flour 1.5 ml salt 10 ml baking powder 100 ml roughly chopped walnuts Method Sprinkle the baking soda over the dates and then pour the boiling water over. Cover and stand until completely cooled down. Preheat the oven to 190 degrees C (fan forced ovens 180 degrees) Beat the eggs and sugar until pale yellow and fluffy. Add the butter and mix well. Place the nuts in a bowl and sift the dry ingredients over. Gently fold the date mixture into the egg mixture and then fold in the flour mixture (including the nuts) Divide into the two well greased pie plates and smooth the top. Bake for 20 - 25 minutes, until firm to the touch. While the batter is baking, make the syrup: Place 250 ml light brown sugar and 125 ml dark brown sugar in a saucepan. Add 250 ml boiling water and heat; stirring until all the sugar is dissolved. Simmer for a few seconds only and remove from the stove. Add 60 ml brandy. As soon as the tarts are removed from the oven, prick all over in concentric circles, using a skewer or fork. Immediately start to slowly pour the hot syrup over. Serve warm or cold with cream, custard or ice cream.
Posted on: Sun, 31 Aug 2014 09:19:25 +0000
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