DESSERTS - HOT

CARAMEL APPLE PUDDING

5 large golden delicious or Granny Smith apples, peeled, cored, sliced 1cm thick
1 2/3 cups (250g) plain flour
2 tsp baking powder
250g caster sugar
200ml milk
150g unsalted butter, melted
2 eggs, beaten
1 cup (200g) light muscovado sugar or light brown sugar
1/2 cup (125ml) golden syrup
Icing sugar and thick cream, to serve

Preheat the oven to 180°C. Lightly butter a 2.5-litre baking dish.
Place apples in the prepared dish. Sift flour and baking powder into the bowl of an electric mixer, add caster sugar, milk, butter and egg, then beat until pale. Spread mixture over the apples.
Place muscovado or brown sugar, golden syrup and 300ml water in a saucepan. Stir over medium heat until sugar dissolves, then bring to the boil without stirring.
Pour over the pudding batter, then bake for 30-35 minutes or until the top is golden.
Dust with icing sugar and serve with cream.
BRON: Valli Little

QUICK APPLE PIE

Ingredients(Serves: 8)
• 3 SPAR large eggs
• 1 can SPAR condensed milk
• 315 ml SPAR cake flour (150 g)
• 5 ml ground cinnamon
• 5 ml vanilla essence
• 30 ml SPAR soft margarine
• 10 ml baking powder
• 410 g can pie apples, chopped
• *SPAR smooth apricot jam for glaze

Method
1. Preheat oven to 180 º C. Grease a SPAR Good Living 679 ml Oval Stoneware dish, or similar.
2. In a 1.5 litre SPAR Good Living porcelain mixing bowl, whisk together the eggs until fluffy and doubled in volume.
3. Beat in the condensed milk. Gently blend in the remaining ingredients.
4. Pour the batter into the prepared dish.
5. Bake for 35 minutes.
6. Brush over a little warmed SPAR smooth apricot jam.
Hints and Tips
Substitute the apples for canned pears pieces
BRON:SPAR

WARM WINTER APPLE-CINNAMON PUDDING

Wonderful Caramel apple pudding, to warm winter hearts. Great alone or topped with whipped cream or a dab of yogurt.
Ingredients:
• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup currant
• 2 apples, cored and unpeeled
• 1/2 cup milk
• 2 tablespoons butter, melted
Sauce
• 1 3/4 cups boiling water
• 1 cup packed brown sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter, softened
• 2 teaspoons vanilla

Directions:
In a bowl combine 1 cup flour, 1/3 cup brown sugar, baking powder, cinnamon, salt and currants.
Thinly slice one half of one of the apples; set aside.
Chop remaining apples and add to flour mixture along with milk and melted butter; mix well.
Spread in buttered nine inch square metal cake pan.
Arrange slices on top.
Sauce: In a bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter.
Bake in 350f degree oven for 30/40 minutes or until tester inserted in cakes comes out clean.
Serve warm.

APPLE DUMPLINGS

Ingr:
2 G/ smith apples peeled&cored;
2Rolls puff pastry;
225g butter
300g white sugar;
1/2 tsp cinnamon
350ml Diet coke

Method: preheat oven 180C.
Grease a 22x34cm baking dish.
Cut each apple into 8wedges.
Place thawed dough on floured workplace
&cut into triangles.
Wrap each wedge in dough start at small end seal edges
&place in dish
Melt butter,sugar &cinnamon pour over dumplins&Diet
Coke&bake
BRON: (allrecipes)

APPLE PEANUT SPONGE DESSERT

Cooler evenings are a good time to begin enjoying hot desserts that are quick and easy to prepare using everyday ingredients. This has potential for becoming a family favorite.
Ingredients:
45 ml SPAR margarine, soft
250 ml SPAR castor sugar (210 g)
3 large SPAR eggs
250 ml SPAR cake flour (120 g)
5 ml baking powder
Pinch of salt
60 ml SPAR milk
410g can pie apples
SAUCE:
40 ml SPAR soft margarine
80 ml SPAR crunchy peanut butter
125 ml SPAR milk
250 ml SPAR castor sugar
10 ml caramel or vanilla essence

Method:
1. Pre-heat oven to 180° C. Grease a 20cm oven dishes.
2. Beat the margarine, sugar and eggs together thoroughly until fluffy.
3. Sift the flour, salt and baking powder together directly onto this mixture, and along with the milk, blend together slowly to a smooth batter.
4. Spoon the canned apples into the prepared oven dish and pour the batter over. Bake for 30 minutes.
5. Ten minutes before the baking time is up, combine the sauce ingredients in a saucepan, and while stirring, bring almost to the boil.
6. Pour this sauce over the hot sponge and it is removed from the oven. Set aside for some of the sauce to sink into the sponge.
Hints and Tips: Try substituting the peanut butter with chocolate sandwich spread. Prick the sponge all over as it comes out the oven, to encourage maximum sauce penetration.
BRON:My Spar

APPLE SPONGE PUDDING

Ingredients
BASE:
1 Large egg
125ml (½ cup) White Sugar
60ml (¼ cup) milk
250ml (1 cup) self-raising flour
1 large green apple, peeled & chopped, or sliced OR 385g tin, sliced pie apples
SAUCE:
1 (380g) tin evaporated milk
60ml (¼ cup) White Sugar
10ml (2 teaspoons) caramel essence

Method
BASE:
1. Beat egg and sugar until light and creamy. Add the milk and sift the flour and add it to the mixture, mix well.
2. Add the apples and pour the mixture into a greased 22cm x 22cm ovenproof dish.
3. Bake in a preheated oven at 180ºC for 30 – 40 minutes.
SAUCE:
1. Boil the milk and sugar over low heat, stirring continuously. Remove from the stove and add caramel essence. Pour sauce over hot tart.
SERVING SUGGESTION:
Serve hot or cold.
BRON: ELSA DU PLESSIS

BAKED APPLES STUFFED WITH DATES AND CINNAMON

An apple a day is no problem when it's filled with port-laced dates and bathed in sticky juice.
85g (1/2 cup) pitted dates, chopped
2 tbs port
Olive oil spray
2 tbs brown sugar
1 tsp finely grated lemon rind
1/2 tsp ground cinnamon
2 tsp reduced-fat margarine
4 medium Granny Smith apples, cored
250ml (1 cup) apple juice
Low-fat vanilla yoghurt, to serve

Method
Combine the dates and port in a bowl. Set aside for 3-4 hours to macerate.
Preheat oven to 180°C. Spray the base of a baking dish with oil. Combine the date mixture, sugar, lemon rind, cinnamon and margarine in a bowl.
Use a sharp knife to make a shallow, horizontal cut around each apple, being careful not to cut all the way through, to prevent the skin from splitting during cooking. Place in the prepared dish. Divide the date mixture among the apple centres. Pour the apple juice around the apples.
Cover the pan loosely with foil. Bake, basting the apples occasionally with the apple juice, for 40 minutes or until apples are tender. Serve with a dollop of yoghurt

APRICOT CRUMBLE RECIPE (EASY)

Enjoy this classic and versatile dessert recipe for Easy Apricot Crumble
Ingredients
15-20 fresh apricots
2-3 tablespoons castor sugar
180g soft butter (room temp)
1 teaspoon cinnamon
100g castor sugar
200g flour

Directions
Halve and remove the seeds from the apricots, then place in an oven proof dish that has been lightly buttered, sprinkle over the 2 tablespoons castor sugar and bake at 180 Celsius for about 5 minutes to soften them up slightly while you make the crumble.
Add all of the crumble ingredients together and rub the butter in with your hands.
The crumble topping should be fairly course but not dry.
Cover the apricots with the crumble mixture and bake for a further 20-25 minutes until the crumble begins to brown.
Serve with ice cream or double thick cream.
Bron: Onbekend
Plasing: Shirley Spamer / WATERTAND RESEPTE VIR OUD EN JONK

OLD FASHIONED APRICOT PUDDING

Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hour 15 mins
Serves: 6
Ingredients
•250ml cake flour
•Pinch of salt
•45ml butter
•2 eggs
•250ml milk
•7.5ml bicarbonate of soda
•250ml apricot jam
•15ml lemon juice
•250ml ideal milk
•180ml sugar
•1 egg
Instructions
1.Pre-heat the oven to 180⁰C and spray 6 ramekins or enamel mugs with a non-stick baking spray.
2.Sift the flour and salt together and rub the butter with your fingers into the cake flour until it resembles bread crumbs.
3.Beat the eggs and add to the flour mixture. Mix the bicarbonate of soda into the milk and add to the flour mixture with the apricot jam and lemon
juice. Beat well.
4.Pour mixture into the prepared ramekins or enamel mugs and bake for 40 minutes in the pre-heated oven or until baked through.
5.Remove from the oven and cool down completely.
6.Mix the ideal milk, sugar and egg together and pour over the puddings.
7.Return to the oven and bake for another 20 minutes.
8.Serve warm.
Bron: PinkPolkaDot
Plasing: Henriette Wessesls

DELICIOUS ALMOND MINCEMEAT PUDDING

Ingredients
-60g butter or margarine
-125g brown sugar (150ml)
-2 large eggs, beaten
-250ml sweet fruit mincemeat, or mixed deried cake fruit
-100ml milk
-170g self-raising flour (300ml)
-50g chopped blanched almonds (125ml)
-3ml almond essence

Instructions
Grease a suitable microwave round baking dish or ring mould, line base with paper towel.
Cream butter or margarine and sugar well.
Add the eggs and fruit mincemeat or raisins or cake fruit.
Stir in the milk, flour, nuts, and almond essence. Mix well to combine.
Pour into prepared dish.
Cover with plastic wrap, do not pierce.
Cook on 70% power for 5 - 7 minutes, the mixture should begin to come away from the sides of the container, but there should be a few "wet spots", which will complete cooking during the standing time.
Remove plastic wrap immediately after cooking is completed. After standing time, invert pudding onto a serving plate, remove paper towel; serve with rum-'n-raisin, brandy or custard sauce.
Serves 6
BRON:HIRICHS

BAKED BANANA PUDDING OLD FASHIONED WAY
OLD FASHIONED BAKED BANANA PUDDING
I have posted so many banana puddings before, what I like about this one, it is not instant, economical and the best that comfort food has on offer:
INGREDIENTS:
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)
MERINGUE:
4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
DIRECTIONS:
Preheat oven to 375 degrees F. Line the bottom of a 9X9-inch pan with a layer of vanilla wafers.
Combine sugar, flour and salt in a bowl, and mix well. Set aside.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don't scorch the pudding. Remove from heat.
Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.
Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.
Bake until meringue browns, 12 to 15 minutes
Bron: Debbie Reynolds, Oh so shabby / Ouma Muis se huis
Plasing: Jana Prinsloo / WATERTAND RESEPTE VIR OUD EN JONK

BANANA WALNUT BREAD & BUTTER PUDDING
BANANA WALNUT BREAD & BUTTER PUDDING
INGREDIENTS:
Butter for greasing
220ml milk
625ml double cream
2 vanilla pods or a few drops of vanilla essence
8 egg yolks
200g caster sugar
10 thick slices of white bread, crusts cut off
55g unsalted butter, softened
2 bananas roughly diced into 2cm chunks
30g toasted walnuts, roughly chopped
55g dark chocolate chips
Icing sugar for dusting
METHOD:
How to make Banana Walnut Bread & Butter Pudding
Preheat the oven to 175°C and grease a baking dish with butter.
Pour the milk and cream into a saucepan. Split the vanilla pods and place them in the saucepan. If using vanilla essence add this to the milk and cream. Bring to the boil, take off the heat and allow to cool.
In a bowl whisk the egg yolks and sugar, then using a sieve strain the cream and milk into the eggs and sugar, stirring continuously.
Butter the slices of bread and cut into four triangles.
In the baking dish, starting at one end, place three triangles of bread, then sprinkle with some banana, walnuts and chocolate drops. Repeat this process until all of the bread, bananas, walnuts and chocolate chips are used up. Carefully pour over the custard. Leave to stand for 20 minutes pushing down on the bread occasionally. The idea is for the bread to soak up the custard.
Place the baking dish in a larger baking tray half filled with boiling water and place in the oven for 30 minutes until cooked but with a slight wobble. Do not allow the custard to overcook otherwise it will scramble.
Leave to rest for ten minutes. Dust with icing sugar before serving.
Bron: Andy Bates
Plasing: Belinda Liebenberg / WATERTAND RESEPTE VIR OUD EN JONK

BUTTERMILK PUDDING WITH ORANGE SAUCE

Serves 6-8people.
PUDDING:
1/4C(60ml)butter;
1C(250ml) sugar;
4 eggs seperated;
1/4tsp salt;
1tsp vanilla
3/4C flour;
1tsp b/powder;
600g container buttermilk;
3/4C (180ml) full cream milk.
ORANGE SAUCE:
2tsp cornflour;
1/4C (100ml)water:
2/3C(160ml) orange juice;
3Tbsp(45ml) sugar;
2Tbsp(30ml) van der Hum or 2Tbsp(30ml) brandy;
/4tsp salt;
a small knob of butter.
METHOD: 1) Preheat oven to 180C. 2) Cream together butter,sugar & add egg yolks. 3) add salt,vanilla,buttermil & fresh milk & mix well. 4) add flour & b/powder & whisk well. 5). Whisk egg whites in a bowl & fold into the mixture. 6). Pour out into a 2Litre baking dish & bake in a bowl laeger than baking dish with water for about 40mins until golden brown. ORANGE SAUCE: 1) Combine cornflour & water. 2). Add orange juice & sugar & mix well. 3). Bring mixture to a boil in a small saucepan until mixture is thick & translucent. 4). Remove from heat & add rest of ingr. Allow to cool. Serve pudding luke warm with orange sauce
BRON: (rainbow cooking)

BUTTERSCOTCH BREAD PUDDING

1x300g loaf day-old bread,torn into small pieces,
1L milk,
100g caster sugar,
125g melted butter,
3 eggs beaten,
10ml vanilla.
BUTTERSCOTCH TOPPING:
300g dark brown sugar,
8Tbsp golden syrup
400ml water.

1)Preheat oven 180dC.
Grease a 23x33cm baking dish.
2)In a large bowl comb. bread,milk,sugar,butter,eggs &vanilla.
Mixt should be like porridge.
Pour into prepared dish.
3)In a saucepan,bring the brown sugar,syrup &water to the boil.
Boil,stirring constantly, for 1min.
Carefully pour hot syrup mixture over the bread mixture &bake for 1hr until cooked.
Serve up in ramekins topped with your favourite sauce

BREAD PUDDING

Serves: 6
Ingredients
• 2 Cups bread crumbs
• 3 Cups milk
• 4 Egg yolks – beaten
• ¼t Nutmeg
• 2T Sugar
• 3T Melted ghee (clarified butter)
• ¼t Salt
• To smear on after the first bake
• 2T Apricot jam (optional)
• For meringue
• 4 Egg whites
• 2T Sugar
• Pinch of cream of tartar
• Pinch of salt

Instructions
1. Preheat oven to 160°C.
2. Soak the breadcrumbs in the milk for a few minutes and then add all the other ingredients.
3. Put in a buttered baking dish and bake for one hour.
4. While the pudding is baking beat the eggs till soft peaks and then add the cream of tartar + salt + add the sugar spoon by spoon. Beat till you get a soft meringue.
5. Smear some apricot jam thinly on top of the pudding and then add the meringue on top of the pudding – bake till golden brown for about 8 minutes.
6. Serve with homemade custard.
BRON- KOEK EN TERT

GRANDMA'S OLD FASHIONED BREAD PUDDING

with Vanilla Sauce
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F/180C. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce
BRON: I Saw It On Pinterest

BREAD PUDDING WITH WHISKY SAUCE

PUDDING:
500G stale French bread
1 litre milk
2 large eggs, lightly beaten
50g (1/ 4 cup) sugar
10ml (2 tsp) vanilla essence
30ml (2 tbsp) butter, chopped
SAUCE:
200g (1 cup) sugar45ml (3 tbsp) water
1 large egg
15ml (1 tbsp) butter
80ml (1/ 3 cup) whisky

METHOD
For the pudding, crumble the bread into the milk. Add the eggs, sugar and vanilla, mix well and pour into a buttered ovenproof dish. Dot the top with the butter and bake at 160 C for about one hour or until set. For the sauce, put the sugar and water in a saucepan over low heat and stir until the sugar has dissolved.
Beat the egg and add it to the saucepan with the butter. Stir over a low heat until syrupy.
Stir in the whisky and pour the sauce over the pudding while hot.
Serves 4-6
BRON: shonaskitchen

PECAN BREAD PUDDING

2 cups granulated sugar
5 large beaten eggs
2 cups milk
2 teaspoons pure vanilla extract
3 cups cubed Italian bread, allow to stale overnight in a bowl
1 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
1 cup chopped pecans

Preheat the oven to 180°C. Grease a 13 x 9 baking dish.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla.
Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix and crumble together brown sugar, butter, and pecans.
Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 35 to 45 minutes, or until set.
Remove from oven.
For the sauce:
1 cup sugar
1/2 cup butter melted
1 egg beaten
2 tsp. vanilla
Combine sugar, butter, egg and vanilla in a small saucepan. Cook over medium heat until sugar melts.
Pour over warm bread pudding.
Bron: Welcome Home
Plasing: Henriette Wessels

BREAD & BUTTER PUDDING

12 slices white bread, with crust removed
Butter (enough to butter the bread with)
50g raisins
50g sultanas
3 eggs
500ml (2 cups) milk
60g Huletts SunSweet Brown Sugar
A few drops vanilla essence
Ground nutmeg
Huletts SunSweet Brown Sugar for sprinkling

Method
1. Butter the bread slices and cut into quarters.
2. Layer bread (butter sides upwards) sprinkled with raisins and sultanas
in an ovenproof dish.
3. Beat the eggs, milk, sugar and vanilla essence together.
4. Pour gently over the bread and fruit.
5. Sprinkle a little ground nutmeg over the top.
6. Leave for half an hour for the custard to properly soak into the bread.
7. Bake in a preheated oven 180ºC for approximately 1 hour until golden
brown and set.
8. Sprinkle more sugar over the top before serving.
NOTE:
• If you have time, gently boil the raisins and sultanas in a little
orange juice before adding to the bread.
BRON Hulletts recipy

BAKED TRADITIONAL BREAD PUDDING

Ingredients:
5 Thick slices of white bread (prefrebly day old bread)
1 Liter Milk
5 Eggs
1 Cup sugar (250ml)
25 ml Custard powder
5 ml Vanilla essence
Cinnamon
Dollops of butter or margarine

Method:
Start by thinly cutting off the crust from the slices of bread. Put in mixing bowl. Pour over liter of milk (leaving a bit to disolve the custard powder)
In a separate bowl or jug mix the custard powder(with little left over milk), eggs, sugar and vanilla essence. This you only have to wisk to combine ingredients. Once this is done the bread will be soaked and you can mash it with a fork to relatively fine pieces. Pour in the custard mixure. Combine all ingredients in the bread mixture. Pour into a greased oven dish. Sprinkle over cinnamon to taste and put doppols of butter or stork bake margarine all over the pudding and bake at 180C for 40 min.
Serve pudding luke warm with your choice of custard, icecream or freshly whipped cream.

THE ULTIMATE BREAD & BUTTER PUDDING

2 almond croissants roughly torn,
2 Cups raisins finely chopped,
400 g brioche loaf roughly torn,
100 g unsalted butter melted,& then cooled
6 eggs,
1 Cup caster sugar,
600 ml pure thin cream,
600 ml milk,
finely grated zest of 1 orange,
2 tsp vanilla & icing sugar to dust.

METHOD:
Grease a 2L baking dish. Arrange almond croissant pieces in the baking dish. Now top with layer of raisin pieces & finish with a layer of brioche. Whisk eggs, butter, sugar, cream, milk, orange zest & vanilla together in a bowl until just combined. Pour over pudding then let stand for 2 hrs to soak in & the flavours to develop. Bake in a preheated oven at 180*C for 1 hour or until just set. Dust with icing sugar & serve.
BRON:(Valli Little)**

RED VELVET BREAD PUDDING (CROKPOT)

Ingredients
• 6 cups red velvet cake, unfrosted, cut into cubes
• 1½ cups milk or cream
• ½ tsp vanilla
• 3 eggs
• ¼ cup sugar
• ½ cup white chocolate chips or chunks
• Cream Cheese Frosting (if desired)

Instructions
1. Place cake cubes in your crockpoot.
2. In a separate bowl, whisk together milk, vanilla, eggs and sugar. Pour mixture over red velvet cake. Sprinkle in white chocolate chips and stir slightly to combine.
3. Cook on high 2-3 hours.
4. Drizzle with cream cheese frosting if desired, or just eat it the way it is!
5. Warning this makes a bunch, so invite some friends over!

BUTTERSCOTCH MERINGUE PUDDING

Ingredients
3/4 Cup - Sugar
2 Cups - Milk
3 Tbsp - Corn flour
2 - Eggs (Yolk and white separated)
1 Tbsp - Butter
2 Tbsp - Powdered sugar
1 Tsp - Lemon Juice

Directions

Separate the egg white and yolk.
Mix corn flour, egg yolk and milk and keep it aside.
In a non-stick sauce pan caramelise sugar to a very light colour over slow fire.
Add butter to the caramel.
Pour milk-cornflour-egg mixture to this and bring the mixture to a boil, stirring continuously. When you pour the milk, the caramel will solidify which is normal. It will melt once the mixture heats up.
After the mixture thickens pour it into a buttered ovenproof dish.
Beat egg whites with 2 Tbsp powdered sugar until stiff.
Add lemon juice in the end when the meringue is thick and spread over the mixture.The meringue should touch all the side of the dish.
Bake at 350F until the meringue is biscuit colored. It will take approximately 15 minutes.

Notes and Tips

I made this pudding in a 9*5 inch bread loaf pan.
You can also make this pudding in individual ramekins.
Use a silicon whisk or else you will end up with scratches on your non stick sauce pan.
Keep an eye on the meringue to make sure it doesn't burn. Avoid sharp peaks as they tend to burn.

BUTTERSCOTCH SELF-SAUCING PUDDING

Feel like something sweet? You can't go wrong with this pudding, especially if you serve it with good-quality vanilla ice-cream.
Ingredients (serves 6)
3/4 cup brown sugar
1 1/4 cups (190g) self-raising flour
100g butter, melted
1 egg
1/2 cup (125ml) milk
4 tbs golden syrup
1 tbs cornflour
1 1/2 cups (375ml) boiling water
Double cream or ice cream, to serve

Method
Preheat oven to 180°C. Grease a 1.5 litre (6 cup) ovenproof dish. Combine 1/4 cup of the brown sugar and all of the flour in a bowl. Add the melted butter, egg, milk and 2 tbs of the golden syrup and stir until combined. Spoon into greased dish.
Combine the remaining 1/2 cup of brown sugar and cornflour. Sprinkle over the pudding mixture.
Combine boiling water with the remaining 2 tbs of golden syrup. Pour over the top of the pudding mixture and bake for 40-45 minutes or until a skewer inserted into the centre comes out clean. Serve with double cream or ice cream.

BRANDY PUDDING (TIPSY TART)

60 g margarine
200 ml ( 160 g ) sugar
250 ml pitted dates, chopped
375 ml boiling water
5 ml bicarbonate of soda
125 ml chopped walnuts
375 ml ( 210 g ) cake flour
5 ml baking powder
2 ml salt
2 eggs
SYRUP
250 ml ( 200 g ) sugar
125 ml water
5 ml vanilla essence
75 ml brandy
60 g margarine

Mix margarine, sugar, dates and boiling water with bicarbonate of soda in a mixing bowl and leave to cool. Beat eggs and add to mixture. Sift flour, baking powder and salt and add with nuts to date mixture. Mix well. Spoon into a greased ovenproof dish, and bake in a pre-heated oven at 180 C for 30 minutes.
For Syrup – Boil sugar, water and margarine together for 15 mins. Add essence and brandy. Remove tart from oven. Pour syrup over. Serve with cream or custard.
Tips – Brandy acts as apreservative and will intensify the flavour. As an alternative, bake in muffin tins.

BANANA PUDDING FROM SCRATCH

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve

BAKED BANANA AND APPLE PUDDING

Serves 10
Ingredients:
765 g Tin Pie Apples, roughly chopped
2 Bananas, thinly sliced
125 ml (85 g) Huletts SUGAlite
100 ml Boiling Water
250 ml (1 cup) Self-raising Flour
15 ml (1 tbsp) Ground Cinnamon
125 ml (85 g) Huletts SUGAlite
5 ml (1 tsp) Salt
125 ml ( ½ cup) Fat Free Plain
Yoghurt
1 Extra Large Egg
1 Extra Large Egg White

Method:
Place the apples and bananas into a greased 23 cm pie dish and set aside. Dissolve the
Huletts SUGAlite in the boiling water and pour it over the fruit.
In a bowl, whisk together the flour, cinnamon, Huletts SUGAlite, salt, yoghurt and eggs to make a thick batter.
Pour the batter over the fruit mixture and spread evenly. Bake at 180°C for about 35 minutes, until the topping is puffy and golden brown.
Recommend: 1 serving
BRON"HULETTS

BANANA - CARAMEL CROISSANT PUDDING

It's so easy to make.
You double up for bigger quantites or you can add more banana.
1 large croissant (can be slightly stale)
½ cup sugar
2 Tbs water
½ cup cream
½ cup milk
2 Tbs Bourbon or Rum (eg Captain Morgan Spiced Gold)
2 eggs beaten
1 banana sliced

Pre heat the oven to 180 C.
In a small oven proof dish (about 500ml in capacity) break up the croissant into large, thin shards and layer this with the sliced banana.
Put the sugar and water in a heavy past pot and heat. Do not sir, and allow the sugar to melt and turn golden.
Once the sugar has melted to a golden colour, remove from the heat and whisk in the cream (there will be a lot of spluttering but keep stirring)
When the cream is incorporated, add the milk (it will be quite runny now) and the rum or bourbon.
Add the beaten egg whilst whisking all the time and immediately pour over the croissant and banana.
Allow this to stand for 10 minutes and then bake for 20 minutes until golden brown.
The egg adds a custardy-ness to the dish which breaks the caramel sweetness a bit which is good as it could get quite cloying.
The pudding will puff up to fill the dish.
Serve warm with custard, cream or ice cream.

EASY CARAMELIZED BANANAS

These are great for breakfast over pancakes, waffles, french toast, crepes, oatmeal, etc. Or serve with low fat ice cream and toasted m ...
Ingredients:
Servings: 2
2 -3 bananas
4 -6 tablespoons granulated sugar (or more)
cooking spray (regular or butter flavor)

Directions:
Slice bananas into thick coins or lengthwise strips, depending on your preference.
Pour sugar onto a plate. Roll bananas in sugar, until completely coated.
Spray a medium size nonstick pan, and heat over medium high heat. Add bananas and sugar.
Cook bananas until light to golden brown underneath, about 4-5 minutes (you can lift with a spatula or fork to peek). Be careful not to overcook or burn them (if you smell them browning, or see color in the pan, flip them right away). Keep in mind these times will vary, depending on your stove.
Gently flip bananas over to brown other side, turning heat down to medium. The second side will brown in about one minute.
Transfer to a plate that has been coated with cooking spray (otherwise they may stick - they are ooey gooey and sticky!) and serve. Alternately, slide them right onto your ice cream or breakfast food.
Soak pan in hot water to facilitate cleaning
Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.
For the chocolate dipping sauce, heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth, then stir in the brandy.
Serve the flapjacks with the dipping sauce in a small bowl alongside.

BUTTERMILK PUDDING WITH ORANGE SAUCE

It is a light pudding, with a creamy spongy texture, and we love it.
Although buttermilk pudding is great on its own, the orange sauce described in this recipe is a perfect companion if you feel a little more adventurous.
You can also try apricot jam that has been heated slightly, moskonfyt, and a fruit preserve such as sliced groenvy-konfyt (green fig preserve).
Serves 6 to 8 people.
Ingredients
For the buttermilk pudding
• ¼ cup (60 ml/60 gram) butter
• 1 cup (250 ml/200 gram) sugar
• 4 eggs, separated
• Pinch of salt
• 1 teaspoon (5 ml) vanilla
• ¾ cup flour
• 1 teaspoon (5 ml) baking powder
• 600 gram container buttermilk
• ¾ cup (180 ml) full cream milk

Note: you could also use 2 cups (500 ml) buttermilk and 1 cup fresh full cream milk
For the orange sauce:
• 2 teaspoons (10 ml) cornflour
• ¼ cup (60 ml)water
• 2/3 cup (160 ml) orange juice
• 3 tablespoons (45 ml) sugar
• 2 tablespoons (30 ml) Van der Hum or Cointreau liqueur
and/or
2 tablepoons (30 ml) brandy
• A pinch of salt
• A small knob of butter

Method
1. Pre-heat the oven to 180ºC.
2. Cream together butter, sugar and add egg yolks.
3. Add salt, vanilla, buttermilk and fresh milk and mix well.
4. Add flour and baking powder and whisk well.
5. Whisk egg whites in a separate bowl and fold into the mixture
6. Pour out in a 2-litre baking dish and bake in a bain-marie for about 40 minutes until golden brown.
Make the orange sauce while the pudding is baking:
1. Combine the cornflour and water.
2. Add the orange juice and sugar and mix well.
3. Bring the mixture to boil in a small saucepan, until the it is thick and translucent.
4. Remove from heat and add rest of ingredients. Allow to cool.
Serve the buttermilk pudding lukewarm with the orange sauce.

CREME BRULEE

2 1/3 cups heavy cream
2/3 cup milk
¼ cup granulated sugar
3 whole eggs
3 egg yolks
1 teaspoon vanilla extract
¾ cup light brown sugar for topping.
Preheat oven to 300°F (150°C).
Heat cream, milk and sugar in a heavy saucepan to almost boiling.
In a bowl beat whole eggs and egg yolks together well.
Gradually whisk the heated cream mixture into the eggs, then return to the saucepan.
Cook over moderate heat, stirring constantly with wooden spoon, until custard coats the back of the spoon,about 3 to 4 minutes; remove from
heat.
Stir in vanilla.
Pour custard into 6 individual custard dishes or into 1 shallow baking dish about inches across.
Set dish or dishes in a large pan and place on the middle rack of the oven.
Pour hot water into the outer pan to come level with custard.
Bake 35 to 45 minutes, until center of custard is set.
When done, remove custard from water bath and cool.
Cover and chill.
A few hour s before serving, preheat broiler.
Sift brown sugar evenly over top of custard, spreading to the edges.
Set custard under broiler as close to heat as possible.
Broil until browned but not burned, about 90 seconds.
Watch closely. Remove and chill.
Serves 6
Bron: Granny's Favorite Cookbooks

BAKED CARAMEL CUSTARD

Directions:
• Preheat the oven to 350 degrees. Scald the milks together in a heavy saucepan. Remove from the heat.
• Caramelize the sugar in a skillet over medium heat until it melts and turns brown. Slowly add the milks to the sugar, stirring constantly until the sugar dissolves.
• In a medium bowl, beat the egg substitute and egg yolk together until it is lemon-colored. Add the milk mixture, port, and vanilla and stir well.
• Pour the mixture into 6 custard cups and place them into a baking dish. Pour boiling water into the baking dish so that the water comes halfway up the sides of the cups. Place in the oven and bake until set, about 35 to 40 minutes.
• Remove the custard cups from the oven and cool completely in the refrigerator. When they are chilled, place a dessert plate on top of each custard cup and invert. Serve immediately.
Yield: 6 servings
BRON- LOVE COOK EAT COM.

SOFT CENTERED CHOCOLATE PUDDING

Ingredients
Melted butter, to grease
1 x 200g pkt rich dark cooking chocolate (Nestle Plaistowe brand), coarsely chopped
200g butter, chopped
2 tsp instant coffee powder
1 tsp hot water
4 eggs
4 egg yolks
100g (1/2 cup, firmly packed) brown sugar
1 tbs creme de cacao liqueur
40g (1/4 cup) plain flour
Double cream, to serve
Bought honeycomb, coarsely chopped, to serve
Chocolate sauce
1 x 200g pkt rich dark cooking chocolate (Nestle Plaistowe brand), coarsely chopped
250ml (1 cup) thin cream

Method
Step 1
Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity metal dariole moulds with melted butter to lightly grease. Place on a baking tray.
Step 2
Place the chocolate and butter in a saucepan over low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside for 5 minutes to cool.
Step 3
Combine coffee and water in a bowl. Use an electric beater to beat together the eggs, egg yolks and sugar in a bowl until mixture doubles in size. Add chocolate mixture, coffee mixture and liqueur. Use a metal spoon to fold until just combined.
Step 4
Sift flour over chocolate mixture and gently fold until just combined. Spoon the mixture evenly among prepared moulds.
Step 5
Bake in preheated oven for 10 minutes or until just set. Remove from oven.
Step 6
Meanwhile, to make the chocolate sauce, place the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring with a metal spoon, for 5 minutes or until chocolate melts and the mixture is smooth.
Step 7
Turn puddings onto plates and drizzle with chocolate sauce. Top with a dollop of double cream and sprinkle with honeycomb. Serve immediately.
source: Cooking Light

CHOC A BLOCK

3/4 cups self-raising flour, sifted
2 tablespoons cocoa powder, sifted
1/2 cup brown sugar
1 cup milk
125g butter, melted
1/2 cup milk chocolate chips
380g can caramel, stirred
1/4 cup roasted salted peanuts, chopped
300ml tub thickened cream, whipped
white mini marshmallows, milk chocolate chips, extra, and chopped roasted salted peanuts, extra, to decorate
Sauce
1/2 cup brown sugar
2 tablespoons cocoa powder, sifted
2 cups boiling water

Preheat oven to 180C/160C fan-forced. Combine flour, cocoa and sugar in a bowl. Add milk and butter. Stir well. Stir in chocolate chips.
Spoon half the batter over base of a 10 cup-capacity ovenproof dish. Level with a spatula. Top with caramel, spreading with spatula. Sprinkle with peanuts. Spoon remaining batter over the top. Carefully spread batter evenly, making sure it goes to the edge of dish.
Make Sauce. Combine sugar, cocoa and boiling water in a heatproof jug. Pour sauce over the back of a large spoon, over top of pudding. Bake for 35 to 40 minutes or until top is just firm. Stand for 5 minutes. Dollop with whipped cream and decorate with marshmallows, extra chocolate chips and peanuts. Serve immediately.
BRON:Kim Coverdale

CHOCOLATE COBBLER

CHOCOLATE COBBLER
3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
3 Tablespoons melted butter
1 teaspoon vanilla
Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.
TOP MIXTURE:
Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa
METHOD:
Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all
Bake at 350 degrees for 40 minutes. Serve hot, or cold.
BRON:Quick and Easy Recipes
Plasing:Jana Prinsloo
WATERTAND RESEPTE VIR OUD EN JONK

CHOCOLATE DESSERT

End a meal on a high note with this indulgent chocolate dessert.
• 500g dark chocolate
• 2 tbs golden syrup
• 125g unsalted butter
• 4 eggs
• 1 tbs caster sugar
• 1 tbs plain flour, sifted
• Melted chocolate, to decorate
• Chocolate sorbet, to serve
Coffee mascarpone
• 200g mascarpone cheese
• 2 tbs instant coffee
• 2 tbs pure icing sugar
Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side.
Bron: Delicious
Plasing: Joey Kruger / WATERTAND RESEPTE VIR OUD EN JONK

HOT CHOCOLATE FUDGE SOUFFLES

Chocolate is always a favourite for desserts, and this recipe is easier to make than it looks. Even better there is no added sugar yet it is still very tasty!
Serves 6
Ingredients:
Low Fat spray oil
10 tbsp granular Canderel
40g cocoa powder
100ml hot water
25g low-fat sunflower margarine
40g plain flour
200ml semi skimmed milk
3 large egg whites
Extra Canderel for sprinkling

Heat the oven to 190C/gas 5. Spray the inside of six good size ramekin dishes with spray oil then dust with Canderel.
Mix the cocoa with the hot water to make a smooth paste.
Put the margarine in a pan, add the flour and milk and cook over a medium heat stirring all the time until the mixture is smooth and thick. Remove from the heat and add the cocoa paste and the Canderel.
In a large bowl whisk the egg whites until stiff then add a table spoon to the cocoa mixture and beat together, carefully fold in the rest.
Spoon into the prepared dishes, place on a baking tray and cook for 20 minutes or until risen and set.
Remove from the oven, sprinkle the tops with a little extra Canderel and serve at once.
Give it a bash and send us the pics...
BRON:by Canderel

RICH CHOC CARAMEL SELF SAUCING PUDDING

This week's food fight winner has melted squares of caramel chocolate and tart, sweet raspberries that turn this easy dessert into a taste sensation. It's magic 'cos it’ll disappear before your very eyes!
Ingredients (serves 6)
220g block Caramello chocolate
1 1/3 cups self-raising flour
1/4 cup cocoa powder
1 cup caster sugar
125g butter, melted
1 cup milk
1/2 cup brown sugar
1 3/4 cups boiling water
Frozen raspberries, thawed,
icing sugar Mixture
Vanilla ice-cream, to serve

Method
Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 19cm x 30cm (base) lamington pan. Place chocolate block in freezer for 20 minutes.
Sift flour and 2 tablespoons cocoa into a bowl. Add caster sugar, butter and milk. Whisk until smooth and combined. Spread mixture into prepared pan. Break chocolate into squares. Press into flour mixture. Using a spatula, smooth mixture over the top. Place on a baking tray.
Sprinkle brown sugar over mixture. Sift over remaining cocoa. Carefully pour boiling water, over the back of a large metal spoon, over mixture. Bake for 35 to 40 minutes or until top is just set. Stand for 5 minutes. Top with raspberries and icing sugar. Serve with ice-cream.

COFFEE-CHOCOLATE SELF SAUCING PUDDING

Serves: 4
Difficulty: Easy
Time: 40 - 45 mins
Ingredients
½ x 360g tin caramel
60ml (¼ cup) fresh cream
125ml (½ cup) milk
35g butter, melted
1 egg, lightly beaten
5ml (1 tsp) vanilla extract
15ml (1 tbsp) quality instant coffee
80g flour, sifted
7,5 ml (1½ tsp) baking powder, sifted
5ml (1 tsp) salt
60ml (¼ cup) ground almonds
50g (¼ cup) brown sugar + 100g (½ cup) extra
22,5ml (1½ tbsp) cocoa powder
250ml (1 cup) water
double-thick cream, to serve

Method
1 Preheat the oven to 180°C and grease a 23 x 5cm round ovenproof dish.
2 Mix the caramel and cream in a small bowl and spread over the base of the ovenproof dish.
3 Whisk the milk, butter, egg and vanilla in a large bowl.
4 Combine the flour, baking powder, salt, almonds, coffee and 50g (¼ cup) sugar in a separate bowl.
5 Gradually add the milk mixture and whisk to form a thick batter. Pour the batter over the caramel and set aside.
6 Place the extra sugar, cocoa and water in a medium saucepan and bring to a boil. Remove from the heat and pour over the batter in the bowl.
7 Bake until the top is set but the inside is still soft, 25 - 30 minutes. Serve with cream.
BRON:Vickie de Beer

CHOCOLATE- MINT SELF-SAUCING PUDDING

Melted butter, to grease
150g (1 cup) self-raising flour
1/2 tsp bicarbonate of soda
2 x 35g Nestle Peppermint Crisp bars, coarsely chopped
50g (1/2 cup) cocoa powder
200g (1 cup, firmly packed) brown sugar
80g butter, melted
125ml (1/2 cup) milk
1 egg
500ml (2 cups) boiling water
Thickened cream, to serve

Preheat oven to 180°C. Brush a 1.5L (6-cup) capacity ovenproof dish with melted butter to grease. Combine the flour, bicarbonate of soda, peppermint crisp, half the cocoa powder and half the sugar in a large bowl.
Whisk the melted butter, milk and egg in a jug until combined. Add to the flour mixture and stir to combine. Spoon into the prepared dish. Use the back of the spoon to smooth the surface.
Sprinkle the remaining cocoa powder and sugar over the pudding mixture. Gradually pour the boiling water over the back of a large spoon onto the pudding mixture.
Bake for 30-40 minutes or until a cake-like top forms and a skewer inserted halfway into the centre comes out clean. Spoon into serving bowls and top with cream.
BRON:Dixie Elliott

CHOC-CHIP PUDDING WITH JAM AND CREAMS FRAICHE

120g unsalted butter, softened
120g caster sugar
1 tsp vanilla extract
2 eggs
120g plain flour
60g cocoa powder
2 tsp baking powder
60g dark chocolate, finely chopped
1 cup raspberry jam, warmed
Creme fraiche or mascarpone, to serve
Grease a 1-litre pudding basin.

Cream butter and sugar in bowl of an electric mixer, add vanilla, then add eggs, one at a time, beating after each until just combined. Sift flour, cocoa and powder and add to mixture with enough water (about 1-2 tablespoons) to make a dropping consistency. Stir in chocolate, then spoon mixture into basin. Make a pleat in the centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil.
Place basin in a saucepan and add enough water to come halfway up the sides, then bring to the boil over high heat. Cover, reduce heat to low and steam for 2 hours. Remove basin from pan and set aside for 10 minutes. Turn out, cut into slices and serve with warmed jam and creme fraiche.
BRON: Valli Little

CHOCOLATE CROISSANT BREAD-BUTTER PUDDING

(serves 10)
Okay so it seems this is the new modern take on bread and butter pudding – Chocolate croissants used instead of bread! It’s yummy and chocolatey and super easy to make. It does take a lot of eggs but if you would rather have less egg, then just use extra cream or milk instead. So for example, if you use only 4 eggs, then add an extra cup of milk or cream to substitute for the 2 eggs not used. You with me? Good!
Ingredients:
6 large croissants or 8 medium croissants (I used medium sized ones)
2 tablespoons butter
2 slabs dark chocolate (ie. 200g)
8 tablespoons Nutella (optional)
6 eggs
2 cups milk (full cream or low-fat)
1 cup cream, plus extra for serving
1 cup sugar (white or brown)
1 teaspoon vanilla extract (I used a vanilla pod, sliced lengthways, scraped out the seeds, then sliced the pod again and used it for decoration)
Pinch of salt
¼ cup chocolate buttons/drops (to decorate the top of the pudding – you can just use grated chocolate as well)

Method:

Preheat the oven to 160°C
Grease a baking dish with the butter
Slice the croissants in half and spread with Nutella (optional)
In a large bowl, whisk together the cream, milk, sugar, eggs, salt and vanilla extract, set aside.
Break the chocolate into small pieces or chop it up if you like and place half the chocolate on the bottom of the dish.
Now place the croissants on top and then sprinkle the rest of the chocolate inside each croissant.
Pour the egg mixture over the croissants and allow to stand for 15-20 minutes.
Bake for 30 minutes at 160°C
Sprinkle chocolate buttons/drops/grated chocolate on top of the pudding and place in the oven for another 5 minutes to melt.
Serve warm with cream.
BRON:JUSTEASY

STICKY CHOC PUDDING WITH MARSHMALLOWS

140g butter , melted, plus extra for the dish
375g self-raising flour
175g caster sugar
2 tsp baking powder
6 tbsp cocoa powder
350ml milk
3 eggs , beaten
1 tsp vanilla extract
single cream or vanilla ice cream, to serve
FOR THE TOPPING
450g light muscovado sugar
7 tbsp cocoa powder
2 large handfuls marshmallows

1.Butter a large baking dish (about 2-3 litres in size). Sift the flour, ½ tsp salt, caster sugar, baking powder and 6 tbsp cocoa powder into a bowl. In a separate bowl, combine the milk, melted butter, eggs and vanilla. Mix the dry and wet ingredients together, then pour into the baking dish. This can be covered with cling film and chilled for up to 24 hrs.
2.Heat oven to 180C/160C fan/gas 4 and boil the kettle. Take the pudding out of the fridge and uncover, if necessary. Sprinkle the muscovado sugar and cocoa evenly over the pudding, then pour 700ml boiling water over the top.
3.Bake for 35-45 mins until the pudding is puffy and firm in the centre. Scatter over the marshmallows and return to the oven for 30-second intervals until they are just melting. Serve straight away - it will be hot - with cream or ice cream
BRON: BY JOHN TERODE

HEAVENLY CHOCOLATE PUDDING

100g butter or margarine, plus extra for the bowl
2 tbsp golden syrup
100g dark muscovado sugar
150ml milk
1 egg (large or medium)
1 heaped tbsp cocoa powder
225g self-raising flour , minus 1 heaped tbsp
1 tsp ground cinnamon
¼ tsp bicarbonate of soda
For the sauce
4 tbsp milk
4 tbsp cream
1 tbsp golden syrup
100g good-quality dark chocolate

1.Butter the inside of a 1.2 litre pudding bowl and line the base with a disc of buttered greaseproof paper.
2.Melt the butter, syrup and sugar in a saucepan. Remove from the heat and stir in the milk and egg. Add the cocoa to the flour, then tip this mixture into the pan with the cinnamon and soda.
3.Pour the mixture into the pudding bowl, cover tightly with foil and steam for 11⁄4 hours. Just before the end, heat the sauce ingredients until melted, stirring all the time.
4.Turn the pudding out (run a knife around the inside of the bowl if necessary) and discard the paper disc. Pour the sauce over the top and serve immediately.
BRON:BY GOOD FOOD

CHOCOLATE BROWNIE IN A CUP

Serves: 6 - 8
Ingredients:
150 g butter
200 g caster sugar
100 g cocoa
140 g cake flour
2 free-range eggs
1 t vanilla extract

Cooking instructions:
Preheat oven to 180ºC.
Beat butter and sugar until light and creamy. Mix in the remaining ingredients until combined.
Grease 6 small consol jars or 8 small mugs or teacups and fill halfway with batter.
Place them on a baking tray and bake for 15 minutes or until cooked but the middle is still soft.
As soon as they have cooled down to lukewarm, mix 1 can of condensed milk with 600 g melted white or milk chocolate and pour over.
Cook's tips:
You can leave the chocolate fudge topping off and serve with a blob of cream or ice cream.
For a grown-up look and touch of tartness, stud the mixture with fresh raspberries just before baking.
Use 70% dark chocolate instead of milk chocolate, it will be super luxurious.
BRON:Abigail Donnelly.

CAPPUCCINO CAKES

No need to go out for coffee and cake - bake this easy, delectable dessert and invite your friends to your place.
• Melted butter, to grease
• 185g butter, at room temperature
• 155g (3/4 cup, firmly packed) brown sugar
• 2 eggs
• 300g (2 cups) self-raising flour
• 185ml (3/4 cup) freshly brewed espresso coffee, cooled
• 125ml (1/2 cup) buttermilk
• 1 x 250g ctn mascarpone
• 125ml (1/2 cup) thickened cream
• 45g (1/4 cup) icing sugar mixture
• 2 tbs Kahlua liqueur
• Drinking chocolate, to dust
Preheat oven to 180°C. Brush eight 250ml (1-cup) capacity ovenproof tea cups or muffin pans with melted butter to lightly grease.
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour, coffee and buttermilk until well combined. Spoon the mixture evenly among the prepared cups or pans. Bake in oven for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside for 1 hour to cool completely.
Use a balloon whisk to whisk together the mascarpone, cream and icing sugar in a large bowl until the mixture thickens slightly. Add the Kahlua and whisk until well combined.
Spoon the mascarpone mixture over each cake and spread to the edge. Sprinkle with drinking chocolate to serve.
Note
If you don't have an espresso machine, use 2 tablespoons instant coffee dissolved in 185ml (3/4 cup) boiling water.
BRON:Australian Good Taste
PLASING:JOEY KRUGER

CHOCOLATE LOVERS TRIPPLE LAYER COFFEE CARAMEL CHOCOLATE MOUSSE CAKES

Ingredients
Chocolate Cake
1 1/8 cups all-purpose flour
1/3 cup cocoa powder
1/2 cup sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1 egg
1/2 cup buttermilk
1/4 cup canola oil
2 teaspoons vanilla extract
1/4 cup hot coffee
2-4 tablespoon Kahlua
Chocolate Mousse
12 ounces semi sweet or milk chocolate
4 tablespoons butter
2 tablespoon water
4 egg yolks
1 tablespoon sugar
2 tablespoons water
3 cups cold heavy cream, diveded
Chocolate Coffee Caramel
1/4 cup water
1/2 cup sugar
1 cup cream
1/4 cup coffee
2 tablespoon chocolate chips
1 tablespoon vanilla

Instructions
To make the cake, heat oven to 350°F. Grease a square 8x8 baking dish or one 8 inch cake pan.
Stir together flour, sugar, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla. Beat on medium speed of mixer for two minutes. Beat in the hot coffee.
Evenly spread the batter into the prepared baking dish and bake 25 to 30 minutes or until the cake no longer jiggles in the center.
Remove and allow to cool 5 minutes. Then poke the cake all over with a fork and evenly pour the Kahlua all over the cake. Cover the baking dish and place in the fridge.
To make the chocolate mousse, in a microwave safe bowl add the chocolate, butter and 2 tablespoons water. Microwave on 30 second intervals, stirring after each, until melted and smooth. Set aside to cool. In a small sauce pan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Stir the melted chocolate into egg mixture until completely smooth. Place in the fridge while you whip the cream.
Place 1 1/2 cups of the cream in the bowl of a stand mixer and whip cream until stiff peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no more streaks remain. Add the remaining cream and gently fold into the mousse. Place in the fridge.
Now add the remaining cream to a clean bowl and whip just as you did earlier. Once whipped add 1 tablespoon powdered sugar and whip until combined. Place in the fridge.
Make the chocolate coffee caramel, whisk together heavy cream and vanilla in a small bowl. Set aside. Combine the sugar and water in a small saucepan over medium-high heat. Bring the mixture to a boil. Once it begins to boil watch closely and whisk until the mixture starts to smell like caramel and turn a golden color, and then to a light brown. This will take about 5-6 minutes.
When you see that it has started to turn brown, slowly pour in the cream mixture, whisking constantly and quickly. The sugar will harden around the whisk, don’t worry, it will melt. Just keep whisking! Continue to heat over medium-high until mixture has thickened and is a light caramel color, about 5 minutes more (don't let it get too thick, it will thicken as it sits). Remove from the heat and stir in the, coffee, chocolate chips and vanilla.
To assemble the cakes line up 6 glasses or glass jars. Drizzle the bottom of each jar with 1 tablespoon of the coffee caramel, then crumble in a layer of the cake. Drizzle that with another tablespoon or so of caramel, then add a layer of mouse and a layer of whipped cream. Repeat the layers 2 more times finishing with a layer of whipped cream. Then add crumbled cake to the top of the whipped cream and drizzle with more caramel sauce. Refrigerate 2 hours or until ready to serve.
Source : halfbakedharvest
PLASING:JANA PRINSLOO

TRIPLE CHOCOLATE BROWNIE PUDDING

100 g butter
100 g dark chocolate - coarsely chopped
¾ cup castor sugar
2 eggs - lightly beaten
⅓ cup flour - sifted
2 tbsp cocoa powder - sifted
¼ cup white chocolate bits
¼ cup milk chocolate bits
vanilla ice cream - to serve
golden syrup - to serve

Heat oven to 180 * C.
Grease 4 x 1 cup capacity cake tins or ramekins with butter.
Cut circles of baking paper to fit base of tins and place in each.
Melt butter and chocolate in a bowl over a saucepan of simmering water or microwave in short bursts.
Stir until smooth.
Stir in sugar, then beaten eggs.
Stir in flour and cocoa just enough to combine, then gently stir in chocolate bits.
Spoon into prepared tins.
Bake for 20 - 25 minutes or until surface is firm to the touch.
Leave to cool in tins for 10 minutes before turning out.
Serve warm, topped with a scoop of good vanilla ice cream and a drizzle of golden syrup.

CHOCOLATE COVERED BROWNIE ICE CREAM SANDWICHES

Ingredients:
For the Brownies:
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons cocoa, plus more for pan
2 eggs
1 teaspoon pure vanilla extract
3/4 cup flour
pinch of kosher salt
For the Ice Cream Sandwiches:
1 quart vanilla ice cream, slightly softened
2 pounds chocolate chips
1 teaspoon oil

Directions:
Preheat the oven to 350 degrees. Butter a quarter sheet pan (a small jelly roll pan), or a 13x9inch pan. Place a sheet of parchment paper in the bottom, spread with butter, and dust with cocoa powder. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and 2 tablespoons of cocoa powder. When the mixture is creamy, and all lumps are gone, add in eggs, one at a time, incorporating well after each addition. Add in vanilla.
With the mixer on low, add in flour and salt. Mix until just combined. Spread into prepared pan and bake until shiny on the top, 10-15 minutes. Remove from oven, and allow to cool completely.
Remove brownie from the pan, and cut in half. Spread ice cream on one half, and top with the other half. Freeze for 2-4 hours, until firm.
Cut the large ice cream sandwich into smaller sandwiches. Insert wooden popsicle sticks, and freeze for another hour.
Melt the chocolate chips with the oil in the microwave in 30 second intervals, until chocolate is smooth. Dip each ice cream sandwich in the chocolate, and let set on a sheet of parchment paper. Wrap in parchment paper and freeze until ready to serve.

CHOCOLATE AMARETTI PUDDING

Ingredients
FOR THE PUDDINGS
200g butter , plus extra for the tins
200g plain chocolate (70% cocoa solids)
4 eggs (room temperature)
200g dark muscovado sugar
140g ground almonds
25g plain flour , plus extra for dusting
1 tsp baking powder
4 tbsp Amaretto liqueur
10 amaretti biscuits
FOR THE SAUCE
5 tbsp double cream
140g golden syrup
100g bar plain chocolate (70% cocoa solids)
2 tbsp Amaretto liqueur
TO DECORATE
Salted almond brittle
A surprising topping for desserts - makes them that little bit extra special. Also delicious dipped in chocolate

Method
1.Heat oven to 200C/fan 180C/gas 6 and put on a full kettle. Have a large roasting tin ready. Butter 10 squares of foil, each about 15 x 15cm. Butter 10 x 200ml mini pudding tins, dust with flour, then tap out the excess. Cut 10 small circles of baking paper to fit the bottoms and drop one into each tin.
2. Melt the butter and chocolate together in a pan, heating gently and stirring every so often. Set aside to cool. Meanwhile, put the eggs and sugar into a large bowl and whisk with electric beaters for 10 mins, or until the mix is thick and foamy and holds a trail for a few seconds.
3. Mix the ground almonds, flour and baking powder together. Splash 1 tbsp amaretto over the biscuits. Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon. Follow with the flour mix, then work in the amaretto.
4. Fill the tins one-third full, then drop in an amaretti biscuit and top up with mix, leaving a 1cm gap between the top of the mix and the edge of the tins. Loosely scrunch a foil square over the top of each tin. Put the tins in the roasting pan and pour hot water around - it should come about halfway up the sides of the puddings. Bake for 30 mins, then insert a skewer into one; a few damp crumbs should stick to the skewer - you don't want the puds to be totally dry.
5. Meanwhile, make the fudgy sauce. Melt all of the ingredients together in a heavy-based pan, stirring until the sugar dissolves. Set aside. Keep in the fridge for up to 2 days,then reheat on the hob or in the microwave on High for 1 min. To serve the puddings, turn onto plates and spoon over some of the sauce, allowing it to ooze over the edges. Sprinkle with shards of Salted almond brittle and serve straight away.

CHOCOLATE PEANUT BUTTER LAVA CAKES

Ingredients:
4 squares of Bakers Semi-Sweet Chocolate Squares OR 12 Tbsp of Semi-Sweet Chocolate Chips
1/2 cup butter (1 stick)
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 Tbsp flour
4 oz (110g - ½cup) cream cheese (softened)
3 Tbsp peanut butter
2 Tbsp brown sugar
1/4 tsp vanilla
Whipped topping and garnish (optional)

Directions:
Preheat oven to 180'C degrees. Spray Souffle dish or baking dish with cooking spray and set aside.
Place chocolate and butter into a medium sized bowl and microwave for 1 to 1-1/2 minutes until chocolate is almost melted; then whisk chocolate until completely melted
Add in powdered sugar and stir until fully incorporated
Whisk in eggs and egg yolks
Stir in flour until moistened
In another bowl beat cream cheese, peanut butter, brown sugar and vanilla until creamy
Pour half of the chocolate batter into the prepared dish
Spoon peanut butter mixture over the top distributing evenly
Top with remaining batter
Bake for 20 minutes until the edges are set, but center is still soft. Cool slightly and top with whipped topping if desired; Serve warm
* Note: I made mine in 6 small souffle cups and baked them for 14 minutes at 425 degrees
Chocolate Peanut Butter Lava Cake is an amazing sweet treat that will definitely satisfy your chocolate cravings!
Bron: Baking With Melissa
Plasing: Rista Greyvenstein / WATERTAND RESEPTE VIR OUD EN JONK

RUM & CHOCOLATE OOZY PUDS

• 125g unsalted butter
• 100g dark chocolate at least 70% cocoa
• 2tsp rum
• 2 medium eggs and 2 extra egg yolks
• 60g caster sugar
• 2tsp plain chocolate
Gently push your spoon into this dessert and all the lovely chocolate comes oozing out. Its an absolute treat and one that is just perfect when you feel like a sugar fix!
Serves : 4 Prep/Cooking Time : 45 mins
Tip : The secret is in the whisking - make sure you get plenty of air into the mixture - this will make the pud light and fluffy on the outside and soft and gooey in the middle.

Make the Mixture
Preheat the oven to 230°C and butter 4 ramekins

In a Bain Marie, heat the butter and the chocolate until the chocolate has almost completely melted. Add the rum and beat in to the chocolate. Remove from the heat.

Using an electric mixer, beat the eggs, egg yolks and sugar together until light coloured and thick

While beating slowly pour the chocolate mixture into the egg mixture then quickly beat in the flour and mix until just combined
Prepare for the oven
Divide the mixture between the 4 ramekins and bake for 6-7 minutes. The centres of the cakes will be quite soft.
Bake and Serve
Turn the ramekins over out on serving plates and let sit for about 15 seconds and then carefully, lift the ramekins off the pudding. Serve immediately with fresh cream.
Bron: Mel and Mal's
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK

STICKY CHOCOLATE PUDDING

Ingredients
125 g Soft Butter
185 g Huletts Treacle Sugar
4 Eggs, lightly beaten
250 g Self-raising Flour
5 ml (1 tsp) Bicarbonate of Soda
30 ml (2 tbsp) Cocoa (mixed with 30 ml water)
125 g Dates, finely chopped
300 ml Boiling Water
100 g Chocolate Chips

Method
Cream the butter and sugar together. Add the beaten eggs, a little at a time. Fold in the self-raising flour.
Mix the bicarbonate of soda and cocoa water mixture together. Pour over the dates in a bowl, then pour in the boiling water. Stir and leave to cool a little.
Combine the two mixtures and fold in the chocolate chips.
Pour the mixture into a 23 cm round loose-bottomed cake tin, which has been lined with a double thickness of greaseproof paper.
Bake at 180°C for approximately 75 minutes, or until springy to the touch.
BRON:HULETTS

5 MINUTE CHOCOLATE MUG CAKE

This is the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night
Ingredients:
4 tbsp. flour
4 tbsp. sugar
2 tbsp. cocoa
1 egg
3 tbsp. milk
3 tbsp. oil
A small splash of vanilla extract
1 large coffee mug
3 tablespoons chocolate chips (optional)

Method:
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
BRON:A South African favourite ..........
BIANCA FINN/WATERTAND RESEPTE VIR OUD EN JONK

MINI CHOCOLATE LAVA -BITTER CHOCOLATE

Ingredients
-250g butter, softened
-100g granulated sugar (125ml)
-3 large eggs
-3 egg yolks
-500g chocolate, melted
-140g cake flour (250ml)
-100g pecan nuts, finely chopped (250ml optional)
-5ml vanilla essence
-180g good quality bitter chocolate broken into 6 x 30g squares
-250ml thick cream, whipped
-60g bitter chocolate, grated

Serves 6
Instructions
1.Pre-heat oven to 180⁰c. Grease 6 medium sized ramekin dishes or individual baking moulds. Place a piece of baking paper in the base of the dish.
2.Cream the butter and the sugar in the bowl of an electric food mixer. Mix until light and fluffy, about 5 minutes.
3.Add the eggs and the egg yolks, one at a time, mixing well after each addition.
4.Add in the cooled melted chocolate and mix to blend in.
5.Add the flour, nuts and vanilla essence and mix just until the batter is blended.
6.Divide the mixture between the 6 prepared dishes.
7.Combination: Bake at 180⁰c for 10-15 minutes, the mixture should still be soft. Remove from the oven and place a piece of chocolate into each half-baked cake, push down into the middle.
8.Return to the oven and bake a further 10-15 minutes until a skewer inserted in the side comes out clean. Do not insert in the middle as you will expose the chocolate.
9.Allow to cool for about 10 minutes, then invert onto a serving plate, remove paper round, and top with whipped cream and extra grated chocolate. Serve warm
BRON:unknown /internet recipe

CHOCOLATE EASTER MERINGUE BAKE

Ingredients(Serves: 5)
• 6 SPAR Freshline chocolate-flavoured hot-cross buns, split in half
• 25 ml SPAR soft margarine
• 300 ml SQUILLO chocolate-flavoured milk
• 2 large SPAR eggs, separated
• 2 ml vanilla essence
• 30 ml SPAR white sugar

Method
1. Generously spread each bun-half with margarine. Cut into cubes and fit them snugly into an oven-proof dish.
2. Set the oven to 190 ºC.
3. Combine the milk, egg yolks and essence. Pour over the bun-cubes, and set aside to soak for 15 minutes.
4. Bake in pre-heated oven for 25 minutes. Remove from oven and set aside. Reduce oven temperature to 160 ºC.
5. Whisk the egg whites until soft peaks form, then begin to slowly beat in the white sugar to achieve a stiff glossy meringue. Spread to cover the baked pudding, then place in the oven, for 8 - 10 minutes to brown attractively.
6. Serve very warm.
Hints and Tips
QUICKIE SWEET OPTION Instead of the meringue topping, arrange 8-10 marshmallow Easter eggs in a single layer across the top, and return to the 160 º C oven for 5 - 7 minutes.
Recommended accompaniment: SPAR fresh chocolate custard
BRON:SPAR

CITRUS PASSIONFRUIT DELICIOUS PUDDING

60g butter, softened
3/4 cup caster sugar
2 eggs, separated
1 large lemon, rind finely grated, juiced
2 tablespoons passionfruit pulp
1 cup milk
1/4 cup plain flour
pure icing sugar, to serve

Preheat oven to 180°C. Grease a 5cm deep, 15cm x 23cm (base), 6-cup capacity baking dish. Using an electric mixer, cream butter and sugar in a bowl until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition.
Stir in lemon rind, 1/4 cup lemon juice, passionfruit and milk. Sift flour over mixture and stir until combined.
Using clean blades, beat eggwhites in a bowl until soft peaks form. Fold into passionfruit mixture until just combined.
Pour batter into baking dish. Place dish in a baking pan. Pour boiling water into pan so it comes halfway up sides of dish. Bake, uncovered, for 45 minutes or until pudding is just firm on top and light golden.
Remove dish from baking pan and stand for 5 minutes. Dust pudding with icing sugar and serve.
BRON"Annette Forrest

STICKY DATE PUDDING

Pudding Ingredients
180g stoned dates, roughly chopped
1 teaspoon bicarbonate of soda
1 cup boiling water
75g soft butter
150g soft brown sugar
2 eggs
180g self Raising flour
Sauce Ingredients
200g soft brown sugar
1cup cream
50g butter
50g chopped walnuts
(I usually double the sauce recipe)
Method
1. Preheat oven to 180 degree
Place dates & bicarbonate of soda in bowl & pour over boiling water - leave to stand for 10 minutes.
2. Lightly butter baking dish. Beat together soft butter & sugar. Add eggs one at a time, beating well after each egg. Fold in flour. Stir in date
mixture. Pour "sloppy" mixture into prepared baking dish. Cook in oven for 25 - 30 minutes or until an inserted skewer comes out clean.
3. Sauce - combine sugar, cream & butter in a saucepan and bring to the boil. Simmer for 4 minutes and add chopped nuts. Pour half of the sauce over the pudding when you take it from the oven. Serve the remainder of the sauce over pudding when serving with cream or ice cream.
Geniet. Dis jeeeeeerlik!!!!
Bron: Onbekend
Plasing: Marieta v Bladeren / WATERTAND RESEPTE VIR OUD EN JONK

STICKY DATE PUDDING-CARAMEL SAUCE

Ingredients
Melted butter, to grease
200g dried pitted dates, coarsely chopped
250ml (1 cup) water
1 tsp bicarbonate of soda
100g butter
155g (3/4 cup) caster sugar
2 eggs
1 tsp vanilla essence
225g (1 1/2 cups) self-raising flour
Double cream or ice-cream, to serve
Fresh strawberries, to serve
Caramel sauce
200g (1 cup, firmly packed) brown sugar
125ml (1/2 cup) pouring cream
100g butter
1 tsp vanilla essence

Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to grease. Line the base with non-stick baking paper.
Place dates and water in a medium saucepan over high heat. Bring to the boil. Stir in the bicarbonate of soda. Set aside for 10 minutes to cool slightly.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla. Fold in the date mixture and flour until well combined.
Spoon the mixture into the prepared pan and smooth the surface. Bake for 40-45 minutes or until the top springs back when lightly pressed.
Meanwhile, to make the caramel sauce, stir the sugar, cream, butter and vanilla in a medium saucepan over medium heat for 5 minutes or until smooth.
Cut pudding into wedges and pour over the caramel sauce. Serve with cream or ice-cream and strawberries.
BRON: Tracy Rutherford

DATE AND CARROT PUDDINGS

• 125g (1/2 cup) fresh dates, pitted, chopped
• 1/2 teaspoon bicarbonate of soda
• 30g low-fat dairy spread
• 2 tablespoons brown sugar
• 1 egg
• 1 teaspoon vanilla essence
• 1/2 small carrot, grated (see note)
• 1/2 cup self-raising flour
• 1 teaspoon pure icing sugar and 150g tub light French vanilla Fruche, to serve
Preheat oven to 190°C. Grease four 200ml-capacity ramekins or pudding moulds. Line each base with baking paper.
Combine dates and 1/2 cup cold water in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low and simmer for 2 minutes. Remove from heat. Stir in bicarbonate of soda. Set aside to cool.
Using an electric mixer, beat spread and sugar until well combined. Add egg and vanilla essence and beat well. Stir in carrot and date mixture.
Sift flour over date mixture and stir gently to combine. Spoon into prepared ramekins and place on a baking tray. Bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes. Turn out onto serving plates. Dust with icing sugar and serve warm with Fruche.
Note: 1/2 small carrot will give you 1/4 cup grated carrot.
BRON:Super Food Ideas
JOEY KRUGER

ULTIMATE STICKY DATE PUDDING

Preparation time: 20 minutes
Cooking time: 45 minutes
Dairy
Ingredients
60 g butter
160 ml castor sugar
3 eggs, beaten
150g stoned dates, chopped
200ml Nestlé Ideal evaported milk
160 ml water
5 ml bicarbonate of soda
250 ml self-raising flour, sifted
Toffee sauce:
160 ml brown sugar
200 ml Nestlé Ideal evaporated milk
50 g butter

Method
Preheat oven to 180 °C.
Grease a 1,4 litre shallow ovenproof dish or 6 individual dishes.
Beat together butter and sugar. place the dates, Ideal milk and water in a saucepan and bring to the boil.
Remove from the heat and stir in the bicarbonate of soda.
Fold the flour into the beaten eggs, then stir in the date mixture.
Pour into the prepared dish or dishes and bake for 45 minutes (allow less time for individual dishes) or until a skewer inserted into the centre comes out clean.
To make the toffee sauce - place all the sauce ingredients into a saucepan and heat gently until the butter has melted.
Bring to the boil gently, stirring continuously.
Boil for 3-5 minutes, until the sauce thickens.
Pour sauce over hot pudding and allow to soak in. Serve warm.
Tips:
Try this sauce over your favourite Nestlé Dairymaid ice cream - its delicious!
BRON:Nestlé

EASTER PUDDING

Serves 6.
These cute oven-steamed puds with nutmeg custard are almost like blonde Christmas puddings.
175 g unsalted butter - softened - plus extra for greasing
175 g self raising flour
140 g soft light brown sugar
zest 1 lemon
zest 1 orange
2 eggs - beaten
25 g natural glacé cherries - quartered
25 g sultanas
25 g currants
25g mixed peel
grating of nutmeg - optional

Heat oven to 200 * C / 180 * C fan / gas 6.
Butter 6 individual puddings basins or dariole moulds and line the bottom of each with a small circle of baking parchment.
Sit them in a deep roasting tin and boil the kettle.
Place the butter, flour, sugar and zests and eggs into a bowl with a pinch of salt.
Whisk with an electric hand whisk until just combined.
Stir in the dried fruit, then divide between the moulds.
Carefully pour hot water from the kettle into the tin until it comes about one-third to halfway up the sides of the moulds.
Bake for 25 - 30 minutes until a skewer pushed in comes out clean.
Serve straight away.
If making ahead, leave the puds to cool, cover for up to a day, then turn out of the moulds into a microwave proof dish and microwave 3 at a time for 1 - 2 minutes on High until hot.
Turn out the puddings, pour over some of the Nutmeg custard and add a grating of nutmeg if you like.
NUTMEG CUSTARD
Heat 700 ml full fat milk with a good grating of nutmeg and 50 gcastor sugar.
When just beginning to boil, remove from heat.
Put 4 egg yolks into a large bowl, stir in 2 tbsp cornflour until smooth, then gradually stir in hot milk.
Clean out the milk pan, then return the custard mixture into it.
Cook over gentle heat, stirring with a wooden spoon until thickened.
If not serving immediately, cover with cling film on the surface of the custard, then gently reheat.
BRON:Good Food Recipes

FRUIT CRUMBLE

2 packets tennis biscuits
410 g (2 cans) pineapple chunks
2 cans apple slices
2 cans fruit cocktail
45 ml (3 tbsp) golden syrup
15 ml (1 tbsp) brown sugar
45 ml (3 tbsp) butter, melted

Preheat oven to 180 °C. Grease an ovenproof baking dish.
Blitz tennis biscuits into crumbs.
Drain all fruit, keeping the liquid aside.
Cover the bottom of the baking dish with crumbs and top with a layer of mixed fruit.
Repeat until all the fruit and crumbs have been used, ending with a layer of crumbs.
Mix the fruit liquid with the syrup and drizzle over the dish.
Sprinkle with sugar and bake for 15 minutes.
Drizzle butter over the dish and return to oven.
Bake for another 15 minutes until browned on top.
Serve with cream, ice cream or custard.

OUMA;S FLUWEEL PUDDING

Can you remember your granny or mom making this?
½ cup sugar
¾ cup flour
½ tsp salt
4 cups full cream milk
4 eggs - separated
4 tbsp butter
1 tsp vanilla essence
2 tbsp apricot jam
egg whites - add 100 ml sugar

Mix sugar, flour and salt together.
Heat the milk in a saucepan until nearly boiling point.
Remove milk from the stove, add milk slowly on the dry mixture while stirring and mix well, pour mixture back in saucepan.
Place back on the stove and cook slowly on very low heat, stir continuously until a nice thick texture, patience! VERY IMPORTANT, you need to be stirring continuously to prevent burning!
Remove from the stove
Add the vanilla essence and butter and mix well.
Place mixture in buttered oven dish and bake in a preheated oven 150 - 180 degrees, (make sure your oven is not too hot) for +- 40 minutes or until light brown on top.
Remove from oven.
Place little dots of apricot jam over the baked pudding.
Beat the egg whites until stiff, add the 100 ml sugar and beat again until it is quite stiff.
Place blobs of egg white on pudding, put it back in cool oven until it colours brown.

GRANY' FAVOURITE PUDDING

a delicious baked lemon pudding.
100 ml butter
100 g castor sugar
2 large eggs seperated
250 ml self raising flour
pinch of salt
grated rind and juice of 1 large lemon
500 ml milk

Beat butter and sugar until light and creamy, then beat in yolks very well. Sift flour and salt together. Beat egg whites until stiff peacks form. Fold flour into yolk mixture with lemon rind and juice and 250ml milk. Fold egg whites in lightly, then stir in remaining milk. Pour into a well greased ovenproof dish and bake at 180 degrees C for 30-40 min, or until well risen.
BRON:THE CAPE MALAY COOKBOOK

GOOEY DARK CHOCOLATE-GINGER PUDDING

Serves: 4
The subtle fresh ginger flavour goes wonderfully with the dark chocolate in this dessert
Ingredients:
150g dark chocolate, roughly chopped
20g (2 tbsp) butter
4 large eggs, separated
10ml (2 tsp) ginger, finely grated
10ml (2 tsp) vanilla extract
90g (½ cup) sugar
15ml (1 tbsp) flour
1 whole piece of ginger, to garnish (optional)
fresh custard, to serve

Method:
Preheat the oven to 180°C. Lightly grease a 20cm ovenproof dish.
Melt the chocolate and butter over very low heat then set aside to cool for a few minutes.
Whisk the 4 egg yolks into the melted chocolate mixture, followed by the ginger, vanilla extract, sugar and flour.
Whisk the 4 egg whites until they reach soft peak stage. Fold them into the egg and chocolate mixture and pour the mixture into the greased dish. Thinly slice the ginger to garnish the top.
Bake until slightly risen but still gooey in the centre, about 10 – 12 minutes.
Serve with the fresh custard.
BRON:Food and Home Magazine.

CHOCOLATE GINGER POTS

These individual puds are delicious garnished with fresh berries.
[Serves 4]
2 egg yolks
75g caster sugar
1 cup milk
175g dark chocolate, chopped
2 tsp chopped glace ginger
2 tbsp ginger syrup
Fresh berries for garnishing

1. Place the egg yolks and caster sugar in a bowl, whisk until light and creamy and set aside.
2. Preheat oven to 160°C. Place the milk and chocolate in a heatproof bowl over a pot of simmering water until melted (make sure the base of the bowl does not touch the water) and stir to combine. Remove from heat. Slowly pour the hot chocolate mixture over the egg mixture, whisking constantly. Add the ginger syrup and glace ginger and stir to combine.
3. Pour the mixture into 4 x 170ml ramekins and place in a deep roasting pan. Fill the pan with boiling water to ¾ of the way up the ramekins, and bake in the oven for 20-25 minutes. Remove, allow to cool, and refrigerate overnight. Garnish with fresh berries.
BRON:Justine Kiggen

GINGER POT PUDDING

1/2Cup apricot jam,
1/2Cup margarine,
1/2Cup milk,
2tsp bicarb.,
1+1/2Cups flour,
1tsp ground cinnamon,
1tsp ground ginger &
1/2tsp salt.
SYRUP:
4Cups water,
1Cup sugar,
1tsp ground cinnamon
1tsp ground ginger.

METHOD: Boil jam and margarine together.
Dissolve bicarb in the milk & add to jam & margarine.
Remove from heat.
Stir in flour, cinnamon, ginger & salt gradually.
Make the syrup in a deep saucepan & heat until it starts to boil.
Add spoonfuls of the dough into the boiling syrup.
Cover & let it cook slowly on a low heat until dough is cooked & syrup is thick & tasty.
Serve with ice-cream or custard.
Bron: Die Bloubakkie

GINGERBREAD -BURNED CARAMEL SAUCE

• 1 cup sugar
• ½ cup butter (unsalted), softened
• ¾ cups heavy cream
• ¾ cups boiling water
• ¾ cups dark molasses
• 2 large eggs, whisked
• 2 cups all purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• ¾ teaspoons ground cinnamon
• 1 tablespoon ground ginger
• ¼ teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• ½ cup finely chopped candied ginger (optional)

1. Preheat your oven to 350F/180C and grease an 9X9" baking pan. In a small bowl, stir together the dry ingredients (flour, baking soda and spices).
2. In a bowl, beat the butter and sugar together with an electric mixer until the mixture is smooth. Then beat in the molasses, hot water (carefully), and cream until frothy. Finally beat in the egg.
3. Quickly stir in the dry ingredients and candied ginger (if using) until just combined. Don't over stir. Scrape the batter into the prepared baking pan and pop into the oven.
4. Bake for about 40-45 minutes, or until a tester inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for a very moist cake.
Burnt caramel sauce and whipped cream
• ¾ cups sugar (raw or unrefined is best)
• 1 tablespoon water
• 2 cups heavy cream, divided
• 2 teaspoons vanilla extract, divided
• pinch of salt
• 2 tablespoons plain sugar

1. In a heavy bottomed pot, combine the 3/4 cup sugar and the water. Heat over medium, without stirring at all, until the edges have begun to melt and turn amber.
2. With a heat proof utensil, begin to stir up the melted bottom and edges and keep cooking, stirring all the while, until the sugar has all melted, turned a deep brown color and started to smell just a titch burned. This should take 3 or 4 minutes.
3. Remove from the heat and stir in 1 cup of heavy cream - be careful for splatters. Stir until it is completely combined, however the caramel may instantly harden when the cream hits it. Don't worry. Return the pot to the stove top and cook over very low heat until all the caramel is melted into the cream and it is well combined. Remove from the heat and stir in the salt and 1 tsp. vanilla. Set aside and allow to cool very slightly but keep warm.
4. In a chilled metal bowl (or in a standing mixer) whisk together the other 1 cup of heavy cream, 2 Tbs of sugar and 1 tsp. vanilla until soft peaks form.
5. Cut the gingerbread into 8 slices, drizzle each slices with a scoop of caramel and a very generous dollop of whipped cream. Enjoy
BRON:F52

GINGER-DATE PUDDING-CARAMEL SAUCE

Ingr:
1C pitted,chopped dates;
1+1/2Tbsp finely grated fresh ginger;
125ml water;
1tsp bicarb;
2C self-raising flour;
3/4tsp mixed spice;
3/4C firmly packed brown sugar;
2 eggs lightly whisked;
90g melted butter;
80ml milk.
CARAMEL SAUCE:
2/3C(140g) firmly packed brown sugar;
160ml thickened cream;
50g butter
1Tbsp syrup.
Method:
Preheat oven to 180C. Grease a six-cup muffin pan.
Comb dates, ginger & water in a small saucepan over high heat & bring to the boil.
Cook for 1min or until dates soften slightly.
Remove & set aside to soak for 5mins.
Sift flour & spices into large bowl, add sugar & mix well.
Make a hole in the middle & add date mixture,eggs,butter & milk.
Stir until well combined.
Spoon mixture into muffin pan & bake for 20-25mins or until a skewer comes out clean.
Remove from oven & set aside for 5mins to cool slightly.
MAKE SAUCE:
Combine sugar, cream, butter & syrup in a med saucepan over low heat.
Cook, stirring for 2mins or until sugar dissolves. Increase heat to med & simmer for 2-3mins or until sauce thickens slightly.
Serve pudding with drizzled caramel sauce over top.
BRON:(food.com.au)

BAKED GINGER PUDDING

BAKED GINGER PUDDING

A reassuringly large, sticky pudding using Bakers Ginger Nuts , best eaten warm on the day it’s made. Not that you’d need any excuse ... !
Ingredients
• 2 x 200 g packets Bakers Ginger Nuts
• 65 ml preserved ginger, finely chopped
• 750 ml cream
• 45 ml Brown sugar
Serves 8.
Instructions
Break the Bakers Ginger Nuts into coarse pieces and place in a greased oven-safe pie dish. Sprinkle with the preserved ginger pieces and pour the cream over. Bake in the oven pre- heated to 180 oC for 20–30 minutes.
Sprinkle with the Brown sugar and serve warm with vanilla ice cream.
Bron: Bakers Recipe
Plasing: Marianne Pampoen / WATERTAND RESEPTE VIR OUD EN JONK

GUARD'S PUDDING

This budget-friendly steamed pudding is best served warm with a dollop of cream.
Ingredients (serves 4)
175g fresh white breadcrumbs
25g self-raising flour
85g caster sugar
125g good-quality strawberry jam, warmed
1 tsp vanilla extract
3 eggs, lightly whisked
125g unsalted butter, melted
1 tsp bicarbonate of soda
Thick cream, to serve

Method
Butter a 1.2-litre pudding basin.
Combine breadcrumbs, flour and sugar in a large bowl. Add jam, vanilla, eggs and butter, then stir to combine.
Dissolve soda in 1 tablespoon warm water, stir into mixture, then pour into basin. Make a pleat in centre of a sheet of baking paper (to allow for expansion) and use to cover pudding. Secure with string, then cover with foil. Place in a saucepan, add water to come halfway up sides of the basin, then bring to boil, cover, reduce heat to low and steam for 2 hours. Remove and set aside for 5 minutes. Turn out and serve with cream.

HOT CROSS BUN - BUTTER PUDDING

Preparation time: 20 min
Cooking time: 35 min
Not the most hip-friendly, but worth it.
Ingredients
4 Tbs unsalted butter - softened
6 hot cross buns - halved
50 g plain chocolate - chopped
50 g white chocolate - chopped
3 cup cream
1 orange rind - grated
1 tsp vanilla essence
1/3 cup castor sugar
3 Tbs brandy (optional)
1 Tbs icing sugar - to dust

Method
Thinly spread butter onto one side of the buns.
Arrange in an oven-proof dish (about 2L). Sprinkle with chocolate and set aside.
Whisk remaining ingredients (except icing sugar) and pour over the buns.
Place in a preheated oven at 180°C for 25-35 minutes until slightly golden.
Dust with icing sugar. Serve with ice cream or cream.
BRON:Pick a Pay and Fresh living Magazine.

HOT CROSS BUN PUDDING-CHOCOLATE-ORANGE

Recipe | makes 1 large desert | feeds 6 – 8

500 ml cream

300 ml milk
1 vanilla pod, split and seeds removed (use 1 t of vanilla extract as a substitute)

160gm sugar

4 whole free-range eggs
zest of 1 orange

a good splash of fine brandy (optional) up to 1/4 of a cup / 4 T

6- 8 hot cross buns

50gm of chocolate (70%) chopped

Put the cream, milk and vanilla bean (with split pod) into a large pot and bring it to the boil. *note – you will need a large pot as things get quite bubbly later on.
While that is heating, using an electric mixer beat the eggs and sugar until pale and fluffy. They should double in volume.
When the cream milk has just reached the boil, remove the pod and slowly add the egg mixture while whisking continuously over a low heat. Continue to whisk for a 10 minutes minutes until it just starts to thicken. Add the orange zest and the brandy.
Cut the hot cross bun into 3 slices. In a large enough baking dish (about 1.5 litre capacity) pour about half of the sauce. Place the bottom 1/3 slice along the bottom of the dish and dunk it under the sauce, making sure it is well soaked. Sprinkle over the chocolate pieces. Then take the middle 1/3 slices of hot cross bun and tear these up into shards / chunks. I find this a more effective way for the custard to absorb. Pat these down on top of the chocolate. Pour over the rest of the custard, and place the top pieces of hot cross bun over and submerge allowing the top bits to be visible on the surface.
Leave this to stand for at least half an hour so that the custard is absorbed into the HC bun. You could also make this several hours in advance (say the morning), and keep it in the fridge until needed. Just bring it to room temperature before you bake.
Place the pudding into another baking tray with high sides and fill this with hot water to about half way up the pudding dish. You are essentially baking this in a water bath/ bain marie. This is a better way to bake custard desserts.
Bake in a preheated oven of 180C for 45 minutes – an hour until the custard has set. If you find that the tops are getting a bit too brown, loosely cover with a piece of tinfoil about halfway through the baking time. This all really depends on your oven. I have to say that with most of my baking, I always cover the tops as I don’t like the look of over browned food.
The pudding should be firm with a little wobble in the middle. Allow it to stand for 10 – 15 minutes before serving.
Dust with icing sugar.
BRON:by Sam

JAN ELLIS PUDDING

The famous Springbok flank Jan Ellis
was so infatuated with the Vossie pudding that it was renamed Jan Ellis-pudding.
Although... Malva pudding and Jan Ellis pudding are very similar, there are minor
differences in the ingredients that influence the end product in both texture and flavor.
Ingredients:
1 tsp. baking soda
½ cup milk
1½ cups self-rising flour
½ cup sugar
2 eggs
2 tbsp. apricot jam
1 tbsp. soft butter/margarine
Pinch of salt
Sauce:
1 cup water
1 cup heavy cream
1 cup (½lbs) butter (reduce to 1¾ sticks for a bit healthier choice)
1 cup sugar
½ teaspoon vanilla extract
Method:
Preheat the oven to 350°F/180°C.
Grease an oven pudding dish
with a volume of ±8.5 cups (2 liters).
Stir the baking soda into the milk.
Mix the rest of the ingredients, add the soda milk and stir well.
Pour into the dish and bake for 25-30 minutes until done.
Sauce:
Heat all the ingredients in a pot and bring it to a boil.
Pour the hot sauce over the pudding as soon as it gets out the oven.
Allow to stand so the sauce can draw in the pudding.
Serve lukewarm with custard or ice-cream.
Serves 6-8
TIP: Cut the cake into serving size squares before pouring the sauce; pull the sides away from the dish, allowing the sauce to reach everywhere.
Bron: Wenresepte 3
Plasing: Henriette Wessels

JUICY PUDDING

Serves 4
Preparation time: 10 min
Baking time: 35 min
2 eggs, separated
250 ml (1 c) sugar
60 ml (¼ c) flour
250 ml (1 c) milk
200 ml (¾ c) mango juice
1 orange zest
30 ml (2 T) butter, melted

Preheat the oven to 180 ⁰C and grease four ovenproof dishes.
Beat the egg yolks and sugar together.
Add the flour, milk, mango juice, zest and butter to the egg mixture.
Whisk the egg whites until stiff peaks form and fold into the mixture.
Pour the mixture into the prepared dishes and bake in the oven for 35 minutes or until golden on top and juicy underneath.
BRON: You Magazine.

QUICK - EASY LAVA CAKES

Makes 4 1/2-cup size individual cakes
1/2 c. (3-1/2 oz.) chopped chocolate or chocolate chips (bittersweet or semisweet)
1/3 c. butter (plus more for greasing)
1/2 c. sugar
3 Tb. flour (whole wheat pastry works good)
2 eggs
cocoa powder for dusting

1.Heat oven to 400 degrees (if you are cooking right away).
Generously grease the inside of four 1/2-cup ramekins with softened butter and dust with cocoa powder, tapping out any excess.
2.Melt the chocolate and butter together how you like – using a double boiler, or in the microwave.
I prefer the microwave – I use a 4-cup glass measure and heat for 45 seconds, and then whisk until smooth.
If using a double boiler, transfer the chocolate mixture to a medium sized bowl.
3.Stir in the sugar and flour. Then add the eggs and whisk until everything is incorporated.
4.Divide the batter evenly between the cups (they will be about 3/4 full) and set the cups on a small cookie sheet to make it easy to go in and out of the oven. **
5.Bake for 14 minutes until tops are firm and edges are set. Invert immediately (or at least within five minutes) onto individual serving plates.
Dust with additional cocoa powder, if desired.
**At this point, the cakes can be set aside at room temperature for an hour or so.
Then simply bake them while you’re eating so that they will be ready (and gooiest!) when you want to serve dessert.
They can even be make the day before and kept, covered with plastic, in the refrigerator.
When you’re ready to serve them, let them sit on the counter at room temperature while the oven heats and then bake as directed.
Bron: An Oregon Cottage

FAST EVER LEMON PUDDING

Ingredients
100.0g caster sugar
100.0g softened butter
100.0g self-raising flour
2 eggs
zest 1 lemon
1.0 tsp vanilla essence
4.0 tbsp lemon curd
crème fraîche or ice cream, to serve

Being short of time needn't stop you making your own pudding. This microwave-friendly sponge pudding is ready in 10 minutes and can easily be a chocolate pud too
Preparation and cooking times
Prep 5 mins
Serves 4
Cook 4 mins
Plus 1 minute resting
Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.
Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

LEMON CREAM PUDDING

Makes 8–10 servings
Ingredients
3 Eggs
125 ml ( ½ cup) Huletts White Sugar
Pinch of Salt
50 g Butter OR Margarine
750 ml (3 cups) Hot Milk
200 g packet of Lemon Cream Biscuits (see notes)
60 ml ( ¼ cup) Seedless Raisins (if desired)
Approx. 75 ml (5 tbsp) Toasted Coconut

Method
Beat the eggs, sugar and salt together. Set aside.
Melt the butter in the hot milk and mix into the egg mixture until combined.
Place the Lemon Creams into the base of a two-litre ovenproof dish.
Pour the egg and milk mixture over the biscuits. Sprinkle with the raisins, if desired, and leave to stand for 10–15 minutes before baking.
Bake at 180°C for 25–30 minutes. Sprinkle with the toasted coconut just before serving. The pudding is best served soon after baking.
Note: This is a warm pudding that takes on the distinctive flavour of the cream in the biscuits used. Nowadays, there are many more varieties to choose from than the familiar lemon version, so experiment as you please.

GRANNY'S FAVOURITE PUDDING-LEMON PUDDING

100 ml butter
100 g castor sugar
2 large eggs seperated
250 ml self raising flour
pinch of salt
grated rind and juice of 1 large lemon
500 ml milk

Beat butter and sugar until light and creamy, then beat in yolks very well. Sift flour and salt together. Beat egg whites until stiff peacks form. Fold flour into yolk mixture with lemon rind and juice and 250ml milk. Fold egg whites in lightly, then stir in remaining milk. Pour into a well greased ovenproof dish and bake at 180 degrees C for 30-40 min, or until well risen.
BRON: THE CAPE MALAY COOKBOOK

LEMON CURD PUDDING

Less than 1 hour
Serves: 4
Recipe Type: Desserts
Main Ingredients
60 ml PnP butter
125 ml white sugar
3 ml vanilla
60 ml grated lemon peels and juice
2 extra large free range egg whites, separated
125 ml self raising flour
300 ml PnP low fat milk

Preheat oven to 200ºC.
Cream butter, sugar, vanilla and lemon peel in a mixing bowl.
Add egg yolks and flour.
Beat in milk and 3 Tbsp (45ml) lemon juice until mixed well.
Whisk egg whites until stiff peak stage, add flour mixture and fold to combine.
Pour into a medium-sized, greased ovenproof dish.
Place dish into a roasting pan and three quarter-fill with water.
Bake for about 30-45 minutes or until top has set and pudding is spongy and golden.
More good ideas:
Swap lemon juice and peel for orange or lime.
Stir some chopped or flaked almonds through the batter.
bron pnp

MINI LEMON CURD SPONGE PUDDING

2 lemons , zested and juiced
100g sugar
2 eggs
100g butter , plus extra for the moulds
100g self-raising flour
6 tbsp lemon curd

Butter 4 x 150ml plastic pudding moulds. Whizz the butter, sugar and lemon zest in a food processor until pale and fluffy. Mix in the eggs one by one. Add the flour and pulse until incorporated. Divide between the moulds then cover with a lid or clingfilm and microwave on medium (650w) for 4 minutes. Heat the lemon curd with a squeeze of lemon juice in a small pan. Spoon over the top and serve.
BBC Goodfood recipe

SELF SAUSING LEMON PUDDING

Ingredients
50g butter
200g caster sugar
1 lemon, zested
100ml lemon juice (include the zest from the zested lemon)
3 eggs, separated
50g plain flour, sifted
250ml milk
icing sugar for dusting

Method
Heat the oven to 180C/fan 160/gas gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, egg yolks, flour and milk one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the two mixtures together.
Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a sort of gooey lemon curd below. Remove the dish from the tray, dust with icing sugar and serve hot, with or without cream.
Recipe from olive magazine,

MALVA PUDDINGS:

MAGGIE PEPLER'S ORIGINAL MALVA PUDDING

Which South African home doesn't love a good old fashioned Malva pudding? Often we stop at the store to pick one up, and pop it in the oven or microwave for a quick re-heat. But what if we told you, you could make the real deal - The old-school original Malva pudding? It sounds too good to be true, right? Feast your eyes on one of the most well kept secrets in culinary history:

MAGGIE PEPLER'S ORIGINAL MALVA PUDDING
YOU'LL NEED:
1 cup flour
1 Tbs bicarbonate of soda
1 cup sugar
1 egg
1 Tbs apricot jam
1 Tbs vinegar
1 Tbs melted butter
1 cup milk
FOR THE SAUCE:
½ cup cream
½ cup milk
1 cup sugar
½ cup hot water
½ cup butter
METHOD:
Set oven at 180°C. Grease, with butter an ovenproof glass or porcelain container approximately 30cm X 20cm X 5cm.
Do not use an aluminium, enamel or any metal container.
Cut a piece of aluminium foil to cover it while the pudding is in the oven and grease it well with butter on one side.
Sift the flour and the bicarb into a bowl and stir in the sugar.
In another bowl beat the egg very well and add the remaining ingredients [excluding those for the sauce] one by one, beating well between each addition.
Using a wooden spoon beat the wet ingredients into the dry ingredients and mix well. Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes in the present oven until well risen and brown and for a further five minutes without the foil if not sufficiently brown. If not sufficiently baked the dessert will not take up all the sauce making it stodgy inside.
When the pudding is almost done, heat the ingredients for the sauce, ensuring that you melt all the sugar and butter. When the pudding is done, remove from the oven, take off the foil and pour over the sauce. The pudding will take up all the sauce. Serve hot, warm or at room temperature, though warm is best, with a little thin cream or a vanilla custard.
Bron: The Complimentary Breakfast / Jakaranda 94.5
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

AMARULA MALVA PUDDING

This malva pudding is a traditional South African favourite recipe with a twist: Amarula sauce.
Serves 8
Ingredients:
Malva pudding:
1 egg
250 ml sugar
1 tbs smooth apricot jam
2 tbs softened butter
250 ml fl our
1 tsp bicarbonate of soda
pinch of salt
250 ml milk
1 tsp vinegar
Amarula sauce:
125 ml melted butter
200 ml cream
125 ml caster sugar
80 ml Amarula

Beat egg and sugar until creamy, then add jam and butter, stirring to combine thoroughly. Sift together the dry ingredients and pour them into the egg-and-sugar mixture. Stir to combine. Pour in the milk slowly. When the mixture is combined, add the vinegar. Pour into a baking dish and cover with foil. Bake at 180°C for about 45 minutes. Remove foil and bake for a further 10 minutes, or until golden brown.
To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes. Take the sauce off the heat and add the Amarula. Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add. Serve immediately, with custard on the side.
BRON: Sarah Duff

AMARULA MALVA PUDDING
AMARULA MALVA PUDDING
Serves 8
INGREDIENTS:
MALVA PUDDING:
1 egg
250 ml sugar
1 tbs smooth apricot jam
2 tbs softened butter
250 ml fl our
1 tsp bicarbonate of soda
pinch of salt
250 ml milk
1 tsp vinegar
AMARULA SAUCE:
125 ml melted butter
200 ml cream
125 ml caster sugar
80 ml Amarula
METHOD:
Beat egg and sugar until creamy, then add jam and butter, stirring to combine thoroughly. Sift together the dry ingredients and pour them into the egg-and-sugar mixture. Stir to combine. Pour in the milk slowly. When the mixture is combined, add the vinegar. Pour into a baking dish and cover with foil. Bake at 180°C for about 45 minutes. Remove foil and bake for a further 10 minutes, or until golden brown.

To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes. Take the sauce off the heat and add the Amarula. Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add. Serve immediately, with custard on the side.
NOTE: Yzelle het haar sous verander en 100 ml room gebruik met 200 ml amarula
Bron: Getaway
Plasing & Foto Yzelle Botha / WATERTAND RESEPTE VIR OUD EN JONK

MALVA PUDDING

(FOR ALL OUR ENGLISH MEMBERS)
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
pinch salt
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
125ml milk
Ingredients – The Sauce
250ml cream
125ml butter
125ml sugar
125ml water/Orange juice/Sherry/Brandy

Method:
1.Set oven to 190°C
2.Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
3.Sift dry ingredients into separate bowl.
4.Melt butter in a small pot on a medium heat and add the vinegar and milk
5.Now add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Now add the eggs mixture and combine well.
6.Pour into an ovenproof casserole dish that takes about 2 liters.
7.Bake at 190°C for 45 mins until the top is nicely browned.
8.Melt all the sauce ingredients together in a small pot over a medium heat and pour over the pudding before serving, preferably while it’s still hot.
9.Serve it with ice-cream or custard or both.
BRON: BY JUSTEASYRECIPES

TIN CUP MALVA PUDDING

Main Ingredients
1/2 cups white sugar
1 cup cake flour
1 pinch salt
1 PnP egg
2 tbsp no name apricot jam
1 tsp bicarbonate of soda
1 dash PnP vinegar
1 cup PnP milk
1 sprig geranium leaves
For the syrup:
1/4 cups PnP butter
3/4 cups PnP sugar
1/2 cups amarula cream liqueur

Beat together the egg and sugar. While you’re still whisking get your braai buddy to add the jam, baking powder, salt and cake flour. Lastly add the milk, a tiny splash of vinegar and the bicarb of soda and beat the batter until it’s thoroughly mixed.
Take as many tin cups as you have guests. Place a geranium leaf at the bottom of each cup, and pour in the batter, till each cup is about ¾ full. Take a flat bottom potjie pot, place a round wire rack inside, and the cups on top of the rack (this prevents the bottoms from burning). Put the lid on top of the pot, and add a couple of coals over the lid. Bake over medium coals for about 30 minutes or until the malva has risen and is golden and fluffy.
Just before it’s done, cook the butter, sugar and Amarula in a saucepan for a couple of minutes. Remove the pudding from the heat and pour over the sauce. Put it back on the heat and back for another 5 minutes to allow the sauce to sink into the pudding.
BRON:P'nP

STICKY MALVA PUDDING

Ingredients for Sticky Malva Pudding:

1 ½ cup of flour
2 teaspoons baking powder
½ cup of brown sugar
A pinch of salt
2 large eggs
1 teaspoon baking soda
3 tablespoons smooth apricot jam
2 tablespoons melted butter

¾ cup of milk
For the sauce:
2 cups of boiling water

2 cups of brown sugar
10 ml of vanilla essence
2 tins of ideal milk – evaporated milk

Method for Sticky Malva Pudding:

Sieve the flour, baking powder, brown sugar and salt into a medium mixing bowl.
Add the eggs, baking soda, jam, butter and milk.
Mix thoroughly until all the ingredients are incorporated
Bake for 25 minutes at 180 degrees Celsius. The pudding will be baked brown and when tested, the knife will come out clear
While the pudding is in the oven, prepare the sauce by combining the water, sugar, vanilla and evaporated milk in a microwavable bowl.
Microwave these ingredients until the sugar is dissolved.
Pour the hot sauce over the pudding little by little. You will see that the sponge will just suck up that sauce, so keep on adding a little sauce at a time.
This can take several minutes for the sponge to absorb all the sauce; it helps if you poke a few holes in the pudding with a knife to ensure more sauce is being absorbed.

EGG-FREE BAKES-MALVA PUDDING

Even if you have an egg allergy, you can tuck into this traditional South African pudding.
Serves: 6-8
Oven temperature: 180°C
• 125ml (105g) sugar
• 100ml apple sauce
• 30ml chickpea flour
• 30ml warm water
• 20ml apricot jam
• 220ml (120g) cake flour
• 15ml baking powder
• 5ml bicarbonate of soda
• 250ml milk
Sauce
• 125ml (105g) sugar
• 65ml milk
• 65ml (60g) butter
• 2,5ml vanilla essence
• 65ml boiling water
• cream or egg-free custard, to serve

1 Beat the sugar and apple sauce together. Mix the chickpea flour with the warm water until smooth. stir into the apple sauce mixture and add the apricot jam.
2 Sift the cake flour, baking powder, bicarbonate of soda and a pinch of salt together, then fold into the apple sauce mixture alternating with the milk. Pour into a lightly greased baking dish. bake for 25 to 30 minutes.
3 Sauce While the pudding is baking, prepare the sauce. Mix all the ingredients together in a saucepan and stir to dissolve the sugar. Bring to the boil and simmer for three minutes. Pour slowly over the pudding as it comes out of the oven, allowing the sauce to soak into the pudding. Serve warm with cream or egg-free custard.
BRON:Ideas Magazine.

MALVA PUDDING

Serves 6-8
1 heaped tablespoon butter
3 heaped tablespoons apricot jam
1 egg
1 cup flour
1 teaspoon bicarbonate of soda
½ cup sugar
½ cup milk

Cream together the butter and sugar. Add the beaten egg and jam and beat together. Add the dry ingredients and milk alternately and stir into the mixture. Pour the batter into a greased round dish approx 21cm / 8 inches. Cover either with a lid or tinfoil and bake at 180C / 375F for 30 minutes until the top is browned and a skewer comes out clean. Serve warm with custard and cream.
If you would like to try the rich and more traditional version of Malva Pudding, and I think it should be done once in a while, here is a recipe for the sauce to drench it in as soon as it leaves the oven.
Sauce
1 cup cream
4oz / 100g butter
½ cup sugar
60 ml hot water

Warm together the ingredients until the butter has melted and the sugar dissolved and pour over the pudding as it comes out of the oven. You can prick holes in the top to help the sauce soak in.
With the sauce incorporated into the Malva Pudding you hardly need anything else to accompany it, the cream being already inside! Just for appearances' sake though you might like to serve it with a conservative dollop of vanilla ice cream, or a few poached apricots and a drizzle of cream. The other compromise is to reserve some of the sauce to serve alongside the pudding rather than letting the whole amount soak in.

KLIPTOWN STYLE MALVA PUDDING

Serves 6.
This South African classic has been given a fruity Kliptown twist with the addition of raisins and brandy.
CAKE
2 large eggs
100 g castor sugar (½ cup)
15 ml apricot jam (1 tbsp)
300 g cake flour
2,5 ml bicarbonate of soda (½ tsp)
a pinch of salt
30 ml butter (2 tbsp)
5 ml vinegar (1 tsp)
125 ml milk (½ cup)
60 ml raisins (¼ cup)

Preheat the oven to 180 ° C.
Lightly grease 6 ramekins.
Beat the eggs, sugar and jam together to a creamy consistency, about 15 minutes.
Sift the flour, bicarbonate of soda and salt together in a separate bowl.
Melt the butter in a pot over a low heat and add the vinegar.
Add the milk to the egg mixture, then add the flour and mix to combine.
Add the butter and vinegar and mix well.
Add the raisins.
Pour the batter into the ramekins and bake until a rich golden colour is achieved, about 15 minutes.
SAUCE
250 ml fresh cream (1 cup)
110 g butter - melted (½ cup)
100 g castor sugar (½ cup)
45 ml brandy (3 tbsp)
sugar spirals - to garnish
orange segments - to serve
Melt all the ingredients for the sauce in a saucepan over a low heat.
Ladle the sauce over the puddings as soon as they come out of the oven.
Just before serving, turn the puddings out onto serving plates and spoon any remaining sauce over.
Garnish with sugar spirals and serve with orange segments.
BRON:Food and Home Recipes

GINGER MALVA PUDDING

1 tsp Buffalo Bicarbonate of Soda
125ml Milk
375ml Self-raising flour
2 Tbs Hinds Ground Ginger
125ml Sugar
2 Extra Large Eggs
2 Tbs Smooth Apricot Jam
1 tsp Rice wine Vinegar
2 Tbs Butter, soft
Salt
Sauce:
1 cup Water
1 cup Cream
½ cup Butter
¾ cup Sugar
5ml Vanilla Extract

Grease 2L ovenproof container.

Dissolve bicarb of soda in milk.
Mix remaining ingredients with the milk and bicarb of soda mix, blend together and pour into oven-proof dish.
Bake at 180c for 30 minutes or till golden brown

While pudding is baking, boil all the ingredients for the sauce.

Pour over the Malva and serve with cream, ice cream or Hinds custard.
BRON: Recipe by Cohen Rinkwest

MOLTEN CHOCOLATE CUPCAKES

Preparation 15 - 20 min
Cooking 10 min
Serves 6
Preheat oven to 180˚C.
Grease a six-hole muffin pan. Sprinkle with a little Nestlé Cocoa Powder, tilting tin to coat sides. Shake off excess cocoa powder.
Place 185 g Nestlé ALBANY Original Dark Chocolate, roughly chopped, and 185 g chopped butter, in a small saucepan and stir over low heat until mixture is smooth.
Transfer to a large bowl, stir in 3 egg yolks and 50 g (90 ml) cake flour.
In a small bowl, beat 4 eggs and 75 g castor sugar for about 5 mins or until light and fluffy.
Fold egg mixture into chocolate mixture.
Spoon mixture into prepared pan.
Bake in oven for about 10 minutes. Cupcakes should be soft in the centre.
Allow to stand for 5 mins. Remove cakes carefully from pan.
Drizzle ½ cup (125 ml) Nestlé Dessert Cream generously over hot molten cupcakes
BRON: Nestle.

MOLTEN CHOCOLATE CAKE-CARAMEL FILLING

1 stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
4 heaping teaspoons of cold, store-bought caramel sauce
Flaky Maldon sea salt for sprinkling
Confectioners' sugar for sprinkling

Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon 1 heaping teaspoon of caramel into each ramekin. Sprinkle with sea salt and cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately

MOLTED BUTTER RUM CAKES

Ingr:
1Tbsp crushed Marie Biscuits,
1/2Cup butterscotch candy (must be able to melt),
1/3Cup butter/margarine,
2 eggs,
1 egg yolk,
1/4tsp Rum extract,
1/3Cup packed brown sugar
1/3Cup all-purpose flour.

METHOD:
Preheat oven to 200°C.
Spray 3 custard bowls or ramekins with cooking spray.
Sprinkle 1tsp crushed Marie biscuits on bottom and sides of ramekins.
(2) In a saucepan, melt butterscotch candy & butter over med heat, stirring constantly. Remove from heat, cool slightly for about 5mins.
(3) Meanwhile beat eggs, egg yolk & rum extract with a wire whisk until well blended. Divide batter evenly among cups/ramekins. Place in large enough cup cake paper holders.
(4) Bake for 13-16mins or until sides are set but centers are still soft (tops will be puffed up & cracked). Let stand for 5mins. Run a small thin knife along sides of cakes to loosen. Immediately place a saucer upside down over top of each cake, turn saucer & cake over. Remove cakes & place on a serving plate.
Serve warm with sauce or ice-cream of choice.
Bron: Pillsbury

MOLTEN CHOCOLATE CAKE -RASPBERRY FILLING

1 stick unsalted butter, plus melted butter for brushing
1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon all-purpose flour
6 ounces dark chocolate (70 percent cacao), chopped
16 fresh raspberries
4 teaspoons seedless raspberry preserves
1/2 cup granulated sugar
3 large eggs, at room temperature
Pinch of salt
Confectioners' sugar for sprinkling

Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly.
In a small bowl, coarsely mash the raspberries with the seedless raspberry preserves.
In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
Spoon two-thirds of the batter into the prepared ramekins, then spoon the raspberry filling on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 16 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

ORANGE AND LEMON PUDDING

Serves 8.
Like Malva pudding this pudding is one of our best kept traditional secrets.
Freezes well.
½ cup butter at room temperature (125 g)
3 jumbo or extra-large eggs at room temperature
3 tbsp apricot jam (45 ml)
1 heaped tsp each of grated lemon and orange rind (5 ml)
1 x 600 g Ina Paarman's vanilla cake mix
2 tbsp lemon juice (30 ml)
¾ cup fresh orange juice (180 ml)

Adjust oven shelf to middle position.
Preheat oven to 180 ° C.
Butter a 23 cm x 30 cm ovenproof dish.
Cream butter until soft.
Add 1 egg and 1 tablespoon of dry cake mix at a time and beat in thoroughly, continue in this way until all 3 eggs have been beaten in.
Add apricot jam together with lemon and orange rind and beat in.
Add one third of dry cake mix to the creamed mixture, beat in on slow speed.
Add lemon and orange juice.
Beat slowly to blend.
Add remaining cake mixture and fold in by hand with a spatula.
Scrape mixture into prepared dish.
Bake for 45 minutes.
SAUCE
½ cup water (125 ml)
1 heaped tsp each of grated lemon and orange rind (5 ml)
½ cup fresh orange juice (125 ml)
2 tbsp butter (30 ml)
½ cup sugar (125 ml)
¼ cup apricot jam (60 ml)
⅓ cup fresh lemon juice (80 ml)
¼ cup medium sherry or muscadel wine - optional (60 ml)
While pudding is baking, heat all the sauce ingredients, except sherry to boiling point.
When you remove pudding from oven, prick with a fork many times all over.
Add the sherry (if using) to the sauce.
Pour hot sauce over the pudding.
Serve warm or at room temperature with custard or whipped cream.
BRON: Ina Paarman

PINEAPPLE PUDDING

Serves : 4 Prep:15min › Cook:15min › Ready in:30min
Ingredients
425g can pineapple pieces in juice
2 tbsp raisins
2 tbsp runny honey
3 tbsp Kirsch (or brandy or dark rum)
2 eggs, separated
4 tbsp caster sugar
1 tbsp cornflour
1/2 tsp pure vanilla extract
pinch of salt

1. Preheat the oven to 190°C (gas 5). Drain the pineapple, reserving the juice, and spread the fruit in the bottom of a lightly buttered 1 litre ovenproof dish. Sprinkle over the raisins.
2. Blend the honey with 2 tbsp of the pineapple juice and 2 tbsp of the liqueur and pour over the fruit. Put the dish in the oven and cook for 5 minutes.
3. Meanwhile, put the egg yolks in a bowl with 2 tbsp of the sugar and whisk, using an electric hand mixer, until the mixture becomes pale and foamy. Stir in the cornflour, the rest of the liqueur, 3 tbsp of pineapple juice and the vanilla. Set aside.
4. Add a pinch of salt to the egg whites in a clean bowl and whisk into stiff peaks. Carefully fold the egg whites into the egg yolk mixture, then pour it all over the warm fruit, spreading it gently with a spatula. Sprinkle with the remaining sugar.
5. Return the dish to the oven and cook for a further 10 minutes until golden brown and lightly risen. Serve immediately.
COOK SMART
*To make individual puddings, divide the mixture among four 200ml, lightly buttered ramekin dishes. Place on a baking sheet and cook the fruit for 3–5 minutes, then cook with the soufflé topping for 10 minutes. *If liked, flavour the pineapple with a piece of finely chopped stem ginger and add 1 tsp of the ginger syrup.
BRON:all recipes.com

UPSIDE DOWN PINEAPPLE PUDDING

Makes :12 mini cakes
INGREDIENTS
500g Golden Cloud Vanilla Muffin Mix
15 ml orange zest
2 ml ground cinnamon
150 ml sunflower oil
225 ml water
2 eggs
1 x 210 g can pineapple pieces, drained and syrup reserved
Syrup:
15 ml lemon juice
50 ml brandy
150 ml reserved pineapple syrup
30 ml sugar

INSTRUCTIONS
1. Mix the zest and cinnamon into the dry Golden Cloud Vanilla Muffin Mix. Add the oil, water and eggs and mix batter according to instructions on packet.
2. Spoon batter into a greased dariole/ muffin pans and bake for 20-25 minutes or until cakes spring pack when lightly pressed with finger.
For syrup:
1. Meanwhile, heat the ingredients for the syrup together in a small heavy-based saucepan until the ingredients has dissolved. Keep warm.
2. Prick the cakes with a skewer when removed from the oven and pour hot syrup over cake immediately.
3. Allow to cool in pan. Turn onto a serving platter and serve with cream.
BRON:Golden Cloud Flour.

COCONUT-PASSIONFRUIT SELF SAUCING PUDDING

1 cup self-raising flour
1/2 cup caster sugar
1/2 cup desiccated coconut
2/3 cup light coconut milk
1 egg
80g butter, melted, cooled
pure icing sugar, to serve
Sauce
1/2 cup caster sugar
3 teaspoons cornflour
1/2 cup milk
2 small lemons, juiced
3 passionfruit, halved

Preheat oven to 180°C. Grease a 6-cup capacity, 5.5cm-deep, 19cm x 25cm (base) ovenproof dish and place on a baking tray lined with baking paper.
Sift flour into a bowl. Stir in sugar and coconut. Whisk coconut milk, egg and butter together in a jug. Pour into flour mixture. Gently stir until combined. Spoon into prepared dish. Smooth surface.
Make sauce: Combine sugar and cornflour in a bowl. Sprinkle over pudding. Combine milk and 1/3 cup lemon juice (don't worry if mixture curdles) in a small saucepan. Cook, stirring, over medium heat until mixture comes to the boil. Remove from heat and stir in passionfruit pulp. Pour hot lemon mixture over the back of a large metal spoon, over pudding.
Bake for 50 to 55 minutes or until a skewer inserted halfway into pudding comes out clean. Dust with icing sugar and serve immediately
BRON: Annette Forrest

GOOEY PEACH CAKE

1 package yellow cake mix
eggs, oil, water, as directed on box of cake mix
2 cans sliced peaches, 16 ounces total
1/2 cup brown sugar
1 tablespoon corn starch
1/8 teaspoon almond extract

In a large bowl, mix cake batter as directed on box.
In a small bowl, mix brown sugar & corn starch until combined.
In a small nonstick skillet, heat peaches in juice, breaking them up a bit. Add almond extract and brown sugar mixture and stir until thickened.
In an ungreased 9 x 13 cake pan pour cake mix batter. Drop peaches by large spoonfuls over the batter.
Bake at 350 degrees for 25-35 minutes. Don't over-bake, it's best when it's still gooey. Serve with ice cream or whipped topping.

MINI PEACH COBBLER

Preheat oven to 350˚F.
You will need:
1 cup sugar
1 cup flour
2 tsp baking powder
a dash of salt
3/4 cup milk
1 stick of melted butter
brown sugar
cinnamon
1 can diced peaches

Put 1 tsp of melted butter into each regular size muffin tin.
Combine the first 5 ingredients by hand… sugar, flour, baking powder, salt and milk.
Put 2 tbsp of batter into each regular size muffin tin… on top of the melted butter.
Then put 1 tbsp diced peaches on top of the batter.
Sprinkle with brown sugar and then cinnamon. I do a pretty generous “sprinkle”.
Bake the regular size muffin tins for 12 minutes.
Let them cool almost completely before taking out of pan.
Don't forget a dollop of vanilla ice cream...YUM!
Alli 'n Son original recipe :)

PERSIMMON PUDDING

Ingredients
1/2 teaspoon baking soda
2 cups persimmon pulp
2 1/2 cups white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 pinch salt
2 1/2 cups milk
4 tablespoons melted butter

Directions
Preheat oven to 325 degrees F (165 degrees C). Butter one 9x13 inch baking pan.
In a mixing bowl, combine persimmon pulp, baking soda, sugar and eggs. Mix well.
Add flour, baking powder, cinnamon, vanilla, salt, milk and melted butter. Stir to combine.
Pour into baking pan and bake for 55 minutes. The pudding will rise but will fall when removed from oven.

CHOCOLATE PEANUT BUTTER MUG CAKE

2 tablespoons butter
2 tablespoons peanut butter
1/2 teaspoon vanilla
1 egg
2 tablespoons sugar
2 tablespoons flour
3 tablespoons cocoa powder
1/8 teaspoon salt
1/8 teaspoon baking powder
3 tablespoons chocolate chips

Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug, mix together the vanilla, egg, and sugar until well combined. Combine the flour, cocoa, salt, and baking powder and add to the mug. Pour in the peanut butter/butter mixture and mix well. Stir in the chocolate chips. Put in the microwave for 1-2 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little. I only do it for about 1 minute). Top with peanut butter pie mousse and hot fudge.

Peanut Butter Pie Mousse
1 tablespoon softened cream cheese
1 tablespoon peanut butter
1/2 teaspoon vanilla
2 tablespoons whipped cream or cool whip
1 tablespoon powdered sugar

Mix together the cream cheese, peanut butter, and vanilla. Fold in the whipped cream. Sift in the powdered sugar (I just used a fork) and fold that in too, trying not to over stir.
Also, I used dark cocoa powder because it happened to be on a lower, more easy to reach shelf at the time. I actually like the regular kind better, but whatever floats your boat.

PECAN BREAD PUDDING

PECAN PIE BREAD PUDDING
INGREDIENTS:
8 cups bite-sized bread pieces
3 large eggs
1 1/4 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
2 tablespoons unsalted butter, melted
1 teaspoon maple or vanilla extract
1/2 teaspoon salt
1 tsp. cinnamon
1 cup pecans, halved or chopped
INSTRUCTIONS:
Prepare an 8x8 or 9x9 baking dish by lining it with parchment paper and spraying well with a non-stick cooking spray.
Place all of the bread pieces into the baking dish.
Pour the melted butter over the bread.
In a large bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, maple or vanilla extract, cinnamon, and the salt.
Stir in the pecans. Pour evenly over the bread pieces. Use a rubber spatula to push and "prod" the bread pieces around in the dish until all are coated in the syrupy mixture.
Bake at 375º for 45 minutes. Serve warm with a dollop of whipped cream!
Bron & Foto: Something Swanky
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

QUEEN OF PUDDINGS

Serves 4 - 6
3 slices Blue Ribbon super toaster white bread
300 ml milk
15 ml (1 Tbsp) grated lemon rind
45 ml (3 Tbsp) castor sugar
2 extra-large eggs, separated
60 ml (¼ cup) strawberry jam

Place the bread slices in a food processor to make breadcrumbs.
Heat milk in a medium, heavy-based saucepan, add the breadcrumbs and bring to the boil. Add the rind and about half of the sugar. Remove from heat and leave to cool and soak for about 20 minutes.
Beat the egg yolks and mix into the soaked bread. Spoon into about 6 greased ramekins onto a baking tray. Bake in a preheated oven at 180 °C for about 20 minutes.
Remove from oven and spoon the jam over. Beat the egg whites until soft peak stage. Add the remaining sugar and beat further to stiff peak stage. Spoon the meringue on top and bake further for about 10 minutes. Serve immediately.
BRON:Blue Ribbon

QUEEN OF PUDDINGS

2 cups milk
1 teaspoon vanilla extract
1/2 ounce butter (1 rounded tablespoon)
4 ounces fresh white bread crumbs
2 ounces granulated sugar (4 tablespoons plus 2 teaspoons), plus 1 teaspoon for sprinkling over meringue
Pinch of salt
Grated rind of 1 small lemon
2 eggs, separated
3 to 4 level tablespoons raspberry jam

Method
Preheat oven to 350 degrees. Generously butter 9-inch oval pie plate or 1 1/2-pint shallow casserole.
Pour milk and vanilla extract into a saucepan, and bring to boil. Remove from heat. Stir in butter, bread crumbs, 1 ounce (2 tablespoons plus 1 teaspoon) of the sugar and lemon rind, and leave for 20 minutes to allow crumbs to swell. S
eparate eggs; beat yolks and add to cooled bread mixture. Pour into prepared baking dish and spread evenly.
Bake in the center of oven 30 to 35 minutes or until set.
Meantime, in a small saucepan, melt jam over low heat. When pudding is done, remove from oven.
Pour melted jam, which should be cooled slightly, over top, spreading carefully and evenly.
Beat egg whites into soft mounds, and then whisk in remaining 1 ounce of sugar (2 tablespoons plus 1 teaspoon) and beat until stiff. Spread meringue over top, and sprinkle with remaining teaspoon of sugar.
Bake 10 to 15 minutes until meringue is golden brown. Serve warm or at room temperature.
To double: Double ingredients, use 3-pint baking dish, and give both baking times a few minutes longer

BAKED LEMON RICE PUDDING

Serves: 4
Ingredients
60 ml (¼ cup) uncooked Spekko Americano Rice
grated rind of 1 lemon
25 ml (4 tsp) sugar
500 ml (2 cups) milk
juice of 1 lemon
cream to serve
extra lemon rind to garnish

Preheat oven to 130˚C. Rinse Spekko Americano Rice in cold water and drain.
Mix rice, rind, sugar and milk in an ovenproof dish. Bake for 2½ hours, stirring every 45 minutes.
Stir in lemon juice and add some more milk if necessary.
Chill pudding well and serve with whipped cream and garnish with extra lemon rind.
BRON:Spekko Rice

EASY RICE PUDDING

Made too much rice? Use it for this easy and delicious pudding.
[Makes 6 individual puddings]
2 cups cooked rice
2 large eggs
¼ cup sugar
¼ tsp salt
2 cups milk
½ tsp vanilla extract
freshly grated nutmeg

1 Preheat the oven to 180ºC.
2 Beat eggs, sugar and salt.
3 Scald the milk (heat it to just below boiling point) and stir into the eggs along with the vanilla extract and nutmeg.
4 Add the rice and blend until smooth. Spoon into six 250ml ramekins.
5 Sprinkle nutmeg on top of each pudding and place the puddings into a baking dish filled with water so that the water comes halfway up the sides of the pudding.
6 Bake for 20–30 minutes or until a knife inserted comes out clean. Allow to cool to room temperature and serve, or refrigerate and serve chilled.
BRON:Nikki Werner

OLD FASION RICE PUDDING IN YOUR SLOW-COOKER

Ingredients:
3/4 cup long-grain white rice
3 cups milk
3/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1 pinch salt
1/3 cup butter, melted
sweetened whipped cream

Directions:
In a colander, rinse rice thoroughly under cold water.
Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
Add remaining ingredients, except for butter & whipped cream.
Stir to combine.
Pour butter over rice mixture.
Cover and cook on HIGH for 2 and 1/2 to 3 hours, until rice has absorbed the liquid.
When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.
BRON:RENS

BAKED COCONUT & TASTIC CUSTARD DESSERT

Ingredients
320 ml cooked Tastic Parboiled Rice
400 ml boiling water
150 ml desiccated coconut
150 ml cream
6 egg yolks
60 ml sugar
5 ml caramel essence
Extra coconut, to serve

Method:
Beat the egg yolks and sugar together until mixed through. Add the rice and mix through. Gradually add the coconut mixture and milk into the mixture, while beating. Divide the mixture between 6 (125ml) ovenproof cups or pie dishes.
Place dishes in a large ovenproof dish or roasting pan. Pour enough boiling water into the pan to cover halfway up the sides of the cups.
Bake in a preheated oven at 160°C for 45 minutes or until custards are set.
Remove cups from water and allow to cool. Cover and refrigerate until cold.
Sprinkle the extra coconut on top and serve.
BRON:TASTIC RICE

CREAMY RICE PUDDING

Ingredients
1 1/2 cups water
1/2 cup uncooked long grain rice
1 cinnamon stick
Dash of salt
2/3 cup Eagle Brand® Sweetened Condensed Milk
Or 2/3 cup Magnolia® Sweetened Condensed Milk
2/3 cup PET® Evaporated Milk
2/3 cup milk
1/2 cup raisins or pecan halves
Ground cinnamon

Instructions
COMBINE water, rice, cinnamon stick and salt in medium saucepan. Bring to a boil; reduce heat to low. Cover and simmer 20 minutes.
STIR in sweetened condensed milk, evaporated milk and milk. Simmer uncovered, stirring frequently, about 20 to 25 minutes or until rice is tender. Remove cinnamon stick.
STIR in raisins or nuts, if desired. Pudding thickens as it cools. Sprinkle with ground cinnamon before serving. Serve warm or chilled. Store covered in refrigerator.

ROLY POLY

Serves 6
30 mins
SAUCE
500ml (2 cups) boiling water
200g (1 cup) sugar
20g (2 tbsp) butter
DOUGH
240g (2 cups) cake flour
2,5ml (½ tsp) salt
10ml (2 tsp) baking powder
125g butter
2 large eggs, lightly beaten
60ml (¼ cup) milk
180ml (¾ cup) fine apricot jam
double thick cream or homemade custard, to serve

Preheat the oven to 180°C and grease a deep oven tray.
For the sauce, heat the water, sugar and butter in a saucepan over medium heat until all the sugar has dissolved. Set aside to cool.
For the dough, combine the flour, salt, baking powder and butter in a food processor until it reaches a breadcrumb texture.
Add the eggs and milk and process until it comes together.
Lightly dust a work surface with flour and roll out the dough in a rectangular shape to 7 – 10mm thickness. Brush the apricot jam onto the dough, leaving a 2cm border. 6 Roll the dough up like a Swiss roll and place on the greased oven tray. Pour the sauce around the dough. Bake until cooked through, about 1 hour. 7 Serve warm with double cream or homemade custard.
BRON: Food and Home Magazine.

RASPBERRY &WHITE CHOCOLATE WAFFLE PUDDING

480g (about 14) waffles
300g raspberries (fresh is best, but frozen are fine)
200g good-quality white chocolate, chopped
1/4 cup caster sugar
1 tbs plain flour
3 eggs
1 tsp grated lemon rind
1 tsp vanilla extract
500ml (2 cups) thickened cream
2 tbs icing sugar, to dust

Preheat the oven to 170°C. Butter a medium ovenproof dish. Cut waffles into 2cm cubes. Place half in the dish, topped by half the raspberries, then half the chocolate. Repeat layers. Whisk together sugar, flour, eggs, rind, vanilla and cream. Pour over waffles and set aside for 10 minutes.
Bake in the oven for 35 minutes until golden. Dust with icing sugar. Serve with cream or ice-cream.
BRON:Valli Little

SYRUP SPONGE PUDDING

Butter for greasing the bowl
75 ml (3fl oz) golden syrup
75g (3oz) suet
175g (6oz) self raising flour
50g (2oz) caster sugar
1 beaten egg
100ml (3.5floz) milk

First grease the basin ( about 1 Litre size ) . Mix the ingredients together until thoroughly combined , then spoon the mixture into the basin.
Cover the bowl with double layer baking parchment and secure with string. Cover this with tin foil. Set the basin in the bowl of the Halogen cooker and pour enough boiling water to come to a third of the way up pudding basin side
Set oven to 250c and steam for 1hr30 to 1hr 45 min or until it is just firm to the touch and a knife inserted into the middle comes out clean. Leave in basin for 5 minutes then turn upside down on to a serving plate.
BRON:besthalogencooker

SAGO PUDDING- MERINGUE TOPPING

Combining cinnamon and apricot jam, this sago pudding is creamy, comforting, and quite representative of South African cooking.
This recipe's secret to success is to allow sufficient time for the sago starch to become translucent, before baking it at a low temperature.
Makes 6 portions.
Ingredients
1 litre milk
1 cinnamon quill
Optional: cardamom pod
90 gram (1/2 cup) sago
70 gram (1/4 cup) sugar
60 gram butter
1/4 teaspoon (1 ml) salt
4 eggs yolks
¼ teaspoon (1 ml) grated nutmeg
1 teaspoon vanilla
For meringue topping:
¼ cup apricot jam (we use Craig's Reduced Sugar Apricot jam with great success)
4 egg whites
2 tablespoons sugar (Castor sugar is even better)
¼ teaspoon (1 ml) cream of tartar

Method
Bring milk and cinnamon quill (and optionally, also a cardamom pod) to boiling point in a 2 litre container.
Add sago and cover the dish. Leave to soak at least 90 minutes (or overnight if more convenient).
Pre-heat the oven to 160°C.
Whisk.
Bring the milk mixture to the boil and thoroughly whisk the mixture again, for at least 2 minutes. Ensure that the sago is completely translucent.
Remove the cinnamon quill and cardamom pod and beat the sugar and butter into the warm mixture.
Allow to cool slightly. Whisk eggs yolks, vanilla and grated nutmeg together and whisk it quickly into the cooled-down mixture.
Pour into a buttered 2-litre dish.
Half-fill a larger, shallow dish and place your sago dish in it to create a bain marie.
Bake for 90 minutes until firm and golden brown.
After baking, spread approximately ¼ cup apricot jam gently over the pudding. You can heat the jam somewhat to make it easier to spread, or simply dot the jam over the top.
To make the meringue:
Add cream of tartar to egg whites and beat into soft mounds, while you gradually add 2 tablespoons sugar.
Spread meringue over apricot jam topping.
Bake for about 20 minutes until meringue is light golden brown on top.
Serve warm or cold.

STEAMED SAGO PUDDING

Serves 8
Ingredients
50 ml Sago
250 ml (1 cup) Fat Free Milk
400 ml Huletts SUGAlite Sponge Cake, crumbed
1 Extra Large Egg, separated
1 Extra Large Egg White
180 ml (122 g) Huletts SUGAlite
125 ml ( ½ cup) Mixed Fruit
5 ml (1 tsp) Mixed Spice
5 ml (1 tsp) Bicarbonate of Soda
50 ml Hot Milk

Method
Soak the sago in the milk for four hours or overnight.
Mix the soaked sago and milk, sponge crumbs, egg yolk, Huletts SUGAlite, mixed fruit and mixed spice together. Beat egg whites until stiff, but not dry and fold into mixture.
Dissolve the bicarbonate of soda in the hot milk and add to the mixture.
Pour into a greased bowl and steam for 3 hours.

STEAMED GOLDEN SYRUP PUDDING

1 orange, rind finely grated, juiced
3 tbs golden syrup
175g self-raising flour, sifted
1 tsp baking powder
175g unsalted butter, softened
175g caster or brown sugar
3 eggs
Chilled cream to serve, optional
Sauce
1 orange, zested, juiced
1 tbs caster sugar
3 tbs golden syrup
20ml (1 tbs) orange liqueur, optional

Step 1
Grease a 1.2-litre basin. Combine half the zest with golden syrup and place in basin. Place flour, baking powder, butter, sugar, eggs and remaining zest in a food processor. Process to combine (it should be a dropping consistency, if not add a little orange juice). Spoon into basin, level the top, then cover with baking paper pleated in the middle. Secure with string and cover with foil. Place in a pan with water halfway up sides. Bring to the boil, then reduce heat to low and steam, covered, for 2 hours (check water level, top up when necessary). Set aside for 10 minutes.
Step 2
Meanwhile, to make sauce, place orange zest and juice, sugar and golden syrup in a saucepan. Bring to the boil then reduce heat to low and simmer for 1-2 minutes. The liqueur can be added at this stage.
Step 3
Turn out pudding and pour sauce over top
BRON: BY VALLI LITTLE

STEAMED PUDDING

Serves: 4
Main Ingredients
2 tbsp PnP golden syrup
100 grams PnP butter
110 grams PnP castor sugar
2 extra large PnP eggs
110 grams self raising flour
1 tsp baking powder
1 grated peel of lemon

Grease a 900ml pudding basin and pour golden syrup into base of dish.
Cream butter and sugar together.
Add eggs and beat until batter is smooth.
Fold in flour, baking powder and lemon peel.
Pour mixture into pudding basin and cover with foil.
Wrap string around bowl to secure foil.
Place bowl in a large pot and fill with boiling water until it reaches halfway up side of basin.
Cover pot with lid and steam for 1 hour and 10 minutes.
Turn out pudding and serve with cream.
bron p&p

SPONGE PUDDING

Ingredients
60 g milk free margarine
60 g caster sugar
1 medium egg, beaten
2 tbsp rice milk or similar
60 g self-raising flour
2 tbspns honey

Method
1.In a mixing bowl, cream the butter and sugar together until smooth.
2.Stir in egg and milk gradually.
3.Sift in flour and fold gently.
4.Put the honey into a heat-proof bowl.
5.Pour in the milk mixture.
6.Cook covered for 3 minutes on full power.
7.Serve warm with custard or ice-cream.
Tip: You can also use stewed apple, jam or golden syrup in place of the honey.

SPONGE PUDDING WITH LEMON SYRUP

SPONGE PUDDING:
175g self-raising flour,
pinch of cinnamon,
pinch of salt,
50g caster sugar,
75g currants,
finely gated zest of 1/2lemon,
1 egg lightly beaten,
5Tbsp semi-skimmed milk,
75g coarsely grated cold butter.
LEMON SYRUP:
4Tbsp golden syrup,finely grated zest of 1/2lemon & 2Tbsp lemon juice.

(1)Mix flour,cinnamon&salt into a mixing bowl.
Stir in sugar&coarsely grated cold butter,followed by the currants&lemon zest.
Add egg &milk&mix to a soft dropping consistency,adding a little more milk if needed.
(2)Grease an ovenproof dish,spoon in the mixture,even top.
(3)Bake in preheated oven 180dC for 1hr or until well risen.
(3) Bake in preheated oven 180dC for 1hr or until well-risen.
Cover with foil about 20mins before time is up if pudding is browning too much.
(4Meanwhile make syrup.
Put golden syrup,lemon zest&juice in small saucepan &gently heat,stirring occasionally until mixt just begins to bubble.
Turn off heat.(5)Remove from oven and turn out onto a warmed plate,pour hot mixt over&serve
(Recipe Maggie Pannell) Source Allrecipe**

STRAWBERRY & GINGER PUDDING

Melted butter, to grease
190g (1 1/4 cups) self-raising flour, sifted
155g (3/4 cup) caster sugar
80g butter, melted, cooled
160ml (2/3 cup) milk
1 egg
1 tbs finely grated fresh ginger
250g punnet strawberries, washed, hulled, quartered
250ml (1 cup) ginger beer
2 tbs honey

Preheat oven to 180°C. Brush a 2L (8-cup) capacity baking dish with melted butter.
Combine flour and 100g (1/2 cup) of sugar in a bowl. Make a well in the centre. Whisk in the butter, milk, egg and ginger until smooth. Stir in strawberry until just combined. Spread over the base of the prepared dish.
Heat the ginger beer and honey in a small saucepan over medium heat until the honey dissolves. Sprinkle the remaining sugar over the surface of the pudding mixture. Gradually pour the warm ginger beer mixture evenly over the top. Bake for 50-60 minutes or until a skewer inserted halfway into the centre comes out clean.
BROn:Gemma Luongo

STRAWBERRY CREAM CHEESE COBBLER

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish.
In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt.
Pour directly over the butter in the baking dish, but do not stir.
Add the strawberries, arranging in a single layer as much as possible.
Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling.
(Crust rises up and around the fruit, but fruit will still peek out of top.)
Bron: Link Bug
Plasing: Henriette Wessels

STICKY TOFFE PUDDING- BUTTERSCHOTCH SAUCE

These sticky little puddings will keep for a couple of days wrapped in cling-film in the fridge.
Return them to room temperature and make the sauce when you are ready to serve.
You will need:
200g fresh dates, stoned and finely chopped
175g self-raising flour
1 tsp baking soda
1 tsp vanilla essence
1 tbsp Camp coffee essence
100ml milk
75g butter
150g caster sugar
2 eggs

Sifted icing sugar and chopped fresh dates to decorate
[See also: Crunchy blackberry crumble recipe]
For the sauce:
45g butter
8 tbsp soft brown sugar
200ml whipping cream
1 tbsp vanilla essence

Method
1. Pre-heat the oven to 180°C/ 350°F/ gas mark 4, and grease 6 x 175ml moulds or teacups.
Pour 175 ml boiling water over the chopped dates and set aside to cool.
Sift together the flour and baking soda.
Add the vanilla and coffee essences to the milk.
2. Cream together the butter and caster sugar with an electric beater until light and fluffy.
Add the eggs, a little at a time, beating well between each addition.
3. Fold in the flour mixture and flavoured milk by hand in alternate batches, then pour in the dates and their soaking liquid.
Ladle the mixture into the moulds, then stand them on a baking sheet and bake in the centre of the oven for about 30 minutes, until they are just firm and starting to pull away from the sides of the moulds.
Remove the puddings from the oven, turn them out on to a wire rack and leave to cool.
4. To make the sauce, heat the butter in a medium-sized saucepan over a medium heat.
When the butter is bubbling, add the sugar and stir together over heat for about three minutes until the sugar has dissolved and the liquid is foamy and bubbling.
Carefully pour in the cream, then turn down the heat and gently stir together.
Boil for a further one to two minutes then add the vanilla essence. Leave to cool slightly.
5. To serve, ladle a spoonful of sauce over the top of each pudding.
Decorate with chopped fresh dates and sifted icing sugar, and serve with whipped cream.

STICKY TOFFEE PUDDING

Serves 6
Ingredients
75g softened unsalted butter
150g light muscovado sugar
375g golden syrup, plus an extra 6 tbsp
3 eggs
150g plain flour
1½ tsp baking powder
150g chopped dates, soaked in 125ml of hot tea
For the chocolate toffee sauce
200g dark muscovado sugar
200ml double cream
200g unsalted butter
100g dark chocolate

Method
Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line the base of 6 dariole moulds.
In a bowl, place the butter, sugar and 375g golden syrup. Whisk together until well combined and smooth. Add in the eggs one at a time, whisking all the time.
Fold in the sieved flour and baking powder using a spatula. Drain the dates and add to the mixture.
Fill each dariole mould with 1 tablespoon of golden syrup and fill up to ¾ high with the date mixture.
Place the moulds onto a baking tray and bake for 25-30 minutes, or until a skewer inserted comes out clean.
Leave to rest for 2 minutes then turn out the puddings and serve warm with the chocolate toffee sauce.
To make the chocolate toffee sauce, in a saucepan melt the sugar, cream and butter. Bring to the boil and simmer, stirring until the mixture is smooth and thickened slightly.
Remove from the heat and leave to cool for 10 minutes before adding the dark chocolate and stirring until melted.
BRON:Baking Mad with Eric Lanlard

STICKY TOFFEE MUG PUDDING-CHOCOLATE- CHERRIES

2 Tbsp.(eetl) butter
1/4 cup packed brown sugar (donker bruinsuiker)
3 Tbsp.(eetl) flour
2 Tbsp.(eetl) milk
Pinch salt
Chopped dark chocolate and/or dried cherries (optional)

In a heatproof mug or ramekin, melt the butter in the microwave. Stir in the brown sugar, flour, milk and salt. Don’t worry about getting it perfectly smooth.
Microwave on high for 1 minute — it will be done when it’s spongey looking and springy on top but still a bit gooey — like sticky toffee pudding. If you like, scatter chocolate and dried cherries overtop and let it sit – or stir a little – until the chocolate starts to melt.
Inligting:
Baking Matters: What is Packed Brown Sugar?
Hierdie is van toepassing as jy die donker (soos ons dit noem - lewendige sagte bruinsuiker) gebruik.
Why the special treatment for brown sugar?
Packing brown sugar just means pressing it firmly into the measuring cup. We find it easiest to fill the measuring cup first, then press the sugar gently down using the back of a spoon. You don't need to use a lot of force. The sugar will compact and leave a quarter-inch or so gap at the top. Use the spoon to fill this in, press the sugar down again, and then repeat as needed until the measuring cup is filled.
What we're doing is pressing out the pockets of air that get trapped between the sticky grains of sugar. If we didn't do this, our volume measurement would be off. We only want to measure the sugar, not the air. Packing the brown sugar is also a way of making sure the measurement is consistent from batch to batch and from cook to cook.

TAPIOKA PUDDING

250 g tapioca pearls
4 cup full-cream milk
70 g butter
½ t salt
120 g caster sugar
1 vanilla bean, seeds scraped out, OR vanilla essence to taste
4 jumbo free-range eggs, separated
apricot jam

Pour cold water over the tapioca pearls to cover generously, and soak according to package instructions.
Preheat the oven to 160°C. Drain the tapioca in a colander and transfer to a large saucepan. Add the milk and heat slowly, stirring continuously, until the tapioca turns glassy.
If the mixture seems dry, add a little extra milk. Add the butter, salt, half the caster sugar and vanilla and stir for 2 minutes.
Remove the saucepan from the heat and stir in the whisked egg yolks. Place over the heat again and cook for a further 2 minutes.
Pour the mixture into a large ovenproof dish or divide equally among 6 to 8 small ovenproof bowls or cups. Generously spread the apricot jam over the top.
Beat the egg whites with the remaining caster sugar until stiff peaks form. Spread the egg white over the top and bake for 10 to 15 minutes, until the meringue is set and the peaks light brown. Enjoy straight from the oven.
Note: The tapioca can be cooked beforehand and stored in the fridge overnight to be baked when you are ready to serve it. Be sure to adjust your baking time to allow the tapioca to heat up properly before serving

TURKISH DESSERT-TULUMBA

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Tulumba is a Turkish dessert which is one of the most eaten sweets in Turkey and I must share it with you! Let me start with its name. Tulumba means pump, but I don’t have any idea why this popular Turkish dessert is called with this name.
Ingredients
Syrup:

3 ½ cup sugar
3 cups water
1 tbsp lemon juice

Dough:

2 and ½ cup flour
2 cups water
1 tbsp sugar
2 tbsp butter
2 tbsp semolina

1 tbsp starch
A pinch of salt

3 eggs

Oil to deep fry

Instructions

Start preparing its syrup. Boil water and sugar and add lemon juice.
Let it boil for 5-10 minutes more and let it cold.
Meanwhile start preparing dough.
Put water and butter in a pot. Mix it well to melt butter in water.
When it boils, sift flour and add it into pot little by little.
Add salt and sugar and mix it fast with a wooden spoon until you have a nonsticky dough about 10 minutes over low heat.
Take the pot from stove and let the dough cool down.
Break eggs into it one by one and mix with your hands.
Add in starch and semolina and continue mixing with hands until you have a creamy dough.
Fill a frying pan with oil.
Fill the dough into a piping bag with a star nozzle.
Squeeze dough pieces into oil when it is still cold.
Let them double size over medium heat, the slower they are fried, the crunchier they are.
When they are fried, transfer them into cold syrup.
Wait them in syrup for 1-2 minutes and take them with a slotted spoon.

Before frying the rest of dough, let the frying oil cold and repeat the same steps.

CHOCOLATE VOLCANO SOUFFLE

Serves 6:
150 grams chocolate
1 stick of butter
3 eggs
2/3 cup sugar
1/2 cup all-purpose flower
Pinch of salt
White chocolate chips

Directions:
1.Melt the chocolate together with the butter in a bowl placed over a pot of boiling water ( you can also do this in the microwave but in my opinion it zaps the taste a bit) remove the bowl from over the pot when the chocolate is fully melted .
2.Beat the eggs whole, add the sugar add continue beating harder .
3.Add the eggs and sugar mixture to the melted chocolate add mix again until both mixtures are combined
4.Cover the backing pan with a thin layer of oil and pour the mixture not more than 3/4 of the available height of the pan, since the cake raises in the oven
5.place the white chocolate chips in the center of the each cake
5.Place the pan into an oven that was preheated to 355 Degrees, and bake for 15 minutes until the top surface begins to harden and crack.
6.Highly recommended to serve this chocolate delight together with a scoop of ice cream
BRON: Party Magzine ejovo

EASY VANILLA PUDDING

INGREDIENTS
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon fine salt
• 2 1/4 cups whole milk
• 3 large egg yolks, lightly beaten
• 3 tablespoons unsalted butter, cut into small pieces
• 2 teaspoons vanilla extract

• INSTRUCTIONS
1. Combine the sugar, cornstarch, and salt in a medium saucepan and whisk until incorporated. While constantly whisking, slowly drizzle in 1/4 cup of the milk until smooth. Whisk in the egg yolks and remaining milk.
2. Place the saucepan over medium heat and cook, whisking often, until the pudding begins to thicken and just starts to bubble, about 6 minutes. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible ribbons when drizzled over the surface, about 5 minutes.
3. Remove from the heat and stir in the butter and vanilla extract until the butter is melted and completely incorporated. Immediately transfer the pudding to 4 (4-ounce) ramekins or resealable containers. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Chill in the refrigerator until set, about 2 hours.

VANILLA PUDDING PIE

Ingredients:
.2 (3 1/2 ounce) packages vanilla instant pudding mix
3 1/2 cups cold milk
1 (9 inch) graham cracker crust
whipped cream (optional)
Directions:

1 Whisk together pudding mixes and milk until thick and creamy.
2 Pour into crust.
3 Chill until firm.
4 Top with whipped cream, if desired

5 MINUTE WACKY VEGAN CHOCOLATE CAKE FOR ONE

•Prep Time: 2 mins
•Total Time: 5 mins
•Serves: 1, Yield: 1 coffee cup full of cake
About This Recipe
"You absolutely will not believe how fast you can make the most decadent, moist, one-serving chocolate cake without eggs or milk. This is a variation of the famous wacky cake or crazy cake. It's sooo good! You stir all the ingredients and microwave it in a coffee cup. Try it. Seriously."
Ingredients
o1/4 cup flour
o1/4 cup sugar
o1/2 tablespoon unsweetened cocoa powder
o1/4 teaspoon baking soda
o1/8 teaspoon salt
o1/2 tablespoon vegetable oil
o3/4 teaspoon white vinegar
o1/4 teaspoon vanilla
o1/4 cup water

Directions
1.Stir together all the dry ingredients in a large coffee cup.
2.Add wet ingredients and mix well with a fork.
3.Microwave on 50% power for 3 minutes. (I think most microwaves are 1500 watts, so that's about the same as 750 watts for three minutes.) I always have my cup on the rotating plate. ENJOY!

BLACK FOREST CHERRY WAFFLE CAKE

Chocolate and cherries and waffles and cake. AMEN.
Prep Time: 10 min
Total Time: 30
Servings: 1 tall cake (about 4 to 6 servings) Ingredients

FOR THE WAFFLES --

2 cups Bisquick baking mix
1 1/3 cups milk

1/2 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tablespoons vegetable oil
1 egg
1 bag (12 oz) frozen sweet cherries, thawed OR fresh cherries
fresh mint leaves, for garnish
FOR THE WHIPPED CREAM --
1 cup heavy cream
2 tablespoons granulated sugar
FOR THE GANACHE --

1/2 cup heavy cream
6 ounces semi-sweet chocolate chips

Directions

1 Heat waffle iron. In a large bowl, whisk together Bisquick, milk, sugar, cocoa powder, vegetable oil and egg just until smooth.

2 Lightly spray top and bottom grids of waffle iron with cooking spray. Carefully ladle 1/2 cup batter into the center of the iron; close and cook until done according to waffle iron or when the iron is no longer steaming. Carefully remove waffle from iron and set aside. Repeat with remaining batter. Let waffles cool completely.
3 In a large bowl or bowl of a stand mixer, whisk together heavy cream and sugar on high until stiff peaks form, about 5 minutes.

4 Stack two waffles on a serving plate. Top with half of the whipped cream, then a layer of cherries. Top with two more waffles. Top with remaining whipped cream and another layer of cherries. Top with remaining waffles.

5 In a small saucepan over medium heat, bring heavy cream to a boil. Pour over chocolate chips in a bowl and whisk vigorously until a smooth ganache forms. Cool slightly, then spoon over the top of the waffle cake. Top with remaining cherries and garnish with mint leaves.

CHOCOLATE YOGURT SOUFFLES

1 cup plain greek-style yogurt
3 large egg yolks
3 tbsp all-purpose flour
3 tbsp cocoa powder
1 tbsp honey
pinch salt
1 tsp vanilla extract
3 large egg whites, room temperature
1/8 teaspoon cream of tartar
6 tbsp sugar
butter and sugar, for ramekins

Preheat the oven to 375F.
Butter six 6-oz. ramekins. Pour a small amount of sugar into each and roll the ramekins to coat (just like flouring a pan). Set on a baking sheet.
In a large mixing bowl, whisk together yogurt, egg yolks, flour, cocoa powder, honey, salt and vanilla extract.
In a medium mixing bowl, beat egg whites and cream of tartar until foamy. Gradually stream in sugar and continue beating on medium-high speed until all sugar has been incorporated and egg whites have reached soft peaks.
Working in two or three batches, gently fold egg whites in to the yogurt mixture. This can be done with a whisk or with a spatula. Make sure all egg whites have been fully incorporated.
Divide mixture evenly into ramekins, using about 1/2 cup in each and leaving ramekins on the baking tray.
Bake for 15-17 minutes, until evenly risen and lightly browned around the edges.
Serve immediately.
Makes 6.
Note: These can be baked in four 8-oz ramekins, but baking time will need to be increased by 5-10 minutes.

SECONDS-PLEASE-PUDDING

One of mom Hester’s recipes that’s going to warm your heart. A pudding that will leave your guests scraping the sides of their bowls and wishing for seconds. Easy and quick to make with ingredients found in every kitchen. Add enough cocoa and vanilla. Enjoy!!!

INGREDIENTS
4 cups of milk
2 tablespoons butter
4 heaped tablespoons cocoa
5 heaped tablespoons maizena
1 cup of sugar
pinch of salt
2 tablespoons vanilla essence
grounded nuts (optional)

Add milk and butter together in pot and heat till boiling. Mix together cocoa, maizena, sugar and salt. Stir in boiling milk. Then cook on low heat until done. Remove from heat. Add vanilla essence. Sprinkle with nuts. Enjoy with ice cream or custard.
Bron: Die Bloubakkie
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

GREEK YOGURT SOUFFLE

1 cup plain greek yogurt
3 large egg yolks
3 large egg whites
3 Tbsp AP flour
1/8 tsp salt
1 tsp vanilla extract
1/8 tsp cream of tarter
1/4 cup sugar, or a sugar substitute
butter and "real" sugar for ramekins

Preheat oven to 375 F degrees, non convection...bottom heating element only if possible. I read this somewhere and it seems to work well with any souffle.
Butter six 6oz ramekins. Coat inside ramekin with sugar and knock out excess. Set on baking sheet.
In a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla. In a medium bowl or in your stand mixture, beat the egg whites and cream of tartar until foamy...then gradually pour in the sugar and whisk until firm, but soft peaks form...just don't whip so hard you break the whites.
Add 1/3 of egg white mixture to the yogurt mixture and incorporate well. Then carefully fold in another 1/3...then the remaining. You want to keep as much volume as possible, of course.
Divide evenly into ramekins...I think I filled mine to the line just below the rim because when they fall you still want to have volume in the ramekin.
Bake on tray for about 15 minutes, until evenly risen and lightly browned around the edges.
DO NOT OPEN THE DOOR TO PEEK.
Serve IMMEDIATELY for the full effect!
FOLLOW ME FOR MORE GREAT IDEAS AND RECIPES!

YUM YUM PUDDING

Pudding Ingredients:
• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmeg
Sauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla

Directions for Pudding:
Heat oven to 350°F/180C.
Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated

WALLNUT BLONDIE WITH MAPLE BUTTER SAUCE

1 cup flour, sifted
1/2 teaspoonbaking powder
1/8 teaspoonbaking soda
1/8 teaspoonsalt
1/2 cup walnuts, chopped
1/3 cup butter
1 cup brown sugar, packed
1 egg, beaten
1 tablespoon vanilla
1/2 cup white chocolate chips

FOR MAPLE BUTTER SAUCE
3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
2 ounces cream cheese
1/2 cup walnuts (optional)

Preheat oven to 180°C. Sift flour, adding baking powder, baking soda, and salt. Sift again. Add chopped nuts, mix well, set aside.
Melt butter, add brown sugar and mix well. Add egg and vanilla, blend well. Add flour mixture, a little at a time, mixing well.
Stir in white chocolate chips. Spread into a sprayed 9 inch square pan. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
For Maple Butter Sauce:.
Combine syrup, butter, and cream cheese in a small saute pan and heat on low heat until everything is melted. Stir in brown sugar until dissolved. Add walnuts if desired. Serve this sauce over finished blondie with a big scoop of vanilla ice cream!
Bron: Apple Bees
Plasing: Henriette Wessels / WATERTAND RESEPTE VIR OUD EN JONK

AMAZING CARAMEL SAUCE
AMAZING CARAMEL SAUCE
I love a tablespoon of this added to my coffee and nothing more,
or on ice cream, or for dipping apples, the possibliites are endless!
Recipe yields 1 1/2 cups (although I usually double it but its just
as easy to only make a half batch)
1 cup packed brown suger (I use light brown or golden)
1/2 cup heavy cream
4 tablespoons butter
Pinch of sea salt
1 tablespoon vanilla extract
METHOD:
Melt butter in pot, mix in brown sugar, cream and salt.
Cook over medium-low heat and whisk gently
for about 7 minutes or longer if you doubled.
I remove the pot from the heat, add vanilla and return to
cook for another minute or so to thicken a bit more.
Take it off the stove and pour into a jar then pop it into the
fridge and VOILA you're done!
Bron: Kimberley O'Connor
Plasing Petra Pretorius / WATERTAND ERSEPTE VIR OUD EN JONK

DELICIOUS CARAMEL SAUCE

Ingredients
250 ml (1 C) Cream
250 ml (1 C) HULETTS Caramel Sugar
83 ml (⅓ C) HULETTS Castor Sugar
62 ml (¼ C) HULETTS Caramel Syrup
62 ml (¼ C) HULETTS Golden Syrup
5 ml (1 t) Vanilla

Method
Place ingredients into a small pan and place over a high heat.
Stir the mixture until the sugar dissolves, then stop stirring and bring to the boil.
Let it bubble rapidly for a few minutes, don’t take your eye off it as it can bubble over.
Remove from the heat and leave to cool for at least 20 minutes.
Tip: You can use it warm or keep in fridge in a sealed container for up to 2 weeks. Give it a stir before using.
BRON:HULETTS