Melt 190g of the chocolate, add egg yolks and cool. Fold in the stiffly beaten egg whites and vanilla essence. Fold in half the whipped cream. It is best to chill this mixture for a few hours in the bowl to thicken.
Meringue nest:
4 egg whites
Beat egg whites until stiff. Fold in the sugar, a little at a time. Fold in the corn-flour and vanilla essence, then vinegar. Put baking parchment onto a dinner plate and smooth (without flattening) the meringue onto it, then pipe along the rim of the circle to make a ‘nest’. Bake at 150C for an hour, then at 100C for another hour.
200g brown sugar
Beat sugar and eggs with an electric beater until stiff.
Melt the dark chocolate and marg/butter, being careful not to burn. Beat well into sugar and egg mixture. Fold in the flour and salt then add the milk chocolate. Put on a greased baking tray and cook at 160C for 25 mins.
75g plain flour
Put all ingredients into a bowl and mix until evenly combined – I highly recommend a food-processor for this).
300g good dark chocolate
Line a springform tin with foil, pressed well into the sides to ensure the tin is water-proof. Grease. Put the kettle on to boil.
75g dark chocolate, chopped
Sift the flour and cocoa, stir in the chocolate and hazelnuts.
Sauce:
Pour 500ml boiling water over the top and put in the oven at 180C for 50 minutes. Don’t open the door before 40mins are up. The pudding should be fairly firm/springy when ready.
Remove and serve.
Makes 32:
Cream butter with sugar until pale. Add egg and vanilla and mix well. Sift in dry ingredients (except coconut) and with floured hands, work to a soft dough. Pinch off 2/3 of the dough and press into a lightly greased Swiss Roll tin. Spread on the apricot jam. Add the coconut to the remainder of the dough, and mix in well. Grate the dough over the jam then sprinkle with cinnamon.
Bake in a pre-heated oven at 180C for 20-25 minutes.
Cut into small bars and allow to cool in tin, then transfer to a wire rack and leave till cold.
(to make 12)
Mix all dry ingredients together and then and combined liquids. Mix thoroughly.
Spoon into a greased muffin tin and bake for about 20 minutes.
250ml sugar
Cream the butter and sugar and then add each egg individually, mix well. Add the dry ingredients and mix again. Pour in the milk and beat well. Pour the batter into a dish and place the apple pieces on top.
Bake at 180 c for 30 minutes.
Sauce
Melt all and pour over tart while both sauce and tart are hot.
Serve hot and with whipped cream.
250g butter
Cream the butter and sugar. Add the eggs and beat. Sift and add the dry ingredients. Stir in the sour cream, vanilla and pecans.
Place half the mixture in a loose bottom tin, then sprinkle half of:
1 cup sugar
Cream the sugar and the butter. Mix in the rest of the cake ingredients. Pour into a shallow, greased pie dish and bake for 30 minutes in a pre-heated oven at 180C.
3/4 cups butter
Remove sauce from heat and add:
1/2 cup brandy
Pour the hot sauce over the hot cake. Serve hot/warm with ice-cream or cream.
200g dark cooking chocolate
Melt the chocolate and bar-ones/mars bars, stir in all of remaining ingredients – et voila!
345g butter
Line a large, deep tin with 2 layers of brown paper.
Makes: 7-8
90g butter
Drop one tablespoon of the mixture onto a baking tray lined with baking paper.
Spread out thinly with a spatula and bake at 180 C for 3 – 10 minutes, until golden.
Cool slightly. While still warm, lift from paper and shape with fingers into fluted cups. (I find it helps to flop them over an up-turned round-bottomed cup or glass.). Store in an airtight container.
Make one cup at a time.
If mixture sets before fully shaped, return to oven for a short time.
Serves 4
Turn the oven to 170 C.
syrup:
Sift flour, baking powder and salt. Rub in butter. Mix milk and egg and add to dry ingredients. Mix to a soft, easy to handle dough. Roll out to a rectangle about 5mm thick (22 x 30cm). Spread liberally with jam. Roll up from a long side like a Swiss Roll. Pinch edges together and then with a sharp knife cut slices 2.5cm thick and place in a single layer on a large (25 x 35cm) buttered baking dish, leaving room for spreading.
500g Philadelphia cream cheese
Base – make first.
3 tblsp. Golden syrup
Grease a pudding bowl and put syrup in the bottom.
3 cups flour
Sift all dry ingredients and then add the combined liquids. Bake in two tins for 30 minutes at 180C.
Icing
Combine treat with melted chocolate and on one of the still hot cakes, spread the jam, while on the other, a bit of the chocolate. Sandwich the two sides together and pour the rest of the chocolate on top.
1 1/4 cups sugar (1 3/4)
Combine sugar, flour, butter, salt, juice and rind.
125ml raisins
Place fruit, water, sugar, carrots, butter and spice in a saucepan and bring to the boil. Cover and simmer gently for 10 minutes. Cool completely.
Sift dry ingredients and stir into fruit mixture. Add whole-wheat flour, nuts, coconut, vanilla and honey. Spoon into greased muffin tins, making them 2/3 full. Bake at 200C for 18-20 minutes. Cool in tins for 1 minute before removing.
Makes 12.
Shortbread:
Caramel:
Topping:
For shortbread, sift flour, salt and sugar into a bowl. Rub in butter until mixture forms coarse crumbs, then work together to form a soft dough. Roll out on a floured surface to an oblong a little smaller than a 32.5 x 22.5 Swiss roll tin. Place shortbread in tin; press out to fit. Prick all over with a fork. Chill for 30 minutes then bake for 20-25 minutes until lightly browned in an oven that has been preheated to 180C.
230g margarine
Cream butter and sugar. Add beaten egg and vanilla.
Mix dry ingredients and add to creamed mixture.
Shape into small balls and place on a greased baking sheet and bake + - 15 minutes (should be light in colour) at 180 C.
65ml butter
Beat the butter and peanut butter. Add the sugar and mix well. Add the eggs, one at a time and beat. Stir in a little of the dry ingredients and then a little milk (continuing) to make a soft dough.
250ml white bread flour
Sift white flour, baking powder, salt, sugar and mustard. Add wholwheat flour then rub in butter. Stir in cheese. Beat egg with milk and water and add to dry ingredients. Mix lightly with a knife until the slightly sticky dough holds together. You may need to add 5-10mls extra water. Pat out into a small(ish) square, on a lightly floured board and cut into 9 squares. Brush each with the milk and honey (warmed, so that the honey dissolves) and sprinkle with paprika.
Bake at the top of an oven at 220ºC for 15 minutes. Serve hot with butter and honey.
1 carton buttermilk
Rub marg into dry ingredients. Mix in the buttermilk and knead into dough. Roll into 3 long rolls on biscuit tray. Cook for 20 mins at 180C. Cool. Cut. Dry in oven on low heat for a few hours.
500g self-raising flour
Sift flour, baking powder and salt. Add sugar and All-Bran (crushing the flakes slightly). Mix in butter. Beat egg, buttermilk and oil together and add all at once to flour mixture. Mix to a soft dough. Kneed well until raisins are incorporated and dough forms a ball, leaving the sides of the bowl clean. Pinch off pieces and roll into 16 balls. Place close together in two oiled and base-lined bread loaf tins (26 x 9 x 7 cm) and bake at 180 C for an hour. When browned, after 40 minutes, cover the tops with grease-proof paper. When done, turn out and leave until cool. With a sharp knife, nick tops and bottoms and break into two. Place on baking trays and return to the warmer drawer until completely dry. I leave them in the warming oven over-night.
Makes 28
Melt butter and add honey, sugar, flour and salt. Dissolve bicarb in hot water and add. Stir in coconut and vanilla essence. Pinch off small pieces and roll into balls. Arrange, allowing room for spreading, on an ungreased baking tray. Press with a fork, then bake at 180C for 12 – 14 minutes until the biscuits are rich golden in colour. Cool on a wire rack.
250g mixed cake fruit and cherries
Boil fruit, butter and sugar together in a large pot. Remove from stove. Add beaten egg and return to stove for a few minutes.
Break the Marie biscuits into tiny pieces.
Sift the icing sugar and cocoa into a bowl.
Melt the margarine and then add to the icing sugar mixture. Mix well.
Beat the egg and stir into the icing mixture.
Add the vanilla essence and broken biscuits and mix well.
Grease a Swiss roll tin and press the chocolate mixture into it with the back of a spoon.
Refrigerate until firm. Dust with icing sugar (through a sieve) and cut into squares. Store in the fridge.
6 eggs
Beat the eggs and sugar until almost white.
1 1/2 cups sifted flour
Mix together the flour, baking soda and cinnamon.
Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
At a low speed, beat in flour mixture until blended. Fold in oats and chocolate chips.
Set the oven to 180C (you will be ready before it!!)
Mix all except nuts.
Pour into tin and spread out with a slight hollow in the center - or else it will rise like a pie. Scatter nuts on top and bake for about 30 minutes until light golden and not too wet.
1 cup flour
Sift all dry ingredients except the baking powder. Pour in all liquids, combined. Lastly sprinkle in the baking powder. Refrigerate mixture for a minimum of two hours (preferably over night) before use.
Fry in a pan with a little hot oil.
2 cups cake flour
Combine the cake flour, salt and baking powder in a bowl.
Beat the eggs and milk together.
250g pink and white marshmallows, halved
Mix together the mallows, nuts, cherries and coconut. Stir in the melted chocolate. Press into a greased tin and allow to set in the fridge before cutting into bite-size chunks.
Sift all dry ingredients from a height, to entrap allot of air.
Rub in the butter until the mixture resembles fine breadcrumbs.
Using a metal knife, quickly stir in the milk until a soft, slightly sticky dough exists.
2 cups flour
Sift flour, baking powder and salt. Rub in fat then add sugar, followed by the beaten liquids.
Place spoonfuls on a greased baking sheet and bake for 10 minutes at 200 C.
450g strong plain flour
Mix 125g plain flour with 1 tsp. sugar, 200ml milk and the yeast to a smooth batter.
Sift remaining flour and 4 tsp. sugar into a bowl and rub in 75g butter. Add egg and yeast mixture and mix to a soft dough.
For The Dough:
Melt the butter in the milk (use a microwave and measuring jug for ease). Set aside while you do the rest.
Combine the flour, sugar, salt and yeast in a large bowl. Add the eggs to the milk mixture and whisk before adding to the dry ingredients. Stir to make a dough.
Syrup:
Beat the butter until soft and smooth, then add the sugar. Beat in the syrups and then divide this mixture between 12 greased muffin cups. Top with the nut pieces.
Egg Glaze:
Filling:
Punch the dough to make the air come out, then roll out to a large rectangle and brush with egg glaze. Sprinkle with the combined filling ingredients. Carefully (but not too tightly) roll up the dough from one long side, keeping a firm sausage shape. Cut into 12 even slices, then lie each slice swirly cut side up on top of the nuts and syrup in the muffin cups.
Leave to prove for about 20 minutes, and when the spirals are risen and puffy, put into the oven and bake for 20 –25 minutes, by which time they should be crisp in some parts and voluptuously gooey in others. Line a baking sheet with parchment, and place it over the muffin pan and turn over so that the buns are standing sticky side up on the baking sheet. You will need oven gloves and a degree of caution for this. Dislodge any nuts that have stuck to the muffin tray and put them on the buns. Leave to cool and introduce to face!
Makes 40
Preheat oven to 140C.
Cream the butter with the honey and sugar. Add egg and beat well. Sift flour, salt, spices and bicarbonate of soda and beat well. Add wholewheat flour, oats, raisins, nuts/muslie and coconut and mix. Drop teaspoons of the mixture onto a greased baking tray and place in a pre-heated oven at 180C for about 15 minutes. Cool on a cake rack then store in an air-tight container.
225g self-raising flour
Place all the ingredients into a bowl and beat together until pale and smooth.
2 ½ cups flour
Mix dry ingredients. Melt margarine, add with eggs and milk. Mix in. Add fruit. Bake in greased muffin pans at 200 C for 10 minutes.
125g butter or margarine
Set the oven at 180 C.
250 ml hi-bulk bran
Place bran in a bowl and stir in milk. Leave for one hour. Preheat oven to 180°C.
Sift flour, baking powder and salt onto the bran. Add sugar and fruit cake mix and stir well. Pour into a well-greased loaf tin and bake for 60 – 65 mins.
1 (175ml) container fruit yogurt – apricot or peach is best
Set the oven at 180 C
For a special occasion, I recommend the following icing:
Set the oven to 180C
Combine all and beat till pale and creamy. Add the poppy seeds and mix before putting into a greased loaf tin and baking at 180C for 1 hour.
3 cups self raising flour
Beat eggs and milk, then pour into the combined dry ingredients and mix well.
Pour into a greased loaf tin (with a strip of parchment on the bottom) and bake for about 40 minutes at 140C - 160C.
Once out of the oven, spread a thin layer of butter on top.
Makes 18
To make the crusts, place the flour, castor sugar, baking powder and salt into a sieve and sift into a bowl.
Rub in the margarine or butter with your fingertips until well mixed.
Beat the egg yolks and water. Add to the mixture and stir to make a fairly soft dough. If it is too stiff, add more water.
Knead well. Cover and put aside.
Grease patty pans.
Roll dough out to about 3mm thick. Cut out rounds with a biscuit cutter to fit pans. Press rounds into pan. Put 1 tsp. apricot jam into each.
Beat the egg whites until stiff. Add sugar bit by bit, still beating. Lastly, add coconut and mix well. Cover each tartlet with coconut mixture.
½ cup caster sugar
Cream the sugar and margarine. Add vanilla then flour, one cup at a time.
Bake at 180 C + - 15 minutes.
Melt butter with boiling water in a saucepan. Bring to the boil. Add the flour and mix thoroughly and vigorously until a ball forms. Leave to cool for 5 minutes.
Add eggs one at a time. Mix in thoroughly until completely absorbed.
Grease baking sheet and place spoonfuls onto sheet.
455g flour
Cream margarine and sugar. Add egg. Sift in all dry ingredients. Press very flat, and cut into rounds.
125g soft butter
Using an electric beater, cream butter. Slowly add sugar, beating until light and fluffy. Beat in the coffee dissolved in water. Sift flour with corn flour and add slowly, beating all the time. When mixture becomes moist and starts to form a ball, add nuts and knead well. Press into lightly greased 18 x 18 cm baking tin, prick well and mark into fingers.
Base
Set oven at 180C.
1 cup flour
Melt butter and syrup in a pot on the stove. Combine with dry ingredients and then press into a baking sheet and bake at 150C till golden.
225g butter
Cream butter with all but 1 tbsp. sugar till pale and fluffy. Gradually beat in egg and rum. Sift flour, pinch of salt and spices into mixture and mix to a soft dough.
Chill for 30 minutes.
2 cups self-raising flour
Mix all together and press into a greased Swiss roll tin. Bake at 180 degrees C for about 35 mins. Cut while still warm.
To make about 20 biscuits you need:
Place the flour, custard powder, icing sugar and salt in a sieve and sift into a mixing bowl.
Rub in the butter and margarine with your fingertips. Work the mixture together with your hands until a smooth dough is formed. Work in the essence.
Roll out the dough and cut into rounds using a biscuit cutter. Space biscuits a little apart on a greased baking tray and bake at 180 C for about 15 minutes until golden.
2 cups cake flour
Add cheese to dry ingredients. Rub in butter. Make into small balls – walnut size, pressing holes in the centers. Fill the holes with ½ tsp. jam.
250g margarine
Cream margarine and sugar, add dry ingredients. Press into a Swiss Roll tin - not too thin. Bake at 160C for 20 mins.
Mix the above to a thick paste and spread onto the biscuit base while STILL HOT. Sprinkle with coconut/chopped nuts and cut into squares.
1 tin condensed milk
Place all in a bowl and put into the microwave for 2 minutes on high.
Stir, then microwave for 6 minutes on high again. Stir, then microwave for another 6 minutes.
Leave for one minute then add vanilla essence or cocoa. Pour into a greased dish and allow to set.
Cut into squares.
225g butter
Melt butter, sugar, cocoa and golden syrup in a saucepan. Stir well and simmer gently until the mixture thickens.
Crush or roughly break the biscuits (not too fine) and pour the chocolate goo over, stir well. Press down hard into a baking dish of your choice (- no need to grease). Melt the chocolate and pour over the top.
Place in the fridge to set. Cut when cold and firm.
2 cups flour
Sift the flour and caster sugar. Mix in the butter and press into a pie dish.
1 pkt peacan nuts/walnuts
Mix all together and melt on the stove - be careful not to boil. Pour the liquid into the base and bake at 180 C for about 35 minutes.
Place into a biscuit base:
On Top:
Mix the lemony stuff all together and pour onto the base. Make a very stiff meringue and plop on top.
Bake for 10-20 mins at 180C until the meringue is golden.
Turn oven to 160C
Cream the margarine, sugar and oil. Add the egg and then the dry ingredients. Press into dish and bake at 160C till gold (around 10 mins.).
Pour the boiling milk onto the beaten eggs, sugar, flour, corn flour and salt. Mix off the stove. Return to the stove and continue stirring until you hear "ploop ploop"!! Remove from stove and add the margarine and essence. Beat and pour into the shell. There is no need to bake it. Sprinkle some cinnamon on the top.
IST LAYER
Beat egg whites until peaks form. Using an electric beater, gradually beat in sifted icing sugar. Fold in the lightly beaten egg yolks. Beat cream and then fold into egg mixture. Pour into a greased loaf tin and freeze for four hours.
2ND LAYER
Beat egg whites until peaks form. Using an electric beater, gradually beat in sifted icing sugar. Beat cream and fold into egg white mixture. Melt the chocolate and when removed from the heat stir in the egg yolks. Combine cocoa with water and stir into cream mixture. Place on top of first layer, smooth with a spatula and freeze for a further four hours.
3RD LAYER
Beat cream and vanilla essence together until firm. Beat egg white until peaks form. Gradually add sifted icing sugar. Stir egg white mixture into cream. Add crushed nuts and mix well. Place in loaf tin and freeze again for a few hours. To remove from loaf dish when ready to serve, rub a hot cloth around the tin. When turned out, sprinkle Flake on top.
375ml cake flour
Sift cake flour, salt and baking powder. Add whole-wheat flour. Beat egg with milk and add. Mix to a dough and pat together until it holds its shape. Pat to a 14cm diameter circle and place on a greased and floured baking tray. Make three diagonal slashes across the top and brush with extra milk, dust with flour. Bake just above centre oven at 220C for 20-25 minutes. Transfer to wire rack and break into chunks to serve.
40g poppy seeds
Mix the flour, seeds, salt and yeast in a large bowl. Add the butter and rub in with your finger tips until it resembles bread crumbs. Stir in the sugar and make a well in the centre.
To make 12:
Mix the flour, salt, mustard, cheese and onions in a large bowl and make a well in the centre. In a small bowl, mix the yeast with the milk and water, then pour into the well. Work the flour into the liquid to make a soft (but not sticky) dough. Turn out onto a floured surface and knead for 10 mins until smooth and elastic.
15g instant yeast
Mix the yeast with the sugar and 100ml of the water.
Mix the flour with the salt. Add 1 tbsp of the oil, the yeast mixture and the remaining flour to form a smooth dough. Knead for 4 mins.
7g instant dried yeast
*chop up a few sun-dried tomatoes and some rosemary (or other herbs) and soak in the olive oil overnight.
Dissolve the sugar in 75ml of the warm water. Sprinkle the yeast into it and leave for 10 mins. until frothy.
3 cups whole-wheat flour
To toast the sunflower seeds, place them in a dry frying pan on the stove. Toss occasionally until they have changed from their raw grey colour to a deliciously crunchy, golden colour.
4 x 250ml white bread (strong) flour
Sift the flour, baking powder and salt. Add the sugar and rub in the butter until finely crumbled.
500g self-raising flour
Sift flour and salt into a mixing bowl. Mix in cheddar, onion, herbs and pepper. In a separate bowl, combine cottage cheeses and egg, then stir into the dry ingredients. Using your finger tips, work to a dough.
Preheat oven to 350F. Grease bottom of 9X5 inch loaf pan. In a large bowl, combine sugar and butter, blend well. Add eggs, blend well. Stir in buttermilk. Add dry ingredients and stir just until moistened. Stir in nuts. Pour into pan and bake for 55 to 65 minutes until a toothpick inserted in the centre comes out clean.
Here are a few of my very favorite recipes. I have tried and tested each and every one of them, and think they are all easy to make and absolutely delicious. Chocolate, anyone?
Baked Puddings
mmmmm...Shortbread
Biscuits
Cakes, Buns, etc.
Pies & Tarts
Breads
Miscellaneous
Chocolate Pavlova
200g chocolate
4 egg yolks
1 tsp vanilla essence
2 egg whites
200ml cream (beaten)
Pour onto the meringue and spread remaining cream on top. Decorate with the remainder of the chocolate (grated). Chill.
110g cater sugar
1 tsp. corn-flour
1 tsp. vanilla essence
1 tsp. vinegarWorld's Best Chocolate Brownies
Undoubtedly the most delicious brownie recipe I’ve ever tasted!
3 eggs
280g dark chocolate
200g butter/marg
90g self-raising flour, sifted
pinch salt
200g milk chocolate, cut upQuick Chewy Chocolate Brownies
A much faster brownie recipe than my other one. I was wary to remove the dish from the oven while the middle was not set, but this must be done in order to achieve that gooey goodness! I make a quick sauce in the microwave by melting a slab of bournville with a blob of butter and a dash of milk, and poured it over the brownies while both were still hot. Yum!
175g dark soft brown sugar
25g cocoa
1 tsp vanilla essence
¼ tsp salt
110g butter
2 eggs
75g chopped nuts
Bake at 180ºC in a greased 20cm square tin, levelled off, for 20-25 minutes until only just set – the middle should wobble slightly.
Stand cake tin on a wire rack and allow to cool completely. Cut into 16 squares and store in an air-tight tin.Chocolate Mousse Cake
A thin crispy top cracks to give way to a light, bubbly moussy moist interior – a cholesterol nightmare – mmmmmmm…
50g milk chocolate
8 large eggs, separated
100g light muscavado sugar
100g caster sugar
½ Tbsp vanilla essence
pinch of salt
Melt the chocolate and allow to cool.
Beat the egg yolks and sugars until very thick and creamy – like mayonnaise. Stir in the vanilla and salt, then the cooled chocolate. Whisk the egg whites until stiff, then stir a dollop into the chocolate mixture to lighten it. Fold in the rest of the whites.
Pour the mixture into your prepared tin. Place the tin into a large roasting tin and add hot water to two and a half centimetres up the sides of the cake tin.
Bake for 50 – 60 minutes in a pre-heated oven of 180ºC.
Leave to cool completely on a wire rack. Only when cold, un-spring tin and very carefully remove tin-foil.
The inside of the cake will be damp and moussy, while the top should be cooked and dry. Chocolate Surprise Pudding
The chocolate version of the yummy Baked Lemon Pudding
150g self raising flour
25g cocoa
50g ground hazelnuts (or 50g extra self-raising flour)
200g sugar
40g butter, melted
1 egg
180ml milk
1 tsp vanilla essence.
Whisk and add the wet ingredients, then pour into a greased 30cm square dish.
180g dark sugar
120g cocoa, sifted.
Mix and sprinkle over the pudding batter.Cinnamon Jam Bars
OK - so these aren't the healthiest of treats, but they sure taste good! They look beautiful too. The dough does take a while to form, and I needed to flour my hands more than once, but it got there in the end.
250g soft butter
200ml sugar
1 egg
5ml vanilla essence
2 1/2 cups flour
5ml baking powder
pinch of salt
5ml ground cinnamon
125ml apricot jam
200ml coconut
extra cinnamonQuick Wholewheat Muffins
Jolly good old-fashioned muffins. Fast and simple to make too – great. I tossed in about half a cup of toasted sesame and sunflower seeds, which were yummy.
500ml wholewheat flour
200ml white sugar
1 tsp baking powder
1 tsp bicarbonate of soda
250ml milk
1 egg
50ml oil
250ml raisins
Dutch Apple Bake
This pudding is always a hit and I've yet to meet someone who doesn't like it.
3 Tblsp. Butter
3 eggs
250ml flour
1 tsp. baking powder
Pinch of salt
60ml milk
Big tin apple slices
100ml sugar
200ml milk
2 Tblsp. Butter Pecan Nut Cake
A most unusual, delicious cake.
1 cup caster sugar
3 large eggs
2 cups flour
5mls bicarb
5mls baking powder
250mls sour cream
5mls vanilla
100g chopped pecans
60ml brown sugar & 10ml cinnamon
on top. Add the other half of the batter, and sprinkle the remaining sugar mixture on top.
Bake at 180C for 1 hour. Malva Pudding
This old traditional South African pudding is absolutely heavenly (and freezes very well) – a must for winter, but superb any time of year. Sticky, caramely, more pleasey!
2 Tbsp butter
1 egg
2 Tbsp apricot jam
1 Tbsp vinegar (yes, vinegar)
1 1/2 cups flour
salt
1 tsp bicarb
After 20 minutes of the cake being in the oven, put the following into a pot and boil for 10 minutes:
1 cup cream
1 cup sugar
salt
1 tsp vinegarYummy Chocolate Sauce
This sauce is fantastic with ice-cream. I’ve been told it’s keeping qualities are good…but it never lasts long in my house.
4 bar-ones/mars bars
60ml cream
30 ml melted butter
brandy - lots Christmas Cake
This is the very, very best Christmas cake recipe you could ever hope to find – thanks Gran, for sharing!
¾ cup water
1 ½ cups brown sugar
1 ½ kg dried cake fruit mix
1 ½ tsp. bicarbonate of soda (slightly rounded)
115g pecan nuts
few pieces glace fruit
250g cherries
¾ cup brandy (plus more at end)
2 ½ tsp. almond essence
2 ½ tsp. vanilla essence
6 eggs – unbeaten
3 cups cake flour
1 ½ tsp. baking powder
Salt
2 ½ tsp. mixed spice
In a large pot, gently simmer the butter, water, brown sugar, fruit mix and bicarb., for 20 minutes, stir frequently to avoid burning.
Meanwhile, chop nuts, glace fruit and halve the cherries.
Once the boiled mixture has cooled, add the brandy, essences and eggs (one at a time). Sift flour mixture, salt, baking powder and mixed spice – add.
Start cooking at 200C for first 30 mins. then, reduce heat to 160C for 2 hours till a needle inserted in the middle comes out clean. Leave to cool in the tin, then turn out, poke holes in cake and pour lots of brandy over it. Repeat the brandy bit for a few days! Ideally, this cake should be made 6 weeks before you eat it. Wrap in tinfoil to store. Tuille Cups
These are light, golden thin biscuit cups – impressive indeed, and perfect to fill with ice-cream, cheesecake, bannoffee mixture etc. Remember to work quickly as they set fast.
90g sugar
2 egg whites
3 tablespoons flour
Cream the butter and sugar.
Beat in the egg whites.
Stir in the flour. Caramel Queen pudding
This pudding is only for those with a seriously sweet tooth. Serve it piping hot with cream.
90g golden syrup
12g butter
250ml milk
50g fresh bread crumbs
2 eggs, separated
1 tsp. vanilla essence
50g caster sugar
Heat the syrup and butter in a saucepan till deep gold in colour - don't burn. Stirring, add the milk and bring to the boil. Stir in crumbs and leave to cool slightly. Beat in yolks and essence and transfer to a 1 liter, greased, heatproof dish. Bake for 30 minutes.
Beat the egg whites till stiff. Gradually add the sugar and beat until very stiff. Pile in little pointy heaps on top of pudding. Bake for a further 15-20 minutes till flecked with gold.Jam Roly Poly
This sweet old-fashioned pudding is perfect for Winter indulgence!
500ml flour
10ml baking powder
salt
30ml butter
1 egg
100ml milk
smooth apricot jam
500ml sugar
15ml butter
5ml ground cinnamon
900ml boiling water
To make the syrup, put sugar, butter and cinnamon into a bowl then add the boiling water, mix well then pour over the dough. Bake at 180C for 35-40 minutes, or until golden brown and well risen.
Serve hot with cream or custard.Baileys Cheese Cake
Creamy, rich and very dreamy!
(500ml) 2 cups Cream
3 HEAPED dessert spoons icing sugar
5 capfuls baileys Irish Cream Liqueur
18 digestive biscuits (crumbed)
100 – 110g margarine
Melt the margarine and mix into the crumbled biscuits. Spread base onto a plate/serving dish. Allow to cool.
Place the cream cheese and cream into a mixing bowl and beat together with an electric beater until quite thick. Add the icing sugar and beat until extremely thick. It must be able to hold it’s own shape. Pour in the Baileys and mix thoroughly.
Dollop the cheese cake onto the crumbed base, shape with a spatula and refrigerate until needed. Treacle Sponge Pudding
An age-old winter-warmer.
1/4 cup butter
6 tblsp. Sugar
2 eggs
1 1/4 cups flour
1 tsp. Baking powder
1/4 cup milk
salt
Cream butter, gradually add the sugar then the eggs - beat all well.
Sieve in dry ingredients, mix. Add milk slowly. Pour on top of syrup. Cover bowl with greaseproof paper/tin-foil and secure with string.
Steam for two hours in a larger pot, half full with water. Remember to top up the water level every now and again.
Run a knife around the pudding, turn onto a plate and serve with custard, cream or ice-cream.Wicked Chocolate Cake
This sinful cake is heavy and rich - the very best recipe I've tasted, and named by my Grandfather as "confession cake"!
1 tsp. bicarb
¾ cup cocoa
1 ½ cup sugar
2 tsp. vanilla essence
1 ½ cup cold water
1 cup good mayonnaise
Few spoons apricot jam
Tin chocolate treat – (like caramelized condensed milk with chocolate)
100g melted chocolate Baked Lemon Pudding
This old-fashioned, Winter pudding is a real treat. Not heavy or rich, but very satisfying. It turns out like a sort of sponge cake floating on a thick bed of lemony sauce - so don't worry if it seems very wobbly when you take it out of the oven - as long as the top is spongy, then it's ready. The quantities I have put in brackets will give a generous helping to 6-7 people.
1/2 cup flour (3/4)
3 Tbsp. melted butter (4 1/2)
salt
2/3 cup lemon juice (1)
2 tsp. lemon rind (3)
1 3/4 cup scalded milk (2 1/2)
3 beaten egg yolks (4)
3 beaten egg whites (4)
Stir milk into egg yolks and add.
Fold in stiffly beaten egg whites and pour into a deep oven proof bowl. Bake at 180C for about 40 minutes. Serve hot.Carrot & Fruit Bran Muffins
You may need to add a little extra water at the end to get it to a dropping consistency. They are delicious and moist, so require no butter. The sunflower seeds are great in them too.
50ml chopped mixed peel
250ml water
200ml light brown sugar
250ml grated carrots
25ml butter
5ml ground mixed spice
250ml cake flour
5ml bicarbonate of soda
5ml baking powder
pinch salt
250ml whole-wheat flour
125ml coconut
handful sunflower seeds
2ml vanilla essence
10ml honeyCaramel Shortbread
Also known as "Millionaire's shortbread" and loved by every sweet-tooth in the country....
250g plain flour
Pinch of salt
60g caster sugar
185g butter
125g butter
397g can condensed milk
2 tsp. instant coffee granules
60g caster sugar
60g golden syrup
185g plain dark chocolate
30g white chocolate (opt.)
To make caramel, in a heavy saucepan, stir ingredients over a moderate heat until melted. Stirring, bring to a gentle boil; boil until mixture thickens and holds a trail (6-8 minutes). Spread over cooled shortbread and allow to cool.
Spread melted dark chocolate over caramel. With melted white chocolate, draw horizontal lines down the length of the tin. Pull a skewer through the lines to decorate. Cut into squares when set. Rice Crispy Biscuits
These are deliciously crispy, and loved by adults and children alike. They freeze perfectly, and defrost fast at room temp.
2 cups oats
1 ½ cups coconut
3 cups rice crispies
3 cups flour
2 cups sugar
2 eggs
Vanilla
Salt
A rounded teaspoon bicarbPeanut Butter biscuits
These are wonderful to make with little hands around. Crispy and morish.
½ cup peanut butter
1 cup castor sugar
2 eggs
2 cups cake flour
1 tsp. baking powder
Salt
30ml milk
Make flat rounds out of the dough and place them on a greased baking sheet.
Bake at 150C for 15 minutes.Wholewheat Cheese Scones
These deliciously unusual scones are light as a feather. Will be made again and again.
15ml baking powder
2m salt
10ml caster sugar
5ml dry mustard
250ml wholewheat flour
50ml butter
250ml grated cheddar cheese
1 egg
50ml milk
50ml water
paprika, milk and honey to glazeButtermilk Rusks
A South African recipe. Rusks aren't rich, so are perfect for dunking in your morning tea.
5 cups flour
2 cups sugar
1 tsp. Baking powder
1 tsp. Bicarb.
2 tsp. Crème of tartar
1/2 tsp. Salt
250g marg.All-Bran Buttermilk Rusks
As rusks go – these are up there with the best of them! An old South African favorite – the perfect dunking biscuit
1 tsp. Salt
1 tsp. Baking powder
125ml sugar
500ml All Bran Flakes (or 250ml All-Bran and 250ml musly)
200ml raisins
125g butter, melted
1 egg
250ml buttermilk
50ml oilWholewheat, Honey and Coconut Crisps
So quick to make. Light and crispy – melt in your mouth – delicious!
125g butter
25ml honey
100ml light brown sugar
300ml wholewheat flour
pinch salt
2ml bicarbonate of soda
10ml hot water
125ml coconut
2ml vanilla essenceFruit Squares
I used to make these with my grandmother. If you like Christmas cake, you'll probably love these fruity tea-time treats.
115g butter
1/3 cup sugar
1 beaten egg
Almond essence
1 ½ packets of Tennis Biscuits
Place tennis biscuits in baking tray.
Break and crush remaining biscuits and add to fruit mixture with almond essence.
Pack mixture on top of biscuits and refrigerate until cold and firm.
Dust with icing-sugar (through a sieve) and cut into fingers.
Store in the refrigerator.
Chocolate Biscuit Squares – Smudge!!
1 (200g) packet Marie biscuits
500g icing sugar
30ml (2 tablespoons) cocoa
250g butter or margarine
1 egg
5ml vanilla essence Mom’s Marble Cake
This moist, light yet filling cake is absolutely heavenly, and freezes well (in slices) too.
3 cups sugar
3 cups flour
3 tsp baking powder
salt
2 tsp vanilla essence
½ cup ground nuts
500g butter
1 ½ cups milk
drinking chocolate - enough to turn the batter a rich, chocolatey colour
Sift in the flour, salt and baking powder. Add essence and ground nuts.
Boil the milk and butter together. Slowly add the milk to the rest of the ingredients (reserving the drinking chocolate) and beat very well.
Pour half the mixture into two pans (greased and flowered). Add the drinking chocolate to the remaining batter in the bowl, stir and pour over the white batter. Swirl a little, then bake at 180C for 1 hour(ish)Best Ever Chocolate Chip Cookies
Light and crispy. This recipe makes loads - but they'll all be gone in no time at all.
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
1/2 cup firmly packed light brown sugar
1 cup granulated sugar
1 large egg
1 teaspoon vanilla essence
1 1/2 cups old fashioned rolled oats
1 cup chocolate chips (or more)
Cover in plastic and chill for about an hour. Preheat oven to 180C shape into balls and place on cookie sheet.
Bake until browned around the edges (10-12 minutes).Almond Tart
So quick and easy, and loved by everyone that I've given it to so far.
2 eggs, beaten
2 tsp. Almond essence
1 cup sugar
1 cup flour
1/2 cup melted butter
Salt
Handful flaked almonds Flapjacks (crumpets)
If you think one crumpet recipe is as good as the next - you're wrong! THIS is the best one you'll find!
Salt
2 tblsp sugar
1 egg, beaten
1 cup milk
Tsp. vanilla essence
1 tblsp butter, melted
3 heaped tsp. baking powder Pancakes
The batter is so much better if left to stand over-night. This pancake recipe out-does all others!! (Add vanilla essence if you are not using the pancakes for savory means.)
2 eggs
30 ml (6 tsp.) oil
600 ml milk
2ml (1/2 tsp.) baking powder
2 ml salt
Oil for cooking
Gradually add the dry ingredients, beating all the time. Beat in the oil.
Pour a thin layer of the batter into a hot pan and cook till underside is light brown, turn over and brown the other side.Rocky Road
Chewy, chocolaty, irresistible delicious. Just cut into chunks to serve, and if, by some weird freak of nature, there is some left over for your pure enjoyment tomorrow, it keeps perfectly in the fridge.
160g unsalted peanuts
100g glace cherries, halved
1 cup shredded coconut
350g dark chocolate, meltedLight Fruity Scones
225g self raising flour
Pinch of salt
1 tsp. baking powder
30g castor sugar
60g butter
60g dried fruit
150ml milk (may need a bit more)
Kneed the dough for a few seconds then roll out to 2cm thick. Cut out rounds with a pastry cutter (do not twist the dough when doing so) and place on a greased baking tray dusted with flour.
Bake at 220 C for 12-15 minutes until golden.Scones
This is my favorite scone recipe as it is so easy – no need to roll out – just “dollop” the mixture onto your baking tray, cook and smother with jam and cream…
3tsp. Baking powder
1 tsp. Salt
3 Tblsp. Butter
2 Tblsp. Sugar
2 eggs
1/3 cup waterChelsea Buns
Gorgeous recipe, and very easy to make with instant yeast. You'll feel oh! so proffesional when these swirly buns come out of the oven! They freeze well too.
7x15ml tablespoons Caster sugar
225 ml lukewarm milk
4 tsp. instant dried yeast
125g butter
1 egg
125g mixed dried fruit
2 tsp. mixed spice
Knead till smooth and glossy (for about 8 mins.)
Roll out to a 25cm square. Brush remaining butter, melted, over dough. Mix all but 1 tbsp. (15ml) of remaining sugar with mixed spice and sprinkle onto dough. Then sprinkle the dried fruit on. Roll up tightly and cut into 12 slices.
Arrange, cut side up in a greased 23x15 cm roasting tin, leaving equal space between. Prove till slices join together.
Preheat oven to 190 C, brush buns with remaining milk and sprinkle with remaining sugar.
Bake for 35 minutes till golden, cool on a wire rack.
Drizzle a little golden syrup and white icing over the buns.Schnecken (Syrup‘n Nut Buns)
These sticky buns are the weekend breakfast of all our dreams! Don’t be afraid – you can’t actually go wrong. Admittedly, they are a little time consuming, but once you’ve tried them, you will agree that they are totally worth it.
150ml milk
75g unsalted butter
500g bread (strong) flour
50g caster sugar
½ tsp. salt
1 pkt. Easy blend yeast (or 15g fresh)
2 eggs
Knead by hand for ten minutes, or, preferably, with a, electric mixer with a metal hook for 5 minutes, until the dough comes away from the sides of the bowl, is smooth and springy. (You may need to add a little more flour.) Form into a ball and place in an oiled bowl – cover to coat, cover with clingfilm (not too tight) and leave in a warm place for an hour, or until doubled in size. (You could also leave the bowl in the refrigerator overnight, in which case make sure that the dough has reached room temperature before you start fiddling with it in the morning.)
When the dough has risen, start on the syrup.
125g soft unsalted butter
2 tbsp. demerara sugar
4 tbsp. maple syrup
3 tbsp. golden syrup
200g walnut/pecan/almond/or preference pieces
1 egg
2 tbsp milk
50g caster sugar
100g demerara sugar
1 tbsp cinnamon (plus some mixed spice if liked)Meringue Mushrooms
Yes, I have to admit – these are a hassle to make. But when you bite into crisp meringue to meet soft chocolate, is anything too much trouble?
2 egg whites
125g caster sugar
Few drops vanilla essence
60g plain chocolate
1 tsp. cocoa
Whisk egg whites until very stiff but not dry. Add half a tablespoon of sugar, whisk until incorporated and meringue is stiff and shiny. Continue to add sugar, a little at a time. Whisk in vanilla essence to taste. Spoon into a large piping bag fitted with a 1cm plain nozzle. To make mushroom caps, pipe 40 rounded mounds, about 2.5cm in diameter on baking sheets. To make stalks, pipe 40 pyramid-shaped blobs on baking sheets.
Bake in the oven for 1 hour until dry. Allow cool on baking sheets. Remove mushroom caps; cut a small hole in the flat side of each one. Fill with a little chocolate then insert the pointed end of the stalks into the chocolate. Leave upside-down until chocolate sets. Stand mushrooms the right way; sift lightly with cocoa.
Variation: paint on with red dots using food colouring.Wholewheat Raisin Drops
Makes 30-40
125g soft butter
15ml honey
125ml light brown sugar
1 egg
125ml flour
pinch salt
2ml bicarbonate of soda
5ml ground mixed spice
125ml wholewheat flour
250ml oats
125ml coconut
125ml seedless raisins
handful of muslie or chopped nuts (optional)Microwave or Oven Cupcakes
Also known as Fairy Cakes. This is a very good recipe, and as they're cooked in the microwave, very quick. Cook in the oven though, if you preffer a more home-baked taste. I don't know why that makes a difference - but it does!
225g castor sugar
225g soft margarine
1 tsp. baking powder
4 eggs
3 tablespoons water
Place about 1 dessertspoonful of the cake mixture into paper cookie cups. Place the paper cups into patty pans and bake for 15 minutes at 180 C until light golden.
To microwave: Place 6 doubled-up paper cups in a microwave muffin pan and fill each half way with the batter. Microwave on full power for 1 ½ to 2 minutes then remove from pan and repeat with next 6. Rock Buns
These are soft, spicy, fruity buns. They freeze well too.
2 ½ tsp. baking powder
1 cup sugar
1 tsp. nutmeg
1 tsp. mixed spice
Pinch salt
100g margarine
2 eggs
½ cup milk
¾ cup mixed fruitBanana Loaf
Delicious, and perfect when you have over-ripe bananas that need to be used. With tea, of course.
250ml sugar
1 tsp. vanilla essence
2 eggs, beaten
2 cups cake flour
2 tsp. baking powder
1 tsp. ground ginger
125ml milk
4 bananas, mashed
Cream the butter or margarine with the sugar until light. Add the vanilla essence and eggs and beat well.
Place the flour, baking powder and ginger into a sieve and sift into the bowl. Add the milk and mix well.
Add the mashed bananas and stir in.
Pour the batter into a VERY WELL greased loaf tin and bake for about 45 minutes, or until it passes the ‘skewer’ test.Hi Bran Fruit Loaf
Moist and delicious – I find it hard to believe that this tea-time loaf is healthy!
250 ml castor sugar
250 ml flour
300 ml dried fruit cake mix
400 ml milk
10 ml baking powder (2 large teaspoons)
pinch of saltYogurt Cake
Another favourite of mine, and jolly easy to make.
(Use rinsed out container to measure rest of ingredients.)
3 containers full self-raising flour
1 container sugar
1 container cooking oil
3 eggs
½ tsp. almond essence (if using apricot/peach yogurt)
½ tsp. salt
Pour the yogurt into a large bowl. Add all the other ingredients and mix well.
Grease a loaf tin and pour in the batter. Bake for 45-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Mix together 250g cream cheese, 250ml icing sugar and 1 tsp. almond/vanilla essence. Spread over cakePoppy-Seed Loaf
This is a quick all-in-one tea time loaf. You could also use the batter to make muffins.
185g softened butter
3 large tsp. grated lemon peel
Good squeeze lemon juice
1 cup caster sugar
2 cups self-raising flour
3 eggs
¾ cup milk
Salt
Vanilla essence
½ cup poppy seeds
To make the icing use lemon juice, icing sugar and a bit of butter.Raisin Bread
This really shouldn’t be called “bread” as it is more like cake. If you like fruit scones, you’ll love this “Sunday morning breakfast” loaf.
1/2 tsp baking powder
1 tsp salt
1 cup raisins
1 cup sugar
1 egg
250ml milk (plus a bit extra if the batter is too dry)
Cut yourself a slice, spread with jam if you wish…now all you need is a cup of tea and a newspaper!Hertzog Cookies
These are quite time consuming to make, but taste delicious and look very impressive
To make the crust:
250g cake flour
25g (2 tablespoons) castor sugar
10ml (2 teaspoons) baking powder
Salt
125g margarine or butter
3 large egg yokes
15ml (1 tablespoon) cold water
To make the filling:
Tablespoons apricot jam
3 egg whites
250g sugar
125g desiccated coconut
Bake for 20-25 minutes at 180 C. Allow to cool before removing from patty pans.My Favorite Pastry
This pastry is ideal for mince-pies. It is hard to work with, but in my opinion, worth it.
250g margarine
1 tsp. Vanilla essence
3 cups flourEclairs
½ cup margarine
1 cup self-raising flour
1 cup boiling water
4 eggs
Filling:
Cream (whipped)
Eating chocolate
Bake at 218 C for +- 10 minutes on middle shelf. If they go brown, lower heat to 190 C for a further 15-20 minutes
Remove from oven when lightly golden, cut open and remove soggy bit from middle. Stuff with cream and drizzle the melted eating chocolate over the top.Soetkoekies
These are spicy, thin and crunchy biscuits. The recipe makes loads, so maybe do half quantities first time round to see if you like them as much as I do.
340g brown sugar
170g margarine
1 egg
A flat tsp. bicarbonate of soda
1 tsp. ground cloves
2 tsp. cinnamon
1 tsp. mixed spice
Good pinch of salt
Bake in hot oven for 8-10 minutes. Mocha Pecan Shortbread
Delightfully different shortbread with a snobby flair!!
60ml castor sugar
10ml (2tsp) instant coffee granules
10ml water
300ml cake flour
50ml cornflower
50-75 ml finely chopped pecan nuts
Bake on middle shelf of oven at 150 C for 45 minutes. Cut through finders and leave in tin until cold. Lemon Shorties
Not too sweet - delicious though, and a little different.
250g butter
90g icing sugar, sifted
250g flour
60g corn flour
Lemon Topping:
Finely grated peel of 3 lemons
250g caster sugar
3 eggs
45g flour, sifted
¾ tsp. baking powder
9 tsp. lemon juice
To finish:
Icing sugar for sifting
To make the base, in a bowl, beat the butter and sugar until creamy. Sift in flour and corn flour and work into butter to form a soft dough. Spread shortbread evenly onto the base of a 32.5 x 22.5 cm Swiss roll tin, with the back of a spoon, rub until smooth. Prick all over with a fork. Chill for 30 minutes. Bake for 15-20 minutes until lightly browned.
To make the topping, put lemon peel, sugar and eggs into a bowl and whisk until smooth and creamy. Sift flout and baking powder into a separate bowl and then fold into egg mixture; stir in lemon juice. Pour lemon mixture over shortbread; return to oven for 25 minutes until very lightly browned. Once cool, cut into 30 bars (3 lengthwise and 10 widthwise). Sift icing sugar over. Crunchies
These can be made supa-fast. Leave them in the oven longer or shorter depending on if you like them chewy or crunchy.
1 cup oats
1 cup coconut
1 cup brown sugar
115g melted butter
2 large tablespoons syrup
1 tsp. bicarbonate of soda
SaltSpicy Raisin Biscuits
This recipe makes a lot, and the biscuits are lovely.
225g caster sugar
1 egg
2 tbsp. rum or rum essence slightly diluted
225g seedless raisins
350g self-raising flour
Salt
½ tsp. ground cloves
1 tsp. ground ginger
½ tsp. mixed spice
1 egg white
Preheat oven to 180 C.
Roll out dough on a floured surface till 6mm thick. Stamp out rounds with a pastry cutter. Arrange on greased baking trays, allow (quite a lot) for spreading.
Beat egg white and remaining sugar together till frothy and brush over biscuits.
Bake for about 15 minutes till pale golden. Cool on trays for 3-4 minutes till firm, transfer to a wire rack and leave to cool completely.Fruity Crunchies
These are so easy to make, and as yet I've never met anyone who doesn't like them. Often to be found in the biscuit tin, they keep well, and are delicious with a cup of tea!
2 cups sugar
1 cup coconut
1 cup oats
2 cups mixed cake fruit
2 eggs
250g margarine, meltedMelt-in-the-mouth biscuits
These are easy to make and they really do melt in your mouth!
175g cake flour
50g custard powder
50g icing sugar
Pinch of salt
75g butter, softened
75g margarine, softened
2ml vanilla essenceCheese Puffs with Jam
These unusial treats are honestly delicious and very morish.
Salt
½ tsp. baking powder
2 ½ cups grated cheese
250g butter
Apricot Jam
Bake for 15 minutes or until light golden at 180 C. Chocolate Fudge Squares
Absolutely lovely for all you chocoholics.
8 tbsp. sugar
2 cups flour
1 cup coconut
1 1/2 tsp. Baking powder
1 tbsp. cocoa
MEAN WHILE….
350g icing sugar
1 dessert spoon cocoa
Vanilla essence
WaterMicrowave Fudge
Note: liquid fudge is BOILING hot and sticks like glue to your finger!! Also, make sure the bowl is deep enough or else it will boil over.
500g castor sugar
125g butter
1 tsp. vanilla essence OR 1 tablespoon cocoaConfession Chocolate Biscuit Cake!
This HAS to be the richest and most decadent recipe I've come across in a long time. So good it's sinful!
1 Tablespoon sugar
2 1/2 Tablespoons Cocoa
1 tin (454g) golden syrup
2 1/2 packets Marietta biscuits
1-2 slabs plain chocolatePeacan Nut Pie
This is my favorite Peacan Nut Pie recipe, as it is sooooo rich and decadent.
3 tsp caster sugar
150g butter, melted
125g butter
1-2 tsp vanilla essence
1 tin condensed milk
2 Tbs syrupLemon-Meringue Pie
It is nice to have a lot of lemony stuff, so either double up on the filling or use a smaller dish. This is the recipe to beat all others, and makes a lovely dessert.
1 tin condensed milk (375-400g)
2 egg yolks
1/2 cup lemon juice and rind
Salt
2 egg whites
2 level Tblsp sugarMilk Tart
Another South African recipe - very popular over there. I suppose it is a little like the European custard tart. Light and delicious.
Crust:
60g margarine
1/4 cup sugar
1 Tblsp oil
1/2 egg
1 cup flour
1 tsp. baking powder
Salt
Filling:
2 cups milk, boiling
2 eggs
1/3 cup sugar
1 1/2 tbsp. flour
1 1/2 tbsp. corn flour
1 tbsp. margarine
Vanilla and almond essence
Salt
CinnamonFancy 3-Layer Ice cream
Excellent for a dinner party. This ice-cream doesn't need to be beaten while it is freezing, and surprisingly, has no icicles that are usually common in home-made ice-creams.
2 eggs - separated
½ cup icing sugar
½ cup cream
2 eggs - separated
½ cup icing sugar
½ cup cream
60g dark chocolate
2 Tbsp. cocoa
1 1/2 Tbsp. Water
1 cup cream
1 tsp. vanilla essence
1 egg white
4 Tbsp. Icing sugar
I Pkt. Mixed nuts, crushed Quick `n'Easy Bread
You guessed it - no need to knead! No yeast and no proving - what a pleasure! I was delighted when I found this recipe, as it makes such a delicious loaf.
5ml salt
20ml baking powder
250ml whole-wheat flour
200ml milk
1 egg
extra flour and milkPoppy Seed Loaf
A crispy golden crust breaks to give way to a light, fluffy interior. One of my favourite loaves - makes 2 loaves or one big one -
650g white bread flour
2 tsp sea salt
50g butter, chilled and diced
½ tablespoon caster sugar
7g instant dried yeast
375ml skimmed milk, at room temperature
1 egg, beaten
extra flour, for dusting
extra milk, for glazing
Pour in the egg and milk, then work the flour into the liquid to make a soft (but not sticky) dough.
Turn out onto a lightly floured surface and knead for 10 mins. Return to an oiled bowl, cover with oiled cling film and let rise for 1 hour in a warm place – it should double in size.
Knock back the risen dough, then turn out onto a floured surface and knead till smooth (1 minute). Divide dough in two and pat each into a rectangle the length of the bread tin, and about 1 cm thick. Roll up the dough like a Swiss Roll, from one short end.
Place the dough in the tins, seam side down, tucking the ends underneath. The tin should be half filled.
Cover with cling film and let rise for 30 minutes till doubled in size.
Brush with milk then bake in a pre-heated oven at 230ºC for 15 minutes, then reduce the heat to 200ºC and bake for 20 – 30 minutes until the turned out loaf sounds hollow when knocked underneath. Cool on a wire rack. Cheddar and Onion Baps
These baps look beautiful, are simply delicious and well worth every minute in the kitchen. Fantastic with salads for lunch!
650g white bread flour
2 tsp salt
1 tsp powdered mustard
150g grated cheddar cheese
40g spring onions, finely chopped
7g dried instant yeast
200ml skimmed milk, at room temperature
flour for dusting
oil, for greasing bowl
200ml water, at room temperature
milk, for glazing
50g cheddar, grated (for sprinkling)
Place the dough into a greased bowl, turning it so that the whole dough surface is covered in oil. Cover with oiled cling-film and put in a warm place to rise for at least an hour until doubled in size.
Knock back the dough, turn it out onto a floured surface and knead for a few seconds.
Divide into 12 portions and pat into oval shapes (about 11 x 8 x 5 cm). Arrange well apart on 2 lightly greased baking sheets. Brush with milk and then sprinkle with cheese. Leave to rise for 30mins until double in size.
Make a thump imprint in the middle of each bap and bake in a preheated oven at 220ºC for about 15 minutes until golden in colour.
Cool on a wire rack. Olive Oil Bread with Cheese
A most unusual bread, that will impress any lunch or dinner guest. Eat the minute it comes out of the oven, so that the melted cheese in the middle is still gooey and decadent.
1 tsp sugar
250ml hand-hot water
350g strong flour (warmed in the microwave for 1 minute)
1 tsp salt
3 tbsp olive oil
200g strong cheddar cheese, cubed
Mixed herbs (dried)
Coarsely ground salt.
Divide the dough into 2 equal portions. Roll each portion to form a round, 6mm thick. Place one round on a baking sheet. Scatter the cheese and mixed herbs over the round. Place the second round on top and squeeze the edges tightly. Using a sharp knife, make a few slashes in the top of the dough and brush with the remaining oil before sprinkling some more mixed herbs and some coarsely ground salt on top. Cover with oiled cling-film and leave to rise for 20-30 mins in a warm place.
Bake in a preheated oven at 200ºC for 30 mins or until golden. Serve immediately.Focaccia
Looks good, tastes great – absolutely super with BBQs. Have fun and experiment with different herbs, cheeses, garlic, olives etc.
½ tsp sugar
225ml warm water
500g strong white flour, warmed in the microwave (as needed – see recipe)
salt
75ml olive oil*
2 onions, thinly sliced
½ egg
Sieve 110g of the flour into a bowl with the salt. Make a well in the center, and stir in the yeast mixture and 22ml of the oil to form a soft dough. Knead on a lightly floured surface for 5 mins until smooth. Place in an oiled bowl, cover with oiled cling-film and leave in a warm place for an hour, till doubled in size.
Meanwhile, heat 22ml oil in a pan and sauté the onions until soft. Set aside and allow to cool.
When the dough has doubled in size, sift the remaining flour (390g) into a separate bowl, make a well in the center, add the egg, remaining 30ml oil (with herbs and tomatoes) and remaining 150ml warm water. Mix well together then add the risen dough. Turn out onto a floured board and knead for 5 minutes. Return to the oiled bowl and let rise for 45 minutes.
Roll to 5mm in thickness and use to line a greased Swiss Roll tin (roughly 30 x 23 cm). Spread over the cooked onions and brush drizzle over a little extra olive oil.
Place in a pre-heated oven 220ºC and bake for 30 mins.
Serve hot or cold. Nutty Brown Bread
This is my favorite brown bread recipe as I love the nutty flavor from the toasted sunflower seeds. As an all-in-one recipe, it is very quick to make. It freezes well in slices too.
1 tablespoon brown sugar
3 tablespoons toasted sunflower seeds
1 teaspoon salt
1 teaspoon bicarb (heaped)
500 ml natural yogurt (or buttermilk)
½ cup raisins
Mix all the ingredients well and bake for about 1 hour at 200°C. Baking Powder Bread
This recipe is ideal if you don’t have a lot of time and the bread bin is empty. It rises beautifully and tastes lovely – just like home-made bread should.
20ml baking powder
1 rounded tsp. salt
2 rounded tsp. sugar
50ml butter
175 ml milk
175ml water
Mix the milk and water and add, mix quickly to a soft dough (you may need to add about 10ml extra water). Do not knead, but pat it about until it holds together. Pat out flat into a rectangle and then roll up like a Swiss roll.
Place, join side down, in an oiled 20 x 9 x 7 cm loaf tin. Brush with milk and bake towards the top of the oven at 220ºC for 45 minutes until golden brown.
Turn out onto a cooling rack and let it cool before cutting. Herbed Cottage Cheese Loaf
This beautiful aromatic loaf is delicious served cool with a salad, or warm with a hot bowl of soup. I use both low fat cheddar and cottage cheese, and find that the taste is not altered.
5ml salt
100g cheddar cheese, grated
1 onion, grated
3ml dried mixed herbs
3ml coarsely ground black pepper
235g garlic and herb cottage cheese
235g plain cottage cheese
1 egg, lightly beaten
Milk, for glazing
Shape into buns and pack tightly into a greased, round 20cm cake pan. Brush with milk and bake at 180ºC for 1hr 30 mins. If the loaf is too moist, turn out of tin, return to oven upside down, and leave to dry out a little.
Serve hot or place on a wire rack to cool. Buttermilk Chocolate Bread
1 cup sugar
1/2 cup butter
2 eggs
1 cup buttermilk
1 3/4 cups flour
1/2 cup cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped nuts
