South African Crowd Pleasers

South Africans are proud people for a number of reasons – our political heritage, the stunning natural beauty of our country, the weather (most of the time!), our 11 official languages, the Bokke, biltong and not forgetting, our quintessentially South African desserts, which can be found at any restaurant at one of our resorts. Here are three all-time favourites to sweeten your sweet tooth…

Milk TartMilk Tart

Well, it doesn’t get more South African than a milk tart- rich and creamy filling, flaky pastry and that distinct cinnamon flavouring – oh so good!

Follow this easy recipe to make your own:

Ingredients

Pastry:

2 Tbs butter – please not margarine!
2 Tbs sugar
1 egg
¾ cup self-raising flour
A pinch of salt
2 Tbs butter
1 Tsp vanilla essence

Filling:

2 cups milk
2 eggs, separated
½ cup sugar
¼ cup cake flour
¼ cup corn flour
A pinch of salt

Method:

  • Preheat oven to 180 degrees Celsius.
  • Blitz all the ingredients together in a food processor or with an electric beater until it all clumps together to form a dough.
  • Press into a lightly greased 24 cm tart dish. Chill in the fridge while preparing the filling.
  • Heat the milk in a medium pot (do not boil).
  • Beat the yolks and sugar until creamy and light then add the flours and salt – the mixture will be quite thick.
  • Add some warm milk to the egg mixture and then return all of it to the pot.
  • Bring to the boil and whisk constantly until thickened.
  • Remove from the heat and whisk in the butter and vanilla.
  • Whisk the egg whites in a clean bowl until soft peaks form and fold into the custard.
  • Pour into the chilled pastry case and sprinkle with cinnamon.
  • Bake for +- 30 minutes.

 

Malva Pudding
Malva Pudding

The ultimate in comfort food, the malva pudding is a South African classic that is always the fail-safe pudding to bring to a braai when you are unsure of what other guests may like, because seriously, who doesn’t love a good malva?

Try this easy recipe and impress your friends:

Ingredients

Pudding:

½ cup white sugar
1 egg
1½ Tbs apricot jam
1 cup cake flour
1 tsp baking powder
A pinch of salt
1 tsp bicarbonate of soda
1 cup milk

Syrup:

¼ cup butter
1 cup sugar
½ cup boiling water
A pinch of salt

Method:

Pudding:

  • Heat the oven to 180 degrees Celsius
  • Beat together the sugar and eggs. You want the mixture to be creamy and pale, so be patient and strong and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very worth the effort!
  • Add the jam, flour, baking powder and salt, stir in until blended.
  • Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.
  • Pour the batter into a deep, oven-proof dish, cover with the lid and cook for roughly an hour until golden brown and a sharp knife or skewer inserted in the middle comes out clean.

Syrup:

  • Melt the butter in a pot, then stir in all the other ingredients. Heat through, but don’t boil.
  • Pour slowly over the pudding, allowing it soak in thoroughly.

Whatever you do, don’t forget the custard when serving!

 

Peppermint Crisp Fridge TartPeppermint Crisp Tart

Always a winner – peppermint crisp fridge tart is the sweetest of them all and undoubtedly there will be left overs as this a rich little number. But hey, what’s wrong with left overs? Peppermint crisp tart for breakfast anyone?

Try out this ridiculously easy recipe:

Ingredients:

2 packets of Tennis biscuits
250 ml chilled whipping cream
1 can caramel
2 Peppermint Crisp chocolate bars

Method:

  • Whip the chilled cream until thick and fluffy (soft peaks). Spoon out caramel into the cream. Fold gently until the two are blended together. Do not over mix.
  • Layer a dish with Tennis biscuits and spoon the cream caramel mixture over them, making a solid layer with no gaps. Smash up the Peppermint Crisp and create a layer over the cream caramel mixture (keep some Peppermint Crisp aside for the topping). Continue the process until the mixture is finished and you have used all the biscuits.
  • Sprinkle the remaining Peppermint Crisp on top. Seal with cling wrap or a lid and put it in the fridge overnight for best results.

 

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