Koeksisters
375ml water
800g sugar
2ml (1/2t) cream of tartar
2ml (1/2t) ground ginger
3 cinnamon sticks
500g cake flour
30ml (6t) baking powder
2ml (1/2t) salt
50ml (4T0 butter or margarine
2 eggs
250ml milk
oil for deep frying
To make syrup, heat water in a saucepan, add sugar and stir until dissolved. Add cream of tartar, ginger and cinnamon.
Boil, uncovered, for 5 minutes. Do not stir, remove from stove and chill.
While syrup is chilling, make koeksisters. Sift flour, baking powder and salt together.
Add butter and rub in with fingertips until mixture resembles fine crumbs.
Beat eggs and milk together and add to dry ingredients. Mix dough well, then knead lightly for 2 minutes to make it pliable.
Cover basin with wax paper and leave for 1 hour.
Roll dough to a thickness of 7.5 to 10mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut. Now plait the three pieces and press ends together firmly.
Heat oil to 190ºC and deepfry koeksisters for 1 minute. (Do not fry too many at once)
The syrup will warm up about halfway through, so divide the syrup into two bowls.
Remove from oil, drain on brown paper for 1 minute and dip in chilled syrup for 30 seconds. Remove from syrup and place on a dish to dry.
Yummy!!
Date Balls
1 cup sugar
1 pd dates (pitted and finely cut)
1/2 pd butter (not margarine)
3 cups Post Toasties, crushed
1 packet tennis biscuits, crushed
2 t vanilla
Melt butter and sugar, add dates to mixture. Mix well. Remove from stove, mix in vanilla whilst still hot, Post Toasties and biscuits. Mix well.
Roll into balls (slightly smaller than golf balls) and place on buttered greaseproof paper, place in fridge till hard.
Can be stored in fridge in airtight container.
After rolling into balls can also be rolled in medium grated coconut for that extra flavor.
Bread and Butter Pudding
What can I say? My alltime favorite!!!
4 slices stale white bread, 2 cm thick
butter
190 ml currants or 150 ml seedles raisins
2 large eggs
125 ml white sugar
1 ml salt
759 ml milk
Remove the crusts from the bread. Butter the slices thickly and place them, buttered side down, in a greased ovenproof dish. Sprinkle the currants or raisins over the bread. Beat the eggs well and stir in the sugar, salt and milk. Pour the milk and egg mixture over the bread and set the dish aside for 30 minutes to allow the liquid to soak right through the bread. Bake the pudding, covered, at 160C for 30 minutes. Uncover the pudding and bake a further 10 to 15 minutes or until the top is golden. Serve the pudding hot with golden syrup, honey or jam.
Yummyyy!
Fudge
Requested by Amanda
1 kg white sugar
250 g butter
410 g can evaporated milk
100 ml cold water
1 ml vanilla essence
Rinse a 4 litre saucepan with cold water. Place all the ingredients in the saucepan and heat over low heat till all the sugar has dissolved completely, stirring occasionally and brushing down the sides of the pan when necessary. When sugar is dissolved, bring the mixture to the boil and boil rapidly until it reaches the soft ball stage (forms a soft ball when a little of it is dropped in cold water and flattens when taken out). Remove from the stove and cool for 3 minutes then beat rapidly with a wooden spoon until it thickens and feels rough. Line a 20 cm pan with with waxed paper. Pour in the fudge and when it starts to set, mark into squares with a knife. Cool completely, cut into squares and store in an airtight container.
Melkkos (Milk Noodles)
My mother used to make this dish for us as a light supper, try it, it's delicious! To save time you can also use readymade thin ribbon noodles, but I am told the dish tastes better with self made noodles.
500 ml bread flour
5 ml salt
2 eggs
1.5 litres milk
30 ml butter
Cinnamon sugar (mixture of ground cinnamon and sugar)
Sift the flour and salt together. Beat the eggs well the add 250 ml of the milk and mix well. Stir in the sifted flour mixture and add just enough milk to form a stiff dough. Knead until elastic, then roll the dough out thinly on a floured board. Sprinkle the dough with additional flour and cut into 3 mm wide strips to make noodles. Heat the remaining milk to boiling point. Add the noodles and butter and simmer for about 30 minutes or until the noodles are cooked. Ladle the melkkos into soup bowls and serve hot, sprinkled with cinnamon sugar.
Vinegar Pudding (Asynpoeding) -An old favourite.....
Syrup
500 ml water
400 g white sugar
125 ml brown vinegar
Pudding
30 ml butter
125 ml brown sugar
2 large eggs, beaten
180 g cake flour
5 ml bicarbonate of soda
10 ml ground ginger
2 ml freshly grated nutmeg
2 ml salt
30 ml smooth apricot jam
First make the syrup. Boil the water, sugar and vinegar for 5 minutes, then set aside to cool.
To make the pudding, cream the butter and brown sugar together, then add the eggs, beating constantly. Sift the flour, bicarbonate of soda, ginger, nutmeg and salt into the egg mixture and mix well. Blend in the jam. Pour the cooled syrup into a baking or ovenproof dish and spoon in the batter. Bake the pudding at 180 C for 40 minutes. Serve warm with custard.
Rice Pudding
500 ml milk
250 ml cooked, long-grain rice (good use for leftover rice)
2 large eggs, separated
125 ml white sugar
1 ml salt
2 ml vanilla essence
Heat the milk to lukewarm and stir in the rice. Remove from the stove. Beat the egg yolks with the sugar and salt, then gradually add the milk mixture, beating constantly. Whisk the egg whites until stiff and fold them into the rice mixture. Stir in the vanilla essence and pour the mixture into a greased, ovenproof dish. Bake the pudding at 180ºC for about 40 minutes, or until set. Serve hot with honey or golden syrup.
Malva Pudding
Ingredients:
1 cup flour
1 tablespoon bicarbonate of soda
1 cup sugar
1 egg
1 tablespoon apricot jam
1 tablespoon vinegar
1 tablespoon 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:
Butter an ovenproof glass or porcelain container. Sift the flour and bicarb into a bowl and stir in the sugar. In another bowl beat the egg very well and add the other ingredients (excluding those for the sauce) one by one, beating well. Using a wooden spoon beat the wet ingredients into the dry.
Pour batter into the baking dish, cover with greased foil, greased side down, and bake in a 180°C preheated oven for 45 minutes until well risen and for another 5 minutes if not browned enough.
If not sufficiently baked the pudding won't absorb the sauce making it stodgy inside.
When almost done, heat the ingredients for the sauce making sure all the sugar and butter are melted. When the pudding is done, remove from the oven, pour over the sauce. Serve hot or at room temperature with a little cream.
Star Pudding (Sterpoeding)
thanks to Vanessa Landy, Richmond, B.C. Canada
2 oz margarine
1 Egg
2 heaped tablespoons Smooth Apricot Jam
1 tsp lemon juice or vinegar
4 Heaped Tablespoons Flour
pinch salt
1 level teaspoon baking soda
125 ml milk, blend this with the baking soda
Method
Mix Marg, egg, jam and lemon juice together, add the
flour, salt and mix well. Add the milk and soda. Bake
until not too dark, then pour over the sauce and
return to oven until the sauce sets.
Sauce
250 ml fresh cream
250 ml sugar
1 Egg
Mix all the above together and pour over baked pudding
and bake until set. Serve with custard or ice cream.
Jan Ellis Pudding
5ml baking powder
125ml milk
30ml fine apricot jam
25ml soft butter
2 eggs
375ml self raising flour
125ml sugar
1ml salt
Mix together the baking powder and milk
Mix together the apricot jam, soft butter and eggs
Sift together the flour sugar and salt
Mix everything together and bake at 180ºC for 25 to 30 minutes. Test after 20 minutes at sea level.
Sauce
250ml water
250ml cream
250ml margarine
250ml sugar
5ml vanilla essence
Mix sauce ingredients together and boil. Prick holes in pudding and pour hot sauce over.
Roly poly pudding
1/2 cup butter
2 cups cake flour
2 teaspoons baking powder
2 eggs - beaten
milk (about 1/4 cup)
apricot jam
Sauce: Mix 1 1/2 cups boiling water with 1 cup sugar and 2 tablespoons butter
Sift cake flour and baking powder together and rub in the butter
Add eggs and enough milk to make stiff dough
Roll out the dough and spread with apricot jam
Roll up and place in a long ovenproof dish
Pour over the sauce and bake for 1 hour at 180ºC
Suggestions:
1. Replace the apricot jam with about 200 gram dried apricots. Boil in 1 1/2 cup water until just soft. Strain
Use the strained water topped up to 2 cups for the syrup.(add the 1 cup sugar)
With a fork, mash the apricots and spread evenly over the dough. This makes the pudding less sweet.
2. Once dough is rolled cut into 1 inch thick slices and arrange them in the ovenproof dish, pour over syrup and bake.
3. Cover the dish with a lid or foil for the first 40 minutes then open and bake.
Hot cross bun and apricot pudding
100 ml butter
6 hot cross buns, halved
100 g dried apricots
250 ml cream
3 large eggs, lightly beaten
10 ml ground cinnamon
125 ml sugar
Preheat oven to 160 ºC. Grease an ovenproof dish with half the butter. Spread remaining butter on to the insides of the hot cross buns. Layer buns in the dish and scatter over the apricots. Whisk cream and eggs together and pour over buns. Mix cinnamon and sugar together and sprinkle over pudding. Bake in the oven for 30-40 minutes until set. Serve warm with custard or cream. Serves 6.
'Oubos' pudding
2 ready-made Swiss rolls, sliced
100 ml medium- or full-cream
sherry
9 large egg whites
100 g castor sugar
500 ml cream
100 g sugar
100 g chocolate
Grease a large, flat, ovenproof dish with a little butter.
Line with three quarters of the slices of Swiss roll.
Sprinkle with three quarters of the sherry.
Beat the egg whites until stiff.
Add the castor sugar gradually, beating well after each addition.
Beat the cram until stiff and stir in the sugar.
Fold into the egg-white mixture.
Spoon into the prepared dish.
Place remaining slices of Swiss roll over the filling and sprinkle with remaining sherry.
Freeze for at least 24 hours.
Melt chocolate and pour over the pudding just before serving.
Bread pudding
4 extra-large eggs, separated
125 g castor sugar
pinch salt
500 ml milk
4 slices bread, crusts removed
410 g pie apples
25 ml castor sugar
1 ml ground cinnamon
45 ml raisins, soaked
Preheat the oven to 170 ºC (340 ºF). Grease a 27 x 17 cm ovenproof dish with margarine or spray with non-stick spray. Beat the egg yolks and half the castor sugar together until thick and pale yellow. Add the salt and milk. Soak the bread slices in the mixture. Arrange the bread in the bottom of the dish. Combine the pie apples, 25 ml castor sugar, cinnamon and raisins. Spoon the apple mixture on top of the bread and pour the remaining milk mixture on top. Bake for 35 minutes or until the egg mixture has set. Beat the egg whites until stiff, adding the remaining castor sugar by the spoonful. Spread the meringue over the hot pudding, ensuring that it reaches to the sides of the dish. Bake for about 10 minutes or until the meringue is golden brown. Serve immediately.
Rice pudding
100 g uncooked white rice
2 l milk
4 extra-large eggs
125 ml sugar
30 ml freshly grated lemon peel
2 cinnamon sticks, broken into pieces
10 ml vanilla essence
butter
1. Preheat the oven to 160 ºC.
2. Place the rice in a heavy-based saucepan. Add 1,25 litres (5 cups) milk and simmer gently, uncovered, for 20 minutes or until the rice gradually absorbs half the milk and is soft and absorbent. Stir occasionally with a wooden spoon to prevent sticking.
3. Using a whisk, beat the eggs and remaining 250 ml (1 cup) milk in a bowl until well blended.
4. Stir in the sugar, lemon peel, cinnamon sticks and vanilla essence. Add to the rice mixture and stir well.
5. Spoon the mixture into a buttered 1,5-2 litre (6-8 cup) ovenproof dish.
6. Place the dish in a roasting pan and add enough water to the pan to come halfway up the sides of the dish.
7. Place the pan in the oven and bake for 45 minutes, or until the custard is just firm (lightly set) and golden brown on top. Serve lukewarm.
Maize meal pudding
2 l hot milk
375 ml maize meal
15 ml molasses
2 eggs, beaten
30 ml margarine
250 ml sugar
5 ml salt
1 ml cinnamon
1 ml ginger
Preheat oven to 180 ºC. Grease an ovenproof dish. In a heavy-based saucepan heat milk, add maize meal and molasses, and stir for 10 minutes at low heat. Remove from heat, pour in beaten eggs, margarine, sugar, salt, cinnamon and ginger and mix well. Pour into ovenproof dish and bake for 30 minutes. When cooked, serve immediately with whipped cream or custard.
Buttermilk Pudding
50 ml butter or margarine
200 g white sugar
4 large eggs
240 g cake flour
2 ml salt
500 ml buttermilk
10 ml baking powder
5 ml grated lemon rind
Cream butter or margarine and sugar together till creamy. Beat in the eggs to make
a smooth mixture. Sift flour and salt together then stir into the creamed mixture
alternating with the buttermilk. Stir in the baking powder and the lemon rind. Pour
batter into a greased ovenproof dish and bake at 180ºC for 30-35 minutes or until
puffed up and slightly browned. Serve immediately with jam (moskonfyt or orange
preserve or whatever is available)
"Koningin Broodpoeding" - The Queen of Bread Puddings
2 Cups White Bread (Crust can be removed if you want, but not necessary - bread must be broken, not crumbed)
4 Cups Milk
6 Eggs (Separated)
6 Tablespoons Butter / Margarine
1½ Cup Sugar
2 Teaspoons Vanilla Essence
Smooth Apricot Jam
12 Teaspoons Castor Sugar (2 spoons for each eggwhite)
Mix bread, milk, egg yolks, sugar and vanilla essence in rectangular pie dish.(approx 36cm x 24cm x 6cm deep is a good size)
Distribute butter / margarine in small lumps on top.
Bake in pre-heated oven 180ºC
Open the oven after a couple of minutes (enough time for the butter / margarine to melt) and stir in with the rest of the mixture.
Bake until mixture has set (approx 35 minutes)
Spread apricot jam generously over pudding.
Beat 6 egg whites while slowly, spoon for spoon, adding castor sugar until stiff.
Spoon on top of apricot jam and bake until meringue is light golden brown and then most important of all................ENJOY :-)
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