Sticky Chocolate Sponge Pudding

STICKY CHOCOLATE SPONGE PUDDING

Ingredients for the Sponge:

200g sugar
200g butter
200g self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
100g chocolate, broken up  (I love dark!)
Method:
Preheat the oven to 180 degrees.
Beat the sugar and butter until pale and fluffy.
Sieve the flour and baking powder into the butter mixture. 
Add the eggs and mix it all together. 
Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.
Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. 
Pour the mixture into a greased baking tin, spreading it out evenly. 
Bake for about 15 to 20 minutes.
Ingredients for the sauce:
100g chocolate, broken up
½ Cup sugar
100g butter
4 tablespoons milk
Method:
Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water. 
Stir until blended well.
When the pudding is cooked, remove from the oven and pour over the chocolate sauce while still hot.
Serves: 8

Tiramisu

TIRAMISU
Notes:
This is one of the easiest Tiramisu recipes I have ever made or come across.  I make this recipe a lot - it really is just fabulous

Ingredients:
16 Sponge Fingers (or boudoir biscuits)
250ml Strong Coffee, cooled
3 Tablespoons Dark Rum
500g Mascarpone Cheese (or a great smooth cream cheese)
300ml Whipping Cream
4 Tablespoons Coffee Liqueur (or Kahlua)
4 Tablespoons Icing Sugar
4 Tablespoons Cocoa Powder
Method:
Place the sponge fingers in a shallow bowl large enough to fit them all in a single layer. 
Mix together the cooled coffee and rum, then drizzle evenly over the fingers. 
Fingers will need to soak for about 20 mins, so set aside while you make the cream.
Place mascarpone in a bowl. 
Beat in whipping cream and coffee liqueur. 
Sieve in icing sugar. 
Stir until combined. 
Using six small dishes or one large bowl (approx 1.5L), layer up sponge fingers and cream, repeating the layers until the dishes are full. 
Finish with a layer of cream, then dust with the cocoa powder.
Serves 6
Freezes up to 3 months

Peppermint crisp pudding

PEPPERMINT CRISP PUDDING
This is a very typical South African dessert.  Quick, simple, very yummy and looks fabulous!  

Ingredients:
3 Peppermint Crisps
1 Pkt. (200g) Tennis biscuits
1 Box (2 pkts.) Orley Whip (or 250ml fresh cream)
1 Tin Caramelized condensed milk
Method:
* Whip Orley Whip.
* Add condensed milk, and crushed peppermint crisps.
* Add layer of biscuits and mixture.
* Leave in fridge to set.
Serves: 8
Tips:
* For those living out of SA.  Tennis biscuits are square thin biscuits made with lots of coconut
*  For more fabulous recipe ideas have a look at my recipe index page

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Marula Liqueur

MARULA LIQUEUR
Notes:
Marulas drop like crazy off the trees in December, January.  And what better way than to make your own Liqueur.  I am not particularly fond of the creamy version of this drink as found in shops. as the actual marula flavour is lost ad-mist the cream.  This recipe however is just fab!

Ingredients:800g Marulas
750ml Vodka
5ml Fenugreek
4 Whole All spice
500g (625ml) Sugar
650ml Water
Method:
Peel the Marulas.
Place the Marulas, Vodka, fenugreek, and all spice in a clean, dry glass or earthenware container with a tight fitting lid. 
Leave to stand in a warm spot for 3 weeks. Shake every morning and evening.
Pour the mixture 1st through a clean dry sieve and then strain through 2 layers of cheesecloth. Set aside.
Mix the sugar and water in a heavy bottomed pot, stir over low heat until the sugar has melted. Bring to the boil and boil for 17 minutes.
Remove the syrup from the stove and leave to cool.
Mix the Syrup with the Marula mixture.
Pour the liqueur into dry sterilized bottles, cork, seal and mark. Store for 1 month before use.

Cape Velvet Liqueur

CAPE VELVET LIQUEUR
Notes:
Oh so easy, and so much more tastier than the bought version.

Ingredients:
397g Tin of condensed Milk
410g Tin of Evaporated Milk
300ml Brandy
10ml Instant Coffee
10ml Glycerine  (available from a chemist)
Method:
Mix all the ingredients for at least 10mins in a food processor or liquidizer.
Pour the Liqueur into bottles. 
Refrigerate for a day before use.

Basic method for making liqueurs

BASIC METHOD FOR MAKING LIQUEURS

Method:
Weigh the clean, peeled & stoned fruit. The nuts (pip) and the sugar.
Place the fruit & spices or herbs in a clean, dry glass or earthenware container with a tight fitting lid.
Add the alcohol, mix well & close.
Leave to stand in a warm, sunny spot indoors. 
Shake regularly to spread the flavour of the ingredients.
1st pour the fruit alcohol mixture through a clean sieve & then through a cheesecloth pegged firmly to the edges on a glass bowl. The aim of this procedure is to clarify the liqueur.
Pour the sugar, water or wine into the heavy bottomed pot and heat at a low temperature whilst stirring. Then bring to boiling point and boil until the syrup has the right consistency. 
Remove from the stove.
Leave the syrup to cool. 
Add the flavoured alcohol to the cold syrup. 
Pour the liqueur into sterilized bottles, cork and seal. 
Store and leave to mature according to the instructions. This improves the flavour.

Cheese Muffins

CHEESE MUFFINS sprinkled with PAPRIKA

This is by far my favourite cheese Muffin recipe.  Really delicious and very easy to make.  Served warm with the butter melting into the muffin - mmm yum!

Ingredients:
1 Egg
1 cup Milk
1 ½ cups Self-raising Flour
½ tsp Salt
1 Tbls Sugar
Pinch of Cayenne Pepper
1 cup (about 100g) grated Cheddar Cheese 
Paprika Spice

Method:
- Preheat the oven to 210°C
- Sift the Flour, Salt and cayenne pepper.  Add the sugar and grated cheese.
- Stir gently to mix
- In a separate bowl: Beat the egg. Add the milk
- Make a well in the flour and add the egg mixture to the flour mixture.  
- Stir gently with a spoon until just combined  (no more than 30 times).
- Spoon into a greased muffin pan. Sprinkle with paprika.
Bake for 15 minutes
Makes 9 large muffins

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Pecan Meringue

PECAN NUT MERINGUE TART
Notes:
Just love this recipe!  I make it a lot.  It really is one of those fabulous desserts.

 Ingredients:
16 Salticrax biscuits – crushed
100g Chopped Pecans
3 egg whites
½ tsp Baking Powder
1 cup sugar
1 tsp Vanilla
Whipped cream & Chocolate flakey to decorate.

just out the oven

Method:
- Crush the nuts and biscuits.  (I put them in my food processor).  Set aside.
- Whip egg whites until stiff. Gradually add sugar.
- Fold in baking powder & vanilla.
- Fold in crushed biscuits & nuts. (slowly)
- Bake in a greased pie dish (27cm) at 190ºC for 30 minutes.
- Cool completely. 
- Spread whipped cream over the top and chocolate flakey.
Serves: 8

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Malva Pudding

MALVA PUDDING
Notes:
The most fabulous rich, dark, moist Malva pudding recipe ever.  A guaranteed winner.
Serve with cream, custard or ice-cream

Ingredients for pudding:
1 cup sugar
1 Egg
1 Tablespoon Apricot Jam
1 cup Flour
1 Tablespoon Bicarb of Soda
Pinch of Salt
1 Tablespoon Butter
1 Teaspoon Vinegar
1 cup Milk
Method:
Beat Egg & Sugar Well. Add Jam
Melt Butter, milk & Vinegar
Sift Flour, Bicarb & Salt.
Add dry & wet ingredients to Egg – sugar – Jam Mixture. Mix well.
Bake at 180°C for 45 minutes in a greased casserole dish
Ingredients for Topping
1 cup Cream
50g Butter
1 cup Sugar
½ cup Hot Water
Method:
Melt in a saucepan.
Bring to boil, add to Malva when pudding is still hot.
Serves: 8

Easy Ice Cream

EASY ICE CREAM
Notes:
This recipe was handed to me (after much coaxing and nagging) from a friend of mine that run's the most fabulous restaurant.  She added the most weird and unusual flavours to her ice cream, like chilli, and even wasabi.  My favourite is adding a tin of caramel with grated lemon rind.  But play - be arty!

Ingredients:
6 Egg whites
500ml cream
1 tin condensed milk
Method:
Beat egg whites till stiff
Mix together cream and condensed milk.
Add other ingredients at this point (Chocolate, orange, caramel, etc.)
Fold egg whites into mixture.
Freeze.

Chocolate Sauce

CHOCOLATE SAUCE
Notes:
Serve hot over ice cream.  
This is one of those recipes that has been handed down in the family for years.  It keeps in the fridge for ages, and gets better, stickier and yummier with age.  This is by far the best chocolate sauce I have ever tasted.  

Ingredients:
½ cup Sugar
½ cup Cream
¼ cup Butter
Pinch Salt
¼ cup Cocoa
⅓ cup Syrup
60g Dark Chocolate
½ tsp Vanilla Essence
Method:
Heat ingredients over low heat stirring well until just starting to boil.
Remove from stove and add vanilla.

Simple cheesecake

CHEESECAKE – The Best
Notes:
You can substitute 150ml Sugar for condensed milk.
Mix 30g Cocoa and 2.5ml coffee to 40ml boiling water for a chocolate cheese cake.
OR Mix in a tin of strained mixed berries for a berry cheesecake.
Looks fabulous just plain, decorated with sliced kiwi fruit and strawberries.  

Ingredients for Base
100g Biscuits - ginger is nice
80g Melted butter
Method:
Combine crushed biscuits and butter
Line the base of a 20cm spring-form cake tin.
Ingredients for Filling
1 sachet Gelatine
125ml hot water
3 Egg Whites
500g smooth cream / cottage cheese
1 x 397g Tin condensed milk
30ml lemon juice
5ml Vanilla Essence
Method:
Dissolve gelatine in water & set aside.
Beat egg whites until stiff & set aside.
Blend Cheese, cream & condensed milk
Add Gelatine, lemon juice, & vanilla Essence.
Fold in the egg whites.
Pour into prepared base. Refrigerate and decorate as desired.
Serves: 8

Lemon Meringue Cheesecake

CHEESECAKE - LEMON MERINGUE
Notes:
This is just so fabulously yummy!

Ingredients for Base:
250g Tennis biscuits (also great with ginger biscuits)
125g Butter
Method:
Crush biscuits. Mix in melted butter. Press into a 20cm spring-form pan, lining base and sides.
Ingredients for Filling:
1pkt Philadelphia cream cheese (approx. 225g)
1 tin condensed milk (approx. 397g)
2 eggs (separated)
2 teaspoons grated lemon rind
¼ cup fresh lemon juice (slightly green lemons)
½ cup castor sugar
Method:
Beat cream cheese until smooth. Beat in condensed milk, lemon rind & juice, and the egg yolks. Pour into prepared crumb base.
- Beat / whip egg whites until soft peak form. Gradually beat in half the sugar. Beat until stiff, Fold in remaining sugar. Spread evenly over the filling.
- Bake in hot oven for 10 minutes to brown meringue. Allow to cool and set in the fridge.
Note: Use slightly green lemons.
Serves: 8

Apple Tart

APPLE TART
Notes:
This makes a yummy fabulous, moist dessert, especially if served with a dollop of cream or custard.  Serve hot.  I usually make this ahead of time, and then just warm it up for about 15 minutes in a moderate oven.  

Ingredients for dough:
250ml (140g) Self Raising Flour
2ml Salt
125ml Castor Sugar
125g Butter
385g Can Sliced Pie Apples
1 Extra Large Egg
125ml Milk
15ml Sugar
3ml Ground Cinnamon
Method:
Cream butter & sugar. Add egg and beat until light and fluffy. Add flour and salt. Fold into butter mixture Alternately with Milk.
Turn into a greased 23cm pie dish. Arrange apple slices on top of mixture. Mix sugar and cinnamon and sprinkle over apples.
Bake in a preheated oven at 180ºC for ± 40 minutes.
Ingredients for Syrup:
60ml Sugar
45ml Milk
5ml Vanilla Essence
Method:
Heat Sugar & milk; bring to the boil until sugar has melted. Remove from heat and add essence.
Pour over apple tart when removed from oven.
Serves: 6 to 8

Seafood Soup

FISH SOUP

Ingredients:1L Fish / Chicken Stock
2 Onions, finely chopped
2 Carrots
50g Butter
Salt, pepper, turmeric
250ml Cream
2 Egg yolks
50g Flour
1½kg Firm Fish
½kg Peeled Shrimps
½kg Cooked mussels
Method:
Melt butter in a large saucepan. Saute onions and carrots. 
Mix in flour and dilute with fish stock. Bring to boil for 10 minutes
Add diced fish and simmer until fish is cooked through.
Add salt, pepper & turmeric to taste
Before serving add in mussels and shrimps.
Mix cream & egg yolks & add to soup.
Garnish with parsley and serve with bread.

Minestrone Soup

MINESTRONE
Notes:
Lovely soup.  One of my favourite homely meals.  I freeze the excess in Tupperwares for another meal.  You can add other veggies if you like.

Ingredients:
60ml Olive oil
2 Onions, finely chopped
4 rashers Bacon (optional)
1 Tbls Crushed Garlic
30ml Parsley / Mixed herbs
2 Heads Celery, including the leaves, chopped
4 Zucchinis / Baby marrow, chopped
2 x 410g Tins of chopped Tomatoes.
500ml Stock
1 x 410g Tin Mixed Beans, Drained
8 sticks of spaghetti broken up
Black pepper to taste
Method:
Heat the olive oil. Add the onions (and bacon) and fry until tender.
Add the garlic, celery, zucchinis and parsley
Add the tomatoes, and stock. Simmer for 15 minutes.
Stir in the beans and pasta. Cook until pasta is al dente. 
Season to taste. Serve Hot
Serves 6

Curried Butternut Soup

SPICY BUTTERNUT SOUP
Notes:
This is by far one of the best (and easiest) butternut recipes I have ever made.  The addition of the curry powder enhances the flavour of the soup.  Just divine!  You could also substitute pumpkin for the butternut.

Ingredients:
1 Tbls Spoon Olive oil
20g Butter
2 Onions,  Sliced and chopped
1 kg (or so) Butternut, skinned, pips removed, and cubed 
2 Apples, cored, peeled and cubed
1/2 Tbls (7.5ml) Curry Powder
1 and 1/2 litres vegetable Stock
Salt and Black Pepper to taste.
Method:
- Cut the butternut into 3cm cubes.
- Fry the onions in the oil and butter in a large saucepan until translucent.
- Add the curry powder, apple and the butternut.
- Add the chicken stock and simmer covered for about 30 minutes until tender.
- Puree with a food processor, or stick blender
- Season to taste.
Serves 8-10

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Rye bread

RYE BREAD

Ingredients:
500ml Rye Flour
200ml Corn Flour
5ml Bicarb of Soda
10ml Baking powder
3ml Salt
1 egg
100ml butter-melted
400ml water
60ml Sunflower Seeds
60ml Sesame Seeds
60ml Pecan Nuts
Method:
Mix all Ingredients well.
Place the dough in a well buttered loaf tin and bake at 160°C for 1 hours.

Wheat free bread

WHEAT FREE FLOUR MIX

Notes:
Make a wheat-free flour mixture to use instead of wheat flour in all recipes.  Almost all these ingredients you will find at a health shop
Ingredients:
2 ½ cups Rice Flour
1 cup Potato Flour
1 cup Tapioca Flour
¼ cup Corn Flour  (Maizena - if you live in SA)
¼ cup Chickpea Flour
2 Tablespoons Xanthan Gum  


WHEAT FREE BREAD
Ingredients:
3 cups Wheat free flour mix
500ml Plain Low Fat yoghurt
1 ½ teaspoons Bicarbonate of Soda
1 teaspoon Baking Powder
Mixture of seeds and nuts (optional)
Method:
- Mix all Ingredients well.
- Place the dough in a well buttered loaf tin and bake at 180°C for 1 ¼ hours.