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Newsletter #35  - October 31, 2002

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Hi, welcome to this edition of my newsletter!

My friend Wia suggested puddings (or as she called them "poerings") as the theme for this newsletter. Great idea, I thought, we all love puddings, don't we?? Puddings are a parent's best friend, just think, how else can you get your kids to eat their veggies? I searched in all my "Gramma" cooking books for some real traditional "oldies" but goodies!  Go on, try them, you wont be sorry. The Jan Ellis pudding was named after the famous Springbok rugby player The Rice Dumplings comes from a really old recipe book and the Vinegar Pudding is just simply "lekker".

Any requests for future Newsletter themes will be appreciated, I am running out of ideas! Hmmm, Christmas is coming up, would you like some Christmas recipes? If so, which? Will do my best to find them! Email me! Does anyone have some outdoors Christmas recipes? We don't have a white Christmas in SA, but we do have lotsa sunshine and Christmas will mostly be spent outdoors. I was thinking of something that can be prepared while out camping, for instance. C'mon, you campers and caraveners, lets have your recipes!

My featured sites for this issue are those of my buddies Wia and Rosi, scroll down for some inspiring reading!

And that's it for now, folks!
Hamba kahle
Peter


~ Featured Page ~

In keeping with the "oldie" theme of the recipes below, I would like to feature the page where I have some Historical Recipes, in other words, recipes relating to historical events or people. Go take a look!


Please keep the South African Culinary flag flying high by voting for my South African Recipe pages in the Culinary Top 100. The site is hovering at #3 . We need to get to 50,000 points to go to the Hall of Fame, so please click here or on the Top 100 logo at the top of this letter to vote.......thanx....(if you have the time, you can vote once a day!...even better, pass this URL on to your friends and ask them to vote as well...)

Please pass this letter URL on to friends and  hopefully they will subscribe as well. I would especially like as many South Africans no longer living here to get to see it:-) Subscription details at the end..

If you happen to be looking for a specific Traditional South African recipe, just email me and I will do my best to try and find it for you! 

When you have had a look at the recipes below, click here to visit the main recipe page on my site. 

Any comments, positive or otherwise on this Newsletter will be appreciated!

That's it for now
Keep well
Peter


Featured Website - 

This time I would like to feature the websites of two newly acquired friends, Wia and Rosi. Both have a hearing problem and the way they handle this obstacle makes for inspiring reading! Just click on the links below:

The World Via Wia

Rosi's World


 

The Recipes
See Links for Metric Converter

 
  Jan Ellis-pudding
Apparently this was the favourite pudding of famous Rugby Springbok, Jan Ellis and named after him.

Dough.
5ml bicarb of soda
125ml milk
200g (375ml) self raising flour
100g (125ml) white sugar
2 eggs
30ml fine apricot jam
20g (s5ml) soft butter or margarine
1ml salt

Sauce
250ml water
250ml cream
230g (250ml) butter or margarine
200g (250ml) white sugar
5ml vanilla essence

Preheat the oven to 180C (350F). Grease an ovenproof dish with a volume of about 2 litre. Dissolve bicarb of soda in the milk. Mix the rest of the dough ingredients. Stir in the bicarb of soda milk and mix well. Ladle the dough into the dish and bake for 25-30 minutes. (Dont use a smaller dish, even if it looks too big)

Heat all the sauce ingredients together to boiling point. Pour the hot sauce slowly over the hot pudding as soon as it comes out of the oven. Leave for a while to enable some sauce to be absorbed. Serve lukewarm with thin custard or ice cream.

This pudding can be baked and frozen. When needed, reheat till warm and add the sauce. Can be reheated by microwave.

Rice Dumplings
Yes this is a pudding, and a yummy one as well:-) To improve the taste of the dumplings, add some brandy to the water at a ratio of 50ml brandy to 250ml water. Some cinnamon sugar can also be added to the rice mixture before adding to the boiling brandy water.

120g (250ml) cake flour
pinch of salt
25ml butter
500ml cooked rice
75ml milk
2 eggs (beaten)
75g currants boiling water

Cinnamon sugar
100g (125ml) sugar
30ml ground cinnamon

Sift cake flour and salt together and rub butter into mixture. Add rice, milk, eggs and currants and mix well. Add spoonsful in boiling water and boil for about 8 minutes. Scoop dumplings into serving dish, sprinkle with cinnamon sugar and dot with butter.


Vinegar Pudding

500ml milk
10ml bicarbonate of soda
75ml fine apricot jam
360g (750ml) cake flour
5ml ground ginger
3ml ground cinnamon
230g (250ml) butter

Syrup
650ml water
300g (375ml) brown sugar
100ml vinegar

Mix milk, bicarb of soda and jam together an put aside.
Sift dry ingredients together well. Add butter, cut in small pieces, and mix till mixture resembles bread crumbs. Add milk mixture and mix well.
Place syrup ingredients in a dishpan and stir over heat till sugar has dossolved. Boil mixture for 5 minutes and pour into deep ovenproof dish. Let syrup cool slightly and pour in the batter. Bake in preheated oven at 180 (350F) for 50-60 minutes. Serve immediately with cream. 

 

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