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Newsletter #48  - April  19, 2003

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Greetings from sunny South Africa!  Hope you are all doing well!

The theme for this Newsletter is very close to my heart! (or stomach!) Pudding! Remember the "old" days when your mom used to threaten you with -"No pudding until you eat all your veggies", well, I even ate cabbage and peas, just to
"earn" my helping of pudding! I could never understand why the pudding was always at the end of the meal, I would serve it as the first course when you are still hungry!

My alltime favourites are bread pudding and roly poly pudding! And when we eat out, I always have the ice cream with hot chocolate sauce! So scroll down to the recipes and give yourself a treat!

Have some hot cross buns left over?  Scroll down for a nice hot cross bun and apricot pudding!

And now, here is your chance to make all your wildest dreams come true! Why not take a chance on the UK Lottery? (Europe's richest lottery!) Payment is secure and the millions of pounds can certainly come in very handy! Click here and get a ticket! You can't win if you aren't in! You can now also get your ticket for FREE!! Become a referrer and earn 50p for every ticket bought by your referrals! Let them pay for your tickets!

Take a look at these new additions to my site! Featured Recipe and Ontmoet Ado, our new puppy. (Afrikaans)

That's it for now, folks!
Hamba kahle
Peter


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That's it for now
Keep well
Peter

 

The Recipes
See Links for Metric Converter

 
  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 C. 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.

My friend, Charly ( the best cook in Durban) had the following to add:
Hey Pete, have you tried soaking the chopped dried apricots in either sweet sherry, port, brandy or rum to plump them up a bit, prior to sprinkling them over the buns, then adding the leftover 'marinade' to the custard or cream for extra flavour??? Hic .... just a thought - use it, don't use it ... hic


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 180C

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.


'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.


Apricot sago pudding

410 g apricots
140 g sago
500 ml milk
2 ml salt
175 ml sugar
25 ml butter
2 extra-large eggs, separated
50 ml smooth apricot jam

Preheat the oven to 180 C (350 F). Spray a 22 x 20 x 4 cm ovenproof dish with non-stick spray. Drain the apricots and reserve the syrup. Add enough water to the syrup to make up 250 ml. Set the apricots aside. Pour the syrup over the sago and soak for 5 minutes. Add the milk, salt and 125 ml sugar and heat slowly. (The syrup will cause the mixture to curdle.) Simmer till the sago is done while stirring continuously. Remove from the heat and add the butter and egg yolks. Mix well. Spoon half the mixture into the prepared oven dish and arrange the apricots on top. Spoon the remaining sago mixture over the apricots. Beat the egg whites till soft peaks are formed and add the remaining 50 ml sugar. Beat well. Spoon over the pudding and bake for 15-20 minutes or till the meringue begins to brown. Serve hot. Serves 6


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 C (340 F). 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.


Cape brandy pudding

250 g dates, stoned and finely chopped
5 ml bicarbonate of soda
250 ml boiling water
125 g margarine
200 g sugar
2 eggs, beaten
240 g cake flour
5 ml baking powder
2 ml salt
250 ml walnuts or pecan nuts, chopped

SAUCE
300 ml sugar
15 ml butter
200 ml water
5 ml vanilla essence
2 ml salt
25 ml brandy

Preheat oven to 180 C.
1. Divide chopped dates into 2 portions. Add bicarbonate of soda and boiling water to 1 portion, mix well and leave to cool.
2. Cream margarine and sugar then beat in eggs.
3. Sift flour, baking powder and salt over mixture and fold in. Add dry portions of dates and walnuts, blending well.
4. Stir in bicarbonate of soda mixture, blend thoroughly and turn batter out into a large baking dish. Bake for 40 minutes or until firm.

SAUCE:
Heat sugar, butter and water for 5 minutes. Remove from stove and stir in vanilla essence, salt and brandy. Pour sauce over pudding as soon as it comes out of the oven and serve hot or cold with whipped cream.
 


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 C.
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 C. 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.


Malva pudding


150 g sugar
1 egg
150 ml milk
50 ml port
15 g butter
15 ml apricot jam
150 g cake flour
7 ml bicarbonate of soda
pinch of salt

Sauce
100 g butter
150 g sugar
100 ml milk

Preheat the oven to 160 C. Beat the sugar and egg until light.
Heat the milk, port, butter and jam. Stir to dissolve jam and melt butter.
Sift together flour, bicarbonate of soda and salt and fold into beaten egg and sugar mixture in 2 batches, alternating with the warm milk.
Pour the mixture into a greased rectangular 1,5 litre ovenproof dish and bake in the oven for about 45 minutes.
Place the sauce ingredients in a saucepan and simmer for 2 minutes. As soon as the pudding comes out of the oven, prick it all over and pour over the sauce.

 

 

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