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
Have some hot cross buns left over?
Scroll down for a nice hot cross bun and apricot pudding!
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Take a look at these new additions to my
Featured Recipe and
our new puppy. (Afrikaans)
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That's it for now
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.
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)
Sauce: Mix 1 1/2 cups boiling water with 1 cup sugar and 2
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
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
2 ready-made Swiss rolls, sliced
100 ml medium- or full-cream
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
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 ºC (350 ºF). 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
4 extra-large eggs, separated
125 g castor sugar
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.
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
300 ml sugar
15 ml butter
200 ml water
5 ml vanilla essence
2 ml salt
25 ml brandy
Preheat oven to 180 ºC.
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.
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.
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
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.
150 g sugar
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
100 g butter
150 g sugar
100 ml milk
Preheat the oven to 160 º 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