All the Sweet Stuff & Christmas Cards for the Holidays

Koeksisters

The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.

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 cold syrup for 30 seconds. Remove from syrup and place on a dish to dry.
Yummy!!

The pics below were sent to my by friend and ex-colleague Nico Putter. His wife Sandra is now making koeksisters for the lucky inhabitants of Vanouver in Canada!

1 ½ cups flour
1 cup dates (stoned)
1 cup boiling water
¼ teaspoon baking powder
1 teaspoon bicarb
2 tablespoons butter
1 cup castor sugar
½ cup chopped nuts
2 beaten eggs
½ teaspoon salt

Cream butter and sugar, add eggs, sifted flour, baking powder, salt and chopped nuts. Boil dates, water, add bicarb of soda then add to first mixture, stirring well. Pour into greased flameproof dish and bake for 30 – 40 minutes at 180 C.
Syrup.

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!

Grapes in Brandy

Go on, you deserve it, spoil yourself! Or for that special occasion when hubby brings his boss home for dinner:-) Or you want to impress mother-in-law....

ripe, firm (Hanepoot) grapes, I suppose if you don't have Hanepoot then any other large sweet grape will do
375 ml brandy

Syrup

250 ml water
200 g white sugar

Wash the grapes carefully and remove the berries from the stalks, leaving a small stalk attached to each grape. Prick with a sterilized needle. To make the syrup, boil the sugar and water together until it has thickened, remove from stove and add the brandy. Pack the grapes firmly into hot, dry, sterilized jars and top up with syrup.
Seal the jars loosely and sterilize by placing in a deep saucepan filled with hot water, bring water to boil and sterilize for about 25 minutes. Remove the jars from the water and seal tightly. Allow 3 months for maturing.

Prepare pan (about 10 inches square and 1.5 (1 1/2) inches deep) by spraying it with spray and cook, or just butter the pan AND lay it out with grease-proof paper. The paper will make the handling of the sweets easier when taken out of the pan.

Place everything in a pot (except coloring) and over slow heat, bring to boil. Cook for 7 minutes while stirring and remember to keep the sides of the pot clean by scraping all sugar off with spoon.

After 7 minutes, all sugar should be dissolved, (NB). Divide mix in two, add coloring to one half, careful not to use too much, it should only be light pink. Beat until mix starts to thicken. If you beat for too long, the mixture will be too hard, and you will have to flatten it with a masher. Pour in pan that has been prepared. Do same with white part and pour on top of first batch.

Once this has cooled off enough, place in refrigerator overnight. Turn the pan upside down and the sweets will fall to the surface. Break squares and keep in air-tight container.

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.

Pumpkin Fritters with Amarula Cream
The guys who celebrate Halloween probably have lotsa pumpkin left over in the freezer, this is what you use it for!
The following recipe was prepared as dessert by the South African Barbeque Team at the 2000 World Barbeque Championships in Tennessee. It appeared in the Citizen Newspaper and is originally from Lannice Snyman's book, Rainbow Cuisine. I love Amarula, they have a worldwide distribution network, take a look at their website . Do yourself a favour and order a bottle (or more!)

Makes 10-12, 5-6 servings.

500 g skinned, pipless, pumpkin, cut into cubes
salt
1 egg, lightly beaten
180 ml cake flour
5 ml baking powder
1 ml cinnamon
1 ml ground mace
oil for deep frying
lemon wedges for squeezing

Cinnamon Sugar
125 ml sugar
10 ml cinnamon

Syrup
125 ml brown sugar
125 ml water
5 ml corn flour

Amarula Cream
250 ml cream
60 ml Amarula liqueur

Cook the pumpkin in a covered pot with a little water and salt. Drain well and mash with the egg, flour, baking powder, cinnamon and mace.
Heat a little oil in a heavy frying pan, drop in spoonfuls of the mixture and fry till golden on both sides. Another way to cook them is to deep-fry, they will puff up even more. Drain well on a wad of kitchen paper and serve as suggested below, with cinnamon sugar, syrup and Amarula whipped cream.

Cinnamon Sugar
Mix together the sugar and cinnamon in a small bowl.

Syrup
Combine brown sugar, water and corn flour in a pot and bring to the boil slowly, stirring constantly until the sugar dissolves. Boil briskly until the mixture becomes syrupy.

Amarula Cream
Whip the cream stiffly. Fold in the liqueur. (Use any cream liqueur if Amarula is not available)

To Serve.
Dip the hot fritters into the syrup. Pile them in a bowl, sprinkle generously with cinnamon sugar and serve with the Amarula cream and lemon wedges for squeezing.

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.

Wildebeeskastaiings (wont even attempt to translate)
These are said to be better than koeksisters, a very old recipe...

Syrup
200g white sugar
250ml water
5ml lemon juice
25ml golden syrup

Batter
300g cake flour
12.5ml baking powder
1ml salt
12.5ml butter
2 eggs beaten
100 ml milk
cornflour
extra butter, softened
sunflower oil for deep frying

Syrup: Bring the syrup ingredients to the boil and stir until all the sugar has dissolved. Cook syrup for 8 minutes over moderate heat. Let it cool then put it in the fridge till its ice cold.

Batter: Sift the flour, baking powder and salt together. Rub the 12.5 ml of butter into the mixture. Beat the eggs and milk together and cut this mixture into the flour mixture with a spatula. Add a little extra milk if the dough is too stiff.
Shape the dough into a sausage and divide it into 6 equal lengths. Roll each length into a thin oval shape on a flour strewn surface.. Spread softened butter on the dough ovals and sprinkle them with cornflour. Stack the ovals on top of each other until you have a stack of 6 ovals.
Now roll the stack out into a thin rectangle. Roll up the rectangle tightly lengthwise. Using a sharp knife, cut the roll into 2 cm slices. Moisten the ends of each little roll and press them together to prevent the roll from unraveling when they're fried. Fry a few rolls at a time in moderately hot, deep, sunflower oil till they're golden brown. Remove from oil with a slotted spoon and dip them immediately in the ice-cold syrup. Drain on a wire rack on a tray. Chill before serving, makes about 50.

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.

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

'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 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
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.

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 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.

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 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.

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)

Koeksisters - This is the Cape Malay one with coconut

250 ml (1 cup) cake flour
250 ml (1 cup) self raising flour
5 ml ( 1 tsp) salt
60g (1/4 cup) butter
5 ml (1tsp) ground ginger
5 ml (1 tsp) ground cinnamon
5 ml (1 tsp) ground mixed spice
2.5 ml (1/2 tsp) ground cardamom
10 ml (2 tsp) soft brown sugar
10 ml (2 tsp) white sugar
7.5 ml (1 1/2 tsp) instant dry yeast
375 ml (1 1/2 cups) warm water

Syrup
250ml (1 cup) water
125ml (1/2 cup) sugar
15ml (1 tbsp) dessicated coconut
1 piece of naartjie peel

In a mixing bowl combine the flours with salt. Add butter and rub in lightly till it resembles fine breadcrumbs. Add remaining ingredients, using the warm water to form a dough. Do not knead. Cover with plastic and leave in a warm place fo0r about 1/1/2 to 2 hours or until doubled in size then turn out on a lightly floured surface.
Dip fingers and knife into flour and use your hands to stretch the dough. Cut into 4cm X8cm strips and deep fry over medium heat in a deep saucepan. Insert fork to check if done, and remove quickly one by one and drain in colander or on kitchen paper.

To make the syrup bring, water, sugar, coconut and naartjie peel to a slow boil in a large saucepan until syrup starts to bubble.
Prick each koeksister, then lower into syrup . Add as many koeksisters as the pan will hold. Turn and cook for 5 minutes each side or till browned. Remove with slotted spoon place on platter with some extra coconut. Sprinkle coconut over them and serve while hot

"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 :-)

BREAD and RAISIN PUDDING

875ml milk
60g butter
750ml stale bread cubes
125ml sugar
2 eggs, lightly beaten
125ml sherry
5ml ground cinnamon
5ml grated nutmeg
250ml seedless raisins
125ml chopped, mixed candied peel

1. Heat milk, add butter and pour hot liquid over bread cubes - soak for 5 minutes
2. Stir in sugar, eggs, sherry and spices
3. Add raisins and peel and put into a buttered ovenproof dish
4. Set dish in a roasting pan of hot water and bake at 190°C for 1 hour or until a knife inserted in the centre comes out clean

Sticky toffee pudding

Cooking time: 35-40 min
Ingredients
250 ml soft brown sugar
190 ml butter
150 ml soft, pitted dates, finely chopped
15 ml bicarbonate of soda
125 ml fruit cake mix
1 extra-large egg
5 ml vanilla essence
400 ml cake flour
5 ml baking powder
300 ml water
30 ml brandy
1 ripe banana, mashed
2 ml salt
100 g pecan nuts, finely chopped
SAUCE
250 ml sugar
100 ml water
300 ml cream
100 ml fresh lemon juice
1 peel of a lemon, finely grated
brandy or Van der Hum liqueur

Method:
Preheat oven to 170 ºC and grease a 32 x 25 cm ovenproof dish with butter or non-stick cooking spray. Cream the butter and sugar until light and creamy. Add the egg and vanilla essence and beat well. Sieve the cake flour and baking powder over the top. Place the dates and water in a small saucepan and heat until boiling, then simmer for 1-2 minutes. Remove from the heat and add the bicarbonate of soda, stirring well. Add the cake mix, brandy, banana, salt and chopped nuts. Add to the flour mixture and mix well. Pour into the prepared dish and bake for 40 minutes until done. Meanwhile, prepare the sauce: Heat the sugar and water over low heat until sugar dissolves. Bring to the boil and cook, stirring constantly, until the mixture turns a caramel colour. Add the cream (be careful, it'll splatter). Add the lemon juice and brandy or Van der Hum and pour the boiling sauce over the pudding as soon as it comes out of the oven. This pudding freezes well. Serves 10-12.