kop suiker
2 eiers
2 el asyn
1 desertlepel appelkooskonfyt
1 kop meel
1 tl bakpoeier
1 kop melk gemeng met 1 tl koeksoda

Bak op hoog vir 12 minute.

1 kop ideal melk
1 kop gekookte water
125 g margarien
1 kop suiker

Meng saam en verwarm in oond vir 3 minute.
Gooi oor poeding terwyl warm en bedien met roomys of vla.

Honeycomb Pudding



• 200 g (250 ml) sugar
• 120 g (215 ml) cake flour
• pinch of salt
• 5 ml bicarbonate of soda
• 125 g (135 ml) butter
• 125 ml lukewarm milk
• 250 ml golden syrup
• 4 eggs, beaten

Preheat the oven to 180ºC. Sift the dry ingredients together. Melt the butter in the lukewarm milk. Add the syrup and mix well. Combine the two mixtures and stir in the beaten eggs. Spoon mixture into a greased 20 x 15 cm oven dish. Bake for about 40 – 45 minutes. Serve with cream or custard.

Sago Melkkos (Sago Pudding)


This is called “Melkkos” (‘n regte boere resep ) and it’s basically milk with some flour, butter, salt, eggs, cinnamon and sugar and its cheap to make. This recipe has sago added. You’ll just love this!
250 ml Sago
2.5 litres milk
2 eggs
60 ml water
30ml custard powder
30ml flour
2 ml (½ tsp) salt
25g (30ml) butter
Cinnamon sugar

1.Soak the sago 1 hour in the milk.
Heat the mixture in a large heavy-based saucepan and bring to a boil, stirring it all the time.
Separate the eggs. Beat the egg yolks, water, custard powder, flour and salt.
Stir the egg mixture into the sago and milk mixture, and cook until it thickens.
Stir in the butter.
Beat the egg whites until stiff and fold in the Melkkos mixture. Keep it light and fluffy.
Serve with cinnamon sugar.

Sedgwick’s Malva Pudding


Serves 4

310 ml cake flour
10 ml bicarbonate of soda
1 ml salt
2 eggs
250 ml castor sugar
30 ml butter
125 ml buttermilk
15 ml apricot jam
2,5 ml grated orange zest
60 ml orange juice
15 ml vinegar
For the sauce:
125ml butter
125 ml soft brown sugar
125 ml Sedgwick’s Original Old Brown
125 ml cream

1. Preheat the oven to 180°C. Butter 6 x 125 ml dariole moulds.
2. Sift the flour, bicarb and salt together in a big mixing bowl.
3.Whisk the eggs and sugar together in another bowl until light and fluffy
4. Heat the butter, buttermilk, jam and orange zest, juice and vinegar together in the microwave for a few seconds until the butter is melted.
5. Fold the flour mixture alternately into the egg mixture and the butter mixture, mix well but do not over mix. Pour the mixture ¾ into the prepared moulds and pack onto an oven tray. Bake in the oven for 20-30 minutes.
6. Make the sauce in the meantime; combine all the ingredients for the sauce in a small saucepan and cook until the sugar has melted.
7. Remove the pudding from the oven and turn out. Prick holes in the puddings with a skewer and pour some of the sauce over while still hot. Serve the rest of the sauce on the side, but most importantly, serve yourself a portion before it’s all gone!

Chocolate Tres Leches Pull-Apart Pizza Bread


Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 60 minutes


for the pizza:
1 package store bought or homemade pizza dough
1 cup semi-sweet chocolate chips, melted
1/3 cup evaporated milk
1/3 cup sweetened condensed milk
2 tablespoons heavy cream
2 tablespoons crushed fine graham crackers
splash of rum
1/3 cup mozzarella, shredded

for the glaze:
3 tablespoons milk
2 cups confectioners sugar
1 teaspoon vanilla extract
splash of rum


for the pizza:
Preheat oven to 350 degrees.

Spray a large loaf pan with non-stick cooking spray. You’ll want to place some parchment paper in the loaf pan that over hangs by two inches so it’s easier to pull out the bread. Take the dough and roll out into a 12 x 20 inch rectangle. Pour the melted chocolate all over the pizza. In a large bowl, combine milk, condensed milk, cream, and graham crackers. Spoon the milk mixture over the melted chocolate. You will not use all of the milk mixture. If it runs off the chocolate a little that’s okay. Sprinkle the top with the mozzarella.

Cut the rectangle into 5 equal sized strips. Put the strips on top of each other and cut into five or six stacks. Place stacks against each other in the loaf pan. Bake for 30 minutes and then pour butter over the top. Bake for another 30 minutes. Remove from oven and then pour icing over the top before serving.

for the glaze:
In a large bowl, whisk all the ingredients.

Apple Roses

2015-03-13 149 p

Ingredients: to make 6 roses

  • 1 frozen puff pastry sheet, thawed
  • 2 red organic apples (I used red delicious)
  • half lemon, juice
  • 1 tablespoon of flour, to sprinkle the counter
  • 3 tablespoons of apricot preserve
  • cinnamon (optional)
  • powder sugar for decorating (optional)

Preparation time: about 20 minutes to prepare, plus 45 minutes to bake
1. Thaw the puff pastry if you haven’t done so yet. It should take about 20-30 minutes.
2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, as shown in my picture. Leave the peel so it will give the red color to your roses. Right away, place the sliced apples in the bowl with lemon and water, so that they won’t change color.


3. Microwave the apples in the bowl, for about 3 minutes, to make them slightly softer. If you prefer, you can also simmer the apple slices in the water in a small pan (on the stove).

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the dough, as shown in my picture. Sprinkle with cinnamon if you’d like.

8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a silicone muffin cup. No need to grease the muffin mold if it’s silicone. Otherwise, make sure to grease it.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.


Sprinkle with powder sugar and enjoy!

lemon Souffle


This is such a simple recipe and most of us run away from the idea of soufflés, the most important thing is the time factor, from the oven to the table:
Lemon pastry cream
4 large egg yolks
1 cup whole milk
1/2 cup strained lemon juice + zest of 2 lemons
1/2 cup granulated sugar
3 Tb cornstarch
1/4 tsp salt
1 Tb unsalted butter
1 tsp vanilla extract
8 large egg whites
1/2 tsp cream of tartar
1/4 cup confectioners’ sugar + more for dusting
Pre-heat oven to 180 degrees C and position oven rack to the lower 2/3.
Make the lemon cream: In a medium pot, whisk together the egg yolks, milk, lemon juice and zest, cornstarch and salt. Over medium heat, whisk until the mixture begins to bubble, about 3-4 minutes. It will continue to get thicker, but constantly whisk it. Continue until it is very thick.
Turn heat off and whisk in the butter and vanilla extract. Transfer the hot cream mixture to a large bowl filled with ice to help cool down the mixture. Whisk every few minutes until it gets to room temperate.
Make the meringue (egg whites): In a stand mixer fitted with a whisk attachment, add egg whites. Start on low and work to medium speed. You will see the egg whites begin to “break up” and start to get foamy. Add cream of tartar and continue whisking.
Continue whisking and gradually get a little faster. When whites are starting to form and are at “soft peaks” add confectioners sugar slowly, about 1Tb at a time while the whisk is going. Continue whisking until “stiff peeks” form.
Next, place the egg whites and pastry cream bowl next to each other. Using a large, soft spatula take a large dollop of cream mixture and add it to the egg whites. Do not mix heavily, you want to FOLD it in. Fold by taking your spatula to the side0under-up. You will see streaks of yellow and continue folding gently. Add the rest of the cream mixture about 1/2c at a time until Incorporated.
For the molds: Grease a 6cup mold with softened butter all over and dust with powdered sugar.
*This recipe is enough for a 6cup mold plus 2 small individual molds.
Make the collar: Tear a long enough piece of tin foil that is long enough to wrap around the mold. Fold in half so it is not “too tall”. Grease the inside of the foil with butter and wrap around mole, securing at handles.
Pour the souffle mixture into the dish and level off the top. Wrap the foil around the mould. (Easier after your pour mixture in).
Bake at 375 for exactly 20 minutes. No peeking! When done, dust with powdered sugar.
Enough for a 6 cup mould + 2 small individual molds.

Old Fashioned Challah Bread Pudding with Whiskey Sauce


Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 40 minutes


for the bread pudding:
1 loaf challah bread, cubed (about 3 cups)
4 beaten eggs
1/2 teaspoon kosher salt
1 cup granulated sugar
1 cup whole milk
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 tablespoons unsalted butter

for the whiskey sauce:
1/2 cup unsalted butter
1/2 cup granulated sugar
1 egg yolk
2 tablespoons water
2 tablespoons bourbon


for the bread pudding:
Preheat oven to 350 degrees.

Spray a 9X13 casserole dish with non-stick cooking spray. In a large bowl, combine bread, salt, eggs, granulated sugar, milk, and vanilla extract. Pour the pudding mixture into the casserole dish and let it sit for 10 minutes. Sprinkle the top with brown sugar and butter, and bake for 35 to 40 minutes. Remove from oven and while still warm, pour bourbon sauce over the top. Serve immediately.

for the whiskey sauce:
In a medium saucepan over medium heat, melt butter. Add sugar and egg yolk. Cook and stir until thickened about five minutes. Remove pan from what and cool partially. Stir in bourbon and serve immediately.



2 kop melk
½ kop sago (hoef nie vooraf te week nie)
3 eetl botter
2 eiers geskei
⅓ kop suiker
2 ml vanielje geursel
knypie sout
Giet die melk, sago en botter in bak en 10 minute oop by 100% krag (roer gereeld) en daarna 5 min by 50% krag en roer dit elke 2 minute. Klits die eiergeel en voeg saam met witsuiker, vanielje geursel en sout vinnig by die warm sago mengsel. Mikrogolf 2 minute op 100%. Vou nou die styf geklopte eierwitte in die warm mengsel in. Skep die mengsel in ‘n glas bak van jou keuse en blop so hier en daar appelkooskonfyt bo-oor en strooi bietjie kaneel oor. Mikrogolf dit 2 tot 3 min oop by 70% krag. Sit dit warm voor

Malva Pudding


Malva pudding is the ultimate winter dessert. It is rich and syrupy, with a soft spongy texture. Comfort food at its best.

Serves 8.


Malva Pudding

  • ½ cup (125 ml) sugar
  • 1 extra large egg
  • 1 tablespoon (15 ml) vinegar
  • 1 tablespoon (15 ml) apricot jam
  • 1 cup (250 ml) flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1½ teaspoon (7 ml) bicarbonate of soda
  • 1 cup (250 ml) milk


  • 1 cup (250 ml) sugar
  • ½ cup (125 ml) boiling water
  • 1 cup (250 ml) cream
  • 2 tablespoons (30 grams) butter
  • 1 teaspoon (5 ml) vanilla essence


  1. Pre-heat oven to 160°C. Butter an oven-proof dish (the dish needs to have a volume of 2.75 litre).
  2. Beat sugar and egg together.
  3. Add vinegar and apricot jam and beat well.
  4. Sift flour, baking powder and salt together. Mix into sugar, egg, vinegar and jam mixture.
  5. Mix bicarbonate of soda with milk. The last step is to stir the milk and bicarbonate soda combination, into the mixture.
  6. Pour in baking dish
  7. Bake for 45 minutes to an hour in a moderate oven of 160°C, until cooked through.
  8. Prepare syrup shortly before removing pudding from oven
  9. Heat sugar, water, cream and butter, while stirring, until the sugar has dissolved.
  10. Boil together for 5 minutes, add vanilla and pour the boiling syrup over the pudding after removing it from the oven.
  11. You can return the pudding to the oven for approximately 5 to 10 minutes.

Serve with cream, ice-cream or custard.