Malva Pudding originally from the Dutch settlers, this sweet pudding is served hot with sauce, custard or ice- cream.

1 cup of milk              

1 cup of (light) brown sugar

3 teaspoons of apricot jam

1 teaspoon of bicarbonate of soda

1 teaspoon of vinegar

1 cup of plain white flour

1 egg

4 teaspoons of butter

 

Beat the egg and brown sugar together until the mixture is thick and light, then stir in the apricot jam.

Sift the flour and bicarbonate of soda together.

Melt butter and vinegar together and then add the milk.

Add the sifted dry ingredients to egg mixture alternating with milk mixture.

Pour into greased oven-proof dish. 

Bake at 180 C for about 30 minutes, or until lightly browned.

 

Malva Sauce:

1 cup whipping cream (not whipped)

170g butter

1 cup white sugar

1/2 cup hot water

Peppermint Crisp pudding

Thin a tin of Caramel Treat using cream or Caramel Instant Pudding.  

Place a layer of Tennis biscuits in the bottom of a square glass dish.

 Spread the thinned Caramel Treat over, then grate a bar of Peppermint Crisp on top.  

Repeat these layers until you have a large enough pudding.

 Top with whipped cream and  grated Crisp.  Refrigerate until ready to serve.

  

Cape Brandy / Tipsy Tart

1 cup Chopped Dates

5ml Bi-carb Soda

1 cup Boiling Water

1 Egg

1 cup Sugar

1½ cups  Flour

5ml Baking Powder

¼tspn Salt

¼ cup Chopped Walnuts

30mls Butter

 

Chop dates, cover with bi-carb and add boiling water.  In another bowl, cream together butter and sugar and egg.  Sift the flour, baking powder and salt together.  Add flour alternately with date mixture to the creamed mixture.  Add nuts.

Bake in pie dish for + 30mins. at 190C

Must be cooked right through (test with tester)

 

Sauce:

1½ cups  Sugar

¾ cup  Boiling Water

15mls  Butter

Brandy to taste (½ cup)

5ml  Rum essence

 

Boil sugar and water together for 5mins.  Add butter.

Allow to cool and add brandy and rum essence.

Pour over tart while it is still warm and allow to cool.

 

Top with whipped cream and serve slightly warm or cold.

NB  Klippies is still the best Brandy to use !

  


Grenadilla Pudding

 

Dissolve 1 packet Lemon Jelly in boiling water.  Cool slightly.  

Beat 500ml Chilled Evaporated milk until thick & frothy then gradually beat in 125ml Sugar.

Stir 1 tin Grenadilla pulp & cool Jelly into milk, blend well.

Alternate layers of Tennis biscuits (reserve 2 for topping) with Grenadilla mixture.  

End with granadilla layer & top with biscuit crumbs.  Chill well before serving.



 

Pumpkin Fritters / Pampoen Koekies

500 ml cooked pumpkin, mashed 

1 egg, beaten 

62 1/2 ml flour 

10 ml baking powder 

1 ml salt 

butter or margarine or oil 

Garnish

sugar, mixed with cinnamon 

lemon slice 

 

1 Combine the pumpkin, flour, baking powder and salt to form a soft batter. 

2 Add the egg and beat well. 

3 Heat the butter, margarine or oil in a frying pan until it sizzles. 

4 Drop spoonfuls of the batter in the fat and fry the fritters on both sides until golden brown. 

5 Remove and keep warm. Serve hot, sprinkled with sugar and cinnamon and garnished with slices of lemon.