Malva pudding

Malva pudding

Malva pudding is a sweet pudding from the cape. It contains apricot jam and a very rich syrup which makes the sponge have a caramelized texture. It is usually served hot with custard / cream /icecream.  Its cape dutch origin recipe may very from the many recipes out now, some might include ginger, brandy, dates and many other alcohol products. South  africans make this pudding when its winter so in mid july- august. Here in england we make it for christmas dessert due to it being very rich and sweet. 

 So here is my recipe hope you enjoy it :))) 

Sponge:

Ingredients:

180g sugar

2 large eggs 

2 tbsp apricot jam

150 g plain flour 

1/2 tsp salt 

1 tsp baking powder

2 tsp butter 

1 tsp vinegar 

1/3 cup milk

Method: 

1. Pre heat oven at 180 degrees celsius butter a deep pyrex dish with a lid.

2.whisk the eggs and sugar together until plate, fluffy and doubled in size.

3. Add the apricot jam and mix till fully incorpirated.

4. Melt the butter and mix in .

5. Mix in the flour, baking powder and salt. and make sure its lump free.

6.  Add the vinegar and milk and mix. 

7. Pour into the pyrex dish and put on the lid, bake for 35 minutes then take the lid off and bake for another 10 minutes or until the sponge is fully cooked. 

Syrup: 

Ingredients:

200ml fresh double cream

100g butter

100g sugar

1/2 cup boiling water

2tsp vanilla essence

Method:

Melt all the ingredients in a pot. 

Once the cakes out of the oven poke a couple of holes in the cake so the syrup can suck it in  and pour over the hot syrup. Serve wait till all the syrup dissapeared then serve.

Malva pudding goes well with icecream,cream or custard

Unfortunately, you cannot make this dish pretty but eyyy this photo looks so good 

NO BAKE Amerula Cream Cheesecake

NO BAKE amarula cream cheesecake

To make: 30-45mins

Set time: 5 hours

ingredients:

200g digestive biscuits 

100g butter

200ml whipping dream

150 ml amarula cream liquer ( if you dont have you can use baileys too)

4 tsp gelatine powder

500g cream cheese 

130g castor sugar

Method:

1. using a food processor or a plastic bag and a roller crush the biscuits until a sandy crumb texture. melt the butter and pour over the crushed biscuit and then stir to combine. press the buttery biscuit into a springform pan. place into the fridge to harden the butter.

2. whip the cream until soft peaks.

3. place the liqueur into a small bowl ( heatproof) and sprinkle the gelatine over the top. leave for 3 minutes. follow this by putting a pan of boiling water on the stove and then place the bowl of liqueur on top, stir till the gelatines all dissolved.

4. beat the sugar and cream cheese until light and fluffy.

5. pour the liqueur mixture into the cream cheese and then fold until well- incorportated.

6. fold in the whipped cream. 

7. remove the base from the fridge. pour the mixture onto the crust and smoothen with a spatula.

8. put in the fridge for 5 hours preferably over night and then using a palette knife or knife with hot water slice the cheesecake ( this cuts the cheesecake easily) 

Cremora Tert (easy)

make time: 30 minutes
set time: 1 hour



Ingredients:
500 g cremora powder
250 mls cold water
2 cans condensed milk
300 mls lemon juice
2 packs tennis biscuit

Method:
1. put the cremora powder in a bowl and mix it with the water
2. add the condensed milk and whisk until smooth

3. whisk in the lemon juice bit by bit until the mixture gets thick

4. taking a pyrex dish line the bottom with a layer of biscuit then a thick layer of cream then repeat making the last layer cream. taking about 3 biscuits crush them and then cover the cream with the crushed biscuit.

you can buy cremora powder and tennis biscuits in any SouthAfrican shop


list of south african shops (you could also buy online)
1. bok and rose = 22 How Wood Park St, St albans, Hertfordshire AL2 2RA
2. cruga = 2 tilers road, kiln farm, milton keynes,  buckinghamshire, mk11 3lh
3. randsavers = unit 3, the arches, villiers street, embankment. wc2n 6ng

MICROWAVE Chocolate & Coconut fudge

coconut and chocolate fudge

Ingredients:

1 tin condensed milk
420g Castor sugar
125g unsalted butter
6tbsp cocoa powder
500g coconut designated
1 tsp vanilla essence

Method:

1. grease a baking tray.
2. blend the condensed milk, sugar and butter in a deep microwaveable bowl (plastic or glass). microwave for 2 minutes at 100% power. stir well.

3. stir in the cocoa powder, coconut designated and vanilla essence.

4. microwave for another 10 minutes on 100% power but do not leave the bowl unattended as the mixture boils over easily. ( to prevent this give the mixture a quick stir every  time it boils to the top of the bowl.

5. pour the mixture into the prepared baking tray. cool and cut into squared.

makes around 40 1cm x 1cm squares

Oat and nutella cookies 🍪🍪

HAPPY NATIONAL COOKIE WEEK 

Ingredients:

1 cup butter 

1 cup white sugar

1 cup brown sugar

2 eggs

1tsp vanilla extract

2 cups plain flour 

1tsp salt

1 1/2 tsp cinnamon 

3 cups quick oats 

500g nutella

Method:

Preheat oven 180 degrees 

1. Cream butter and sugars together until fluffy.

2. Beat in the eggs one at a time

3.add cinnamon, vanilla extract salt and flour and mix till fully incorperated.

4. Fold in the oats in this step i prefer using my fingers to make sure its all incorperated.

5. Place dough in fridge to rest so the butter can harden which makes soft chewy cookies.

6.Make inch balls with the dough, flatten it (not to much) then fold the edges like a cup.

7. Fill with nutella 

8. With another piece of dough cover and crimp the edges so the nutella. does not  escape and burn when cooking.

9. Flatten the dough and put onto greaseproof paper.

Cook until golden brown make sure to not burn!! 

If you want to see sneak peaks of upcoming recipes follow me on instagram : domeniquen and comment "blogger" for a follow back 

Baileys Fudge

Ingredients: 

3 cups sugar

1 cup milk 

1/4 cup baileys 

2tbsp baileys irish cream

1/4 cup corn syrup( boil 1/4 cup sugar & 3 tbsp water then add to mixture)

2 tbsp butter

Method:

Grease a pan with butter set aside. In a large saucepan add sugar,milk,1/4 cup baileys, butter and syrup. Bring to the boil then turn down to medium heat.boil and stir for 20-25 minutes for a soft ball effect (115 degrees). Cool down (100 degrees)  add the 2tbsps of baileys and quickly pour onto the greased pan. Cut when almost cooled.

If you want to see sneak peaks of upcoming recipes follow me on instagram : domeniquen and comment "blogger" for a follow back 

South African Fudge

Ingredients:

1can condensed milk

110g butter

450g sugar 

Method:

In a heavy base saucepan melt all the ingredients together. Then turn up the heat and boil for 20-25 minutes stirring all the time. Make sure you dont burn it. Pour the mixture in a well buttered pan. Cut when its almost cooled down.

If you want to see sneak peaks of upcoming recipes follow me on instagram : domeniquen and comment "blogger" for a follow back 

Peppermint crisp tert

Peppermint crisp tert is a popular dessert in south africa. Its to be enjoyed on a hot day or it always finishes off a nice braai.  Its easy to prepare and very easy to polish of the whole dish in one setting.

Youll need:

2 packs of tennis biscuit 

5 bars of peppermint crisp

2 tins of caramel 

800mls of doubled cream

Prepare the following:

•Whip the cream till soft peaks form.

•Empty the caramel into a bowl, stir to loosen it.

•Break the peppermint crisp bars into  crumbs.

method:

1. Spread a thin layer of caramel on the bottom of your pyrex dish. Cover it with one layer of biscuit 

2. Cover the biscuits with a layer of cream and then cover the cream with the peppermint crisp crumbs 

3. Repeat the following steps until you have a hight you are happy with 

Biscuit - caramel - cream - peppermint crisp crumbs - biscuit ...

End your tart with a very thick layer of peppermint crisp crumbs.

Cover with tinfoil/clingfilm, place it in the fridge for a couple of hours and enjoy !!!