Milktart

Crust

  • 6 tablespoons flour
  • 1 tablespoon baking powder
  • 3 tablespoons margarine
  • 2 eggs
  • 3 tablespoons sugar
  • Pinch of salt

Method
Mix everything together and add milk until consistency is runny enough to spread in pans with a spoon.

Bake at 180 degrees Celcius until light brown.

Filling

  • 12 cups milk
  • 2 cups sugar
  • half teaspoon salt
  • 2 teaspoons vanilla esence

Mix all ingredients for the filling together. Place in microwave for about 10 minutes. Stir every now and again.

Mix together:

  • 4 eggs
  • 6 tablespoons corn flour
  • 6 tablespoons flour
  • 1 cup milk

Mix together until smooth. Add to milk mixture from above and place in microwave. Stir continuously until consistency is thick enough to pour into crusts. (Approximately another 10 minutes but stir every now and again).

Pour warm fillings into crusts. When cooled down sprinkle cinnamon on top and place in fridge. Serve when cold.

Recipe will make 6 milktarts.

Layer pudding

This pudding is made with instant pudding and is ready in no time.

Ingredients

  • 3 packets (90g each) instant pudding, different flavours such as chocolate, butterscotch and vanilla
  • 1350 litres (3 x 450ml) cold milk
  • 1 packet (200g) Tennis biscuits
  • 250ml cream, stiffly whipped (optional)
  • 1 slab (25g) peppermint crisp

Method

  • Pour the three instant puddings into three separate dishes
  • Add 450ml milk to each and mix the puddings as described on the packets
  • Arrange a layer of Tennis biscuits in a square glass dish
  • Spread the layer of biscuits with one of the instant pudding mixtures and arrange another layer of Tennis biscuits on top
  • Spread with the next instant pudding mixture and top with another layer of Tennis biscuits
  • Spread with the remaining instant pudding mixture and finally top with the stiffly whipped cream
  • Decorate with grated chocolate
  • Chill before serving
  • Serves 6

Carrot Cake

carrot-cake
Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3 cups sugar
  • 1 cup oil
  • 2 cups grated carrot
  • 8½ oz (240g drained) tin crushed pineapple
  • 4 eggs

Method:

  • Sift together dry ingredients
  • Add sugar, oil and eggs
  • Mix well
  • Add carrots, pineapple and optional nuts
  • Bake at 350°F (180°C) for 50 minutes

Basic butter cake

basic-butter-cakeIngredients:

  • 375g butter
  • 15ml vanilla essence
  • 2½ cups castor sugar
  • 6 eggs
  • 4½ cups cake flour
  • 20ml baking powder
  • 1½ cups milk or buttermilk

Method:

  • Grease a 25cm round tin or a 23cm square tin
  • Beat the butter until light and creamy
  • Add the sugar and vanilla and beat until creamy, add the eggs one by one and beat well after each addition
  • Stir in the sifted flour and baking powder, add the milk and mix lightly
  • Spoon into prepared tin and bake in a moderate oven (180°C) for 1½ hours or until golden in colour
  • Stand cake in tin for 10min before turning out on a wire rack to cool completely
  • This cake will keep for 3 days in an airtight container or freeze for 3 months

Simple sugar syrup

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 5ml glucose

Method:

  • Bring to boil with the lid on
  • Cook for 10 min, remove from stove and cool
  • Keep in fridge until needed
  • Flavour syrup with orange / lemon zest or cinnamon sticks or try some star aniseed
  • Thin syrup down with any liqueur or with strong coffee
  • Pour over hot cakes for extra moisture

Basic butter icing

basic-butter-icing
Ingredients:

  • 250g butter or margarine
  • 500g icing sugar, sifted
  • 15ml boiling water
  • 5ml vanilla essence

Method:

  • Cream butter / margarine until light and fluffy
  • Stir in the icing sugar then add the boiling water and beat on high speed for about 10 min or until light and creamy
  • Use powder colouring if needed and beat well after adding.

Tips:

  • for black icing, replace some icing sugar with cocoa powder then add black colouring
  • for intense, bright colours, start with a large amount of colouring, mix and stand for 1 hour or overnight
  • for pure white icing, use Wooden spoon or Marvello margarine
  • add some full cream Greek yogurt to coloured or pure white icing to make it more palatable
  • add some essence to complement the colours used

Chocolate Ganache

chocolate ganache
Ingredients:

  • 500g chocolate – melted
  • 200ml cream – heated

Method

  • Mix together until smooth
  • Pour hot over cakes for a thin coating or stand to firm up for a thicker coating
  • Add 30g butter for more gloss in the final product
  • Use only 125ml cream for a basic truffle mix. Stand to chill in fridge then beat until fluffy, chill well
  • Shape into balls, refrigerate until firm, dip in melted chocolate and decorate

Useful tip: This is a perfect hot chocolate sauce to serve with ice-cream or use as a fondue base with fresh strawberries, banana pieces etc.

Melting Moments

Ingredients:

  • 4 tablespoons flour
  • 4 tablespoons butter
  • 4 tablespoons sugar
  • 2 teaspoons Royal baking powder
  • 4 tablespoons maizena
  • 4 tablespoons milk
  • 2 eggs
  • ½ teaspoon vanilla essence

Method:

  • To soft butter, add sugar, a little at a time, and cream well
  • Mix flour and maizena, baking powder and add to butter and sugar
  • Add milk gradually
  • Grease patty tins well
  • Bake in very hot oven 5-6 mins.

Lemon Meringue

lemon meringue
Bestandele:

  • 2 x pakkies tennisbeskuitjies (gekrummel)
  • 250g botter (gesmelt)
  • 2 x blikkies kondensmelk
  • 200ml x vars suurlemoensap (ongeveer die sap van 3 x vars suurlemoene)
  • 5 x eiers (wit en geel geskei)
  • 1 x koppie strooisuiker

Metode:

  • Oond op 160ºC, oondrak in die middel
  • Krummel die koekies en meng met die botter in die tertbak
  • Druk die kors vas in die tertbak
  • Meng die kondensmelk, suurlemoensap en eiergele tot romerig
  • Gooi die mengsel oor die kors
  • Klits die eierwitte en die strooisuiker saam tot dik en blink
  • Skep oor die tertvulsel en gebruik ‘n platmes om die tertkors en vulsel heeltemal te bedek (probeer dat daar nie krummels in die meringue vermeng raak nie)
  • Gebruik die agterkant van ‘n eetlepel en druk liggies op die oppervlakte om krulpunte te vorm
  • Bak vir 30min op 160ºC

Wenke:

  • Gebruik ekstra groot organise eiers
  • Moenie dadelik al die suurlemoensap gebruik nie, voeg eers net so 160ml by en dan die res totdat dit vir jou suur genoeg is na smaak
  • Jy sal weet die eierwitte en strooisuiker is reg geklits as jy die agterkant van ‘n lepel op die mengsel druk en dit vorm ‘n krulpunt wat nie plat val nie
  • Vee die rante van die tertbak af voordat jy dit bak anders brand dit donkerbruin
  • Plaas die tertbak in ‘n plat oondplaat/pan – dis net makliker om te hanteer – anders kraak jy die meringue as jy dit uit die oond haal
  • Hou die tert buite (al bak jy dit die vorige dag), die meringue vorm druppels as jy dit in die yskas bere