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

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.


  • 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.


  • 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


  • 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


  • 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


  • 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



  • 500g hake (either fresh or frozen), steamed
  • 4 medium potatoes, peeled and steamed
  • 1 medium onion
  • 1 extra large egg
  • handful italian parsley, chopped
  • handful coriander leaves, chopped
  • salt and pepper to taste
  • breadcrumbs


  • Steam potatoes until tender. Mash the potatoes.
  • Steam fish until cooked
  • Fry onions in a bit of Olive oil until translucent
  • Add and mix together all the other ingredients to the potatoes, fish and onions except for breadcrumbs
  • Roll into balls and roll in the breadcrumbs
  • Fry in Olive oil until golden brown on both sides

Basic butter cake


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


  • 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


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


  • 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


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


  • 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.


  • 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

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


  • 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.

Royal Icing Recipe

royal icing

  • 1 egg white
  • 1 cup icing sugar – sifted
  • 10ml lemon juice


  • Mix all ingredients together until smooth with a fork
  • Cover with clingwrap to prevent drying
  • Add more icing sugar if a firmer consistency is needed