Tipsy Tart (Gordon Armstrong)

 

Ingredients

1 cup dates

1 teaspoon bicarbonate of soda

1 cup sugar

1 and a 1/4 cup flour

1/4 cup walnuts

3/4 cup boiling water

2 teaspoons butter

1 egg

4 teaspoons baking powder

1/4 teaspoon salt

 

Method

Cream butter, sugar and egg. Sprinkle bicarbonate of soda and pour boiling water over dates. Sift flour, salt and baking powder, mix date mixture alternately into sugar mixture with flour, add nuts. Bake in a deep dish for 25 minutes at 175 degrees C.

 

Syrup Ingredients

1 and 1/4 cups sugar

3/4 cups water

1/4 cup Brandy

1 teaspoon vanilla essence

1 teaspoon butter

 

Syrup Method

Boil water and sugar for about 5 minutes. Add flavouring and Brandy. Add butter, boil until slightly thick. Pour over tart that has cooled, decorate with whipped cream. Serve hot as a pudding or cold.

 

Yummy Yummy, more brandy to taste if you want.

 

                                                                                                  

 

 

CHOCOLATE MALLOW PUDDING (“Sjokolade-malvapoeding”) (Annalie Snyman)

 

This is our family's traditional desert on Christmas Day.

 

Ingredients 

225 ml plain flour

25 ml cocoa

1.5 ml salt

15 ml baking powder

250 ml milk

30 g butter

15 ml smooth apricot jam

15 ml malt vinegar

1 extra large egg

180 ml sugar

Chocolate sauce:

250 ml evaporated milk

120g dark chocolate

45 g butter

80 ml sugar

 

Method

Grease a 2 litre square tart dish with butter or cooking spray.  Preheat the oven to 160 degrees C.

Sift the flour, cocoa, baking powder and salt.

Place the milk, butter and jam in a saucepan and heat, stirring until melted and mixed.  Remove from the stove and leave to cool.

Beat the egg and sugar until light and fluffy.  Add the vinegar.

Working quickly but gently, stir the flour mixture into the egg mixture and pour into the prepared pie dish (it's very runny). 

Bake for 30 – 35 minutes, until slightly firm to the touch.

In the mean time, make the chocolate sauce:

Place all the ingredients in a saucepan and heat, stirring until melted and mixed.  Remove from the stove and keep warm.

As soon as the pudding is baked, prick all over, using a skewer or fork, and gently pour the chocolate sauce over.

Return to the oven to bake for a further 5 minutes.

Serve hot with icecream.  Also good cold with cream or icecream.

                                                                                                  

 

Margaret’s Magic Lemon Meringue Pie (Margaret Whitehead)

 

Ingredients:

 

1 Tin (397g) Nestle Condensed Milk

The juice of 3 lemons or 125ml lemon juice

Grated rind of 1 lemon

3 eggs

2 Tablespoons of Caster Sugar

4 Tablespoons of Coconut

1Pkt Highland Oatmeal or Granita Biscuits or Tennis

250g of soft butter (melt the butter)

 

Method:

Crush the biscuits, add the coconut and mix with melted butter. Place the biscuit mixture into cam pie dish. Mix together Condensed Milk, lemon juice, lemon rind and egg yolks. Pour onto biscuit base. Cover with meringue made by beating egg whites until stiff and adding the caster sugar.  Bake in a moderate oven (180° C) for 10 minutes or until golden brown on top. Chill before serving.

 

                                                                                

 

 

POOR MANS PUDDING (Margaret Whitehead)

 

 

Ingredients:  

 

    3 Cups Plain Flour

    1 Cup Sugar

    1 Teaspoon Vanilla Essence

    4 Tablespoons Apricot Jam or Golden Syrup

      (I use 2 Jam and 2 Syrup)

    2 Eggs

    2 Teaspoons Bicarbonate Of Soda

    4 Tablespoons Butter or Cooking Oil

    1 Cup Milk

 

  

Method:  

Sift flour, sugar and bicarbonate of soda.  Beat eggs with milk. Rub butter into flour, sugar and bicarbonate of soda or use mixer to mix in the oil add egg and milk mixture to the flour etc.  At this stage it should be a fairly stiff dough.  Add jam or syrup and mix well.  Pour into a greased 3 litre Pyrex bowl or dish.  Bake at 220 c for 30 - 40 minutes.

 

 

 

Syrup:

 2 Cups Sugar

 2 Cups boiling water

 

Dissolve the sugar in the boiling water.  Pour over mixture and place in oven.

 

Serve with fresh cream or custard.

This pudding is lovely for those cold winter nights.  The mixture can be halved.

                                                                                 

 

 South African Peppermint Crisp Tart (Nola Nunes)

 

From Nola Nunes in Mareeba, Queensland, Australia. Formerly of Amanzimtoti on the South Coast of Kwa-Zulu Natal, South Africa.

 

This recipe is a favourite of my South African family and friends. We often used to make this for pudding after a nice braai. I have made it a few times for dessert after an Ozzie barbeque and it goes down well with my Australian friends too. Its simple to make and absolutely delicious...enjoy!

 

Ingrediants:

For the Base of the tart:

1 X 200g packet of Romany Creams or 1 x packet of Gingernuts

90g melted butter

 

Ingredients for the Filling:

15ml gelatine or 1 sachet

45ml water

1 x 397g can of caramelised condensed milk

2 x large (about 100g) peppermint crisps, grated/crushed

250ml whipped cream

 

Method

1. For the base: Process the biscuits into fine crumbs with a food processor or beat in a thick plastic bag with a rolling pin if you do not have one.

2. Blend the biscuit crumbs with the melted butter until well mixed and press into a lightly greased tart dish. You can also use a loose-bottomed flan tin if you wish to serve the tart on a plate.

3. Refrigerate the base while making the filling.

4. For the filling: Mix the gelatine in the water and leave for a few seconds until the gelatine goes absorbs the water and goes spongy. Then melt the gelatine in a microwave, taking care not to overheat it, ie. do not let it boil. It should only take a few seconds, so check carefully.

5. Tip the caramel, gelatine and one crushed peppermint crisp into a mixing bowl and mix gently until well blended.

6. Whip the cream with a beater in a seperate bowl until stiff peak stage.

7. Gently fold the stiff cream into the caramel mixture.

8. Fold filling into the prepared base and refrigerate until set.

9. Just before serving, sprinkle the remaining peppermint crisp over the filling of the tart.

 

                                                                                 

 

 

Milk Tart (translated) (Ira Smith) 

Crust:

Beat 2 eggs with 1/2 cup sugar.

Melt 175g butter and mix in with eggs.

Add 2 cups flour with 2 teaspoons baking powder.

Mixture must be soft, push into pie pan with your fingers.

Bake until light brown and put aside to cool down.

 

Filling Ingredients

Put 3 ½ cups milk, ¾ cups sugar, 1 tablespoon butter, salt and 4 egg yolks in pot, mix until egg yolks are mixed in well. Just before it starts to boil add: 1 heaped tablespoon flour and 1 heaped table spoon corn flour that has been mixed with a bit off milk. Once it’s nice and thick put aside.

Mix egg whites until it peaks, fold into milk mixture with one teaspoon vanilla essence.

Pour into Crust, sprinkle with cinnamon and bake for 20min @ 180C

 

 

 

 

Melktert

Kors:

Klits 2 eiers met halwe koppie suiker. Smelt 175gr botter en klits by eiers en suiker. Roer 2 koppies meel  met 2 teelepels bakpoeier by.  Deeg moet sag wees, druk met vingers in tertpan. Bak tot ligbruin en sit eenkant om bietjie af te koel.

Vulsel:

Sit 3 en half koppies melk, driekwart koppie suiker, 1 eetlepel botter , sout en 4 eiergele in kastrol, roer goed sodat die eiergele goed ingemeng is by melk. Sodra dit amper kook meng in:  1 hoogvol eetlepel meel en 1 hoogvol eetlepel maizina wat in melk geroer is tot sagte pasta , sodra dit lekker dik is sit  eenkant.  Klits die eierwitte tot  styf, vou in melkmengsel  met 1 teelepel vanilla essens.  Gooi in tert kors. Strooi kaneel oor en Bak so 20min in 180 oond

 

 

 

                                                                                                                         

 

 

BRANDY TART (Annalie Snyman)

 

(makes 2 tarts, 22 cm in diameter)

Ingredients 

250 g dates, finely chopped

5ml baking soda

250 ml boiling water

250 ml sugar

2 eggs

30 ml soft butter

500 ml plain flour

1.5 ml salt

10 ml baking powder

100 ml roughly chopped walnuts

 Method

Sprinkle the baking soda over the dates and then pour the boiling water over. 

Cover and stand until completely cooled down.

Preheat the oven to 190 degrees C (fan forced ovens 180 degrees)

Beat the eggs and sugar until pale yellow and fluffy.  Add the butter and mix well.

Place the nuts in a bowl and sift the dry ingredients over.

Gently fold the date mixture into the egg mixture and then fold in the flour mixture (including the nuts)

Divide into the two well greased pie plates and smooth the top.

Bake for 20 - 25 minutes, until firm to the touch.

While the batter is baking, make the syrup:

Place 250 ml light brown sugar and 125 ml dark brown sugar in a saucepan.  Add 250 ml boiling water and heat; stirring until all the sugar is dissolved.  Simmer for a few seconds only and remove from the stove.  Add 60 ml brandy.

As soon as the tarts are removed from the oven, prick all over in concentric circles, using a skewer or fork.  Immediately start to slowly pour the hot syrup over.

Serve warm or cold with cream, custard or ice cream.