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Jeanne

Christmas pudding ideas

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Jeanne

We have been invited by our sweet neighbours for Christmas lunch, and they have specifically asked us to supply a traditional South African Dessert. Now you won't believe this, but all my recipe books were stolen out of my container.

(Stole your recipe books, you ask? I kid you not. They took them all, even Vrystaat Gholf Tannies Vereeniging Resepteboek, amongst many other items) :ilikeit:

All I can think of is melkkos and milk tart, and I don't have recipes for either. I am open to any other delicious or decadent recipe ideas too, but they must be South African please

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MANDIBRENT

What about a traditional SA peppermint/caramel fridge tart! Actually not sure if it is traditional, but what the heck.

Layer tennis biscuits, layer caramel, layer whipped cream, layer peppermint crisp, repeat until dish is full. Easy Peasy!!!!!

And what is great about this, is it is a cold dessert - much better than hot Christmas pud, when the temp is 30 degrees outside hey.

Cheers

MANDY

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polly

Try

http://www.snowflake.co.za

http://www.stork.co.za

Always found great recipes there.

I am so sorry about your recipe books. I have a few, including the old stalwart Kook & Geniet, so if you want anything specific from it, let me know and I will scan it for you.

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Legalbuff

How about some Roly Poly??

I LOVE Roly Poly... Mum used to make it often from the Kook & Geniet.

Or maybe telephone pudding - that's the one with the toasted egg whites on top...

Hmm, need pudding now. (07h20am in Perth.... choco muffin will do...) :)

If you fancy any of the two - post your desire here and I'll supply the recipe tomorrow morn....

Edited by Legalbuff

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miran

I prefer a home-made Amarula-tjie. Drinking it is great, but it even makes a very lekker ice-cream! (Forget about a diet...)

- 1 bottle brandy (We normally use Wellingtons)

- 3 cans of condensed milk

- 3 x 250ml cream

- 2 or 3 cans of Ideal milk

- 1 cup of strong, black coffee (no sugar)

- 2 teaspoons of rum essence and vanilla essence

Mix well (we use 2l bottles and throw in some milk - depends on how strong you want it)

The longer it's in your fridge, the lekkerder it gets. I don't know after 4 days, mine never lasts that long...

I would do almost anything for Malva-pudding and Lemon meringue pie..... So that would be my choice for a solid pudding

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Cindylou

Hi Jeanne

How about a Tipsy Tart (in the very old days it was also known as Methodist Tart)? I often make one and it's always popular - always get asked for the recipe - and it goes really well with vanilla ice cream. Another SA favourite is Malva Pudding. I'll post the recipes if you're interested.

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Jeanne

Yummy! You ladies are making me really deurmekaar, so many ideas!

Thanks for all the ideas, now to decide.....

Legalbuff, can you post those 2 recipes please? I am curious about the telephone pudding!

Cindylou, the Malva and the Tipsy tart recipes will be very welcome too!

Miran, you amarula sounds wonderful... I will have to give that one a go

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polly

From my gran (sorry, not gonna translate everything - typing as I got it, with spelling errors. My gran couldn't speak english)

*-----------------------------------------------------------------*

Tant Hanna se hertzoggies (she was the top baker in Porterville)

Meng

3 koppies meel

1/4 koppie suiker

1/2 koppie margerine

2 teelepels bakpoeier

Maak aan met 2 eiergele geklits met water.

Vulsel

4 eierwitte (styf geklop)

1/2 pd klapper (250g)

2 1/2 teelepel suiker

Roer klapper met vurk in (suiker ook gelyk)

Maak 60 of meer

*-----------------------------------------------------------------*

From Annette Human's Kortpad Kos

Karamel-en-peperment-poeding

1 blik (410g) ingedampte melk

10 ml gelatien

1 blik(380 g karamelkondensmelk

200g bros soetkoekies of beskuitjies

1 plak (100g) pepermentsjokolade

Verkil die melk. Verhit die gelatien en 60 ml van die melk oor matige hitte net totdat die gelatien opgelos het. aat dit afkoel

Klits die res van die melk tot 'n dik skuim. Klits die kondesnmelk bietjiesgewys by en daarna die gelatienmelk.

Verkrummel die koekies of beskuitjies. Rasper die sjokolade grof. Sit 'n bietjie van die krummels en sjokolade opsy en vou die res liggies by die melkmensel in. Giet dit in 'n opdienbak, strooi die krummels en sjokolade wat opsygesit is bo-oor en verkil dit tot gestol.

Lewer 6 tot 8 porsies.

*-----------------------------------------------------------------*

Selfkors Melktert

4 eiers

200g / 250ml suiker

30 ml botter of margarien

140g / 250ml bruismeel

1 liter melk

1 ml kaneel

Verhit die oond tot 160 grade C. Smeer 'n oondvaste 2l tert bak.

Skei die eiers. Klits die gele en suiker saam. Smelt die botter / margarien en klits dit by die suikermengsel in. Roer die bruismeel daarby in en daarna die melk. Klits die eierwitte totdat dit sagte punte vorm. Vou dit liggies by die mengsel in.

Giet dit in die bak en sif die kaneel oor. Bak die ter 1 1/4 uur lank of tot goudbruin en gestol. Sit dit louwarm voor.

Lewer 'n groot melktert.

*-----------------------------------------------------------------*

Hope one of these helps. Have a tipsy tart in gran's, but Cindylou's will probably be easier to understand :rolleyes:

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Cindylou

Tipsy Tart

250g dates

5ml (1t) bicarb of soda

250ml (1cup) boiling water

125ml (1/2 cup) butter

250 ml (1 cup) sugar

2 eggs, beaten

500 ml (2 cups) cake flour

5ml (1t) baking powder

2.5 ml (1/2 t) salt

250 ml (1cup) chopped walnuts (optional) - usually don't use these as i hate nuts in food!

Syrup

310 ml (1 1/4 cup) sugar

15ml (1T) butter

190 ml (3/4 cup) water

5ml (1t) vanilla essence

pinch salt

125 ml (1/2 cup) brandy

preheat oven to 180C (350F) and grease two 220mm pie dishes or one large oven dish

cut dates and place half in a bowl with bicarb and boiling water, stir and leave to cool

cream butter and sugar till light and creamy, add eggs and blend well

sift dry ingr (i always "triple sift") and fold into egg mix

add dates and nuts and mix well

spoon into the pie dishes

bake for 30 to 40 mins

Syrup

boil the sugar butter and water for 5 mins

remove from heat and add vanilla, salt and brandy

pour the syrup over the tarts as soon as they are out the oven

Serve hot or cold with cream or vanilla ice cream

I usually make a double quantity and freeze whatever I don't need. Its also handy to freeze in portions and defrost to order!!!

Malva Pudding

3/4 cup sugar

2 large eggs

1 T apricot jam

150g all-purpose flour

1 t baking soda

1/2 teaspoon salt

1 T butter

1 t vinegar

1/3 cup milk

sauce

200 ml fresh cream (200 ml)

100g butter

100 to 150g sugar

90ml hot water

2 t vanilla essence

preheat oven to 180 C (350F) and grease an oven dish

beat sugar and eggs until creamy and add the jam

melt butter add vinegar and add to egg mix, stir in milk

sieve flour, baking soda and salt and add to egg mix

mix well and pour into dish

bake for 30 - 45 mins

mix all syrup ingr in a pot and melt

pour over the pudding as soon as it's ready

serve as is or with vanilla ice cream

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Cindylou

Still waiting for the Roly Poly and Telephone Pudding recipes from Legal Buff! Not sure about this recipe, as its from a friend and I've never made it myself but she swears by it

'Oubos' pudding

2 ready-made Swiss rolls, sliced

100 ml medium- or full-cream sherry

9 large egg whites

100 g castor sugar

500 ml cream

100 g sugar

100 g chocolate

Grease a large, flat, ovenproof dish with a little butter.

Line with three quarters of the slices of Swiss roll.

Sprinkle with three quarters of the sherry.

Beat the egg whites until stiff.

Add the castor sugar gradually, beating well after each addition.

Beat the cream until stiff and stir in the sugar.

Fold into the egg-white mixture.

Spoon into the prepared dish.

Place remaining slices of Swiss roll over the filling and sprinkle with remaining sherry.

Freeze for at least 24 hours.

Melt chocolate and pour over the pudding just before serving.

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Doortjie

Vir nog SA resepte - gaan kyk gerus op Peterjasie se website.

Hy het ook 'n nuusbrief en stuur dan die lekkerste resepte saam met die nuusbrief.

http://www.peterjasie.co.za/

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Lenn
On 12/15/2008 at 3:44 AM, Cindylou said:

Still waiting for the Roly Poly and Telephone Pudding recipes from Legal Buff! Not sure about this recipe, as its from a friend and I've never made it myself but she swears by it

'Oubos' pudding

2 ready-made Swiss rolls, sliced

100 ml medium- or full-cream sherry

9 large egg whites

100 g castor sugar

500 ml cream

100 g sugar

100 g chocolate

Grease a large, flat, ovenproof dish with a little butter.

Line with three quarters of the slices of Swiss roll.

Sprinkle with three quarters of the sherry.

Beat the egg whites until stiff.

Add the castor sugar gradually, beating well after each addition.

Beat the cream until stiff and stir in the sugar.

Fold into the egg-white mixture.

Spoon into the prepared dish.

Place remaining slices of Swiss roll over the filling and sprinkle with remaining sherry.

Freeze for at least 24 hours.

Melt chocolate and pour over the pudding just before serving.

I once had oubos pud with more ingredients.. could have been cherries, nuts etc  on the inside. Was made as a tower.. 

It was wonderful. Can you help with suggestions please? 

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