Jeanne Posted December 10, 2008 Report Share Posted December 10, 2008 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) 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 Quote Link to comment Share on other sites More sharing options...
MANDIBRENT Posted December 10, 2008 Report Share Posted December 10, 2008 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.CheersMANDY Quote Link to comment Share on other sites More sharing options...
Die Krugers Posted December 10, 2008 Report Share Posted December 10, 2008 Wat van Jan Ellis of malva poeding - basies dieselfde ding!Jy kan hier kyk: http://www.boerekos.com/article.php?story=...p;query=poeding of op google n resep soek wat vir jou lekker lyk!SterkteTania Quote Link to comment Share on other sites More sharing options...
polly Posted December 10, 2008 Report Share Posted December 10, 2008 Tryhttp://www.snowflake.co.zahttp://www.stork.co.zaAlways 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. Quote Link to comment Share on other sites More sharing options...
Legalbuff Posted December 10, 2008 Report Share Posted December 10, 2008 (edited) 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 December 10, 2008 by Legalbuff Quote Link to comment Share on other sites More sharing options...
miran Posted December 10, 2008 Report Share Posted December 10, 2008 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 essenceMix 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 Quote Link to comment Share on other sites More sharing options...
Cindylou Posted December 10, 2008 Report Share Posted December 10, 2008 Hi JeanneHow 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. Quote Link to comment Share on other sites More sharing options...
Jeanne Posted December 11, 2008 Author Report Share Posted December 11, 2008 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 Quote Link to comment Share on other sites More sharing options...
polly Posted December 11, 2008 Report Share Posted December 11, 2008 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 meel1/4 koppie suiker1/2 koppie margerine2 teelepels bakpoeierMaak aan met 2 eiergele geklits met water.Vulsel4 eierwitte (styf geklop)1/2 pd klapper (250g)2 1/2 teelepel suikerRoer klapper met vurk in (suiker ook gelyk)Maak 60 of meer*-----------------------------------------------------------------*From Annette Human's Kortpad KosKaramel-en-peperment-poeding1 blik (410g) ingedampte melk10 ml gelatien1 blik(380 g karamelkondensmelk200g bros soetkoekies of beskuitjies1 plak (100g) pepermentsjokoladeVerkil die melk. Verhit die gelatien en 60 ml van die melk oor matige hitte net totdat die gelatien opgelos het. aat dit afkoelKlits 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 Melktert4 eiers200g / 250ml suiker30 ml botter of margarien140g / 250ml bruismeel1 liter melk1 ml kaneelVerhit 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 Quote Link to comment Share on other sites More sharing options...
Cindylou Posted December 12, 2008 Report Share Posted December 12, 2008 Tipsy Tart250g dates5ml (1t) bicarb of soda250ml (1cup) boiling water125ml (1/2 cup) butter250 ml (1 cup) sugar2 eggs, beaten500 ml (2 cups) cake flour5ml (1t) baking powder2.5 ml (1/2 t) salt250 ml (1cup) chopped walnuts (optional) - usually don't use these as i hate nuts in food!Syrup310 ml (1 1/4 cup) sugar15ml (1T) butter190 ml (3/4 cup) water5ml (1t) vanilla essencepinch salt125 ml (1/2 cup) brandypreheat oven to 180C (350F) and grease two 220mm pie dishes or one large oven dishcut dates and place half in a bowl with bicarb and boiling water, stir and leave to coolcream butter and sugar till light and creamy, add eggs and blend wellsift dry ingr (i always "triple sift") and fold into egg mixadd dates and nuts and mix wellspoon into the pie dishesbake for 30 to 40 minsSyrupboil the sugar butter and water for 5 minsremove from heat and add vanilla, salt and brandypour the syrup over the tarts as soon as they are out the ovenServe 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 Pudding3/4 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 sauce200 ml fresh cream (200 ml) 100g butter100 to 150g sugar 90ml hot water 2 t vanilla essence preheat oven to 180 C (350F) and grease an oven dishbeat sugar and eggs until creamy and add the jammelt butter add vinegar and add to egg mix, stir in milksieve flour, baking soda and salt and add to egg mixmix well and pour into dishbake for 30 - 45 minsmix all syrup ingr in a pot and meltpour over the pudding as soon as it's readyserve as is or with vanilla ice cream Quote Link to comment Share on other sites More sharing options...
Cindylou Posted December 15, 2008 Report Share Posted December 15, 2008 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' pudding2 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. Quote Link to comment Share on other sites More sharing options...
Doortjie Posted December 16, 2008 Report Share Posted December 16, 2008 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/ Quote Link to comment Share on other sites More sharing options...
Lenn Posted January 28, 2020 Report Share Posted January 28, 2020 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? Quote Link to comment Share on other sites More sharing options...
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