Crème Brûlée

What can I say about Crème Brûlée – let’s face it, Crème Brûlée is simply perfection!  I mean, who doesn’t like Crème Brûlée?  And all the better when the custard is smooth and silky, and the caramelised sugar topping is just a thin layer to crack through – all delicate and light.

Crème Brûlée

Ingredients

6 egg yolks
80ml castor sugar
250ml milk
500ml fresh cream
10ml vanilla essence
Extra castor sugar for sprinkling on top

Method

  1. Preheat the oven to 140°C.
  2. Beat together the egg yolks and castor sugar until light and creamy.
  3. Heat the milk and cream to just before boiling point and remove from the heat and add the vanilla essence.
  4. Slowly add the milk mixture to the egg mixture and mix well.
  5. Strain the custard mixture through a sieve into a jug.
  6. Pour the mixture into 6 to 8 greased ramekins and put them into a roasting pan filled with water to reach half way up the sides of the ramekins.
  7. Bake for 20 to 25 minutes until just set.
  8. Leave to cool then chill in the fridge.
  9. When ready to serve, sprinkle castor sugar over each custard and caramelise the sugar using a blowtorch or by placing them under the grill.


Sponge Pudding with Caramel Butter Sauce

I love ending a meal with family or friends with a comforting pudding that leaves you feeling all warm and fuzzy, and this yummy individually made pud, does not disappoint.

Sponge Pudding with Caramel Butter Sauce

 

Ingredients

Caramel Butter Sauce
125ml cream
100g butter
125ml soft brown sugar

Sponge Pudding
100g butter at room temperature
120ml castor sugar
2 eggs whisked
320ml self raising flour
5ml vanilla essence
45-60ml milk

Method

Sauce

  1. Heat the cream, butter and sugar in a saucepan over a low heat, stirring until the butter has melted. 
  2. Simmer for 10 minutes or until the sauce has thickened.

Pudding

  1. Preheat the oven to 190°C.
  2. Grease 4 or 6 ramekins with butter or spray and cook.
  3. Cream the butter and sugar until pale and fluffy.
  4. Gradually add the eggs, beating well after each addition.
  5. Fold in the flour, vanilla essence and enough milk to make a soft drop batter.
  6. Spoon the batter into the ramekins.
  7. Place the ramekins into a roasting pan and pour in boiling water to reach halfway up the sides of the ramekins.
  8. Cover the roasting pan with a double layer of greased tinfoil, leaving enough room for the puddings to rise.
  9. Bake for 30 to 35 minutes.
  10. Turn the puddings out onto plates and serve with the sauce.

 

Submitted by:  Mandy Frielinghaus, Mauritius

Christmas Pudding

This may be a little premature as this magnificent pudding is made the same day you are going to eat it (traditionally Christmas day).  Then again, you could always just rename it to anything you like!  Or you could just use the excuse that you need to practice making it before Christmas.  Either way, it is hands down the best I have ever had the privilege of eating and serving the brandy sauce warm over the pudding is just heavenly.

Christmas Pudding

 

Ingredients

1 bottle fruit mince
2 eggs beaten
1 cup breadcrumbs
1 cup flour
½ cup sugar
½ tsp bicarbonate of soda

Optional

cherries, walnuts, coins for luck

Brandy Sauce

1 cup sugar (white or brown)
1 cup butter
1 tsp vanilla essence
Pinch mixed spice (optional)
2 dstsp brandy

Method

  1. Mix all the ingredients together with the beaten eggs except the bicarbonate of soda.
  2. Dissolve the bicarbonate of soda in a little warm milk and add to the pudding mixture and mix well.
  3. Place in a bowl and cover with a hanky and tie around the top of the bowl.
  4. Steam for 2½ to 3 hours in a pot of water on the stove top. 

Brandy Sauce

  1. Cream the butter and sugar.
  2. Add the vanilla essence and mixed spice if your using it and stir well.
  3. Add the brandy and bring to boiling point.

 

Submitted by:  Raë Smit, Pretoria

Pineapple Pudding

This is all summery, light and fluffy and is superb for a weekend get together.  It is perfect on it’s own but can also be served with a splash of cream.

Pineapple Pudding

 

Ingredients

1 pineapple grated
4 cups water 
1 cup sugar
2 eggs separated
1 tbsp custard powder
1 packet pineapple or lemon jelly

Method

  1. Boil the pineapple in the water until soft.
  2. Stir in the sugar.
  3. Mix the custard with a little water and stir in.
  4. Remove the pot from stove.
  5. Mix the yolks with a little water and add and stir well.
  6. Stir in the jelly until dissolved.
  7. Stiffly beat the egg whites and fold in.
  8. Transfer to a dish and refrigerate.

 

Submitted by:  Raë Smit, Pretoria

Green Tea Granita

This is a fabulous palate cleanser so if you are having a dinner party, wow your guests with the Green Tea Granita.  Alternatively serve it as a light dessert.  Either way, this is best served in small ice cold bowls or shooter glasses.

Green Tea Granita

 

Ingredients

500ml boiling water
50ml castor sugar
250ml green tea

Method

  1. Dissolve the sugar in the boiling water.
  2. Add the green tea.
  3. Let it cool and place in the freezer for two hours. Check and as ice crystals form on the side scrape them to the centre.  Repeat until everything is iced up.

 

Submitted by:  Nic Prinsloo, Clarnes

Bread Pudding

This is such a comforting pudding, albeit that this recipe is not the “tradional” style bread and butter pudding, it is quick, easy and equally as tasty and a great end to a meal, especially for those of you going into the winter months.

Bread Pudding

Ingredients

6 slices white bread crusts removed
¼ cup sugar
4 cups milk
2 tbsp butter
2 eggs

Topping
1 egg
½ cup butter
¾ cup sugar

Method

  1. Preheat the oven to 180˚C.
  2. Pack the bread to tightly fit into a buttered ovenproof dish.
  3. Sprinkle with the sugar.
  4. Heat the milk and butter and allow to cool.
  5. Beat the eggs and add to the milk mixture.
  6. Pour over the bread and allow to soak for a few minutes.
  7. Bake for 40 minutes.

Topping

  1. Beat the egg, butter and sugar together and spread over the hot pudding.
  2. Bake for another 10 minutes and serve hot with a thin custard or vanilla ice cream.

 

Submitted by: Nic Prinsloo, Clarens

Pancake Stack

What a decadent way to start my Desserts chapter – a Pancake Stack – perfect!

Pancake Stack

 

Ingredients

Pancake Stack

20 Pancakes
(use your normal pancake recipe)
2 stacks of ten

Vanilla ice cream

Sauce

15g margarine
125ml rum
500ml Carte d’Or toffee sauce *
200ml sour cream

Filling

15 bananas sliced diagonally
8 mangoes peeled and cubed or
2 pineapples peeled and cubed
6 soft pears cubed
3 punnets strawberries sliced or
any other berries in season
250g margarine
150g brown sugar
50g extra brown sugar
50ml lemon juice
200ml Carte D’Or toffee sauce *

Method

Filling

  1. Preheat the oven to 180°C.
  2. Melt the margarine in a frying pan with the sugar.
  3. Add the fruit and allow to caramelise slightly.
  4. Remove from the heat and add the toffee sauce.
  5. Add the lemon juice and mix well.
  6. Layer the fruit with the pancakes making a stack of ten each.
  7. Sprinkle the last pancake with the extra brown sugar.
  8. Bake for 10 minutes.

Sauce

  1. Melt all the ingredients together and simmer for 5 minutes.
  1. Cut the pancake stack into wedges and add a scoop of ice cream
  2. Drizzle with the sauce. 

* Carte D’or toffee sauce is available in gourmet shops.

Submitted by:  Nic Prinsloo, Clarens