Sago Pudding

Honeycomb Pudding
• 200 g (250 ml) sugar
• 120 g (215 ml) cake flour
• pinch of salt
• 5 ml bicarbonate of soda
• 125 g (135 ml) butter
• 125 ml lukewarm milk
• 250 ml golden syrup
• 4 eggs, beaten
Preheat the oven to 180ºC. Sift the dry ingredients together.
Melt the butter in the lukewarm milk. Add the syrup and mix
well. Combine the two mixtures and stir in the beaten eggs.
Spoon mixture into a greased 20 x 15 cm oven dish. Bake for
about 40 – 45 minutes. Serve with cream or custard.
Sago Melkkos (Sago Pudding)
This is called “Melkkos” (‘n regte boere resep ) and it’s
basically milk with some flour, butter, salt, eggs, cinnamon
and sugar and its cheap to make. This recipe has sago added.
You’ll just love this!
Ingredients:
◾250 ml Sago
◾2.5 litres milk
◾2 eggs
◾60 ml water
◾30ml custard powder
◾30ml flour
◾2 ml (½ tsp) salt
◾25g (30ml) butter
◾Cinnamon sugar
Method:
1.Soak the sago 1 hour in the milk.
Heat the mixture in a large heavy-based saucepan and bring to
a boil, stirring it all the time.
Separate the eggs. Beat the egg yolks, water, custard powder,
flour and salt.
Stir the egg mixture into the sago and milk mixture, and cook
until it thickens.
Stir in the butter.
Beat the egg whites until stiff and fold in the Melkkos
mixture. Keep it light and fluffy.
Serve with cinnamon sugar.
Sedgwick’s Malva Pudding
Serves 4
310 ml cake flour
10 ml bicarbonate of soda
1 ml salt
2 eggs
250 ml castor sugar
30 ml butter
125 ml buttermilk
15 ml apricot jam
2,5 ml grated orange zest
60 ml orange juice
15 ml vinegar
For the sauce:
125ml butter
125 ml soft brown sugar
125 ml Sedgwick’s Original Old Brown
125 ml cream
1. Preheat the oven to 180°C. Butter 6 x 125 ml dariole
moulds.
2. Sift the flour, bicarb and salt together in a big mixing
bowl.
3.Whisk the eggs and sugar together in another bowl until
light and fluffy
4. Heat the butter, buttermilk, jam and orange zest, juice and
vinegar together in the microwave for a few seconds until the
butter is melted.
5. Fold the flour mixture alternately into the egg mixture and
the butter mixture, mix well but do not over mix. Pour the
mixture ¾ into the prepared moulds and pack onto an oven tray.
Bake in the oven for 20-30 minutes.
6. Make the sauce in the meantime; combine all the ingredients
for the sauce in a small saucepan and cook until the sugar has
melted.
7. Remove the pudding from the oven and turn out. Prick holes
in the puddings with a skewer and pour some of the sauce over
while still hot. Serve the rest of the sauce on the side, but
most importantly, serve yourself a portion before it’s all
gone!
Chocolate Tres Leches PullApart Pizza Bread
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 60 minutes
Ingredients:
for the pizza:
1 package store bought or homemade pizza dough
1 cup semi-sweet chocolate chips, melted
1/3 cup evaporated milk
1/3 cup sweetened condensed milk
2 tablespoons heavy cream
2 tablespoons crushed fine graham crackers
splash of rum
1/3 cup mozzarella, shredded
for the glaze:
3 tablespoons milk
2 cups confectioners sugar
1 teaspoon vanilla extract
splash of rum
Directions:
for the pizza:
Preheat oven to 350 degrees.
Spray a large loaf pan with non-stick cooking spray. You’ll
want to place some parchment paper in the loaf pan that over
hangs by two inches so it’s easier to pull out the bread. Take
the dough and roll out into a 12 x 20 inch rectangle. Pour the
melted chocolate all over the pizza. In a large bowl, combine
milk, condensed milk, cream, and graham crackers. Spoon the
milk mixture over the melted chocolate. You will not use all
of the milk mixture. If it runs off the chocolate a little
that’s okay. Sprinkle the top with the mozzarella.
Cut the rectangle into 5 equal sized strips. Put the strips on
top of each other and cut into five or six stacks. Place
stacks against each other in the loaf pan. Bake for 30 minutes
and then pour butter over the top. Bake for another 30
minutes. Remove from oven and then pour icing over the top
before serving.
for the glaze:
In a large bowl, whisk all the ingredients.
Apple Roses
Ingredients: to make 6 roses
1 frozen puff pastry sheet, thawed
2 red organic apples (I used red delicious)
half lemon, juice
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon (optional)
powder sugar for decorating (optional)
Preparation time: about 20 minutes to prepare, plus 45 minutes
to bake
Directions:
1. Thaw the puff pastry if you haven’t done so yet. It should
take about 20-30 minutes.
2. Prepare a bowl with some water and the lemon juice. Cut the
apples in half, remove the core and cut the apples in paper
thin slices, as shown in my picture. Leave the peel so it will
give the red color to your roses. Right away, place the sliced
apples in the bowl with lemon and water, so that they won’t
change color.
3. Microwave the apples in the bowl, for about 3 minutes, to
make them slightly softer. If you prefer, you can also simmer
the apple slices in the water in a small pan (on the stove).
4. Unwrap the puff pastry over a clean and lightly floured
counter. Using a rolling pin stretch the dough a little,
trying to keep it in a rectangular shape. Cut the dough in 6
strips. These are about 2 in x 9 in (5 cm x 22 cm).
5. In a bowl, place three tablespoons of apricot preserve with
two tablespoons of water. Microwave for about one minute, so
that the preserve will be easier to spread. Spread the
preserve on the dough.
6. Preheat the oven to 375 degrees F (190 degrees C). Drain
the apples.
7. Place the apples on the dough, as shown in my picture.
Sprinkle with cinnamon if you’d like.
8. Fold up the bottom part of the dough.
9. Carefully roll, seal the edge, and place in a silicone
muffin cup. No need to grease the muffin mold if it’s
silicone. Otherwise, make sure to grease it.
10. Do the same for all 6 roses. Bake at 375 degrees F (190
degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside
before removing the roses from the oven! If after 30 minutes
the apples on top look fully cooked, move the pan to a lower
rack in the oven, and wait for 10-15 more minutes to avoid
undercooking the puff pastry.
Sprinkle with powder sugar and enjoy!
lemon Souffle
This is such a simple recipe and most of us run away from the
idea of soufflés, the most important thing is the time factor,
from the oven to the table:
Ingredients
Lemon pastry cream
4 large egg yolks
1 cup whole milk
1/2 cup strained lemon juice + zest of 2 lemons
1/2 cup granulated sugar
3 Tb cornstarch
1/4 tsp salt
1 Tb unsalted butter
1 tsp vanilla extract
meringue
8 large egg whites
1/2 tsp cream of tartar
1/4 cup confectioners’ sugar + more for dusting
Instructions
Pre-heat oven to 180 degrees C and position oven rack to the
lower 2/3.
Make the lemon cream: In a medium pot, whisk together the egg
yolks, milk, lemon juice and zest, cornstarch and salt. Over
medium heat, whisk until the mixture begins to bubble, about
3-4 minutes. It will continue to get thicker, but constantly
whisk it. Continue until it is very thick.
Turn heat off and whisk in the butter and vanilla extract.
Transfer the hot cream mixture to a large bowl filled with ice
to help cool down the mixture. Whisk every few minutes until
it gets to room temperate.
Make the meringue (egg whites): In a stand mixer fitted with a
whisk attachment, add egg whites. Start on low and work to
medium speed. You will see the egg whites begin to “break up”
and start to get foamy. Add cream of tartar and continue
whisking.
Continue whisking and gradually get a little faster. When
whites are starting to form and are at “soft peaks” add
confectioners sugar slowly, about 1Tb at a time while the
whisk is going. Continue whisking until “stiff peeks” form.
Next, place the egg whites and pastry cream bowl next to each
other. Using a large, soft spatula take a large dollop of
cream mixture and add it to the egg whites. Do not mix
heavily, you want to FOLD it in. Fold by taking your spatula
to the side0under-up. You will see streaks of yellow and
continue folding gently. Add the rest of the cream mixture
about 1/2c at a time until Incorporated.
For the molds: Grease a 6cup mold with softened butter all
over and dust with powdered sugar.
*This recipe is enough for a 6cup mold plus 2 small individual
molds.
Make the collar: Tear a long enough piece of tin foil that is
long enough to wrap around the mold. Fold in half so it is not
“too tall”. Grease the inside of the foil with butter and wrap
around mole, securing at handles.
Pour the souffle mixture into the dish and level off the top.
Wrap the foil around the mould. (Easier after your pour
mixture in).
Bake at 375 for exactly 20 minutes. No peeking! When done,
dust with powdered sugar.
Enough for a 6 cup mould + 2 small individual molds.
Old Fashioned Challah Bread
Pudding with Whiskey Sauce
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
for the bread pudding:
1 loaf challah bread, cubed (about 3 cups)
4 beaten eggs
1/2 teaspoon kosher salt
1 cup granulated sugar
1 cup whole milk
1 teaspoon vanilla extract
3 tablespoons brown sugar
2 tablespoons unsalted butter
for the whiskey sauce:
1/2 cup unsalted butter
1/2 cup granulated sugar
1 egg yolk
2 tablespoons water
2 tablespoons bourbon
Directions:
for the bread pudding:
Preheat oven to 350 degrees.
Spray a 9X13 casserole dish with non-stick cooking spray. In a
large bowl, combine bread, salt, eggs, granulated sugar, milk,
and vanilla extract. Pour the pudding mixture into the
casserole dish and let it sit for 10 minutes. Sprinkle the top
with brown sugar and butter, and bake for 35 to 40 minutes.
Remove from oven and while still warm, pour bourbon sauce over
the top. Serve immediately.
for the whiskey sauce:
In a medium saucepan over medium heat, melt butter. Add sugar
and egg yolk. Cook and stir until thickened about five
minutes. Remove pan from what and cool partially. Stir in
bourbon and serve immediately.
EENVOUDIGE
(MIKROGOLF)
SAGO
POEDING
2
½
3
2
⅓
2
kop melk
kop sago (hoef nie vooraf te week nie)
eetl botter
eiers geskei
kop suiker
ml vanielje geursel
knypie sout
appelkooskonfyt
kaneel
Giet die melk, sago en botter in bak en 10 minute oop by 100%
krag (roer gereeld) en daarna 5 min by 50% krag en roer dit
elke 2 minute. Klits die eiergeel en voeg saam met witsuiker,
vanielje geursel en sout vinnig by die warm sago mengsel.
Mikrogolf 2 minute op 100%. Vou nou die styf geklopte
eierwitte in die warm mengsel in. Skep die mengsel in ‘n glas
bak van jou keuse en blop so hier en daar appelkooskonfyt booor en strooi bietjie kaneel oor. Mikrogolf dit 2 tot 3 min
oop by 70% krag. Sit dit warm voor
Malva Pudding
Malva pudding is the ultimate winter dessert. It is rich and
syrupy, with a soft spongy texture. Comfort food at its best.
Serves 8.
Ingredients
Malva Pudding
½ cup (125 ml) sugar
1 extra large egg
1 tablespoon (15 ml) vinegar
1 tablespoon (15 ml) apricot jam
1 cup (250 ml) flour
1 teaspoon baking powder
Pinch of salt
1½ teaspoon (7 ml) bicarbonate of soda
1 cup (250 ml) milk
Syrup
1
½
1
2
1
cup (250 ml) sugar
cup (125 ml) boiling water
cup (250 ml) cream
tablespoons (30 grams) butter
teaspoon (5 ml) vanilla essence
Method
1. Pre-heat oven to 160°C. Butter an oven-proof dish (the
dish needs to have a volume of 2.75 litre).
2. Beat sugar and egg together.
3. Add vinegar and apricot jam and beat well.
4. Sift flour, baking powder and salt together. Mix into
sugar, egg, vinegar and jam mixture.
5. Mix bicarbonate of soda with milk. The last step is to
stir the milk and bicarbonate soda combination, into the
mixture.
6. Pour in baking dish
7. Bake for 45 minutes to an hour in a moderate oven of
8.
9.
10.
11.
160°C, until cooked through.
Prepare syrup shortly before removing pudding from oven
Heat sugar, water, cream and butter, while stirring,
until the sugar has dissolved.
Boil together for 5 minutes, add vanilla and pour the
boiling syrup over the pudding after removing it from
the oven.
You can return the pudding to the oven for approximately
5 to 10 minutes.
Serve with cream, ice-cream or custard.
Sjokoladesous-poeding
deur Herman Lensing
(6 – 8 porsies)
180 g (325 ml) bruismeel
45 ml kakao
100 g (125 ml) suiker
200 ml melk
60 ml botter, gesmelt
Stroop
125 ml suiker
500 ml water
125 ml kakao
Verhit oond tot 180 °C. Meng bruismeel, kakao, suiker,melk en
gesmelte botter saam tot gladde beslag.
Bring res van suiker,water en kakao tot kookpunt. Skep beslag
in ’n oondvaste bak met ’n volume van 1 liter. Gooi warm
stroop oor en plaas in oond. Bak vir 20 – 25 minute of tot
toetspen skoon uitkom. Sit warm voor.