Deliciously Decadent Desserts
Transkei Mud Pudding
This fridge tart is a South African classic. Easy to make, decadently delicious and great to serve at a barbecue. It's got its name from the Transkei mud which is the same orangey brown colour.
Okay, this is what you need to have in the cupboard:
- 1 Tin Condensed Milk - caremelised (boil the unopened tin in a large pan of water for 1,5 hours or alternatively just buy a can of caramel if you can get it
- 1 cup Double Cream
- 1 packet Digestive Biscuits or Tennis biscuits if you can get them
- Mint Chocolate or Pepermint Crisp
Here's what you have to do with the goodies:
- whisk double cream until it has thickened
- slowly add condensed milk
- mix thoroughly
- grate 4-6 pieces mint choc into the mixture
- layer dish with biscuits and then the cream mixture (try at least 3 layers of each)
- Chill overnight
- garnish with grated mint chocolate
Brilliant Bread Pudding
This is my family speciality. Even my brothers can make it. Easy to conjure up quickly if you have uninvited guests dropping by for dinner and you want to impress them with your culinary skills.
This is what you have to scrounge in the kitchen:
- 2 cans condensed milk
- 10 slices bread
- butter or marge for spreading
- 2 cans boiling water (just pour the water into the empty condensed milk cans)
- 3 eggs
- vanilla essence or some orange esence if you want a citrussy flavour
This is what you have to do with the goodies:
- lightly butter both sides of the slices of bread
- cut off the crusts and dice the slices into small squares
- grease a baking dish and put the oven onto about 180 degrees celsius
- throw the bread squares into the greased dish so it covers the dish quite evenly
- mix together in another bowl the condensed milk, boiling water, eggs and essence
- pour the liquidy mixture over the bread squares
- you can sprinkle a little cinnamon on if you want
- put into the oven for about 45 minutes or until golden brown
- serve just like that or with cream or ice cream or custard
Marvellous Malva Pudding
This is another South African classic dessert, best on cold nights with a glass of South African port, with the fire raging in the fireplace, the kids asleep in their rooms, the sheepskin rug on the floor...
This is what you need to have in your kitchen:
For the Cake part
- 1 cup sugar
- 1 egg
- 1 tablespoon apricot jam
- 1 cup flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon white vinegar
- 1 cup milk
For the saucy Sauce
- 1 cup whipping cream (not whipped cause we not into that kinky stuff)
- 6 ounces butter
- 1 cup white sugar
- 1/2 cup hot water
This is what you have to do to make this veritable delight:
Beat the egg and sugar well in a mixer. Add the jam, sifted flour, bicarbonate of soda, baking powder and salt. Melt the butter and add the vinegar. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish (that means it should have a lid) at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake.
Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. Serve with the whipping cream or icecream. Man oh man, you will succumb to the pleasures of the taste sensations going on inside your mouth.
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