MALVA PUDDING

By Tshepiso Gabi

Ingredients

• 2 cups (500ml) all-purpose flour

• 1 teaspoon baking powder

• 1½ teaspoons baking soda

• pinch of salt

• 1 cup sugar

• 2 eggs

• 3 tablespoons apricot jam

• 1 cup milk

• 2 tablespoons vinegar

• 3 tablespoons butter

• 1 teaspoon vanilla essence

For the sauce

• 1 cup cream

• 2 tablespoons butter or margarine

• 3 tablespoons sugar

• 1 teaspoon vanilla essence

Method

1. Pre-heat the oven to 180°C and grease the baking dish.

2. In a bowl, melt your butter using the microwave.

3. Add sugar, apricot jam and vinegar to the melted butter and set aside to allow the mixture to cool down.

4. In a different bowl, sift the dry ingredients together.

5. Add the eggs and milk to the butter mixture and whisk.

6. Add the wet ingredients to the dry ingredients to create a batter. Be careful not to over mix.

7. Pour the batter into the prepared dish and place in the oven.

8. Bake for 30 minutes until the pudding is dark brown and baked through (a skewer inserted should come out clean).

9. While the pudding is baking, prepare the sauce.

Prepare the sauce

Bring all the ingredients to a boil and reduce the heat. Allow to simmer for 3 minutes.

Pour the sauce over the pudding as it comes out of the oven.

Amarula Coffee Ice Cream Terrine

By Siba Mtongana

Serves 6

INGREDIENTS

• 500g chocolate ice cream

• 250g raspberries

• 2 x 500g vanilla ice cream

• 60ml instant coffee (mixed with 30ml water to make a paste)

• 60ml Amarula cream liqueur

• 50g macadamia nuts, roughly chopped

For the chocolate ganache

• 150g dark chocolate

• 30ml whipping cream

For the topping

• 250ml fresh raspberries

• 30g pistachio nuts, roughly chopped

• 30g edible flowers

METHOD

1. Double line a mediumsized loaf tin with baking paper, making sure that the sides overlap.

2. Soften the chocolate ice cream slightly and spoon it into the loaf tin.

3. Press the berries into it until they sink in and

COOKING TIME 10 MINS

FREEZE TIME 4+ HOURS flatten.

4. Soften the one vanilla ice cream and stir in the coffee.

5. Spoon the coffee-flavoured ice cream on top of the chocolate one and flatten.

6. Add the Amarula and macadamia nuts to the remaining vanilla ice cream, spoon on top of the coffeeflavoured ice cream and flatten.

7. Freeze for at least 4 hours, although overnight is best, until set.

8. To make the ganache: Just before serving, melt the chocolate and cream together, stirring until smooth and shiny.

9. Invert the ice cream terrine onto a serving platter. Remove and discard the baking paper.

10. Top with berries, pistachios and flowers. Drizzle the ganache over it and cut into slices. Serve immediately and enjoy!

COFFEE ICE CREAM ESSENTIAL RECIPES

Terrine

Apple Pudding With A Nutty Crumble

By Heleen Meyer

This became known in Heleen’s household as their ‘lock-down’ dessert.

Serves 4-6

Ingredients

For the apples

• 45ml (3 tablespoons) soft brown sugar

• 45ml (3 tablespoons) butter

• 5ml (1 teaspoon) ground mixed spice or cinnamon

• 6 medium pink or red apples with the skin on, cut into thin wedges

• 75-100ml dried cranberries or raisins

For the crumble

• 180ml (100g) cake flour

• 100ml (100g) hard butter, cubed

• 125ml (½ cup) uncooked oats

• 75ml (5 tablespoons) soft brown sugar

• 2.5ml (½ teaspoon) ground cinnamon or mixed spice

• 125ml (½ cup) almonds or pecan nuts, chopped

• homemade custard (see tip), plain double cream yogurt or vanilla ice cream to serve

Method

1. For the apples: Preheat oven to 200°C. Place sugar and butter in a large pan and heat over a medium temperature. Stir constantly until the sugar has dissolved.

2. Stir in the spices and add the apples. Mix well to coat the apples with the sauce.

3. Reduce the heat and gently simmer the apples for 15-20 minutes or until just soft, but not mushy.

4. Stir in the cranberries.

5. Spoon the apples with all the pan juices into a medium-sized oven dish.

6. Crumble: Prepare this mixture while the apples are simmering. Mix flour, butter and oats in a food processor until it resembles coarse bread crumbs. Or rub the butter with your fingertips into the dry ingredients.

7. Add sugar, spices and nuts and mix well in the food processor or with a wooden spoon until a soft mixture forms.

8. Crumble the mixture with your fingertips into an even layer over the apples.

9. Bake for 25-30 minutes or until golden brown on top. Serve warm with custard, yogurt or ice cream.

Tips:

• Prepare homemade custard and season with a few drops of vanilla essence and the finely grated rind of ½ a lemon for a special flavour. Don’t make the custard too sweet.

• Replace half the apples with ripe, firm pears. Or use frozen blueberries instead of the cranberries for a special touch.

Buttermilk Pudding With A Berry Sauce

By Heleen Meyer

Heleen says she clearly remembers the first time she had this easy buttermilk pudding and later published it in her first recipe book. This is not just another milk-based baked pudding, it is a velvety bowl of deliciousness! She recently added the berry sauce and the combination is mouthwatering.

Serves 4-6

INGREDIENTS

• 100ml (100g) butter

• 200ml (160g) sugar

• 3 extra large eggs

• 250ml (140g) cake flour, sifted

• 10ml (2 teaspoons) baking powder

• 5ml (1 teaspoon) vanilla essence

• 2ml salt

• 1 litre (4 cups) buttermilk

For the berry sauce

• 250g frozen mixed berries, thawed

• 75ml (5 tablespoons) castor sugar

• 5ml (1 teaspoon) finely grated lemon rind

• 15-30ml (1-2 tablespoons) lemon juice, or to taste

Method

1. Preheat oven to 180°C. Lightly grease a shallow, 2-litre oven dish, with butter.

2. Beat butter, sugar and eggs together and then beat in the rest of the ingredients until well blended.

3. Pour mixture into the greased dish. Bake for 45 minutes or until set and light golden brown on top. If the pudding becomes too brown before it is cooked, lightly cover it with foil and bake until cooked.

4. Berry sauce: Mix all the ingredients together with a stick blender until smooth. Pour into a small saucepan, and bring to just below boiling point, while

Buttermilk Pudding With A Berry Sauce

stirring continuously.

5. Serve the berry sauce warm or at room temperature with the warm pudding. Alternatively, the pudding can also be served with any seasonal fruit, like citrus wedges or gooseberries. If preferred, a drizzle of runny honey will be delicious too.