Monthly Archives: December 2018

Peppermint Fridge Pudding


Salwaa’s Peppermint Fridge Pudding

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This dessert recipe is delightfully simple to create! Peppermint Pudding is a traditional South African dessert that comprises a coconut biscuit base, creamy caramel and mint chocolate layers. Peppermint Fridge Pudding sometimes referred to as a Peppermint Crisp Fridge Tart is a must for the holidays! Here’s my recipe.

From My Kitchen To Yours – keeping our heritage alive.

Makes a large pudding or 10 individual servings.

Ingredients:
250ml fresh cream
1 tin (410g) caramel
1 big slab peppermint chocolate, grated
15ml gelatine dissolved in 50ml warm water, optional
A couple drops of peppermint essence (optional)
1 packet tennis biscuits, crushed

Method:
Whip the cream until stiff in a large mixing bowl.


Add the caramel, gelatine, half of the grated peppermint chocolate and peppermint essence if using and mix to combine all the ingredients.


Layer the above with the crushed tennis biscuits in a serving dish or in individual portion servings using parfait glasses. Start with the biscuits and ending with the peppermint filling on top.


Sprinkle the rest of the grated chocolate on top and leave to set in the fridge for at least a couple of hours or better still overnight. Serve chilled.

Cook’s Note:

Adding gelatine is optional, I only add it to shorten the setting time.

 

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All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

Chocolate Fridge Tart


Chocolate Fridge Tart

Salwaa Smith – Cape Malay Cooking & Other Delights

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An elegant chocolate tart. The bright red of the strawberries and the green of the pistachios goes beautifully with the dark chocolate.

Ingredients:
2 ½ packets chocolate cookies (Oreo or similar)
100g butter, melted
350g milk chocolate
150g dark chocolate
300ml fresh cream / double cream
Strawberries for garnishing
Crushed pistachios, optional

Method:
Finely crush the biscuits and mix it with the melted butter.
Line a 20cm non-stick fluted loose bottom tart tin with the biscuit mixture. Use a spoon and your fingers to get an even layer into the bottom and edges of the tin. Freeze whilst preparing the filing.

Using a small pot heat the cream over low to medium. Break the chocolate into small pieces. Add the pieces of chocolate to the warm cream and stir till the chocolate has melted. Pour the chocolate mixture onto the biscuit base. Top with strawberries and crushed pistachios. Refrigerate at least 2 hours or overnight before serving.

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Visit our online shop www.capemalaycookingdelights.com

All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.

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