Chocolate Brioche Pudding

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Salwaa’s Chocolate Brioche Pudding
Made with chocolate brioche rather than a standard loaf, this is a lovely alternative to the classic bread pudding.

 

Chocolate Brioche Pudding

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

Ingredients:
6 large slices of chocolate brioche
½ litre milk
3 large eggs
½ cup sugar
2 teaspoons custard powder
1 teaspoon vanilla essence
2 tablespoons butter

Method:
Pre-heat your oven to 180°C.
Grease a one litre oven proof dish with the butter.
Cut the brioche into slices. Arrange the brioche in the buttered dish.
Using an electric mixer, mix the eggs, custard powder, vanilla essence and sugar together until the sugar has dissolved.
Whisk the milk into the egg mixture.
Gently pour the egg and milk mixture over the brioche.
Bake in a preheated oven at 180°C for 45 minutes, or until firm.
Cool slightly before serving.

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Peppermint Fridge Pudding

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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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Chocolate Fridge Tart

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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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Chocolate Brownies

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Chocolate Brownies

These brownies can be made individually, as shown in the picture, or in a baking tray and cut into squares.

 
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Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
 



Serve on its own or with whipped cream for a delicious treat.

Ingredients:

1 cup cake flour

110g butter

200g dark chocolate, 70% cocoa

3/4 cup brown muscovado sugar

1 tsp vanilla essence

1 tsp baking powder

3 large eggs, lightly whisked


 
Method:

Using a double boiler melt butter, chocolate and brown sugar over low heat, stirring all the time.

Cool slightly.

Stir in the flour, vanilla essence and baking powder.

Allow to cool, add whisked eggs. Mix well. 

Pour into a oven proof dish lined with parchment / greaseproof paper.

Bake in a preheated oven at 180C, for 25 minutes.

Cool down completely, slice into squares. 



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Crustless Milk Tart

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Salwaa’s Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Allthough it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quickly as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. This recipe serves 4 and can easily be doubled if a larger quantity is required.

IMG_2799

Ingredients:
¾ cup self-raising flour
2 cups milk
3 large eggs
½ cup sugar
1 tsp vanilla essence
2 Tbsp butter, melted
Pinch salt
½ tsp fine cinnamon

Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180°C. Serve warm or cold. Quick and so easy to make!
© Cape Malay Cooking & Other Delights

Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!

No Bake Cheesecake

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Here is a delightful recipe for a no bake cheesecake. Perfect dessert for the long hot summer days. Use seasonal fruit to garnish co-ordinating with the jelly. Made in a Tupperware jelly ring assembled in layers for a contemporary cheesecake. Don’t be fooled by the look though it is much easier to make than it looks.


Ingredients:

1 packet strawberry or raspberry jelly (or jelly of choice)

Mix the jelly according the instructions on the packet. Pour the jelly into the jelly mould, Refrigerate until the jelly has set.

Filling:

3 tsp gelatine

¼ cup cold water

2 x 250g cream cheese

250ml fresh cream

3 Tbsp castor sugar

Juice and rind of 1 small lemon

#capemalaycooking

Method:

Dissolve the gelatine into the water. Leave until the gelatine has gone spongy, about 5 minutes. Using a medium mixing bowl whisk the fresh cream with the castor sugar until stiff peaks formed. Mix the cream cheese slightly with a spoon before adding it to the cream. Add the rind and juice, combine well. Set the cup with the dissolved gelatine in a bowl of hot water to dissolve. Stir until the gelatine has turned into a clear liquid. Pour the gelatine into the cream cheese mixture using a tea sieve. Mix until the gelatine has combined well with the cream cheese.

Scoop the cream cheese mixture gently over the set jelly. Refrigerate until the filling has set.


Biscuit:

¾ packet tennis or marie biscuit (tea or nice biscuits will also work)

100g butter, melted


Crush the biscuits. You may use a food processor or bash the biscuits with a rolling pin, like I do. Stir in the melted butter until all the crushed biscuits are coated with the butter. Press the biscuit mixture gently on top of the set cream cheese mixture. Cover with the lid to help the biscuit set.


Refrigerate further until the cheesecake has set completely. Inver the cheesecake onto a serving dish. Biscuit layer at the bottom, jelly on top.




Garnish with fresh fruit in season. If possible use similar shades of fruit as the jelly you used.

Cook’s note:

You may use any flavour jelly of choice. Use seasonal fresh fruit. The end result is stunning and delightful on the palate.

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In this version I’ve used greengage jelly.

You can find this recipe and many others in my Cape Malay & Other Delights Cookbook.

Shop online at www.capemalaydelights.store

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

Chocolate Éclair Pudding 

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Chocolate Éclair Pudding
Salwaa Smith – Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive. 

Chocolate Eclair Pudding

Ingredients for the choux pastry:

1 cup cold water

½ tsp caster sugar

85g unsalted butter

Pinch salt 

1 cup cake flour

4 medium eggs, beaten

Method:

1. Preheat the oven to 200° Celsius. 

2. To make the choux pastry, place the butter, water, salt and sugar into a large saucepan.

3. Place over a low heat to melt the butter. Increase the heat and pour in the flour in one go.

4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.

5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.

6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.

7. Continue adding the egg until you have a soft dropping consistency. The mixture will be shiny and smooth.

8. Lightly oil a large baking tray or line the tray with greaseproof paper. Dip a teaspoon into some warm water and spoon out a teaspoon of the choux mixture onto the baking tray. Leave enough space in between for the éclairs to expand.

9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.

10. Remove from the oven and prick the base of each éclair. 

11. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the pastries.

Ingredients for the pudding.
1 packet of chocolate Instant mousse prepared as per packet instructions

250 ml fresh cream whipped 

One tin caramel 

One small tin nestle dessert cream

150 gram dark chocolate 

Once the cream whipped to stiff peaks mix through the caramel and fill the eclairs using half the caramel and cream mixture save the remaining caramel cream

Layer the mousse in a bowl 

Then a layer of the eclairs and fill any open spaces with the remaining caramel cream 

Melt the chocolate and mix the dessert cream with the melted chocolate to make a smooth ganache and drizzle this over the eclairs.

Chocolate Eclair Pudding

Keep refrigerated.

Brood Porring

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Brood Porring Served With Served Stewed Fruit

Bread Pudding  / Brood Porring

Ingredients:
6 – 8 large slices of white bread

1 litre milk

6 large eggs

1 cup sugar

2 teaspoons custard powder

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/4 cup raisins, optional

4 tablespoons butter

 

Method:

Remove the crusts of the bread, cut the bread into squares. Soak the bread in the milk until soft.

Using an electric mixer, mix the eggs,   custard powder and sugar together until the sugar has dissolved.

Add cinnamon and cardamom.

Mix in the bread and milk mixture.

Grease a 2 litre oven proof dish with half of the butter.

Gently pour the bread pudding mixture into the dish.  Dot the remaining butter on top.

Bake in a preheated oven at 180° Celsius  for 50 – 60 minutes, or until firm.

Cool slightly before eating. Serve with stewed dried fruit or apricot jam.

Stewed Dried Fruit

250g mixed dried fruit (I used only prunes and apricots here)

1 cup water

1/2 cup sugar

1 stick cinnamon

2 cloves

1 tsp lemon juice

Method:

Add all the ingredients, except the dried fruit and lemon juice, in a deep saucepan. Bring to the boil. Cook until sticky. Add the dried fruit and lemon juice. Cooks further 10 minutes until the dried fruit are soft. Add little water if the syrup becomes too sticky. Serve with bread pudding or potato pudding.

© Cape Malay Cooking & Other Delights

From My Kitchen To Yours – keeping our heritage alive!

Saucy Chocolate Pudding 

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Quick and easy microwave pudding. Ready in less than 20 minutes from start to finish. Ideal treat for your family or to make for unexpected guests. Makes 4 puddings served in ramekins. You can easily double the ingredients for feeding a larger group of people. I serve mine with thin homemade custard but it tastes delicious with a dollop of freshly whipped cream or a scoop of vanilla ice cream.

Saucy Chocolate Pudding

Ingredients:

1/2 cup self-raising flour

1/3 cup caster sugar

3 Tbsp soft butter or margarine

2 large eggs

3 Tbsp cocoa powder

½ tsp ground cinnamon

½ tsp baking powder

1 tsp vanilla essence


For the chocolate sauce you’ll need:

1/2 cup soft dark brown sugar

3 tsp cocoa powder

1/2 cup hot water

Make the sauce by blending sugar and cocoa with the water.
Method:

Grease 4 large ramekins or a 1 litre bowl suitable to use in the a microwave.
Place all pudding ingredients in a mixing bowl and beat until thoroughly blended. Turn into prepared dish and level surface.
Carefully pour chocolate sauce over the pudding mixture.

@capemalaycooking

If using a 1 litre dish, cook on full power for 4 ½ minutes (800W)
If using ramekins cook one at time for 1 minute each


Allow to stand for a few minutes before serving. Serve on its own, with thin custard, a dollop of whipped fresh cream or a scoop of ice cream. #capemalaycooking


Cape Malay Cooking & Other Delights – from my kitchen to yours. Keeping our heritage alive!

Salwaa Smith #capemalaycooking

Malva Pudding

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Deliciously moist pudding, serve with custard or enjoy on its own. Makes one large pudding or divide into ramekins. 
Ingredients:

1 1/2 cups sugar

2 large eggs

2 cups milk

2 tsp brown vinegar

2 Tbsp smooth apricot jam

2 Tbsp butter

2 cups cake flour,(plain) sifted

1 tsp bicarbonate of soda
Method:

Preheat oven to 180° Celsius. Cream together sugar, jam and eggs. Melt butter and add vinegar add this to the sugar and egg mixture. Add the milk, flour and bicarb, mix well to combine all the ingredients. Pour into a pyrex dish (or something similar) and bake for 45 – 60 minutes. If you using ramekins the time will be considerably shorter. You’ll know its baked when the top is browned and a toothpick inserted in the middle comes out clean. Remove from the oven and pour the warm sauce over. Makes 6 – 8
TO MAKE THE SAUCE:

1 cup milk

1/2 cup boiling water

1/2 cup sugar

3 teaspoons butter

1 teaspoon caramel essence

Melt all the ingredients in a saucepan over low heat an pour over the cake.

#capemalaycooking 

OR USE THIS RECIPE FOR A CREAMY SAUCE

250ml Cream

125ml butter

125ml sugar

125ml water/Orange juice

Melt together as per above sauce and pour over warm pudding

© Cape Malay Cooking & Other Delights

Salwaa Smith 

Sago Pudding

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Cape Malay Cooking & Other Delights – Salwaa Smith 


Perfect dessert for the cold weather! Takes less than 90 minutes to prepare and bake. This recipe can easily be doubled to serve more than 4 – 6 people. 
Ingredients:

4 cups milk

1 cup sago

1/2 teaspoon salt

1/2 teaspoon ground nutmeg or 1/2 teaspoon cinnamon

1/2 cup sugar

5 tablespoons butter plus extra for greasing 

2 tablespoon custard powder (optional)

1 teaspoon vanilla

4 large eggs       

1/2 cup sugar (extra)

 @capemalaycooking

Method:

Preheat the oven at 160° Celsius.

Grease a large pudding dish with butter. 

Heat milk to nearly boiling, then add sago, salt, and nutmeg or cinnamon.

Simmer over very low heat until sago is transparent.

Mix custard powder with half a cup of water / milk and add to mixture 

Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.

Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix until combined. 

Whisk the egg whites until stiff, and add the extra 1/2 cup sugar slowly, whisking until incorporated.

Gently fold the egg whites into the sago mixture. 

Bake in the preheated oven for about 40 – 45 minutes, until set  and the pudding is light brown on top.

Serve warm

 #capemalaycooking #capemalay

Custard Tart

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Custard Tart – Salwaa Smith – Cape Malay Cooking & Other Delights

Creamy custard tart baked in a shortbread tart case and topped with ground (fine) cinnamon or alternatively top with grated nutmeg. Delicious eaten warm or cold.

Custard Tart
Custard Tart

 

Short bread base for milk tart

Ingredients:

1 large egg

125g soft butter/margarine

1/4 cup cooking oil

3/4 cup white sugar

1 tsp vanilla essence

2 cups self-raising flour

1 cup cake flour

l level teaspoon baking powder

Shortbread Tart Base
Shortbread Tart Base

 

Using a large bowl mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Line a 20cm pie dish with approximately half of the pastry. The pastry should be as thin as possible with no holes. Left over pastry can be frozen or you can use it to make herzoggies. Refrigerate whilst preparing the custard filling.

 

Filling:

3 cups of milk (semi-skimmed or full cream)

3 heaped Tbsp custard powder

3 extra large eggs

½ cup white sugar

1 tsp vanilla essence

½ tsp ground cinnamon

Extra ½ tsp ground cinnamon to sprinkle over the custard tart when baked.

 

Dissolve the custard powder in the milk. In a separate bowl whisk together the eggs and sugar until the sugar is dissolved. This should take about 5 minutes on high speed with an electric beater. Add the vanilla essence and cinnamon. Gradually add the milk and custard mixture to the egg mixture. Mix well to combine. Pour the liquid into the prepared pie crust. Bake at 180 degrees Celsius for 30 – 40 minutes. Leave to cool, sprinkle the extra ½ teaspoon of ground cinnamon over the top. Slice and enjoy. Makes 1 x 20cm round custard tart.

Custard Tart
Custard Tart

© Cape Malay Cooking & Other Delights

 

Click here for details of where to purchase my Cape Malay & Other Delights Cookbook

 

Pavlova

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Pavlova – Cape Malay Cooking & Other Delights – Salwaa Smith
This pavlova is the perfect ending to a delicious lunch or dinner party on a hot summer’s day. Make in advance, the pavlova base can be kept in an airtight container for up to one week. Perfect when you have lots of food to prepare 🙂 Makes one large pavlova

Single Pavlova
Single Pavlova

Ingredients:
4 extra large egg whites
1 cup castor sugar
1 tsp vinegar or lemon juice
Maizena for dusting

Method:
Preheat oven to 120 degrees Celsius. Line a baking tray with greaseproof paper cut into a circle as big as a large dinner plate. Dust the greaseproof paper with a little maizena.

Using a clean, dry mixing bowl beat the eggs until stiff. Gradually add the castor sugar and keep on mixing until all the castor sugar has been added and the texture is glossy. Gently fold in the lemon juice or vinegar. Spread the mixture onto the circle of greaseproof paper.

Bake in a preheated oven at 120 degrees Celsius for 1 hour, turn the oven off and leave to cool completely inside the oven.

Decorate with whipped fresh cream and fruit of choice.
Or mascarpone cream, recipe below

To Make Mascarpone Cream
1 cup mascarpone cheese
1&1/2 cups fresh cream
1/4 cup castor sugar
1 tsp vanilla essence

© Cape Malay Cooking & Other Delights

Double Pavlova
Double Pavlova

Mini Pavlova
Mini Pavlova

Chocolate Trifle

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For this trifle I used the left over chocolate cake I made for my granddaughter’s first birthday. You can also use plain chocolate muffins  or even chocolate chip muffins for an even richer trifle.

Chocolate Trifle
Chocolate Trifle

Ingredients:

Chocolate cake slices

Or

6 chocolate muffins, sliced

1 litre milk

2 Tbsp custard powder

3 Tbsp cocoa powder

2 – 3 Tbsp sugar

1 cup fresh cream

Grated chocolate

Raspberries or fresh cherries for decorating

In a large bowl suitable for use in the microwave, mix the custard, cocoa and sugar with one cup of milk until the sugar and cocoa has dissolved.

Add the rest of the milk, stir and microwave on high for 2 minutes. Stir

Return the bowl to the microwave for about 10 minutes, giving the mixture a good stir every 2 minutes.

Remove from the microwave, cover the top of the custard with cling film to prevent a skin forming. Cool completely.

Layer chocolate cake in a glass bowl. Pour the cooled custard on top of the cake. Add another layer of cake followed by the custard.

Whisk the fresh cream and pipe or spread it over the custard.

Garnish with fresh raspberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before.

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook by Salwaa Smith

Chocolate Trifle
Chocolate Trifle

Triangle Cheesecake

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Triangle Cheesecake – Cape Malay Cooking & Other Delights – Salwaa Smith
One of the first cheesecake recipes I learned to make as a teenager many years ago and is still a favourite 🙂

Triangle Cheesecake
Triangle Cheesecake

Ingredients:
125g butter
1 large egg
250g cream cheese
24 tennis biscuits
1 cup fresh cream
1/3 cup sugar
1 tsp vanilla essence
15 glace cherries
Flake chocolate to decorate
Foil

Method:
In a mixing bowl cream butter and sugar together.

Add the egg, vanilla essence and cream cheese.

Place 3 rows of tennis biscuits on a piece of foil.

Place rows length wise side by side.

Spread the cream cheese mixture over the biscuits.

Add a row of cherries down the centre.

Lift the foil from sides of the pyramid leaving the center biscuits to form a base, pinch the two sides together to close.

Leave to set in the fridge overnight.

Before serving, spread the cake with whipped cream and garnish with the chocolate.

© Cape Malay Cooking & Other Delights

Click here for details of where to purchase the NEW Cape Malay & Other Delights Cookbook

Lemon Meringue

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Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith

Lemon Meringue
Lemon Meringue

This recipe makes a medium meringue and can easily be doubled if a large one is required. This one cuts into approximately 6 – 8 slices.

Lemon Meringue2

Crust:
½ packet tennis/marie/tea biscuits
100g butter, melted

Filling:
1 tin condensed milk
½ cup lemon juice
Zest of 1 lemon
3 extra large egg yolks

Topping:
3 extra large egg whites
1 Tbsp caster sugar
¼ tsp cream of tartar

Make the base by crushing the biscuits finely, mix with the melted butter. Lightly grease a flute pie dish or any other suitable dish. Pour the biscuit crumbs into the dish and press down firmly using the back of a spoon. Refrigerate until firm or leave in the freezer for approximately 30 minutes.

Meanwhile make the filling. Mix together the condensed milk, egg yolk, lemon juice and lemon rind in a medium mixing bowl. When the base has set pour the filling on top.

Using a clean mixing bowl, whisk the egg whites until stiff. Fold in the castor sugar and the cream of tartar. Pile the egg white on top of the filling. Bake in a preheated oven at 180 degrees Celsius for
15 – 20 minutes until the top is golden brown. Remove from the oven, leave to cool down completely and refrigerate for about 2 hours  before serving.

Lemon Meringue
Lemon Meringue

Click here for details of where to buy the NEW Cape Malay & Other Delights Cookbook
© Cape Malay Cooking & Other Delights

Pear and Chocolate Pudding

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Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith

Pear & Chocolate Pudding
Pear & Chocolate Pudding

This dessert is so versatile and is suitable for both winter or summer. Serve the pear and pudding with vanilla ice cream on a warm day. For a cold winter’s day it can be served with a chocolate sauce and or thin custard. Very easy to make with the minimum of fuss using everyday store cupboard ingredients.

 

Ingredients:

3 large eggs

¾ cup sugar

½ cup juice of the canned pears

½ cup vegetable oil

2 tsps baking powder

¼ cup cocoa powder

1 tsp cinnamon powder

1 cup cake flour

2 (410g) tins canned pear halves

Butter for greasing

 

Method:

Preheat the oven to 190 degrees Celsius. Grease a 20cm square dish with the butter. Arrange the pear halves in the dish, cut side down. In a large mixing bowl, mix all the ingredients together using an electric mixer. Pour the mixture over the pears. Bake in the preheated oven for 30 minutes, it will be slightly gooey when baked. Cool down slightly before cutting into squares, serve with thin custard, chocolate sauce or vanilla ice cream. Cut into approximately 9 slices.

Arrange the pear halves in a greased oven proof dish
Arrange the pear halves in a greased oven proof dish

 

Pour the chocolate mixture over the pears
Pour the chocolate mixture over the pears

Chocolate sauce

100g good-quality dark chocolate

1 Tbsp butter

½ cup fresh cream

1 Tbsp sugar

Break the chocolate into small pieces. Microwave in a suitable bowl for about 1 – 2 minutes, checking every 30 seconds on its progress until it is melted. Heat the cream, butter and sugar over low heat until the butter has melted and the sugar has dissolved. Pour the cream over the chocolate and stir well. Serve with the pear and chocolate pudding. Delicious serve whilst still warm.

Serve with chocolate sauce
Serve with chocolate sauce

Serve with chocolate sauce and vanilla ice cream
Serve with chocolate sauce and vanilla ice cream

Serve with chocolate sauce and vanilla ice cream
Serve with chocolate sauce and vanilla ice cream

 

Pear & Chocolate Pudding
Pear & Chocolate Pudding

Click here for details of where to purchase the new Cape Malay & Other Delights Cookbook by Salwaa Smith

© Cape Malay Cooking & Other Delights

National Milk Tart Day

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On 27 February South Africans celebrate National Milk Tart Day. Milk Tart (melktert) is a classical  South African dish. Traditional Milk Tart is made up of a shortbread crust with a filling of milk and lots of eggs resulting in a lighter texture. Milk Tart can be enjoyed hot or cold. Milk tart (melktert) is thought to have originated in the latter half of the 17th century by Dutch settlers in South Africa.  The Dutch East India Company established Cape Town in 1652 as a way-station for ships travelling from the Netherlands to Indonesia and back.  Their ships would bring cinnamon and other spices to Cape Town (and Europe) from South East Asia.  Local bakers used the imported cinnamon, combined with fresh dairy from farms in the Cape Colony, to create this wonderful custard based tart.

Traditional Cape Malay Milk Tart

Here are a couple of recipe to start you off.

Traditional Cape Malay Milk Tart – this is a time consuming recipe but well worth it at the end. I can remember my mom making trays of melktert for functions and my job was to fill the trays with the base and I had to ensure there were no holes otherwise the melktert would flop and turn upside down! This recipe serves 6

Short Bread Base For Milk Tart
Ingredients:
1 egg
125 g butter
1/4 cup cooking oil
3/4 cup sugar
2 cups self raising flour
1 cup cake flour
1 teaspoon vanilla essence
l level teaspoon baking powder
Method:
Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a soft ball of dough. Line a 20 cm by 20 cm oven proof dish with approx half of the pastry.  (You can use the other half to make Herzoggies) The pastry should be as thin as possible with no holes. It is very important that the base contains no holes as it will cause the Milk Tart to bake upside down.

Milk Tart Base

Filling
Ingredients:
1 litre + 1 cup milk
12 eggs
250 ml sugar
5 cardamom pods
2 stick cinnamons
Method:
Boil the milk in a saucepan with the cardamom and stick cinnamon . Allow to cool. Whisk the eggs and sugar until light and fluffy. Strain the cooled milk, using something like a very fine strainer or sieve. Combine the milk and the eggs mixture.Pour the filling into the dish ensuring not to pour all the liquid on one place as it may cause a “hole”. Bake in a preheated oven at 180 C for 40 minutes until set.

Milk Tart Filling

 

Milktart
Milktart

Milktart

Crustless Milk Tart
I made this quick and simple version of milk tart the other day. Although it’s no where as delicious as the traditional milk tart, everyone enjoyed it and it disappeared as quick as it was made. When it came out of the oven it was quite high but it sinks and becomes denser as it cools. The recipe serve 4

Ingredients:
¾ cup self-raising flour
2 cups milk
3 eggs
½ cup sugar
1 teaspoon vanilla essence
25 g melted butter
Pinch salt
½ teaspoon fine cinnamon
Method:
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish, approximately 23 cm in diameter. Sprinkle the cinnamon over the top. Bake for 40 minutes at 180 C. Serve warm or cold

Selfcrust Milk Tart

VERMICELLI AND ICE CREAM

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Vermicelli

This classic  dessert recipe is a delicious and light way to end any meal.  Serves 4

"Geskroeide" Vermicelli
“Geskroeide” Vermicelli

Ingredients:

250g vermicelli

50g butter

50g sugar (optional half white and half brown sugar)

50g sultanas or raisins

5 cardamon seeds, slightly bruised

3 pieces stick cinnamon or 1/2 teaspoon ground cinnamon

250ml water

50g almond slivers (optional)

Method:

Melt butter in a large saucepan.

Add vermicelli and cook until vermicelli turns golden brown, turning all the time to ensure vermicelli does not burn.

Add cardamon, stick cinnamon sultanas, sugar, almonds and water.

Steam, covered over medium heat until water has been absorbed about 15 minutes, stirring occasionally.

Serve warm on its own or with vanilla ice cream