Category Archives: Desserts
Saucy Chocolate Pudding
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.
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
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.
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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
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)
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
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Custard Tart
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
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
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
© Cape Malay Cooking & Other Delights
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Pavlova
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
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
Mini Pavlova
Chocolate Trifle
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
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.
Chocolate Trifle
Triangle Cheesecake
Triangle Cheesecake
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive since 2011!
One of the first cheesecake recipes I learned to make as a teenager many years ago and it is still one of my favourites to make and share with my family.
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 glacé 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.
Cook’s Notes
You can replace the egg with one tablespoon apple sauce.
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Lemon Meringue
Lemon Meringue – Cape Malay Cooking & Other Delights – Salwaa Smith
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.
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
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© Cape Malay Cooking & Other Delights
Pear and Chocolate Pudding
Pear and Chocolate Pudding – Cape Malay Cooking & Other Delights – Salwaa Smith
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
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 and vanilla ice cream
Serve with chocolate sauce and vanilla ice cream
Pear & Chocolate Pudding
© Cape Malay Cooking & Other Delights
National Milk Tart Day
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.
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.
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.
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
Cape Malay Cooking & Other Delights - Salwaa Smith 
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