Sticky Date Pudding
May the New Year ring in lots of love, happy tidings, good health and loads of blessings for you and your family! Happy New Year!
Malaysian Pudding
This is a delicious and refreshing pudding to enjoy on a hot summers day!
I’m not sure where this recipe originated from, if anyone can shed some light please comment below. I’m thinking this recipe was created because the pudding feeds a lot of people using inexpensive ingredients. What do you think?
This pudding is made using flavoured yoghurt, condensed milk, dessert cream (in the tin), tinned fruit. Fresh fruit is also used.
Here’s my take on this popular Cape Malay Malaysian Pudding.
Malaysian Pudding – Salwaa Smith – Cape Malay Cooking & Other Delights
A refreshing quick and easy dessert. End your dinner party with this no fuss treat. Use any flavour yoghurt and canned fruit combination. Cocktail canned fruit can also be used for a burst of fruit when eating. For a sweeter taste add one or two tablespoons condensed milk, to taste. This recipe serves 6 but you can easily double it to cater for more people.
Ingredients:
500ml yoghurt
2 or more Tbsp condensed milk (to taste)
1 x 155g tin dessert cream
1 x 410g canned fruit of choice
2 Tbsp pistachio nuts
250ml fresh cream
Fresh fruit,
Method:
Drain the canned fruit. Using a large mixing bowl, stir the dessert cream to loosen it up. Add the yoghurt, start by adding 2 tablespoons condensed milk then add more if you want a sweeter taste, drained canned fruit and nuts. Whisk the fresh cream in a separate bowl until double in volume. Fold the cream into the yoghurt mixture. Transfer into a serving dish and refrigerate until needed. Garnish with fresh fruit and extra pistachio nuts, optional.
For this pudding I used mango and apple yoghurt as well as guava canned fruit. I also added chopped a banana and strawberries for extra flavour. Makes 6 servings.
© Cape Malay Cooking & Other Delights
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Delicious Homemade Doughnuts
Light, fluffy, airy, soft glazed, sugared or cream doughnuts. These may just be the best homemade doughnuts you will ever make and they are sinfully addictive!
This soft and fluffy doughnuts is one of my best doughnut recipes, passed down from my mother. I’ve made it countless times since a teenager growing up in Surrey Estate, Cape Town. I’ve shared the recipe before and many have made it with great success!
The ingredients used in my recipe are simple everyday store cupboard ingredients:
Flour, you can use cake, plain or all-purpose flour
Yeast, the instant yeast are perfect to use
Milk, either whole or semi-skimmed
Eggs, I prefer using large and free-range eggs
Vanilla essence
Salt
White sugar
Butter, I use pure butter but a good baking butter is good to use as well
Cook’s Tips:
What happens if the doughnuts haven’t been proofed properly?
Over-proofed – leads to oily, collapsed, flat doughnuts.
Under-proofed – leads to stiffer (denser) doughnuts that don’t puff up well when fried.
You might be tempted to shallow fry the doughnuts with less oil. DO NOT do that! Please make sure there’s a good amount of oil, allowing the doughnuts to freely float while being fried.
Doughnuts are best eaten on the same day they are made! You can however, freeze the unglazed doughnuts in an airtight container or zip lock bag for future use. Defrost at room temperature before glazing and filling.
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3 Ingredient Fruit Cake
Introducing my 3 ingredient fruit cake made from dried mixed fruit, cold coffee and self raising flour. This cake can be stored for up to 2 weeks. To store, simply wrap in foil or place into an airtight container at room temperature. Serve on it’s own at room temperature or warm, with a dollop of cream or custard.
You can substitute coffee with:
Juice (orange, apple or pineapple)
Black tea
Chocolate milk
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Chocolate Trifle
Salwaa’s Chocolate Trifle
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
This stunning Chocolate Trifle is the perfect quick and easy dessert! It can feed a crowd, be made ahead of time and requires almost zero effort. This really is a dessert for chocolate lovers, use chocolate Swiss roll, chocolate brownies or any other chocolate cake. Add a handful of nuts for extra decants.
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
whipped fresh cream, raspberries, strawberries or fresh cherries for decorating.
Method:
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, strawberries or cherries. Grate chocolate over and enjoy. This trifle can also be made the day before. Make in individual bowls ready to be served.
Find my chocolate cake recipe here ⤵️
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Brownie Cheesecake
Brownie Cheesecake
Salwaa Smith – Cape Malay Cooking & Other Delights
Love brownies? Love cheesecake? Now, you can have both at the same time! This is a baked cheesecake with a brownie mixture as the base. Absolutely divine.
For the brownie base you will need:
100g chocolate
50g butter
Melt over a double boiler and allow to cool
1/3 cup cake / plain flour
1/4 cup cocoa powder
Sieve and set aside
1/2 cup caster sugar
1 large egg
Cream together and fold into the cooled butter and chocolate mixture
Fold in flour/ cocoa
Spray a 18cm loose bottom tin (spring form tin) with spray and cook and pour the brownie mixture in. Bake at 180°C for 10 minutes. Remove from the oven.
For the filling you will need:
600g smooth cream cheese
3/4 cup castor sugar
2 Tbsp cake flour
1 tsp vanilla essence
Finely grated zest of 1 medium lemon
1 & 1/2 tsp lemon juice
2 large eggs
1/2 cup Greek yoghurt
Topping:
Whipped fresh cream
Fruit of choice
Method:
Mix the cream cheese, castor sugar until smooth. When the cream cheese is smooth add the yoghurt, vanilla essence an lemon rind. Add the eggs 1 at a time mixing gently after each egg has been added. Mix well until the eggs have incorporated into the mixture. Grease the sides of the tin with the brownies . Pour the cheesecake mixture on top of the base. Bake in a pre-heated oven at 200°C for 10 minutes. Reduce the temperature to 140°C and bake for a further 60 minutes more. Turn the oven off, leaving the cheesecake in the oven with the oven door slightly ajar until the cheesecake has cooled down.
Refrigerate for four hours or overnight. Remove the cheesecake from the spring form tin before serving and decorate with whipped cream and fruit of choice.
to remove the cheesecake, run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a serving plate.
Cook’s Tips:
- ALL THE INGREDIENTS NEED TO BE AT ROOM TEMPERATURE
- BAKING TEMPERATURE DETERMINES THE TEXTURE
- BE CAREFUL NOT TO OVER BAKE
- CHILL WELL BEFORE SLICING AND SERVING
TIPS FOR A BETTER CHEESECAKE
Mix gently. Don’t be tempted to mix ingredients at a high speed or to use a whisk attachment instead of a paddle attachment in an effort to get rid of lumps. This aerates the batter and can ruin that cake’s final texture. Starting with softened cream cheese and being patient while mixing on low speed is the best way to ensure a smooth filling.
Scrape down the bowl after mixing in each ingredient. When mixing the ingredients together the consistency starts off quite thick with the cream cheese and thins out with the addition of each ingredient. The batter that sticks to the sides of the bowl—and hides in the bottom of the bowl—needs to be scraped down completely so it combines evenly. If the bowl isn’t scraped consistently, the batter will be lumpy.
Here’s another cheesecake recipe for you ⤵️
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Chocolate Truffles
Home Made Chocolate Truffles
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Beautifully, wrapped homemade chocolate truffles makes for a great gift!
Ingredients:
300g good quality dark chocolate, it should contain at least 70% cocoa
300ml double cream
50g unsalted butter
Topping:
Crushed nuts
Lightly toasted desiccated coconut
Cocoa powder
Melted milk chocolate
Chocolate sprinkles
Method:
Break the chocolate in small pieces and put it into a large glass bowl. Add the cream and butter into a deep pot and heat gently until the butter melts and the cream start to simmer. Remove the pot from the heat and pour the melted butter and cream over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Allow to cool and refrigerate overnight.
To shape the truffles, dip a melon baller or something similar in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Lightly coat your hands in sunflower oil and roll the truffles between your palms if you want a perfect round truffle.
Coat the truffles immediately after shaping. Pour the toppings of your choice into a small bowl or plate and gently roll the truffles until coated.
Can be kept, refrigerated for up to three days in an airtight container. To give as a gift, wrap the truffles individually in foil or small cupcake cases and place into a pretty lined box. Decorate with ribbons and bows.
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Salwaa’s Tiramisu
Salwaa Smith – Cape Malay Cooking & Other Delights
Tiramisu is an Italian dessert made of ladyfingers soaked in strong black coffee, arranged in layers and filled with a cream made with mascarpone and eggs. Tiramisu is one of the most famous Italian desserts in the world, it’s delicious and easy to make.
Make a large tiramisu or into individual serving dishes for convenient serving at your next party.
Ingredients:
1 cup strong black coffee
18 – 20 sponge finger biscuits
250g mascarpone cheese
284ml fresh cream
2 medium eggs
4 tablespoons caster sugar
50g plain chocolate, grated
3 tablespoons cocoa powder
Method:
Lightly grease a 900g loaf tin. Line with cling film. Using a shallow dish, dip the finger biscuits in the coffee.
Arrange soaked finger biscuits, sugar side on the outside, vertically along the long sides of the tin.
Whip the cream until soft peaks.
Add the cheese. Whisk the eggs and sugar until thick, fold into the cream and cheese mixture.
Mix together the chocolate and cocoa powder.
Scatter a third of the chocolate into the tin, top with half cream mixture.
Trim finger biscuits, add the trimmings to the cream
Top with half of the remaining chocolate, remaining cream and finish with a layer of the rest of the chocolate.
Chill for at least 3 hours or better still overnight.
Invert tin onto a serving plate and peel away the cling film. Serve chilled.
For more recipes or to purchase my cookbooks and spices please visit my website at http://www.capemalaycookingdelights.com
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Peppermint Cheesecake
Peppermint Cheesecake by @Salwaa Smith | Cape Malay Cooking & Other Delights
Wow your family and friends this holiday season with our Peppermint Caramel Cheesecake.
We’ve taken the South African classic peppermint pudding a notch higher by turning it into a delicious cheesecake.
Best of all, my cheesecake can be made in advance, meaning there’s one less thing to do on the day you’re entertaining. My recipe makes a 20cm cheesecake or 20 cheesecake shots.
Cook’s Note: Cheesecakes can be covered and refrigerated for up to 3 days. For even more convenience, make or bake a cheesecake weeks in advance and freeze it! Here’s how you do it, place a whole cheesecake or individual slices on a baking sheet; freeze until firm. Wrap the slices or whole cheesecake in plastic wrap and place in a resealable plastic bag. Freeze for up to 2 months.Defrost whole cheesecakes in the refrigerator overnight.Individual pieces can be defrosted in the refrigerator or at room temperature for 30 minutes before serving. Perfect if you’re planning on feeding a crowd!
Ingredients Needed:
Biscuits for the base. If you in South Africa you may use Tennis biscuits. You can also use Nice Biscuits, Tea Biscuits, Digestives or any similar type of biscuits.
Butter Caramel
Cream Cheese
Fresh Cream
Peppermint Chocolate
Peppermint Essence
20cm loose bottom tin or 20 shot glasses
Find my recipe here ⤵️
For more recipes or to purchase my cookbooks and spices please visit my website at http://www.capemalaycookingdelights.com
Choose to collect, delivered in South Africa or worldwide.
For more Cape Malay Cooking recipes don’t forget to subscribe and press the notification button: https://www.youtube.com/capemalaycooking
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Tomato Frikkadel / Spaghetti with Meatballs
Comfort food at it’s best! A delicious meal to make on a rainy and cloudy day. Serve with spaghetti for the kids and white rice for the older family members (If they like my husband whose not fond of pasta)
Spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It has become a South African favourite as well, with the older generation preferring the rice over the spaghetti.
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
Serves 4 – 6
Frikkadel Ingredients:
- 500g fat free minced meat
- 1 onion
- 1 small green pepper
- 1 tomato
- ½ bunch coriander
- ½ teaspoon nutmeg
- 1 teaspoon crushed garlic
- 1 slice one day old bread soaked in water
- 1 medium egg
- Salt & pepper to taste
Method:
Wash and drain minced meat well.
Soak bread in water and squeeze excess water out.
Chop onion, pepper, tomato, coriander finely.
Add all the ingredients in a mixing bowl and mix thoroughly using your hands.
Heat your oven to 220°C.
Roll mince mixture into small golf ball size meatballs.
Arrange the meatballs onto a slightly greased baking tin or line your baking tin with greaseproof paper then you don’t need to use any oil.
This is to prevent the meatballs from sticking onto your tray.
Bake in the oven for 20 – 25 until browned.
Meanwhile, make the sauce.
Tomato sauce ingredients:
1 large onion, finely chopped
2 tablespoons oil
1 level teaspoon crushed garlic
1 teaspoon salt
½ teaspoon dried crushed red chillies or to taste
700g soft, red tomatoes, liquidised or 2 cans chopped tomatoes
1 teaspoon tomato paste
A handful fresh rosemary, chopped
Sugar to taste
Method:
In a large saucepan heat the oil and braise the onion until golden brown.
Add the garlic, salt, chillies, tomatoes, tomato paste and sugar and simmer over low heat until the sauce has slightly thickened, 15-20 minutes, stirring occasionally.
Add the rosemary, stir through.
Add the cooked meatballs (drain any excess fat) to the tomato sauce to keep warm while you boil the spaghetti according to the instructions on the packet.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with cheese of your choice, optional.
Garnish with rosemary sprigs.
Variation:
Serve with white plain boiled rice.
Tip:
Prepare a double batch of meatballs and freeze half. Ideal for busy cooks, unexpected visitors (after the pandemic or when it’s safe to receive visitors😊) or when you want to whip up a nutritious meal for your family.
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Cape Malay Cooking & Other Delights - Salwaa Smith 
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