Blog Archives
Chocolate Brioche Pudding
Salwaa’s Chocolate Brioche Pudding
Made with chocolate brioche rather than a standard loaf, this is a lovely alternative to the classic bread 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.
All content and media are the property of Cape Malay Cooking & Other Delights
Visit our online shop at www.capemalaydelights.store for your convenience we offer nationwide delivery.
Peppermint Fridge Pudding
Salwaa’s Peppermint Fridge Pudding
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.
Visit our online shop www.capemalaycookingdelights.com
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
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.
Visit our online shop www.capemalaycookingdelights.com
All content and media belongs to Salwaa Smith & Cape Malay Delights (PTY) LTD.
Crustless Milk Tart
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.
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!
Chocolate Éclair Pudding
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.
Sponge Flan
Sponge Flan – Cape Malay Cooking & Other Delights – Salwaa Smith
It is Summertime and we are blessed with the best and juiciest fruit. Naturally sweet and full of flavour, fruit makes the perfect addition to cakes and desserts.
Ingredients:
3 large eggs, separated
1 cup sugar
4 Tbsp milk, boiled and cooled down
3 Tbsp cooking oil
1 cup cake flour
3 tsp baking powder
Butter and extra flour for greasing the tins
Method:
Preheat the oven to 180 degrees Celsius.
Grease 2 small or 1 large flan tin with butter and sprinkle flour over the butter for easy removal of the flan,
In a dry and clean mixing bowl beat the eggs white till stiff.
In a separate mixing bowl mix together the egg yolks and sugar.
Mix until creamy and the sugar has dissolved.
Add the oil to the milk and stir into the egg mixture.
Sift in the flour and baking powder, mix well.
Fold in the egg whites.
Divide into the 2 small greased flan tins or 1 large flan tin.
Bake for 10 minutes at 180 degrees Celsius.
Cool slightly in the tin before removing.
Leave to cool completely on a wire cooling rack before decorating.
Fill with thick home made custard, whipped cream or caramel. Top with fresh fruit.
Serve immediately.
Sponge Flan
© 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
Cape Malay Cooking & Other Delights - Salwaa Smith 
You must be logged in to post a comment.