Recipezaar: Southern Africa,Desserts recipes

Cape Brandy Pudding

Fri, 02 Jan 2004 20:00:26 -0500

This traditional South African pudding was doubtlessly created with cold winter's nights in mind! Delectable and filling, this date and nut pudding with its syrup topping is a must for your repertoire of desserts. -- posted by Bokenpop aka Madeleine

Crunchies

Mon, 05 Jan 2004 20:00:33 -0500

These cookies are a standard item in every cookie jar in each home in South Africa! -- posted by Bokenpop aka Madeleine

Cup Pudding

Mon, 05 Jan 2004 20:00:35 -0500

This is an ideal dessert for two. This is made in no time and can be cooked and left in the microwave whilst eating the main course. Serve with custard sauce if so desired. -- posted by Bokenpop aka Madeleine

A Fabulous Vinegar Pudding

Mon, 15 Mar 2004 20:00:19 -0500

This is a very old traditional recipe. It has a sweet and sour taste and is still enjoyed by many South Africans. It was usually served after a Sunday Lunch. It can be served with custard or without as it is quite a moist pudding. Serve hot. -- posted by Flamink

Raisin Roll-ups

Tue, 06 Apr 2004 20:00:22 -0400

This little gem I stumbled on quite by accident as my penchant for a good sticky Chelsea bun had rather overwhelmed me. This is so easy to make and so delicious that it should be a definite for a busy person's baking repertoire. -- posted by Bokenpop aka Madeleine

Iced Chocolate Crunchies

Tue, 13 Apr 2004 19:59:38 -0400

These taste like brownies but are crunchy, chewy cookies. I usually have to make a double batch of these as my family enjoy them a little too much! -- posted by Bokenpop aka Madeleine

Bread Pudding Deluxe

Sun, 27 Feb 2005 20:00:16 -0500

This humble dessert has been modified to be presentable for dinner parties! Best served warm and tastes even better the day after. -- posted by Bokenpop aka Madeleine

Sweet & Savoury Cheese Cookies

Sun, 27 Feb 2005 20:00:18 -0500

These are miniature jam tarts with a cheese crust. The sweet and savoury combination is really delicious so be sure to have lots on hand - they go fast! -- posted by Bokenpop aka Madeleine

Crustless Milk Tart

Mon, 14 Mar 2005 19:59:59 -0500

This is a firm family favourite. My mother use to make this with surplus milk (even if the milk was a little sour). It gets more firm the cooler it gets - so give it a chance to set once cooked. I don't think that it needs custard or cream or ice cream with it...besides you won't just want 1 helping!!! -- posted by keribarr

Coconut Meringue Jam Slices

Mon, 28 Mar 2005 17:21:24 -0500

These are sweet and light and make a wonderful accompaniment to a cup of tea. -- posted by Bokenpop aka Madeleine

Ginger Cookies (ginger Nuts)

Tue, 29 Mar 2005 15:26:06 -0500

These crisp, dome shaped cookies have been a favourite in my home for years. They were first made as a dad-pleaser and have since become husband-and-son-pleasers, too! This recipe can be halved with success. -- posted by Bokenpop aka Madeleine

Chocolate Cookies ( Romany Creams)

Mon, 04 Apr 2005 19:59:49 -0400

If equated, these are to South African children what Oreo Cookies are to American children, though they are not the same in taste. I never stick mine together to make 'sandwiches' but prefer to dip each cookie into melted chocolate and sprinkle on chocolate vermicilli. -- posted by Bokenpop aka Madeleine

Caramel Meringue

Tue, 05 Apr 2005 19:59:47 -0400

This is a wonderful dessert for large get-togethers or potlucks. -- posted by Bokenpop aka Madeleine

Coconut Fruit Bars

Tue, 05 Apr 2005 21:42:31 -0400

This is my dear mother's recipe. For years we thought this recipe had been lost until I found it tucked away in one of my books! These can be enjoyed any time and are excellent for school lunchboxes. -- posted by Bokenpop aka Madeleine

Orange Syrup Cake

Thu, 07 Apr 2005 21:03:59 -0400

Another cake that requires no icing sugar frosting. -- posted by Bokenpop aka Madeleine

Chocolate Beetroot Cake

Wed, 13 Apr 2005 12:29:21 -0400

The title sounds strange, but the mixture of red beetroot (beets) and chocolate gives a wonderfully "earthy" flavour, not to sweet and for those who don;t like beetroot you really cannot taste the beetroot taste. From Delicious Magazine July 2004 -- posted by Janine Smith

Malva Pudding, South African Baked Dessert

Fri, 22 Apr 2005 20:31:00 -0400

This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this! -- posted by Zurie

Banana Caramel Pie

Tue, 26 Apr 2005 17:22:19 -0400

This is one of the most interesting desserts I have made. This is rich and sweet and will go a long way as you can't eat too much of it! -- posted by Bokenpop aka Madeleine

Date Cake

Tue, 26 Apr 2005 17:22:21 -0400

This is one of my sister's contributions to the family cookbook. It makes a deliciously moist cake and is wonderful with a dollop of cream. -- posted by Bokenpop aka Madeleine

Koeksisters

Thu, 28 Apr 2005 20:53:59 -0400

This is a traditional South African dessert. These very addictive treats are not for people who are conscious of weight or sugar intake! These freeze fantastically well and are thus a great lifesaver for when unexpected company arrive. Time to make does not include overnight chilling time. -- posted by Bokenpop aka Madeleine

Granny Greta's Upside Down Cake

Tue, 07 Jun 2005 14:39:52 -0400

This is no ordinary upside-down cake with fruit! It is an ancient recipe from my beloved granny who died in '73. It won me the top prize in a local cake recipe competition a few years ago, and earned me, oh joy, a new mixer plus attachments! Easy, delicious, really worth trying. I apologize for the metric measures, but I'm in South Africa and this one I can't readily change to Imperial. Please read through, for as easy as the cake is to make, it is made in 2 stages, and the cake tin should be well prepared. The topping is rich and delicious, the cake is simple -- otherwise it would be too rich. -- posted by Zurie

South African Brandy Squares

Mon, 20 Jun 2005 22:45:13 -0400

This is a South African recipe. It is moist and simply delicious with cream. To change the flavour of the dessert, use orange liqueur instead of brandy. -- posted by Olha

Lila's Delicious Avocado Dessert Salad

Mon, 15 Aug 2005 21:24:24 -0400

This is the avocado recipe for people who HATE avocado! lol One day my best friend from Mozambique made this and I'm not real fond of avocado but except this recipe! Even my other friend who has never tried avocado before loved it! It may not look attractive but tastes GREAT! -- posted by tomoko matsunaga

Old Cape Brandy Pudding

Sat, 03 Sep 2005 07:14:07 -0400

An old South African recipe from the Western Cape area. Deeelicious and really worth making on a winter's night. This is S A comfort food at its best! -- posted by Zurie

Wonderful Walnut Tarts

Sat, 24 Sep 2005 15:38:18 -0400

This is delicious. It's an old recipe, which I made many times in the past, and now I am not sure how much puff/flaky pastry you'll need, so best get 2 rolls, (2 rolls = 800 g = just under 2 lbs), in case you need more. I have to stay within Zaar recipe rules! -- posted by Zurie

Christmas Fruitcake (Eggless)

Mon, 03 Oct 2005 13:22:05 -0400

This is a very easy cake to make. The fruits never sink, and the cake is not as rich as some fruitcakes. Do not be put off by the list of ingredients -- it's worth adding them all. This is a South African recipe, so Zaarmail me for substitutions if necessary. -- posted by Zurie

Cookies from Zimbabwe

Mon, 03 Oct 2005 16:53:26 -0400

Posted for the Zaar World Tour to Africa. I have yet to make these but I there is sweet potato bread, pie, biscuits and cake...why not cookies? -- posted by LAURIE

South African Pudding

Wed, 05 Oct 2005 00:48:00 -0400

This recipe was sent to me, via All recipes. Posted for Zaar World Tour! -- posted by katie in the UP

Decadent Chocolate Sauce

Fri, 25 Nov 2005 22:27:17 -0500

This is rich and delicious over vanilla icecream. -- posted by Bokenpop aka Madeleine

Brandy Tart

Fri, 06 Jan 2006 08:09:11 -0500

This is a South African classic. I served this at a South African night held in our small Canadian town and everybody wanted the recipe. -- posted by koeksister

Date and Banana Squares

Thu, 19 Jan 2006 19:45:58 -0500

This is a delicious and unusual dessert using two of my favourite ingredients! The original recipe calls for 250ml sugar but I find that is too sweet for my tastes. Feel free to change the quantity back if you prefer something sweeter. -- posted by Bokenpop aka Madeleine

South African Milk Tart -- Traditional

Mon, 01 May 2006 22:08:35 -0400

NEW INTRO ON 22 Sept 08: This recipe has had such strange "reviews" that I thought a new intro was needed! After Kiwidutch's 2 star review I DID find a major typo in the recipe and corrected it. This recipe has a hundred small variations! As to those who believe that my facts are wrong: the traditional milk tart ("melktert" ) was made by cooks in olden days who made their own puff or flaky pastry, long before it was available frozen! The filling was then poured into the raw flaky pastry, sprinkled with sugar and cinnamon, and baked in a hot oven until puffy and golden brown. Naturally this puff settled, like a souffle. To be at its best it was served warm. As time went by, cooks also used short pastry as well, but this needed to be blind-baked before the filling could be added and the final baking done. The present-day shortcuts to be found in abundance in bakeries, shops and home industries in South Africa are not really "melktert". Melktert is NOT a custard poured into a crumbly crust and left to set. That must be the "melktert" my critics know and assume to be real milk tart. But those tarts/pies are the kind they used to push into people's faces in old slapstick movies. After the two opinions posted, puzzled by the opinions, I checked all my older recipe books***, and found that all of them, in fact, said "flaky pastry" or "puff pastry", and all of them gave a recipe for a filling to be baked in the crust. There are better recipes than this one ... You only need to find the one which works best for you. But a filling which is merely poured into a ready-made crust is not the real thing. And the tannies will be glad I rewrote this intro. They must be turning in their graves about those gloppy custard pies being sold as "melktert" these days! ***Kook en Geniet/Cook and Enjoy It (Mrs S J de Villiers), Reader's Digest South African Cookbook (Chief Consultant Philippa Cheifitz), Traditional Cookery in Southern Africa (Judy Desmond), Our Best Traditional Recipes (Vida Heard & Lesley Faull) -- and also several cookbooks published in country districts. -- posted by Zurie

Mom's Ice Cream Pie

Tue, 09 May 2006 16:32:03 -0400

No, it's not ice fream, but a dessert my mom used to make when we were kids, ages back. It so quick and simple and do not be fooled by the plain ingredients: it's delicious!!! She used Sugar Frosted Flakes for the crust, but that is no longer available (at least not in South Africa). -- posted by Zurie

South African Malvapoeding

Mon, 29 May 2006 21:30:43 -0400

This is a recipe I am posting for the 2006 ZWT. I have not tried this recipe and it is compliments of AllRecipes chef Hynch. -- posted by Creation in Hope

Passion-Fruit Cream (Grenadilla Cream)

Thu, 15 Jun 2006 12:45:17 -0400

Posted for the Zaar World Tour 2006-South Africa. From the "Best of International Cooking" cookbook. Prep time includes refrigeration time. -- posted by Bayhill

Heerlike Poeding

Thu, 15 Jun 2006 21:56:45 -0400

This is a recipe from South Africa, but I do not know whether or not it originated there. "Heerlike Poeding" (pronounced "here-lick-a pudding") literally means "Delicious Pudding" in Afrikaans. This is not a dessert to be served at refined dinner parties. However, it is a truly delicious baked pudding in the blue collar tradition that is perfect for hearty appetites on cold, wintry days. It's easy to make, too. -- posted by Cynna

Leopard Ice Cream (No Ice Cream Maker Needed)

Thu, 15 Jun 2006 22:39:36 -0400

Cute ice cream dessert served at an ice cream shoppe in So. Africa. Ice Cream needs to refreeze so plan accordingly. Recipe was adapted from The African Cookbook by Ben Sandler. -- posted by NcMysteryShopper

Chocolate Hot Milk Sponge

Thu, 15 Jun 2006 23:19:47 -0400

Adapted from South African Gourmet Food and Wine-A moist delicious cake with a dreamy whipped cream filling and frosting. -- posted by Brenda.

South African Melktert or Milk Tart (Custard Pie)

Sat, 17 Jun 2006 12:52:46 -0400

This traditional South African Melktert or Milk Tart is a variation of an egg custard pie which originated with the Dutch settlers who came South Africa in the 17th Century. Melktert was then adapted and made a purely South African creation by the Cape Malays. Apparently wives reputations hang on their Melkterts and recipes are family heirlooms. So, for something exotic and a bit different, give this a try. -- posted by NcMysteryShopper

Apricot Roll (Waterbul)

Sat, 17 Jun 2006 15:12:52 -0400

Posted for the Zaar World Tour 2006-South Africa. From the "Best of International Cooking" cookbook. I haven't had a chance to try this recipe yet. Note: the amount of puff pastry you need for this recipe is 1/2 of a 1-1/4 lb. package. Recipezaar's software doesn't recognize this. -- posted by Bayhill

Soetkoekies ( Spicy Wine Cookies)

Mon, 19 Jun 2006 18:28:21 -0400

Yum! Spices, sugar & wine all together in a cookie. Soetkoekies are of Dutch origin and have been a favourite South African biscuit-tin filler for many years. Posted for ZWT 2006 - South African region. From: The Cookie Tin -- posted by SusieQusie

Brandy Pudding

Tue, 20 Jun 2006 16:28:55 -0400

South African dessert posted for ZWT 2006. Source: Heart Foundation, South africa. -- posted by SusieQusie

Bread and Butter Pudding

Tue, 20 Jun 2006 19:01:26 -0400

A decadent South African favorite. From southafrica.com. Posted for ZWT II. -- posted by LMillerRN

Aartappel-Poeding (South Africa)

Tue, 20 Jun 2006 21:08:53 -0400

A sweet egg pudding using mashed potatoes. Given to the bride. -- posted by ~Rita~

Spiced Melktert Dutch Milk Tart

Tue, 20 Jun 2006 21:11:55 -0400

A South African Tart. For a richer vanilla flavor, add a split vanilla bean, with the seeds, to the milk along with the cinnamon stick, and omit the vanilla extract. -- posted by ~Rita~

South African Peanut Pudding

Wed, 21 Jun 2006 14:34:14 -0400

Posted for the Zaar Tour 2006. -- posted by Zurie

Lillimala

Mon, 26 Jun 2006 19:21:29 -0400

These traditional candies, a Cape Malay favorite, are made from coconut and are typically colored bright green or pink. Because they are soft and sticky, they are served in little paper containers, although this recipe uses small cupcake liners. Posted for Zaar World Tour 2006 as an African dessert recipe. Cooking time is approximate, and doesn't include time needed for the candy to set. -- posted by Annisette

Krakelinge (South African Cookies)

Tue, 27 Jun 2006 15:28:36 -0400

A rich, crisp cookie, often served with tea in South Africa. Posted for ZWT 2006. -- posted by Annisette

Sugar Cookies (South Africa)

Tue, 27 Jun 2006 15:29:09 -0400

A spicy sugar cookie from South Africa. The addition of brandy and port wine make these unique. Posted for ZWT 2006. Cooking time does not include chilling the dough before rolling. -- posted by Annisette

Amarula Ice Cream

Tue, 27 Jun 2006 15:42:10 -0400

This looks so good!!! From the Gauteng province of South Africa -- posted by Charlotte J

Meringue Cake

Mon, 07 Aug 2006 22:47:11 -0400

Not a very large cake -- more like a rectangular slice. Quick and scrumptious. It is fragile, so do the pan preparation as described to make it easy. Of Eastern European origin, perhaps Hungary. -- posted by Zurie

Multi-Grain Rusks

Fri, 11 Aug 2006 21:58:31 -0400

South Africa's version of biscotti - delicious! I was treated to these at a campsite in Namibia, and I begged for the recipe. -- posted by Nanghelo

Vinegar Pudding

Wed, 23 Aug 2006 16:52:37 -0400

Although the sound of vinegar in a pudding is odd, this tastes great! It has a subtle sweet and sour taste to it and is very delicious served with custard. Good for those cold winter nights! -- posted by Mandy-H

Oranges and Cream!

Wed, 13 Sep 2006 22:04:26 -0400

This cocktail is creamy and rich. A powerful dessert drink straight up or calm the drink slightly with the addition of ice cubes. Baileys cream can be used in place of the Amarula Cream with little change in taste. -- posted by ~Rita~

South African Traditional Soetkoekies (Sweet Cookies)

Thu, 21 Sep 2006 19:56:26 -0400

This is an ancient and very beloved cookie recipe in South Africa. My grandmother made these in large quantities before the December beach holidays. Remember, it's summer then, down here! There are slight variations on this recipe, as is usual with traditional recipes. There could be a Dutch influence here, sort of mixed with Malay (think Dutch Speculaas biscuits). In the old days this cookie was always made with butter and soft, rendered pork or mutton fat, but I have since found out it's not that easy for US cooks to find such fat to render. The dough should be rolled out really thinly -- about 1/6th of an inch -- to get a crispy cookie. Please note that baking time is about 7 mins. per tin of cookies, but you'll have to do it in batches, so I guesstimated the actual time you'll spend baking. -- posted by Zurie

Bee Sting Cake(Sponge Cake With a Homemade Custard Filling)

Tue, 26 Sep 2006 15:37:11 -0400

This is one of my favourite cakes--one my mom would often makes. Bee sting cakes are popular in South Africa. Its a sponge cake which has a custard filling. Also this one is special because it has a almond topping as well. This cake takes some time but is well worth the effort. -- posted by muffin207

Oats and Date Slices

Thu, 05 Oct 2006 19:48:18 -0400

Very easy to mix and the ingredients are simple, so the end result comes as a pleasant surprise. This is metric, so I gave the nearest Imperial measures in brackets. -- posted by Zurie

South African Ginger Cookies

Thu, 05 Oct 2006 20:13:42 -0400

Really nice ginger cookies, these, which have come a long way and are favourites for holiday times. It's a large recipe, meant for summer Christmas holidays on the sea! Please note that the cookie dough needs a couple of hours rest time in the fridge before baking. This was not added to the preparation time. -- posted by Zurie

Hertzoggies (Cookies!)

Sun, 08 Oct 2006 21:38:01 -0400

Yes, it's really their only name! It's a tremendously popular cookie or tartlet, often found in home industry outlets. They were named after a prime minister of South Africa (1924 -1939), J B M Hertzog. Must have been his favourite teatime snack! Please note that no South African dessicated coconut is sweetened. -- posted by Zurie

Apple Pies Made in a Muffin Pan

Mon, 23 Oct 2006 22:36:57 -0400

These are 12 perfectly-sized little apple pies made in a muffin pan! These are quite the most elegant thing to serve on good china for a ladies tea party. -- posted by Bokenpop aka Madeleine

Omie's Lemon Meringue Pie - Easy!

Fri, 23 Feb 2007 21:58:26 -0500

My grandmother always made this when we visited and it is to die for! Loaded with calories but worth every bite! ENJOY! -- posted by Sexy_Chef

South African Baked Sago Pudding

Wed, 14 Mar 2007 15:13:46 -0400

Very traditional, very comforting! Rather don't use tapioca, which is similar but has much larger "beads" or grains. Tapioca would need soaking overnight. -- posted by Zurie

Homemade Amarula Ice-Cream

Tue, 03 Apr 2007 22:46:20 -0400

A lovely dessert featuring Amarula Cream from South Africa. Recipe from Amarula Cream website. Looks delicious. -- posted by Mommy Diva

Peppermint Crisp Tart / Pie

Sat, 07 Apr 2007 23:07:09 -0400

This is a truly South African desert. It is sweet, and not for dieters, but is heaven on a plate. I have memories of my mom making this for birthday parties and all sorts. I have adapted the ingredients for the UK. Cooking time includes boiling caramel and setting time. -- posted by Luschka

Koeksisters

Sat, 12 May 2007 16:54:41 -0400

This is a South African recipe, from one of my mom's ancient cook-books. -- posted by Chef Byrone

Delicate Shortcrust Pastry

Fri, 01 Jun 2007 15:40:03 -0400

This is a (slighty tweaked) recipe from Mariette Crafford, a South African food writer. It's the best shortcrust pastry I've ever tasted. It can be used raw, if you don't want to be bothered with blind baking, but I have found that blind baking does guarantee a more golden pastry colour. The cornstarch (known as cornflour here) practically guarantees a delicious, light pastry. You could add 1-2 teaspoons of the tiny black seeds inside cardamom pods to the dry ingredients, to lend a slightly exotic note. Use this pastry for either a sweet or savoury filling: you can add 1/2 cup superfine sugar if you like, and maybe increase the water. Please note that yield and servings will depend entirely on what you're using the pastry for, and the size of your tartlet tins. Mine are 10cm across, and 1/2 of the pastry yields 10 tartlets. The baking time will depend on whether you're making small tartlets (about 25 mins) or a large quiche (50 - 60 mins). -- posted by Zurie

Passionfruit Summer Dessert

Wed, 06 Jun 2007 12:29:54 -0400

One of my mother's recipes: simple and quick. A husband and kid pleaser! -- posted by Zurie

South African Roly-Poly Baked Dessert

Fri, 15 Jun 2007 12:44:39 -0400

Keep this recipe for cold days! Everone loves it, and in South Africa it is a traditional favourite. You must have this at hand, as it is easy and quick and a delight, served as is or with ice cream or custard. Please note that I did two step-by-step photographs, which you'll find if you click on "photos". One shows how to roll up the dough, and the 2nd what the pudding and sauce look like before going into the oven. -- posted by Zurie

Aunty Sue's Milk Tart

Tue, 14 Aug 2007 15:36:35 -0400

A traditional South African tart (the milk tart, not Aunty Sue!!) I know it is a lot of milk and eggs, but really good comfort food. -- posted by Shar Cooks

Don't Know What to Do With Quinces?! Here's What!

Wed, 22 Aug 2007 10:14:31 -0400

This old-fashioned, tart fruit is actually extremely versatile. It can't really be eaten raw, although a friend of mine eats thin raw slices with salt and loves it! It makes a gorgeous see-through jelly, lovely jam, and a wonderful stewed side dish with pork or ham. Keep the seeds: they are rich in pectin and can help other jams to set; slices can be added to casseroles and roasts for a tart fruity taste. Here's a healthy, very easy and delicious dessert to make when you come across quinces. -- posted by Zurie

Amarula Cream Truffles: a Homemade Gift!

Fri, 12 Oct 2007 01:12:32 -0400

These sinfully rich chocolate truffles will make a lovely gift in the festive season! They're easy to make and they also freeze well. Use different "finishes" for a professional look. I give the metric amounts as well. Time to make is very hard to pin down, so I guessed that. I also have no idea how many chocolates an individual cook might make -- depends on size and whether you use a filling like a nut -- so had to guess. -- posted by Zurie

No-Bake Sweetened Condensed Milk Citrus Bars

Fri, 18 Jan 2008 11:33:24 -0500

An old recipe from my scrapbook, quick and easy. Just remember to make it the night before, to firm up, as no baking is required. Lovely for tea, and the kids will love them. Rich, yes, so slice into small neat blocks. -- posted by Zurie

Impossible Pie

Mon, 18 Feb 2008 02:04:08 -0500

i found this recipe in my sister in law's high school cook book. it really is impossible in everything, impossibly easy to make, impossibly tasty. it has got me out of a fix more than once when i had guests coming over within an hour's notice. this recipe is originally eaten cold, but just last week we had it warm and it still rocked. hope you like as much as we do. Sorry about the temp, the first reviewer was right it does bake at 350*F, corrected it now. Thanks for the reviews. -- posted by lamiacea

Oaty Choc Chip Crunchies

Thu, 28 Feb 2008 00:49:35 -0500

This recipe is as near as a South African 'Woolies' choc chip cookie as can be... It was adapted from 2 other recipes to get the texture and taste to satisfaction -- posted by mamazee #2

South African Beesting Cake With Custard Filling

Mon, 10 Mar 2008 23:13:29 -0400

I do not know where the "bee-sting" comes from, but this is a very popular cake in local home industries: those little shops filled with the specialties of good home cooks. This cake takes a little time, but it is worth it: it is cut into thin layers, which is spread with a custard filling. It's a delectable cake! Prep time is a guess! Please note that the custard filling can be made ahead, even the day before, and refrigerated. This cuts down on preparation time. -- posted by Zurie

Amarula Cheesecake

Fri, 21 Mar 2008 23:56:21 -0400

As called several times, the Amarula Queen, and the love of cheesecakes, I had to post this recipe. Taking the ingredients of my favorite cheesecake and adding a little Amarula this makes a decadent, rich and creamy cheesecake that gets rave reviews. This was in my Secret Recipes, but I decided to go ahead and make it public for Zaar! I always bake my cheesecakes in a water bath... this makes them really moist. -- posted by Vseward (Chef~V)

Fruit Salad, the Healthy Summer Dessert!

Fri, 18 Apr 2008 12:18:29 -0400

In South Africa "fruit salad" means something a little different from most American recipes. A definitive recipe does not exist: you use what fruits you have, and in summer and fall the choice is enormous. This is a healthy, simple way to end any meal, whether humble or grand. Serve with ice cream, sweet whipped cream or custard, or plain, as it comes. Please read extra notes in Directions. Prep time and servings are a wild guess, as it will depend entirely on the fruits you choose and how much salad it will actually be: weights cannot be specified for papayas and melons (cantaloupes)! -- posted by Zurie

Sportsman's Pudding

Fri, 02 May 2008 18:55:25 -0400

This simple, delicious dessert was originally named after a legendary South African rugby player! It's the kind of pudding which gets passed on from cook to cook over the years. Delicious, saucy and fattening! -- posted by Zurie

South African Crustless Milk Tart

Thu, 29 May 2008 14:23:19 -0400

This desert recipe was given to me by my South African friend Sheralee. I haven't tried it yet, but it sounds delicious. Posted for ZWT 4. -- posted by Enjolinfam

Caramel Bananas

Tue, 03 Jun 2008 02:12:54 -0400

Another recipe I found on-line while looking for South Africa recipes to post for ZWT. -- posted by diner524

Baked Bananas

Wed, 04 Jun 2008 19:57:54 -0400

A recipe I found on-line for South Africa recipes. Posted for ZWT. -- posted by diner524

Monkey Food

Sun, 15 Jun 2008 20:01:21 -0400

This will really be a hit with the kids! -- posted by mama's kitchen

Passionfruit Bavarian Cream Dessert

Sun, 15 Jun 2008 20:35:46 -0400

This is a dessert found when searching for South African recipes. Typical in Zimbabwe but commonly found in other South Africa regions. Passion-fruit juice may be obtained in gourmet food and specialty shops. If not available, use apricot nectar. Cook time does not include chilling time. -- posted by mama's kitchen

Banana Mandazi

Tue, 17 Jun 2008 01:47:37 -0400

A wonderful Mandazi (south african fritter) by Alan Coxon -- posted by MarraMamba

Malva Pudding With Amarula Cream

Tue, 17 Jun 2008 01:51:24 -0400

Alan Coxons wonderful version of the traditional malva pudding from south africa, enhanced with amarula liqueur -- posted by MarraMamba

Soetkoekies - Sweet Wine and Spice South African Cookies

Tue, 17 Jun 2008 02:41:21 -0400

I got this from a very old (1970) African Cookbook and am posting it for the ZWT 4. -- posted by CaliforniaJan

South African Koeksisters

Wed, 18 Jun 2008 01:10:22 -0400

A very sticky South African sweet. They remind me of a donut, but maybe messier. ;) I got this recipe from my South African friend, Sheralee. She says to try to eat a few before the family gets home because once they get stuck into them, you "ain't gonna get none!" -- posted by Enjolinfam

Malva Pudding

Thu, 11 Dec 2008 16:37:05 -0500

I'm a fan of Oprah and found this recipe on her website. I've yet to make it but thought I would share. It's by Art Smith. -- posted by Serb Girl

South African Telephone Pudding

Fri, 09 Jan 2009 15:57:35 -0500

This ancient, delicious dessert got its name this way: in the time of party-line phones (which still exist in some farming areas) this recipe was apparently passed on from cook to cook by phone, and didn't have a proper name. So it became "Telephone Pudding". The recipe is not in our best-known older cookbooks such as "Cook and Enjoy It" (the cooking bible of many young brides!!), and neither could I find it in my considerable stack of old cookbooks, so it's almost lost now!! I was given the recipe by my husband's aunt, who is now 86. Lovely, sinful winter dessert!! Funny method -- but just try it! (It's getting rather tedious to correct the wrong assumptions: Jan 25, 2009: the review comment is wrong. If you want the lovely Roly Poly pudding recipe, it's either recipe #235004 or recipe #253994. On Feb 6, 2009: Dear reviewer, maybe it tastes vaguely like Malva Pudding, but here is the genuine Malva pudding: recipe #118545). -- posted by Zurie

South African Marshmallow Dessert

Fri, 09 Jan 2009 15:58:39 -0500

Now can anything be easier than this cold dessert!! Ideal for beginner cooks, who would like to impress guests!! Not mine, but the "owner" is unknown except that it was apparently first made by a cook in a Cape Town suburb. I suspect that using a coconut liqueur instead or orange juice would taste great too. -- posted by Zurie

South African Van Der Hum Tart

Tue, 13 Jan 2009 17:33:51 -0500

This is another old S A recipe. It does not pretend to be low-fat or low-calorie. It's rich and over-the top ... but can be great for that special occasion or festive summer buffet! The Van der Hum liqueur is a citrus liqueur, so can be easily substituted by Grand Marnier, Cointreau or Triple Sec. (I wonder if Marula Cream might also work here?) -- posted by Zurie

South African Nestle's Fudge

Fri, 20 Mar 2009 02:43:44 -0400

I have lost and found this recipe so many times I am finally committing it to Zaar. From Fair Lady, May 14, 1986 -- posted by TempR

No-Flour Hazelnut, Chocolate and Cinnamon Cookies

Tue, 31 Mar 2009 10:43:21 -0400

This is a recipe by famed Johannesburg caterer and confectioner, Tony Scorgie, and I hope she doesn't mind me sharing this with you. Tony has the amazing ability to "throw together" things and create great food. If using Splenda or Sugalite (South Africa) it should be a fairly diabetic-friendly recipe. -- posted by Zurie

Velvet Coffee Creamer Tart

Tue, 21 Apr 2009 10:20:28 -0400

This recipe I got from a friend years ago. The powdered coffee creamer give this tart a delectable flavour and velvet texture. Quick and easy to make. This tart must be made the day before as it must be put into the refrigerator for at least 20 hours. -- posted by JeanineD 2

Traditional Melktert

Tue, 21 Apr 2009 10:20:40 -0400

This is the real old fashioned traditional South African Melktert, quite delicious, and rightly one of our favourite treats. There are many of these recipes on the web, adjusted in various ways, and with many ingredients added which were not available when this recipe was first created. These can make the finished tart something quite different from the original. There are also many recipes available that do not contain cinnamon, which may be a personal preference, but is definitely NOT traditional! It is very important to keep the pastry short, and to pre-bake it, so that the creamy filling does not make it soggy. I use honey in my filling, because it is more nutritious than sugar, and healthier, (and I think the settlers may well have used it, not sugar) but if you hate honey, you could substitute 80 - 100g sugar, to taste. -- posted by ZAR-INA

South African Melktert (Milk Tart)

Mon, 27 Apr 2009 00:30:14 -0400

This is a type of custard pie made in South Africa. This is a simple yet totally satisfying dessert or as a treat with coffee. -- posted by Debbie Boere Vrou

South African Style Lemon Meringue Pie

Tue, 02 Jun 2009 17:08:11 -0400

My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases. -- posted by Meri Williams

Koeksusters

Tue, 23 Jun 2009 16:21:42 -0400

A deliciously sweet South African classic! They're a bit like twisted doughnuts smothered in a ginger syrup. The Dutch name comes from the fact that they looks like girls' braids - "cooked sisters". -- posted by Allan Rees-Bevan

Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Tue, 28 Jul 2009 11:00:08 -0400

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat! -- posted by French Tart

Carrot Cake Recipe

Fri, 23 Oct 2009 15:52:49 -0400

Lovely east moist Carrot Cake for all occasions...... -- posted by Chef #1422015