As South African Children our mothers would make some of these recipes below. They are extremely fattening but delicious. I suggest that you don’t indulge too often as they are extremely fattening.
3 Cups milk
1 Can Sweetened Condensed Milk
1 Teaspoon Essence of Vanilla
100 ml Corn Flour
2 oz Butter
1 Graham Cracker pie crust
•Heat milk, butter and condensed milk in a pot stirring continuously
•In a separate container, beat together the eggs, corn flour, vanilla and an extra drop of milk, if needed, to make a smooth thin paste
•When milk is getting quite warm, add the blended ingredients while stirring
•Keep stirring until mixture thickens. (I usually use the hand held mixer at this point to be sure there are no lumps) Remove from heat.
•Pour mixture into the pie dish and sprinkle cinnamon over the surface
•Cover the surface of the pie with Glad Wrap or some plastic film to stop a skin forming
•Leave to cool for an hour or two and then place in refrigerator to cool further.
4 oz Softened Butter
1/2 Cup Corn Syrup
1/2 Cup Light Brown Sugar
1 Teaspoon Vanilla
3 Tablespoons Smooth Apricot Jam
1/2 Cup Milk
Pinch of Salt
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
Sauce Topping 1 Large Can Evaporated Milk
1/2 Cup Light Brown Sugar
1/4 Cup Milk
•Cream butter and sugar. Add syrup, vanilla, apricot jam and mix until a smooth paste.
• Add eggs and blend again until smooth. Add milk and sifted flour/baking powder/baking soda/salt. Beat on slow speed until good mix is obtained.
•Pour into an ovenproof dish and bake in a pre-heated moderate (360F) oven for approximately 1 hour – or until knife comes out clean from the center of the mixture.
•With knife, slice pudding into cubes in the baking dish (this helps the sauce to absorb into the hot mixture.)
•Combine sauce ingredients and microwave until sauce just begins to boil, while mixing intermittently.
•Pour sauce evenly over pudding mix.
•When all sauce is absorbed – pudding is ready to eat.
You can also enhance the enjoyment by serving with fresh cream. Enjoy!
KIMPA’S (KIM’S) FAMOUS FUDGE RECIPE
Ingredients: Sugar, Butter, Whole Milk, Sweetened Condensed Milk, Lyle’s Golden Syrup (you may have to search for this in British stores or stores that carry International products) and Vanilla Extract.
Take 5 level cups of sugar, 1/4 lb of butter (one stick), 1 1/3 cups of milk, 1 teaspoon Vanilla Extract and 2 tablespoons of Lyle’s Golden Syrup and mix under slow heat in pan until blended.
Allow it to simmer (not too hot) for exactly 12 minutes WITHOUT stirring regularly, just the occasional stir. After 12 minutes, take the pan off the heat and stir until the bubbling or simmering stops. Take the full tin of sweetened condensed milk and pour it into the pot (still off the heat). Stir the condensed milk into the pot and stir it until it is blended.
Then return to medium-high heat and start stirring. NEVER stop stirring while on the boil.
Never let the ingredients get too hot. It must simmer fairly hot but not boiling otherwise it will turn into toffee, because too much heat will accelerate the process.
Stir and stir and stir until it starts turning into a rich, beige color.
The one thing you have to keep your eye on while stirring is that it doesn’t become too hard to stir…or the ingredients don’t get too thick.
Take the pot off the heat and stir until the simmering stops and then scoop out a teaspoon of the fudge and place it on a saucer. This is going to take place a few times…YUMMY.
This is to test the texture so that it doesn’t get too hard. The fudge must be soft but not too soft so that you can’t cut it into squares. It mustn’t fall apart or stick together.
Once you’ve placed the fudge into the saucer, stir it vigorously for about 30 seconds and leave it for another 30 seconds. Now test it. If it is still too runny and has a grainier texture, then it needs to go back onto the heat and stir it for a few more minutes.
Keep in mind that when you initially started stirring (after the condensed milk was poured in and you placed the pot back on the heat), you should be stirring for approximately 15 minutes.
P.S. Another old fashioned test that my Grandmother taught me is instead of pouring some into a saucer, rather pour a teaspoon of the fudge into a glass of water and after 10 seconds use your fingers to roll the fudge into a ball (while still in the water). If you’re able to roll it into a solid ball, the fudge is almost ready.
Once the fudge (in the simmering pot) is golden brown and fairly stiff (in terms of stirring) and you’ve completed a second saucer test and you’re satisfied that there is a ground feeling in the texture on your tongue, take it off the heat and stir for about 2 minutes until it has settled in the pot.
Once you have stirred it in the pot for about 2 minutes, pour it into a lightly buttered cookie sheet (or cake pan) and once it is all in the pan, immediately start stirring it in the pan until it begins to harden slightly. Then LEAVE IT…GO OVER TO THE POT AND EAT THE NICE, DELICIOUS HOT RESIDUE OF FUDGE.
The pan that you pour the fudge into should not be too big otherwise the fudge will be very thin. You want to pour it into a fairly decent size pan so that the fudge is approximately 3/4 inch thick.
Leave the fudge in the pan for approximately 15 minutes and then cut into squares. ENJOY!
Jane’s Famous Bread and Butter Pudding
2 Cups Sugar
1 Tablespoon Water
Place above ingredients in a metal or stove top safe dish. Heat slowly until syrup turns to a light brown and coats the bottom of the dish. Allow syrup to cool before pouring pudding in mixture.
4 Cups Milk
1 Teaspoon Vanilla Extract
Beat together the above ingredients for the pudding. Butter 3 slices of white or buttermilk bread. Place the buttered bread on the surface of the hardened syrup. Pour the pudding mixture over the bread covering it. Cut a few slices of butter and spread out evenly on top of pudding. Sprinkle cinnamon or nutmeg over the surface before baking. Bake at 350℉ for approximately 35 – 40 minutes, until pudding is cooked. After baking spread a thin layer of apricot jam on top of pudding. Serve fresh out of the oven with whipped cream or vanilla ice cream. Enjoy!
4 Egg Whites
8 Tablespoons Confectioners Sugar
4 Pinches Cream of Tartar
2 Teaspoons Vanilla Essence
Beat room temperature egg whites, vanilla essence and cream of tartar until a spoon can stand up in the mixture. Add half the sugar and beat for 1 minute. Spoon in the balance of the sugar until blended well. Pipe or spoon out meringue into small clumps, let cool. Pre heat oven to 100 C or 212 F and bake for at least 5 hours or leave out overnight. Serve with whipped cream and fruit. Serves well with Jane’s Bread and Butter Pudding!
SOUTH AFRICAN YOGURT BREAD
2 cups whole-wheat flour
1 cup coarse bran
1 tablespoon baking soda
Pinch of salt
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup pine kernels
1/2 cup dried apricots, cut into small pieces
2 cups Greek non-fat yogurt
1/2 cup maple syrup or honey
1. Mix all the dry ingredients together. In a separate bowl, mix the yogurt and the maple syrup or honey. Make a well in the middle of the flour mix and fold in the yogurt mix with a metal spoon. Do not over mix!
2. Scoop into a greased 4 x 9-inch bread pan and bake at 350 degrees F for 45–50 minutes. Use a skewer to check doneness; it should come out clean.
3. Remove the bread or muffins from the baking pan and let rest on a wire rack. Cover with a clean dishcloth until cool.
4. Serve with a selection of cheeses, jams or even peanut butter.
All BRAN RUSKS – A South African Biscuit
A slice of sweet-raised bread dried and baked again in the oven. In South Africa, Ouma (Grandmother) Rusks are a nice treat you can enjoy with a cup of tea or coffee. Traditionally, you dip the rusk into the tea or coffee before eating to soak and saturate for enhanced taste.
500 g (17.5 ounces) butter
600 g (21 ounces) sugar
3 extra-large eggs
1 kg (35.28 ounces) self-raising flour
5 ml (1 tsp) salt
15 ml (1 Tbl) baking powder
300 ml (1 ¼ cup) milk
180 g (6.3 ounces) bran flakes
Raisins or dried cranberries are a nice optional addition
Preheat the oven to 180 ºC (350 ºF). Grease two 23 x 13 x 7 cm loaf tins with margarine. Cream the margarine and sugar together. Add the eggs one by one, beating well after each addition. Sift all the dry ingredients, except for bran flakes, together and add to the margarine mixture, alternating with the milk. Finally add the bran flakes and mix well. Turn the mixture into the prepared loaf tins. Bake for about 45 minutes or until a testing skewer comes out clean when inserted into the center of the rusk mixture. Cool, slice into fingers. Put into oven to dry at 100 ºC (200 ºF) for 2-3 hours until crispy but be careful not to burn.
Koeksisters recipe (Pronounced Cooksisters)
The sweet taste of these plaited dough cakes makes them a great favorite in South Africa. The secret of their success is in preparing the syrup a day ahead and chilling it before dipping the koeksisters.
For the syrup:
1kg (35.3 ounces) sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (½ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ½ lemon
For the dough:
500g (17.64 ounce) flour
2ml (½ teaspoon) salt
30ml (2 tablespoons) baking powder
55g (1/4 cup) butter, grated
250-375ml (1-1½ cups) milk or water
Instructions on how to make it:
To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for another 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.
To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes – 1 hour.
Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways: Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.
Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.
Heat 7-8cm deep oil to 350°F – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.
Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowl of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine
1/4 cup granulated sugar
22 oz cream cheese
1 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs (large)
15 oz LIBBY’S 100% Pure Pumpkin (1 can)
2/3 cup NESTLÉ CARNATION Evaporated Milk
2 Tbs cornstarch
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
12 oz sour cream (1 container)
1/3 cup granulated sugar
1 tsp vanilla extract
PREHEAT oven to 350° F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of ungreased 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.