Tag: family dessert

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Golden Syrup Dumplings

by Karen ClaassenLeave a Comment on Golden Syrup Dumplings
Golden Syrup Dumplings

This is one of my top 5 favourite all-time eats!! It is so easy and quick to make and utterly, heavenly delicious! The recipe makes 2 dumplings each for 4 people.

Syrup:
125ml golden syrup
190ml brown sugar
40g butter, diced
450ml water

Dumplings:
375ml self-raising flour
a pinch of salt
30g butter
1 egg
100ml milk
30ml golden syrup

For the syrup:
Add the syrup, sugar, butter and water to a large saucepan and bring to a boil.
Reduce the heat, give the mixture a stir and leave on a low simmer while you make the dumplings.

For the dumplings:
Add the flour and salt to a mixing bowl and stir to mix.
Add the butter and rub it in with your fingertips until the butter is as evenly distributed as possible.
Add the egg, milk and golden syrup to a bowl and whisk to combine.
Pour the mixture into the flour and stir until just combined – do not overmix!
Drop heaped tablespoons of the batter into the simmering syrup and cover with a lid.
Simmer for 7-8 minutes, turn the dumplings over and cook with the lid on for another 5 minutes.
Serve the dumplings with cream, ice cream or as is.

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Baked Custards

by Karen ClaassenLeave a Comment on Baked Custards
Baked Custards

125ml granulated sugar
5ml instant coffee dissolved in 30ml boiling water
385g can of condensed milk
340ml can of evaporated milk
3 eggs
2,5ml salt

Preheat your oven to 180℃ and set 6 ramekins in an ovenproof dish that is at least 7cm deep.
Place a small saucepan on medium-high heat and pour in the sugar and coffee.
Swirl (do not stir!) the saucepan until the sugar has dissolved.
Now bring the mixture to the boil and turn the heat down to medium.
Simmer for 5 minutes.
Divide the mixture amongst the ramekins.
Set aside so that it can harden.
Add the condensed milk, evaporated milk, eggs and salt to a mixing bowl and whisk together.
Place a fine sieve over a jug and pour the mixture through.
Divide the mixture evenly between the ramekins.
Place the oven dish with the ramekins in the oven and pour enough boiling water into the pan to come two-thirds up the sides of the ramekins.
Bake for 30 minutes. The custard should be just set, with the centres still wobbly.
Remove from the oven and stand for 15 minutes.
Take the ramekins from the oven dish and set aside to cool.
Place the custards in the refrigerator for a minimum of 4 hours.
Loosen the custards from the sides of the ramekins with a small knife and invert on plates to serve.

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Puff-Baked Apples

by Karen ClaassenLeave a Comment on Puff-Baked Apples
Puff-Baked Apples

1 x 400g Today Puff Pastry
2 large apples
egg-wash: egg yolk + 15ml water whisked together

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll your pastry and divide and cut it into 8 equal squares.
Place 4 squares on the prepared baking tray and set aside.
Make 0,5cm incisions in a vertical line on the other pastry squares.
Fill the squares with these incisions following a “brick-laying” pattern.
Peel, halve and core the apples.
Place half an apple on a square on the baking sheet and cover with a square with incisions.
Press down to seal and trim off the excess pastry.
Brush with egg-wash and repeat with the rest of the squares and apple.
Bake in the oven for 20 minutes and serve with custard.

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Chocolate Salami

by Karen ClaassenLeave a Comment on Chocolate Salami
Chocolate Salami

250g dark chocolate, chopped
250g biscuits, something like ginger biscuits, finger biscuits, Marie biscuits or digestives
100g soft butter
150g caster sugar
3 eggs
30ml vanilla
30ml cocoa powder
75g almond nuts, chopped
75g pecan nuts, chopped
50g pistachio nuts, chopped
30ml icing sugar, sifted, to decorate
twine, to decorate

Add the chocolate to a heatproof bowl set over simmering water and allow to melt until completely smooth. Set aside to cool.
Bash the biscuits in a plastic bag but keep it chunky.
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together.
Gradually, and one by one, add the eggs – do not worry if it looks as though it has curdled at this stage.
Add the vanilla and mix until blended.
Sift the cocoa powder into the cooled chocolate and mix through.
Now add the chocolate to the egg mixture and mix through on low speed.
Take the bowl from the mixer and add the crushed biscuits and all of the nuts. Mix well.
Refrigerate the mixture (in the bowl is fine) for about 30 minutes.
Cover your working surface with plastic wrap.
Roll the mixture into a log shape with your hands until it resembles a fat salami, about 30cm long.
Cover the log with the plastic wrap and roll it, as if it were a rolling pin, to create a smooth cylinder.
Twist the ends and make a knot.
Refrigerate the log for at least 6 hours.
Take the salami out of the fridge and lay it on baking paper.
Rub some icing sugar over and tie with string to give it an authentic look.
Slice into discs to serve.


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Quickest Grenadilla Snack

by Karen ClaassenLeave a Comment on Quickest Grenadilla Snack
Quickest Grenadilla Snack

50ml sugar
50ml water
125ml grenadilla pulp and seeds
250g grenadilla flavoured yoghurt
6 vanilla cupcakes

Add the sugar and water to a small saucepan and set it over medium heat.
Stir until the sugar has dissolved and then allow to simmer for 1 minute without stirring.
Take from the heat and allow the sugar syrup to cool.
Pour about a third of the sugar syrup onto the grenadilla pulp and mix vigorously so that you end up with a saucy consistency. Set aside.
Half the cupcakes horizontally and place one half in a serving glass.
Top the cake with a spoonful of yoghurt and a spoonful of the grenadilla sauce.
Repeat the layer with the rest of the ingredients.
Bon appétit!!