Steri Stumpie is a popular South African flavoured milk drink that comes in 350ml bottles. The South African chef Jan Hendrik van der Westhuizen caused a stir when he cooked a pancake from this drink. Now is your chance to give it a try…
1 x 350ml Steri Stumpie of your choice, for one pancake
Pour the flavoured milk in to a frying pan set over a medium heat. Bring to a simmer and wait…… Regulate the heat so that the milk cooks/evaporates but does not burn. As long as the “pancake” sits/sticks to the pan, it is not cooked. Remove from the heat once done and puff/fold into an interesting abstract shape. Enjoy with another Steri Stumpie to wash it down????
The recipe yields a small batch of around 16 small donuts. Feel free to double-up!!
80ml greek yoghurt 45ml lemon curd 10ml lemon zest 190ml self-raising flour vegetable oil for deep frying icing sugar
Add the yoghurt, lemon curd and zest to a mixing bowl and mix together. Add about two thirds of the flour and mix through. You should have a very thick, sticky dough. To test the consistency, break off a piece and roll between your palms. If you can’t form a ball and the dough is too sticky, add sour flour, mix again and give it another try. You want as little flour as possible so that you produce a light, airy donut. Scoop up 15ml of the dough with a measuring spoon and roll between your palms to make a ball. Place the balls on a tray lined with baking paper. Pour some vegetable oil about 5cm deep, into a small saucepan. Heat to 170℃. Add the donuts to the preheated oil and fry in batches until golden brown. Drain on kitchen paper. Arrange on a serving plate and dust with icing sugar.
Pancakes/Crêpes: 250ml flour 1,2ml baking powder 2,5ml salt 250ml milk 125ml water 62ml vegetable oil 2 eggs
Add the flour, baking powder and salt to a bowl of a stand mixer fitter with the whisk attachment. Add the milk, water, oil and eggs to a jug and whisk together by hand until the eggs are fully incorporated. Turn the mixer on low speed and slowly drizzle in the milk mixture. Set the mixer on its highest speed and whisk for 2 minutes. Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour through. Cover with a tea towel and set aside to rest for an hour. Place a crêpe pan on medium-high heat, wait for it to warm up and pour a few drops of oil into the pan. Spoon a soup ladle full of batter into the pan and swirl around to cover the surface. Cook for a minute or two, flip the crêpe over and cook for another minute or so. Keep going until you have no batter left. Cover the crêpes and allow to cool completely.
Lemon curd: grated zest of one lemon 220g caster sugar 110g butter, cubed 125ml lemon juice, strained (about three lemons) 3 eggs, lightly beaten
Add the zest, sugar and butter to a small saucepan and set over the lowest heat. Stir the mixture until the butter has melted and the sugar has dissolved. Add the lemon juice to the saucepan and stir through. Now add the egg and keep stirring until the mixture is thick enough to coat the back of a spoon. Take the curd from the heat and pour into a glass jar. Allow to cool completely.
Putting the dish together: Preheat your oven to 200℃ and butter a ceramic tart dish. Spoon 2-3 teaspoons of lemon curd on a crêpe and spread it with the back of a spoon. Roll the crêpe up and place it in the ceramic dish. Keep going until all the crêpes are filled. Pour the cream over the pancakes and sift the icing sugar over. Bake in the oven for 20 minutes. Serve warm.
Line a container that is about 20cm x 14cm with baking paper.
Pour 250ml milk into a small bowl and add the cornstarch. Whisk together until the cornstarch has dissolved. Set aside. Pour the other 250ml milk into a small saucepan and add the sugar. Place over medium-low heat and cook for 3-4 minutes while stirring. The milk should be warm but it should not come to the boil. Now, whisk the cornstarch mixture while slowly pouring it into the saucepan. Stir continuously for about 4 minutes until the mixture is very thick. Pour the mixture into the prepared container and allow to cool completely – about 2 hours. Add the desiccated coconut to a shallow bowl. Lift the milk pudding out of the container with the paper and cut into small squares. Roll each square in the coconut to coat. Keep in a sealed container in the refrigerator for 2-3 days.
Preheat your oven to 180℃ and line a 25cm x 11cm loaf tin with baking paper. Add the flour, sugar, baking powder, salt and cinnamon to a mixing bowl. Set aside. Add the eggs, mashed banana and oil to a jug and whisk together until amalgamated. Pour the mixture into the flour and mix just until you can no longer see dry ingredients. Add the grated carrot and pecan nuts and fold through until evenly distributed. Place in the oven and bake for 1 hour. Test the bread by inserting a skewer to see if it comes out clean. Cool in the loaf tin for 10 minutes before removing and cooling on a wire rack. The bread should be completely cooled before slicing.
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.
250ml flour 1,2ml baking powder 2,5ml salt 250ml coconut milk 125ml water 62ml sunflower oil 2 eggs
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment. Add the coconut milk, water, oil and eggs to a large jug and whisk together until the eggs are incorporated. Turn the mixer on a low speed and slowly drizzle in the liquids. Keep going until all has been added. Set the mixer on its highest speed and whisk for 2 minutes. Take the bowl from the mixer and check whether there are any lumps in the batter. If there are, set a sieve over a large bowl and pour the batter through. Cover the batter with a tea towel and set aside for one hour. Place a crêpe pan on medium-high heat, wait for it to heat up and then add a few drops of oil. Spoon some batter into the pan and swirl around to evenly distribute and cover the pan surface. Cook for about 2 minutes, flip over and cook another minute or so. Serve the crêpes warm with honey and a squeeze of lemon.
Preheat your oven to 200℃. Spread the hazelnuts on a baking sheet and roast them in the oven for 10 minutes. Give the pan a shake halfway through baking time. Spread the warm nuts between two tea towels and rub them so that the skins come off. Turn your oven temperature down to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Line the bottom of the tin with baking paper. Add 200g of the cooled hazelnuts to a food processor and blitz until fine – a similar texture to that of breadcrumbs. Add the butter and chocolate to a heatproof bowl set over a saucepan of simmering water and allow to melt. Remove from the heat and stir in the ground hazelnuts. Set aside to cool for 5 minutes. Add the egg yolks and sugar to a mixing bowl and beat for 4 minutes with an electric whisk. Add it to the hazelnut mixture and stir by hand until well combined. Pour in the orange juice and stir through. Add the egg whites to a clean bowl and whisk to stiff peaks. Spoon a third of the whites into the hazelnut mixture and stir through to loosen. Now add the remaining whites and gently fold through. Spoon the batter into the prepared cake tin and bake for 40 minutes. Remove the cake and leave to cool in the baking tin for 30 minutes. Unclip the outside ring and invert the cake on a serving plate. Pull off the baking paper and leave the cake to cool completely. Melt about 80g of hazelnut chocolate, pour on the cake and sprinkle over the remaining hazelnuts.
Trim the crusts from each slice of bread and then roll each flat with a rolling pin. Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven. Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency. Spread each slice of bread with a thin layer of the sugar mixture. Roll the slices up in a tight roll. Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together. Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through. Place a non-stick pan on medium heat and add the remaining 45ml butter. Now dip one of the bread rolls in the egg mixture and place in the warm pan. Repeat with the rest. Fry until golden, turn until browned all over. Remove the rolls from the pan and roll each in the cinnamon sugar while warm. Serve with a good cup of coffee.
You can top these cupcakes with a chocolate ganache icing or leave them plain – I prefer plain as they are sweet and gooey with the melted Easter egg on the inside.
200g butter, room temperature 200g sugar 200g flour 83ml cocoa powder, sifted 7,5ml baking powder 1,2ml bicarbonate of soda 2,5ml salt 150ml sour cream 2 eggs, lightly beaten 7,5ml vanilla 12 small, filled chocolate eggs
Preheat your oven to 180℃ and line a 12-hole muffin tin with paper cups. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed, scrape down the bowl and mix again on high speed. Add the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Mix on low speed until the ingredients are incorporated. Remove the mixing bowl from the mixer and add the sour cream, eggs and vanilla. Stir through by hand until just incorporated. Divide the batter between the 12 paper cups and insert a filled chocolate egg in each. Bake the cupcakes for 20 minutes. Remove from the oven and cool on a wire rack.