NOTHING CAN BE SWEETER

MY LOVIES, I’m sure I’m not the only one who sometimes just wants to tap into those rich aunty vibes, you know, to feel a little fancy, a little in control, and all kinds of good inside. 

On those days, I head straight to the sacred cupboard, or daar bo, and gently take down my late grandmother’s antique tea sets. 

Yes, those precious cups, saucers, and teapots that only see the light of day once a year, or better yet, when the pastor is coming for a visit! 

Tell me your age without telling me how old you are?

Growing up in the 1990s, raised by my grandmother, life moved at a slower, sweeter pace. 

In the lounge stood her special credenza, a sturdy oak piece, polished to a warm glow, where all her treasured tea-time pieces lived. 

Each piece was carefully chosen and lovingly kept for special moments. 

It was there, surrounded by soft afternoon light.

There was a story behind every set: “My madam gifted me this on my birthday,” “I bought this teapot with my first pay cheque,” “I found these graceful saucers at a flea market,”. 

And the famous old line, “My grandmother handed this cup down to me; it’s been in the family for generations.” 

The stories would go on and on while she reminisced about the “good old days.” 

With her doek on and beautiful wrinkles, we hung on her every word, admiring the hand-painted drawings of swirling vines, blooming flowers, and little birds frozen mid-song.

And here we are today, carrying those memories into our own homes. 

Just like my grandmother’s treasured collection, I too have a special cupboard filled with inherited, cherished, and occasionally used tea sets. 

These I will pass on to my daughter. 

Did I mention these sets are no longer found in stores? They’re some of the strongest, most lovingly made sets ever crafted, built to last a lifetime and more. 

In memory of our grandmothers, mothers, and aunts this week, let’s reach for the credenzas,

take out the finest tea sets handed down to us, and enjoy a cup of tea with homemade bakes.

Because in every sip and bite, we taste love, beautiful bonds that hold us together.

Lemon Drizzle Loaf (See above)

Ingredients

1 cup (200g) castor sugar

1/2 cup (115g) unsalted butter, softened

2 large eggs

1 1/2 cups (190g) all-purpose flour

1 1/2 tsp baking powder

Zest of two lemons

1/2 cup (120ml) milk

Juice of 1 lemon

For the drizzle

Juice of 1 lemon

1/3 cup (65g) castor sugar

To finish

Icing sugar, for dusting

Method

Preheat your oven to 180°C (350°F). Grease and line a loaf pan with baking paper.

In a bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Sift together the flour and baking powder. Gradually fold into the butter mixture alternately with the milk.

Stir in the lemon zest and the juice of half a lemon. Mix until combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until a skewer inserted into the center comes out clean.

While the loaf is baking, make the lemon drizzle by mixing the lemon juice and castor sugar until the sugar dissolves.

As soon as the loaf comes out of the oven, prick the top all over with a skewer or fork, then pour the drizzle evenly over the hot cake.

Let the loaf cool completely in the pan. Once cooled, dust generously with icing sugar before serving.

Serving tip: Slice thick and serve with a pot of your favourite tea. For an extra indulgence, add a dollop of whipped cream or a side of fresh berries.

Scones with Cream and Jam

Ingredients

2 cups all-purpose flour

1/4 cup sugar

1 tbsp baking powder

1/2 tsp salt

6 tbsp cold butter, diced

3/4 cup milk

1 egg, beaten (for brushing)

Clotted cream and your favourite jam, to serve

Method

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

In a large bowl, mix flour, sugar, baking powder, and salt.

Rub in the cold butter with your fingers until the mixture resembles fine breadcrumbs.

Stir in the milk to form a soft dough — don’t overwork it.

Turn the dough onto a floured surface, gently roll out to about 2cm thick.

Use a small round cutter to cut out miniature scones and place them on the tray.

Brush the tops with beaten egg for a golden finish.

Bake for 12–15 minutes or until risen and golden.

Serve warm with clotted cream and jam.

Serving tip: Serve the scones warm, split them open gently, and spread a generous layer of clotted cream first, followed by your favorite jam (traditionally strawberry or raspberry).

Carrot Cake

Ingredients

2 cups (250g) all-purpose flour

2 tsp baking powder

1 ½ tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

1 ¾ cups (350g) granulated sugar

1 cup (240ml) vegetable oil

4 large eggs

2 cups (about 4 medium) grated carrots

1 cup chopped walnuts or pecans (optional)

1 tsp vanilla extract

For the Cream Cheese Frosting

225g cream cheese, softened

115g unsalted butter, softened

2 cups (240g) powdered sugar, sifted

1 tsp vanilla extract

Method

Preheat your oven to 175°C (350°F). Grease and flour a 9x13 inch (or two 9-inch round) cake pan(s).

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a large bowl, beat together the sugar and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla.

Gradually add the dry ingredients to the wet, mixing just until combined.

Fold in the grated carrots and nuts (if using).

Pour the batter into your prepared pan(s) and smooth the top.

Bake for 35-40 minutes (round pans) or 40-45 minutes (9x13 pan), or until a toothpick inserted in the centre comes out clean.

Let the cake cool completely before frosting.

Serving tip - Serve chilled or at room temperature with cream cheese frosting.

Classic Apple Tart

Ingredients

1 sheet of puff pastry (about 250g), thawed

3-4 medium apples (e.g., Granny Smith or Golden Delicious), peeled, cored, and thinly sliced

2 tbsp granulated sugar

1 tsp ground cinnamon

1 tbsp unsalted butter, melted

2 tbsp apricot jam (for glazing)

Optional: powdered sugar for dusting

Method

Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.

Roll out the puff pastry on the lined sheet to smooth it slightly and create a small border (about 2.5 cm) around the edges.

Arrange the apple slices in overlapping rows or a circular pattern over the pastry, leaving the border clear.

Mix the sugar and cinnamon together, then sprinkle evenly over the apples.

Brush the melted butter lightly over the apples.

Bake in the preheated oven for 25-30 minutes, until the pastry is golden and the apples are tender.

While the tart is still warm, gently heat the apricot jam until it’s runny, then brush it over the apples for a shiny glaze.

Let the tart cool slightly before dusting with powdered sugar if desired.

Serving tip: Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.