Winter… a time when our days and nights are chilly, rainy en ons is yskoud!
Our evenings quiet down a bit earlier, we look forward to relaxing, we look for warmth, we grab our favourite blanket, warm pjs and lus for iets lekker and usually hot and sweet.
What better way to warm up the heart and soul than with a classic outydse warme pudding?
A lekker bakkie soetgoed with a warm cup of tea or coffee hits the spot perfectly on any winter’s day.
We don’t need an excuse to have pudding; we need comfort food, especially on cold days!
The sweet smells of custard, milk, cardamom or cinnamon fills the air while we bake and once it comes out of the oven you can’t wait to taste.
Today I honour my foodie friends and share a sweet part of our friendship with their favourite winter warmer recipes.
They have all been such an amazing part of my journey – the foodie friends who challenge you, motivate you, inspire you, love you, but also know how to press all your buttons at times...
Friends who become family, love you fiercely and unconditionally, stand by your side and help you grow. And instead of showing you how awesome they are, they inspire you to be the best version of yourself.
Each of their recipes tell a story, each spoonful is filled with so much love and so many memories.
So please go ahead and recreate these recipes, make a lekker big bak, brew a cup of tea, gather your loved ones around the table and make amazing memories.
Warm Apple Crumble
Recipe Credit Rehana Sablay
*For the dough
1 cup sugar
1 large egg
1 tsp vanilla essence
3 cups flour
1 tsp baking powder
¼ tsp salt
*For the filling
5 large Granny Smith green apples (sliced & peeled)
½ cup sugar
¼ cup water
A few cinnamon sticks and cardamom pods
*1/3 cup apricot jam
Cream the butter, sugar and eggs. Add vanilla. Sieve all the dry ingredients and combine to the wet ingredients in a mixer to form a dough.
For the filling, cook apples, sugar, water and cinnamon and cardamom for 10 to 15 minutes until tender, and the liquid is glossy and slightly syrupy. Leave to cool.
In a greased, standard pie dish, roll ¾ of the dough out to form a base. Layer the apricot jam. Add the filling. Grate the remainder of the dough (chill in the fridge before grated) on top of the filling to form the crumble.
Bake at 180 degrees for 20 min to ½ hour or until the crumble turns a golden brown.
Serve with dessert cream or vanilla ice cream.
Gadija Gamieldien & Mymoena Bey @cookhalaal
1 tsp salt
2 cups sugar
1 cup SR flour
1 tsp vanilla essence
Peel and cut potatoes in cubes and boil with the salt until soft.
In a large bowl, mash potatoes, add the butter and sugar and mix until smooth
In a separate bowl, add some milk to the flour and make a thick smooth paste
Add the flour paste to the mash and mix well
Whisk the eggs and vanilla essence and add to the mash. Mix well
Lastly add the remainder of the milk and mix well
Bake 180degree for 1 hour
Spoon a thin layer apricot jam over the top as soon as it comes out of the oven.
Basheera Fakier @sweetmiracles_basheerafakier
1 litre of full cream milk
1 cup of sago soaked in 2 cups of water
¾ cup of sugar
3 Cinnamon Sticks
¼ teaspoon fine Cardamom
1 tablespoon of Custard powder dissolved in ¼ cup of milk
4 extra large eggs
1 teaspoon Vanilla essence
Soak the sago until double in volume and then drain excess water.
In a pot, add the milk, sugar, sago, cinnamon sticks, cardamom and bring to a slow boil, on a medium heat until sago is translucent. Remove from heat and allow to cool.
Add the custard milk and simmer, stirring occasionally until the mixture starts to thicken.
Add in the vanilla essence, remove from heat and allow to cool.
Whisk the eggs and add a few spoons of cooled mixture into egg mixture at a time, stirring after each addition.
Add the pudding to a greased Pyrex and dust with fine cinnamon
Sprinkle some cinnamon sugar over the top.
Bake for 45 minutes on 180 degrees.
Abidah Dixon Mohamed @proe_met_abidah
200grams butter or margarine
3 Cardamom pods
3 whole stick cinnamon
2 Tablespoons vanilla essence
1 Cup water
2 Litres milk
1 Cup 250ml Basmati rice
⅓ Cup sugar
250ml Fresh cream
½ teaspoon Salt
Fine cinnamon for dusting
In a pot melt the butter and add the cardamom, cinnamon, vanilla essence and water and stir for a few minutes.
Whisk the egg in a bowl and add to the pot, give it a quick whisk and immediately add the milk.
Whisk continuously until the milk boils, then add in the rice. Simmer until the rice is cooked and soft. Once the rice is cooked, add in the sugar, salt and fresh cream. Turn off the heat completely but continue stirring until the pudding is thick and creamy.
Dust with Cinnamon and serve hot.
Date and Sticky Toffee Pudding
Razeenah Hunter Petersen @lechantilly_sa
*For the Pudding
200g pitted Dates
250ml Boiling Water
5ml Bicarbonate of soda
5ml Vanilla Essence
225g Cake Flour
10ml Baking powder
*For the Toffee Sauce
200g Brown sugar
5ml Custard Powder
5ml Caramel essence
Preheat the oven to 180 °C. Place dates, boiling water and bicarb in a bowl and stir, allow to rest. Cream the sugar and butter until you have a light and creamy batter. Add the eggs one at a time, mixing well after each addition.
Sift in the flour and baking powder along with the date mixture. Mix well to combine. Pour into a greased dish and bake for 30-35 minutes or until a skewer comes out clean.
For the sauce, heat the sugar and butter in a saucepan. Boil until Caramel in colour. Mix 50ml of the milk with the cornflour and custard to make a slurry. Add the remaining 200ml milk into the Caramel, taking care as it is very hot and will bubble fiercely. Add the slurry and cook until the sauce starts to thicken. Add the Caramel essence and mix through. Pour the hot sauce over the hot Date Pudding and let rest for 5 mins. Serve warm.
Phirni Rice Milk
Dilshad Parker @hungryforhalaal
1/3 cup basmati rice
3 cups milk
1 large tin dessert cream plus same tin filled with water
1/3 tsp cardamom powder
1/2 tin condensed milk
a pinch of saffron soaked in 2 Tbsp warm milk
chopped almonds or pistachios for topping off (optional)
Grind the rice coarsely in a spice grinder. Don’t make it too fine. You don’t want powder.
In a large pot heat the milk, cardamom and dessert cream. Fill the dessert cream tin with water and add it too. Bring to a simmer, stirring often so it doesn’t stick to the bottom (8-10 min). Add the rice and stir to mix.
Simmer on a low heat for 25-30 minutes, stirring occasionally. Stir in the condensed milk and soaked saffron. Simmer, stirring constantly until the mixture reduces down slightly to your preferred thickness. Pour into small serving bowls and refrigerate or serve warm if preferred. The mixture thickens upon standing and will thicken even more in the fridge. Enjoy.
– Farzana Kumandan