Author Archives: Rina Kleinhans

OUMA THERON SE SAGOPOEDING
Plasing: Marcel-Rounel
Foto:  Rina Kleinhans
500 ml melk
60 ml sago
2 eiers
5 ml vanilla geursel
60 ml suiker
2 ml sout
appelkooskonfyt

Week sago tenminste 2 uur lank in die melk (oornag is beter).
Bring tot kookpunt in die mikrogolfoond –  op hoog  en roer elke 3 – 5 minute.
Meng eiergele, geursel, sout en die helfte van die suiker. Continue reading→

CHOCOLATE RICE PUDDING
1 litre milk
15 ml cocoa powder
150 g / 200 ml Tastic Bonnet Rice
good pinch salt
30 ml sugar
30 ml butter
5 ml vanilla essence
100 g dark chocolate
250 ml cream
To serve and garnish:
reserved whipped cream
reserved chocolate shavings Continue reading→

SELF-SAUCING BUTTERSCOTCH POEDING
Deeg:
1 koppie bruismeel
¾ koppie strooisuiker
Knippie sout
1 eier
2 eetlepels botter
½ koppie melk
1 eetlepel goue stroop
1 teelepel karamel of vanilla geursel Continue reading→

SELF SAUCING CHOCOLATE PUDDING
1 cup self raising flour
¾ cup brown sugar
¾ cup milk
2 tablespoons melted butter
2 tablespoons cocoa powder

Sift the flour into a dish, stir in brown sugar and cocoa making sure there are no lumps. Stir in milk and butter.
Smooth top.
Make the sauce by mixing together ¾ cup brown sugar and 2 tablespoons of cocoa in a jug with 1 ¾ cups boiling water.
Pour gently over the pudding mix.
Bake in a moderate oven 50 to 60 minutes.
Recipe: Marisa Vosloo
Photo:  Rene Grobbelaar