STICKY SELF SAUCING ORANGE PUDDING
50 grams butter
200 grams caster sugar
2 large oranges, zested
3 large, free-range eggs, separated
50 grams cake flour
1⁄3 cup buttermilk
1 cup orange juice
3 tablespoons marmalade
chocolate ice cream, for serving
grilled citrus fruit, for serving

Preheat the oven to 180°C. Cream the butter, caster sugar and orange zest until pale and fluffy. Add the egg yolks, flour and milk to the butter-and-sugar mixture, mixing to combine. Don’t be alarmed if the mixture appears lumpy or curdled.
In another bowl, whisk the egg whites until soft peaks form. Add a spoonful of the whites to the flour mixture and gently combine. Gradually fold in the remaining egg whites, trying to keep as much air as possible. Spoon into a greased 22 cm ovenproof dish.
Pour the orange juice over the pudding and bake for 20–25 minutes, or until lightly golden and set.
During the last 5 minutes of baking time, mix the marmalade with 1⁄4 cup boiling water, spoon over the pudding and place under the grill until sticky.
Serve warm with chocolate ice cream.
Photo: Wayne Dugmore

IDEES VIR ROLY POLY POEDING MET ‘N TWIST
Eleonor van den Heever:
Ek wil rolpoeding maak (roly poly). Watter nuwe kinkel kan ek probeer om hierdie eg tradisionele poeding wow te maak? Bv die appelkooskonfyt vervang met…?
Of hoe kan ek dit op ‘n lekkerder manier voorsit? En is daar enige wenke in terme van die deeg?
Ek wil hê dit moet smelt in die mond!
Annelene Brink Kriel:
Tuisgemaakte appelkooskonfyt bly maar die beste! Karamel met neute kan ook werk.
Delene Breytenbach:
Ek sit vrugte koek mengsel in of tertappels met rosyne en kaneel. As jy dit opgerol het, sny in skywe en sit plat neer in pan. Ek maak ook dubbeld die sous. Almal soek die sous saam met die poeding. Jy moet sny voor jy bak. Dan lyk dit mooi soos klein swiss rolls.

Annemarie Venter:
Ek sny myne en pak dan regop in bak.
Marianne Van Wijk:
As mens ‘n roly poly met ‘n twist wil maak, kan jy soetpatats binne smeer. Dis baie lekker. Die patatrol eet jy dan ook saam jou kookkos. My ma het altyd dit gevul met soetpatats (redelik gemash) en dan gesny, die stroop oorgegooi en dan gebak.
Nicolette Papas:
Jy kan selfs sjokolade ganache gebruik, of ‘n styf geklopte room met gekapte vrugte en of neute.
Anthia De Villiers:
Karamel met piesang in dis heerlik.
Babs van der Westhuizen:
Ek gooi lemoensap by my stroop met die appelkooskonfyt wel op die deeg. Lekker kombinasie.
Eleonor van den Heever:
Net ‘n vraag, sny ek die poeding na hy gebak het of sny ek die deeg in skywe en bak dit dan so met die sous?
Elize de Kock”
Jy rol dit en sny rou dan pak jy in pan en bak.
Delene Breytenbach:
Eleonor van den Heever:
Ja sny voor jy bak. En dit bak met sous en al. Sous word lekker dik.
Carol Anne Vd Walt:
I use grated fresh apples mixed with tinned apricots with a sprinkle of sugar. Roll it up and cut slices. Lay flat in baking dish. I make double the sauce, pour over and dot with butter. I have made it with tinned peaches as well. I sometimes add raisins
Erna Jacobs:
Vervang die appekoos konfyt met gekookte kondensmelk /Caramel treat en douse in Amarula net voor dit uitkom uit die oond .
Erna Jacobs:
In een van die wenresepte is Lang kloof appel wiele. Dis soortgelyk aan roly poly. Ons gee dit die caremel amarula treatment. Saam roomys.
Lida Pieterse:
Sit blikkie appels in en strooi bietjie bruinsuiker oor. Kan ook rosyne en neute bysit.
Jeanette van der Merwe:
Mens kan ook 2 gewone rou appels rasper en handvol sultanas by. Sny wieletjies en pak in bak. Gooi stroop oor en bak gewoonweg.
Rina Kleinhans:
Nou sit ek lekker en wonder, siende dat mens dit sny voor jy dit bak, hoekom kan mens nie die deeg rolletjie in ‘n ramekin bakkie sit en dan bv jou sous oorgooi en dit so bak nie, dan het jy mooi enkel porsies om te bedien, wat mens mooi kan versier. Dalk het iemand dit al probeer wat ons wil vertel asb?
Eleonor van den Heever:
Hierdie klink vir my na ‘n blink idee!!! Ek gaan dit probeer!!
Venter Gerber Suzette:
Kersies en neute in jou rol – heerlik.
Santa Lourens Gooi ‘n blikkie “cocktail fruit” in jou sousie waarin jy dit bak. En rasper bietjie lemoenskil in sousie.
Janetta Schoonbee Smith:
Gebruik 1 Groot blik ” Fruit cocktail” vrugte. Dreineer en kan vrugte inrol by deeg. Skywe sny en uitpak in bak. Gebruik vrugte se stroop en gooi oor. Kan blertsie Amarula inmeng by stroop om ekstra lekkerte by te sit.
Frikkie Jones:
Aarbeikonfyt. En ‘n handvol neute onder in die bak. Of appelpuree binne in en kaneel in die stroop.
Eleonor van den Heever:
Wat doen ek met die deeg dat dit lekker lig is?
Elize de Kock:
Jy vryf die botter in die deeg dat dit soos krummels lyk, elke keer wat jy vryf, lig die beslag op dat dit lug in kry. Wanneer jy dan die beslag aanmaak MOENIE die deeg oorwerk nie hanteer net liggies tot die deeg bymekaar kom. Moet dit nou nie gaan staan en oor rol nie. Rol net liggies uit tot gewenste dikte. Dit gaan vir jou die tip van die deeg wees. Ek gebruik gevriesde botter en dan rasper ek dit net grof oor meel, die maklikste dan vir die invryf metode.
Stephanie Kriel:
Ek gooi klapper by die konfyt. Ek moet sê, ek het jare laas dit gemaak. Dit is darem n lekker poeding
Ina De Wit:
Ek maak myne soos worsrolletjies en pak die bak vol. Kom heerlik uit.
Lee-Ann Sansom:
Replace jam with caramel.
Christell Van Heerden Kuhn:
Ek bak die rol heel.
Geraldene Camons Cartwright:
Rasper appel oor die gesmeerde, oop deeg. Rol dan op. Sny deegrol regdeur in dik skywe. Plaas dan die skywe regop langs mekaar in gesmeerde oondbak. Gooi stroop stadig oor skywe. Bak dan die anderste “roly poly”.
Nanette Jacobs:
Ek het op skool dit gemaak en ipv appelkoos konfyt bruin caramel binne-in gesmeer en bo-op die opgerolde roly poly peppermintcrisp choc – dit was ongelooflik!
Martie Brits:
Ek smeer appelkooskonfyt, dan drie koppies fyngekapte rubard, rou oor en omdat dit suur is n koppie bruinsuiker ook. Rol op en sny skywe. Res van sous soos gewoonweg bo-oor. Bedien met room.
Tiekie Geyer:
Kan mens Roly Poly vries?
Rina Kleinhans:
Ek glo mens sal kan, ek sal dalk net eksta sous maak wanneer ek dit dan ontvries om te bedien.

ORANGE STEAM PUDDING
1 cup sugar
125 margarine
3 eggs
1 tsp vanilla essence
3 cups self-raising flour
juice of 3 oranges and orange zest of 1 of the oranges
5 teaspoons apricot jam (can use ginger syrup)

In a bowl, mix sugar and margarine together, then mix the eggs in. Add vanilla essence, mix, then add the self-raising flour. Add the juice of the oranges and zest of the 1 orange. Stir the mixture, it must not be as runny as a cake you bake in the oven. Grease a pot and dust it with flour. Put the apricot jam in the bottom of the pot, then add the cake mixture, seal pot with waxed paper and close with lid. Place the pot in a pot of boiling water and steam for 3 hours.
Serve with custard.
Portions:  12 people
Recipe posted by Lorraine Alexander
Photo: Lorraine Alexander

SMALL MALVA PUDDING
1 egg
1 cup of sugar
1 cup of cake flour
½ teaspoon baking powder
1 teaspoon baking soda
1 tablespoon of apricot jam
1 tablespoon of Vinegar
1 cup of milk
2 tablespoons of butter

For sauce:
1 cup of milk
3 tablespoons of sugar
2-3 tablespoons of butter
1 tablespoon of vanilla essence

In a bowl whisk your egg , sugar, butter and jam for about 2 minutes, now add the vinegar, milk and whisk for a minute till well combined.
Sift the dry ingredients into bowl and mix till all ingredients are combined.
Pour in a square greased tin ( not big pan ) or glass baking dish, bake for half an hour at 180°C or when inserting skewer it comes out clean , also the cake will be a brown colour.
While the cake is baking put all your sauce ingredients in a small saucepan and bring to the simmer and stir till hot – keep warm one side.
When your cake is done take out of oven and immediately pour over all the sauce.
For a bigger pudding simply double all ingredients.
Recipe and photo: Jane Lerm

APPELTERT (GROOT TERT)
¾ koppie margarien
6 eiers
2 ¼ koppie strooisuiker
3 koppies bruismeel
3 teelepels bakpoeier
2 blikkies appels
¾ koppie mellk

Klits eiers en suiker saam.
Voeg melk en gesmelte botter by die eiermengsel.
Voeg meel by mengsel en meng goed.
Skep in groot vuurvaste bak (slap mengsel).
Rangskik appel bo-op.
Bak 35 min by 180ºC.

STROOP:
2¼ koppies suiker
3 teelepels vanilla
2 blikkies ingedampte melk (Ideal Melk)
Kook suiker en ingedampte melk vir 5 min.
Voeg vanilla by.
Gooi stroop oor warm tert.
Plaas in yskas.
Nota: Ingedampte melk kan vervang word met room.
Geniet die tert net so of bedien met styf geklopte room en kersies.
Resep en foto: Elize Viljoen

LIGHT LIME SPONGE PUDDING
This is a very light sponge that can be served after a heavy meal or curry main course.
Butter a 2 liter content ovenproof dish and prepare a water bath/bain-marie (put into a larger oven dish so that warm water can be added to the larger dish before going into the oven).
210 g (1 cup) castor sugar
40 g (1/3 cup) cake flour
15 ml lemon zest
15 ml lime zest
80 g butter melted and cooled
4 large eggs, separated
500 ml (2 cups) milk
icing sugar to dust

Pre-set oven to 175°C. Place half the castor sugar, flour, lemon and lime zest, melted butter and egg yolks in large bowl and whisk until well combined then add the milk and mix again. I use my Kenwood with K-beater. Use electric beater to whip the egg whites to soft peaks. Gradually add remaining castor sugar and whisk till thick and glossy like meringue. Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches by folding in gently. It is a very thick runny batter. Pour into the buttered dish and pour boiling water into the large outer dish to come halfway up the sides of the dish with the batter. Bake till set. Approximately 40 minutes. The top will become a deep golden brown. Remove from the oven and sprinkle icing sugar from a tea strainer/sieve over the top and serve with ice cream or custard.
Note: I only had limes so doubled up on that.
Recipe and photo: Elsabie Templeton

“LADY OF THE MANOR” NAGEREG
Daar is ‘n groot verskeidenheid nageregte met ‘n sjokolade sous. Ek het die resep jare gelede by ‘n onderwyser gekry. Die speserye in hierdie nagereg maak dit besonders. Volgens hom is dit LADY OF THE MANOR nagereg.
Gooi in ‘n leë vrugtefles:
1 koppie suiker
3 eetlepels kakao
1 teelepel gemmer
1 teelepel kaneel
1 teelepel neutmuskaat
Sit deksel op en skud goed om te meng. Hou hierdie suiker mengsel eenkant.

Meng saam in ‘n mengbak:
1 koppie koekmeel
2 teelepels bakpoeier
knippie sout
½ koppie suiker

Neem 3 eetlepels sagte botter en frummel in meelmengsel tot dit soos putu-pap lyk. Gooi nou 1 koppie koue melk by meelmengsel en roer met ‘n vurk. Skep in oonvaste bak. Neem nou die suiker en speserymengsel wat tot nou toe in vrugtefles is en strooi oor meelmengsel. Gooi 2 koppies kookwater laaste stadig oor. Bak 1 uur by 180°C.
Resep geplaas deur Frans van Rensburg
Foto: Frans van Rensburg

MILO MALVA PUDDING
Preheat oven to 180º C.
Mix together and set aside:
250 ml sugar
20 ml soft butter
1 big egg
Then mix together:
275 ml self raising flour
5 ml baking soda
1 pinch of salt
100 ml Milo powder
Add:
250 ml milk
10 ml vinegar
10 ml vanilla essence

Mix all ingredients together and pour into a cook and spray prepared dish then bake it in the oven for about 30-40 minutes.

For the sauce:
Melt in a microwaveable bowl or on the stove:
100 ml Milo chocolate (or any chocolate)
160 ml milk or cream
30 ml butter and
30 ml Milo powder

Mix all ingredients together and make sure everything is melted then pour it over the pudding straight after removing it from the oven.
Serve hot with ice cream or cream.
Recipe posted by Suzelle Badenhorst
Photo: Suzelle Badenhorst
2nd Photo:  Foto: Rita Rautenbach

GROOTMAAT SAGO POEDING
12 – 18 porsies
2 liter melk nodig vir die hele resep

375 ml sago
2 kaneelstokke
750 ml melk
Meng sago, kaneel en 750 ml melk in ‘n groot pot saam en maak solank baie stadig warm. Roer kort kort.

750 ml melk
80 g botter (bietjie meer as 2/3 koppie)
160 ml suiker (2/3 koppie)
Bring hierdie 750 ml melk, botter en suiker tot amper kookpunt in mikrogolf. Oppas vir oorkook.

Meng by sago in pot en kook mengsel tot sag en deurskynend. Deur die melk te mikrogolf help dit dat die sago gouer begin kook.

6 groot eiers, geskei
500 ml melk
5 ml vanilje geursel
5 ml sout
Klits eierwitte styf en hou eenkant.
Klits eiergele, 500 ml melk, vanilje en sout saam in ‘n groot bak.

Haal pot van stoof af.
Skep met ‘n soplepel bietjie vir bietjie van die warm sago by eiergeel en melk mengsel terwyl jy klits. (Moenie te veel op ‘n slag ingooi nie en ook nie die eiergeel by die sago nie, want dan word dit roereier. Raai hoe weet ek?)
Roer styfgeklopte eierwit by.

Verdeel in 2 bakke van ± 4 liter elk. (Ek het dit nog nie alles saam in een bak gaar gemaak nie.)
Smelt ‘n ¼ koppie appelkooskonfyt in die mikrogolf en gooi oor poeding.
Bak in waterbad by 180°C vir 45 min. Dit rys baie hoog terwyl dit bak.

Sit net die oond af as die tyd om is en MOENIE die oond oopmaak vir minstens ‘n uur nie. Die poeding is nog nie heel gaar nie, dit word gaar met die staan in die oond. As mens dit bak tot dit gaar en gestol is word dit droog.
Foto: Amanda Scholtz Mostert
Resep geplaas deur Amanda Scholtz Mostert

PS Waterbad = bak poeding binne ‘n bak met water. Sit bak met poeding in ‘n oondpan en sit dit eers in die oond dan gooi jy warm water in die oondpan.

DESSERT MERINGUES
4 egg whites
125 g castor sugar
100 g icing sugar
Filling:
250 ml double cream
raspberries and blueberries
icing sugar, to dust

Preheat the oven to 160ºC. Line a large baking tray with non-stick baking parchment.
Place the egg whites in a clean bowl and whisk with an electric whisk until they form stiff peaks when the whisk is removed from the bowl. Continue whisking as you add the sugar, one spoonful at a time, until all the sugar is incorporated. The meringue will then become shiny and will hold stiff peaks when the whisk is lifted from the bowl.
Pipe the meringue into rectangle shapes on the paper, then pipe little blobs along the long sides on top to make a rim.
Bake for 1 – 1 1/2 hours, or until the meringue can be lifted easily off the paper without sticking. Turn off the oven, leave the door open and leave until the meringues are cold.
Just before serving, whip the cream in a bowl until it just holds its shape. Spread the cream mixture onto the meringues and top with raspberries and blueberries or any fruit of preference. Dust with icing sugar.
I used mulberries, fresh nectarines and topped with granadilla pulp.
Recipe posted by Reneé Van Blerk Cupido
Photo: Reneé Van Blerk Cupido