KITI’S LAVA CAKE
Makes 4
85 g dark chocolate
55 g butter
1.5 large eggs
40 ml fine sugar (75ml)
½ pinch salt
2.5 ml vanilla
15 ml cake flour (not bread flour)

Makes 8
170 g dark chocolate
110 g butter
3 large eggs
50 g fine sugar (75ml)
Pinch salt
5 ml vanilla
30 ml cake flour (not bread flour)

Preheat oven to 200°C
Mix 10 ml each butter, oil and flour, and use this to butter (4) 8 ramekins, dust with cocoa powder.

Melt butter and chocolate over double boiler. Spoon 1 teaspoon per ramekin (4) 8, and leave in fridge to set. Cut in portions (4) 8, and roll in balls. Freeze. Leave rest of mixture on warm waterbath.

Whip eggs, sugar, salt and vanilla until light and fluffy & pale yellow. Add flour and mix well (NO raising agent used in this recipe). Divide amongst ramekins, drop one frozen ball of chocolate in each and press into mixture, and bake for 8 minutes. Leave in warm ramekin on counter for another 2 minutes (to cook the sides).

Loosen sides with a knife and turn over on a plate. Dust with icing sugar and enjoy warm with cream or ice cream (or on its own, it is THAT good.)
For variation, use other chocolate like brown, white or caramel.
Photo:  Kiti Citi
Nota:  Die een is baie dieselfde as ‘n Lava Cake wat al op die blog is, met die verskil dat ek choc/botter balletjies vries en in die middel drop net voor ek bak, en dat my resep ook voorsiening maak vir kleiner hoeveelhede (4 lava cakes sowel as 8).

EASY 3 MINUTE MICROWAVE CHOCOLATE PUDDING
(hot or cold)
2-3 tablespoons Maizena
1 cup chocolate Nesquick (or hot chocolate powder, any brand)
2 cups full cream milk, you can use cream instead of milk as well
Half – full slab chocolate (any flavour)
sugar to taste, optional
vanilla essence

Mix the Nesquick and Maizena together in a microwaveable bowl.
Slowly add milk and whisk together.
Microwave for 2 minutes, add sugar and vanilla essence and mix into the pudding.
Microwave further for 1 minute.
Add shaved or finely chopped chocolate of your choice and mix until melted and evenly mixed.
Serve hot or chill for a few hours and enjoy!
Photo: Suzelle Badenhorst
Recipe posted by Suzelle Badenhorst

VRUGTEKELKIE KOEK
Sif  die volgende saam:
2 koppies koekmeel
2 teelepels koeksoda
½ teelepel sout
1 ½ koppies suiker
Voeg  die volgende by:
2 geklitste eiers (2 ekstra groot of 3 groot eiers)
1 blik (410 g) cocktail fruit (sous en vrugte)  Meng goed. Smeer ‘n groot tertbord, gooi beslag in en bak vir ±45 minute by 180°C. (25 minute indien 2 klein tertborde)

Berei intussen die stroop:
1 koppie suiker
1 blikkie (410 g) Ideal melk
1 teelepel vanilla geursel
4 teelepels botter of margarien
Voeg dan ½ koppie klapper by (opsioneel)
Gooi kokend oor die koek sodra dit uit die oond kom.

Dit kan bo-op versier word met room.
Klits saam:
±175 ml room
versiersuiker (±2 eetlepels)
2 teelepels kondensmelk
Bietjie vanielje
Resep: Linda Le Roux Swarts
Foto:  Louise Groenewald

PREDIKANTSVROU POEDING
3 eetlepels botter/margarien (45 ml)
1 koppie suiker (250 ml)
1 eier
1 koppie koekmeel (250 ml)
1 koppie melk (250 ml)
1 teelepel vanielje (5 ml)
2 eetlepels goue stroop (30 ml)
1 teelepel koeksoda (5 ml)
knippie sout (1 ml)

Meng alles saam in ‘n oondskottel met ‘n deksel. Bak vir ‘n ¾ uur op 180ºC.
Wanneer gaar, gooi ‘n klein blikkie Ideal melk bo-oor warm poeding.
Bedien met vla of soos verkies.
Indien jy nie Ideal melk in die huis het nie, kook die volgende sous saam:
½ koppie melk (125 ml)
2 eetlepels suiker (30 ml)
1 teelepel margarien (5 ml)
(4-6 persone)
Resep: Heidi Potgieter
Foto: Estelle Mennigke
Hi julle ek het die predikantsvrou poeding gemaak of my “moerpoeding” wat ek op die blog gekry het names die admins, lol dankie julle hys heerlik!

KONINGIN’S POEDING MET VARIASIE
http://www.foodloversrecipes.com/2015/11/mev-verwoerd-se-gunsteling-poeding-koningings-poeding/ 

Die Koningin’s Poeding se basiese resep gevolg, behalwe dat ek die stukke koek wat ek afsny, rap en vries van krummels gemaak (wortelkoek krummels) in die plek van broodkrummels. Die suiker het ek uitgelaat – daar was nog 1 koppie lemoenstroop oor wat ek bygevoeg het, asook fyn gekapte skil van 1 lemoen.
2 pond (900 g) wortelkoek krummels gemaak in voedselverwerker
8 eiers, geskei
2 koppies melk
1 koppie lemoenstroop
fyn gekapte skil van 1 lemoen

Meng krummels, eiergele, melk, lemoenstroop en fyn gekapte skil. Skep in oondpan en bak teen 180°C vir om en by 25 minute of tot gestol. Smeer appelkooskonfyt oor. Klits eierwitte styf met 1 koppie suiker en 2 teelepels kremetart. Skep meringue bo-op appelkooskonfyt. Bak tot goudbruin.
Foto: Petré van Jaarsveld

DUMPLINGS WITH CARAMEL SAUCE (SOUSKLUITJIES)
Suet is used as the fat of choice for dumplings, as it traps air as it melts and therefore creates the perfect light and fluffy texture. Beef suet is most commonly used, but vegetarian versions are also readily available.
2 cups all purpose flour
1 ½ teaspoons baking powder
2 tablespoons suet (You can use butter, but I prefer suet)
1 teaspoon salt
2 teaspoon sugar
1 cup of cold water (more if needed)

Sauce:
1 ½ cups of water
¼ teaspoon salt
butter
1-2 Tablespoon caramel syrup
mixed cinnamon-sugar (± 1 cup)

Combine the flour, sugar, baking powder and salt in a large mixing bowl. Rub the suet into the dry mixture with your fingers until it forms soft crumbs.
If not cooking your dumplings immediately, you can keep your mixture aside at this stage, (before adding your water), until needed.
When ready, slowly add a little water at a time and begin to mix in with a spoon until a dough starts to form.
Once you have a soft dough with specks of the suet still visible, stop mixing as you don’t want to overwork the dough. If it is too sticky, add a tiny bit more flour.
In a heavy based pan, (I use my electric frying pan), add about 2cm of water, a few teaspoons (+-4) butter and 1/4 tsp salt.
Bring to a boil, until butter has melted.
With a dessert spoon, put balls of dough into your boiling water and cook with lid on for 15 minutes. DO NOT TAKE LID OFF BEFORE 15 MINUTES HAS EXPIRED!

While your dumplings is cooking, take a large serving dish and cover the bottom of dish with a fair amount of mixed cinnamon-sugar.
Take your dumplings out of boiling water and put on top of your cinnamon-sugar. Add more cinnamon-sugar on top of dumplings as well with little bits of butter.
Keep the remaining liquid in the pan.
Add 1 1/2 cups of water together with 1/2 cup of cinnamon-sugar.
Add one and a half to two tablespoons of caramel syrup (depends how sweet you want your sauce).
Make a paste with 2 tsp Maizena and a little water.
Here I drop teaspoon by teaspoon of Maizena mixture into my syrup water until I have the desired consistency of my sauce.
Keep sauce warm until serving.
Serve over warm dumplings.
Recipe: Amanda Conradie
Photo Elize de Kock

HEERLIKE BROODPOEDING
Smeer 8 snye brood met appelkooskonfyt.
Pak gesmeerde brood in ‘n oondvaste bak wat gespuit is (spray en cook).
Skei 4 eiers.
Meng 500 ml melk, eiergele, proppie vanilla essense en kwart koppie suiker.
Gooi oor die brood.
Sit klontjies botter oral op die brood en melk mengsel.
Klits eierwitte styf en smeer oor die brood, sprinkel kaneel oor.
Bak 180°C vir 35 minute.
Nota:  Kan ook klapper en rosyne byvoeg vir ekstra lekkerte: strooi klapper en rosyne tussen elke laag brood voor jy die eierwitte opsit.
Resep en foto:  Natacha Visagie

TAPIOKA-POEDING
Genoeg vir 6 mense
½ koppie tapioka
250 ml (1 koppie) water
500 ml (2 koppies) melk
2 eiergele
125 ml (½ koppie) suiker
’n knippie sout
vanieljegeursel

Week die tapioka 15 min in water. Voeg 1 koppie melk by en laat week 15 min.
Klits die oorblywende melk, eiergele, suiker en sout tot ’n gladde mengsel.
Gooi dit in ’n pot oor matig lae hitte. Voeg die tapioka-mengsel by. Verhit en roer 15 min. Verwyder van die hitte, roer die vanielje in en sit voor.
Resep geplaas deur Renette Jacobson

MALVA NAGEREG MET MELKTERT LIKEUR
1 koppie suiker
1 eier
15 ml botter
60 ml appelkooskonfyt
Klop bogenoemde tot lig en donserig.

250 ml koekmeel
5 ml koeksoda
1 ml sout
Sif bogenoemde saam.

250 ml Ideal melk
15 ml asyn
10 ml vanilje geursel
Meng bogenoemde saam.

Vou meelmengsel en nat beslag om die beurt by die eiermengsel in tot alles gemeng is.
Bak vir 45 min op 180°C tot gaar wanneer toets, en gooi die volgende sous oor.

Sous:
250 ml Melktert Likeur
60 g botter
80 ml suiker
30 ml warm water

Verhit en kook vir 5 minute, gooi oor warm poeding sodra dit uit die oond uit kom.
Resep en Foto: Amanda Shaw

ROMERIGE OUTYDSE RYSPOEDING
1½ koppies gekookte rys
2 koppies melk
¼ teelepel sout (indien die rys nie klaar sout in het nie)
2/3 koppie pitlose rosyntjies
1 geklitste eier
1/3 koppie suiker
1 eetlepel botter
½ teelepel vanilla ekstrak

Meng die rys, 1½ koppies van die melk en sout in ‘n kastrol oor medum hitte. Laat dit kook tot dik en romerig vir ongeveer 15 tot 20 minute. Roer gereeld. Roer die oorblywende ½ koppie melk, die rosyntjies, geklitste eier en suiker by die rysmengsel. Roer dit aanmekaar terwyl hierdie bestanddele bygevoeg word. Hou aan kook vir 2 tot 3 minute tot die eier gestol het. Verwyder die kastrol van die hitte en roer die botter en vanilla by die mengsel in.
Resep geplaas deur Adam Cloete
Foto Adam Cloete