BAKED FRUIT SALAD PUDDING
Batter
1 cup (140 gram) self-raising flour (add 1 tablespoon self-raising flour if the batter is too runny)
1 teaspoon (5 ml) baking soda
1/8 teaspoon (pinch) salt
¼ cup coconut
1 jumbo (extra-large) egg
½ cup (100 gram) white sugar
1 x 410 gram tin of fruit salad (fruit cocktail) in juice
1/2 teaspoon (2 ml) vanilla essence

Caramel sauce
3/4 cup (190ml, which is ½ of a 410 gram tin) Nestlé Ideal Evaporated Milk
1/3 cup (75 gram) sugar
2 tablespoons (25 gram) butter
1/2 teaspoon (2 ml) caramel or vanilla essence
Pudding
Sift the self-raising flour, baking soda and salt together. Add coconut.
Beat egg and sugar together.
Add vanilla essence, tinned fruit, and juice in which the fruit was preserved, to egg and sugar mixture.
Add dry ingredients to the mixture and mix.
Pour the batter into a greased 20 cm (1,25 liter) oven dish.
Bake for 30 to 40 minutes in an oven, preheated to 180ºC, while you make the caramel sauce.

Sauce
Bring all the ingredients, except the caramel or vanilla essence, to the boil in a saucepan. Reduce the heat and simmer for 3 to 5 minutes.
Remove sauce from the stove and add caramel or vanilla essence.
Pour the hot sauce over the hot tart as soon as it comes out of the oven.
Serve lukewarm with custard or ice cream.

Notes:
For a tropical flavor, add approximately ¼ cup of crushed pineapple and ¼ cup of coconut to the sauce.

Recipe and photo:  Marietjie Swart

MAKLIKE KRUMMEL-APPELTERT-POEDING
Bedien met warm Vla of Room
6 -8 Groen Appels (Granny Smith/ of sg apples)
375 ml koekmeel
5 ml sout
375 ml Bruin of wit suiker
100 ml sagte botter/margarine
Kaneel
fyn neutmuskaat
50 ml water

Gooi die water in die vuurvaste bakskottel en stel die oond op 180 grade C
Sny geskilde appels in skywe – nie te dik nie en plaas in ‘n vuurvaste glasbak (of enige ander geskikte bak) in lae met kaneel en neutmuskaat oor elke laag gesprinkel
Vryf die botter in die meel tot krummelrig en voeg die sout en suiker ook by – meng goed.
Strooi oor die appels tot mooi bedek.

Wenk: Maak Sommer ‘n groot hoeveelheid van die krummelmengsel aan en berg in die vrieskas – in geval van nood kan enige vrugte gebruik word, die krummels oorgestrooi word en gebak word.
Bak ongeveer 35 minute tot goudbruin en bros.
Bedien warm met room of vla
Resep: Minky Swiegers-van Dyk
Foto:  Ansi Fourie Pypers Fourie

LEKKER SKRIKKELJAARSPOEDING

75 gram botter
125 ml suikar
2 jumbo eiers geskei
5 ml vanilla
250 ml koekmeel
10 ml Bakpoeier
3 ml sout
90 ml melk
STAPPE: Na klaar gebak, smeer ongeveer 100 ml appelkooskonfyt bo-oor die warm poeding en giet die 250 ml melk dan oor die warm poeding
250 ml melk
30 ml strooisuiker wat saam met die eierwitte geklop word om heel laaste oor die poeding gesmeer te word voor die poeding finaal bak.
Metode:
Stel oord op 180C
Verrroom die botter, suiker, sout eiergele en vanilla.
Voeg die gesifte droë bestanddele en melk om die beurt by en meng goed.
Gooi die mengsel in ’n boter-gesmeerde vuurvaste oondskottel en bak fir 30 minute by180C tot gaar (Tot ’n toetspen droog sal uitkom)
Volg dan die stappe soos bo verduidelik.
Bak die poeding na die eierwitte oor gesmeer is vir ’n verdere 20 minute tot goudbruin.

Resep: M Lubbe – geplaas deur Minky Swiegers
Foto:  Amanda Struwig

CINNAMON RICE PUDDING
INGREDIENTS
1 liter milk
375 ml rice (raw)
12,5 ml cinnamon (not less)
90 ml sugar
75 ml butter
3 large eggs separated

METHOD
Bring the milk to a boil in a large pot on a medium to high heat. As soon as the milk boils toss in the rice and give it a good stir, reduce the heat to medium and cook the rice for about 30 minutes until the milk has been absorbed then remove from the heat. (Be careful not to burn the rice)
Add the cinnamon, sugar and 65 ml of the butter to the hot rice off the heat and stir it in until the butter has completely melted and the cinnamon and sugar evenly distributed and leave it to cool to room temperature.
Now put your oven on to 180 Celsius while you finish the recipe.
Add the egg yolks and stir into the cooled rice, set aside. In a separate bowl beat the egg whites to stiff peaks and then fold gently into the rice mixture. It is fine to have white streaks through your mixture.
Now take the last bit of butter and grease a 23 cm round mould well.
Spoon in your mixture and smooth over the top. You can give it a press and even a tap on the counter to make sure that there is no air in the mixture.
Bake it for about an hour until the top is nicely browned and the rice is set.
Cool off for a few minutes after removing from the oven and then turn it out. You may need to slide a knife around the top edge.
Serve while still warm with some whipped cream or sliced fresh fruit or both.
SOURCE/PHOTO: “Cookbook”

BRANDEWYN TERT
500 ml koekmeel
250 ml strooisuiker
10 ml bakpoeier
Knip sout
90 ml botter
250 ml melk
2 eiers

Stroop
125 ml heuning
90 ml Brandewyn
75 ml botter

Stel oond 180ºC
Sif meel, suiker, bakpoeier en sout saam.
Verhit botter en melk tot botter begin smelt.
Klits eiers en voeg by melkmengsel.
Roer melkmengsel by droe bestanddele.
Skep in gesmeerde tertbak en bak 25 tot 30 min.
Stroop
Smelt heuning, brandewyn en botter saam en giet warm oor tert as hy uit oond uit kom.
Sit tert warm of koud saam geklitste room voor.
Resep en foto:  Marinda van Tonder

CHERRY BREAD AND BUTTER PUDDING

Dis gemaak met brioche
Klits twee eiers, 4koppies melk, 1/4koppie suiker en halwe koppie room saam.
Sny brioche op en maak n laag met brioche en dan cherries.
Sit paar kaneel stukke tussen in.
Maak twee lae en gooi melk mengsel bo oor.
Bak vir 25min op 180grade.

Foto en resep:  Jill-nita Wenger

CHOCOLATE MALVA PUDDING
Serves 4 – 6
80 g butter
400 ml sugar
2 extra-large eggs
500 ml (2 cups) cake flour
7 ml (1 ½ teaspoon) bicarbonate of soda
10 ml (2 teaspoon) baking powder
50 ml cocoa
500 ml (2 cup) milk
30 ml (2 tablespoon) vinegar
40 ml apricot jam
Sauce:
150 g butter
300 ml cream
180 ml (¾ cup) sugar

Preheat the oven to 180°C. Grease an ovenproof dish with melted butter or non-stick spray. Cream together the butter and sugar in a mixing bowl for about 5 minutes.
Add the eggs, whisking well.
Sift together the flour, bicarbonate of soda, baking powder and cocoa in a separate bowl. Mix together the milk, vinegar and apricot jam. Add the milk mixture to the butter mixture, alternating with the flour mixture. Mix well and turn the batter into the prepared dish. Bake for about 30 minutes or until done.
Meanwhile bring the sauce ingredients to the boil in a small saucepan. Reduce the heat and simmer the sauce for about 3 minutes. Pour the hot sauce over the pudding as soon as it comes out of the oven. Serve with ice cream.
Recipe posted by Pieta Van Der Walt
Photo:  Pieta Van Der Walt
Pieta Van Der Walt – Amper vergeet ek – ek het die resep 3 x aangemaak en dit het perfek uitgekom!

Old fashioned upside-down banana pudding

Ingredients
45ml melted butter
60ml brown sugar
5ml grounded cinnamon
3 to 4 bananas, sliced into 4 slices in the length
2 star anise seeds
2 eggs
250ml sugar
250ml cake flour
10ml baking powder
2.5ml salt
30ml butter
80ml cream or milk
Instructions
Pre-heat the oven the oven to 180⁰C.
Place the melted butter into the bottom of a square lose bottomed tart pan.
Sprinkle the brown sugar and the cinnamon over.
Place the banana slices into the cinnamon mixture in the pan covering the whole pan.
Place the star anise seeds into the pan (one in each half of the pan)
Beat the eggs and sugar together until light and fluffy.
Sieve the cake flour, baking powder and salt together. Rub the butter into the cake mixture until it resembles crumbs.
Add the flour mixture with the cream/milk to the egg mixture and beat until combined.
Spoon the batter over the bananas and bake in the pre-heated oven for 30 minutes.
Remove from the oven and cool slightly.
Turn the pudding over and serve warm.

Prep Time: 15 mins; Cook Time: 30 mins; Total Time: 45 mins; Serves: 6

By: Pink Polka Dot Food

GEBAKTE APPELS
Was die appels en verwyder die pitgedeelte met ʼn pit-uithaler of sny die appels
middeldeur en verwyder die pitgedeelte met ʼn teelepel. Sit die twee helftes weer
teenmekaar.
Strooi kaneelsuiker (¼ teelepel kaneel op ½ koppie suiker) oor.
Bedek die boom van ʼn vuurvaste bakskottel met kookwater en sit die appels daarin.
Bak dit ʼn uur of langer in ʼn matige oond by 180ºC (350ºF) en skep herhaaldelik van
die vloeistof in die bak weer oor die appels.
Dien dit warm of koud op.

Rina Kleinhans – Hierdie is altyd ‘n wenner ek gebruik ‘n pitboorder en dan breek ek gemmerkoekies en rosyne in die gaatjie in, gooi room en bruin suiker oor, en bak hulle, bedien met vla, dit is regtig ‘n maklike vinnige nagereg

Elisabeth Kruk Burger – This is also nice same as this but add handfull cakemix in the hole and wrap with puffpastry and glaze with egg!! Serve room temp!!! Yummie!!!

Antoinette Opperman Burger – Ek doen dieselfde met my kwepers. Lekker baie plaasbotter en bruinsuiker en heelwat later net voor ek dit uit oond haal so skeppie room. Heerlik.

SUS SE KASTROLPOEDING
125 ml botter/margarine
125 ml appelkooskonfyt
10 ml koeksoda
375 ml koekmeel
STROOP:
75 0ml water
250 ml suiker
5 ml gemmer
5 ml vanilla

BESLAG:
Smelt botter konfyt in n kastrol, roer koeksoda by en laat opbruis. Verwyder van hitte. Voeg meel by en maak aan tot n stywe deeg.
STROOP:
Meng water en suiker in groot kastrol met digsluitende dekdel. Roer oor lae hitte tot suiker opgelos is voeg die gemmer by. Verhoog hitte kook 1min lank. Voeg vanilla by. NOU doop n lepel in kokende stroop en skep lepelsvol van beslag in stroop. Plaas deksel op en verminder die hitte na laag. Prut so 15 min lank -moenie deksel oplig nie. Sit voor met vla of roomys/room die is voorwaar ‘n vinnige nagereg en LEKKER!!!
BRON – Marina Schlebusch