Ek het hierdie resep gekry maar ek het bekuitkrummels gebruik.  Dit is ampers soos ‘n brood poeding met klapper in, ek sal beslis as ek hom weer maak, ‘n stroop kook van room en suiker en dit oor hom gooi wanneer hy uit die oond kom.  Anders bedien hom met lekker baie vla, dit is ‘n poeding vir die einde van die maand, vinnig, maklik en goedkoop. Nie ‘n groot poeding nie, verdubbel as jy meer as 4 mense is. Ek sal nie se dit is “whoow” nie maar nou ja dit is poeding….he he he

Klits 2 eiers en 125ml suiker baie goed tot lig en dik.  Roer die volgende beurtelings by.
250ml vars broodkrummels
250ml melk
250ml klapper
1ml sout
Meng goed in gooi in gesmeerde oondbak 20 x 15cm, bak vir 30-45 min by 180 tot ferm en goudbruin.
Genoeg vir 4 mense.

Foto en resep geplaas deur Rina Kleinhans

MACARONI POEDING
Resep:  Hannalie Kitshoff
Hier is my pasta poeding waarmee ek groot geword het.
1½ koppie macaroni
1 liter melk
7 eetlepels suiker
4 teelepels suurlemoenessens
3 groot eiers
3 desertlepels  botter (10 ml elk)
sout

Kook macaroni tot sag en dreineer.
Kook melk en voeg res van bestanddele by, onthou om eiers eers te klits en met ‘n bietjie van die kookmelk te meng voor dit by gevoeg word.
Gooi macaroni in bakskottel en voeg melkmengsel by.
Bak vir 1 uur by 180°C.

SJOKOLADE POEDING MET EIE SOUS
Foto:  Tina Botha
Resep geplaas deur Tina Botha
FOOD LOVERS RECIPES
50 g botter/smeer
200 ml strooisuiker
25 ml kakao
250 ml koekmeel
1 eier
15 ml bakpoeier
2 ml sout
200 ml melk

Room botter en suiker, Voeg eier by en klop tot lig en donsig.
Sif droë bestanddele en voeg om die beurt met die melk by die bottermengsel.
Skep in ‘n gesmeerde/gespuite, groot oondvaste bak.

Stroop:
250 ml water
250 ml bruinsuiker
25 ml kakao
5 ml vanilla geursel

Meng al die bestanddele, behalwe die vanilla in n kastrol.
Roer tot suiker opgelos is en mengsel begin kook.
Voeg vanilla by en gooi warm stroop oor die beslag.
Bak 30 minute teen 180ºC (350ºF).
Bedien met vla, varsroom. ( Ek hou van roomys by).

KLAPPERMELK-EN-DADEL VLA
1 blikkie klappermelk
200 g dadels
20g vlapoeier
suiker na smaak
10 ml Rum ekstrak

Kook die klappermelk en dadels saam tot die dadels sag is.
Haal al die dadelpitte uit.
Versoet na smaak.
Maak die vlapoeier aan met water en voeg by die mengsel.
Roer tot mooi glad.
Voeg die Rum ekstrak by.

Corne Liebenberg – Die lemoenskyfies het ek in die halogene oondjie gekarameliseer en ek is baaaaaaaaaaaie beindruk…. dit is heerlik!!!

CHOCOLATE PEANUT BUTTER CAKE
Mr. Humble has a serious thing for peanut butter cups. So I decided to indulge this chocolate-peanut butter beast of his by whipping up a giant peanut butter cup… well, a chocolate terrine cup. Filled with a light and silky chocolate peanut butter mousse. 

This can be put together over an afternoon, but I recommend letting the mousse chill in the terrine overnight so that is as firm as possible when you glaze it. 
Terrine of Chocolate Peanut Butter Mousse
Not so Humble Peanut Butter Mousse:
Adapted from Godiva
330 g semisweet chocolate chips
1 ½ cup(s) heavy cream (40% min milk fat)
80 ml creamy peanut butter
4 eggs yolks
2 tablespoons butter 
4 tablespoons granulated sugar divided

Glaze:
5 ounces semisweet chocolate chips 
5 tablespoons unsalted butter
3 teaspoons light corn syrup

Line a terrine or a loaf pan with plastic wrap and place in the freezer to chill. 

In a double boiler combine the chocolate, peanut butter and the butter and melt, stirring till smooth. Just to be safe, I’ll just make a little reminder: you do not want the water in your double boiler to ever touch the bottom of the pan you’re working the ingredients in. The water should also be at low simmer, not a rolling boil, so you don’t overcook the eggs or chocolate. 

Back to the mousse. Remove the chocolate/peanut butter mixture from the double boiler and set aside. In a second bowl that will also also go on the double boiler, whisk together the egg yolks and 2 tablespoons of the sugar. Place on the double boiler and whisk a couple minutes until it has thickened slightly and then remove from heat. Add a little of your chocolate peanut butter mixture to the egg yolks and mix to temper. Add this mixture back into the chocolate bowl and combine. 

In a third bowl (I know, lots of dirty dishes) whip the heavy cream and remaining 2 tablespoons sugar together until you have soft peaks. Working in thirds, add the cream to the chocolate and gently fold to combine. 

Remove your now cold terrine from the freezer and pour in the mousse. Cover with plastic wrap and chill in the refrigerator for at least 4 hours. 

To make the glaze combine all the ingredients over a double boiler and mix until smooth and satiny. 

Once your terrine is thoroughly chilled you can remove the mousse and peel off the plastic wrap. Using a wet offset spatula I smooth down any wrinkles left by the plastic. I also had to smooth out a big thumb impression because someone in the Humble household decided to poke my terrine while it was chilling.

Once everything is touched up on the mousse, it is time to pour on the glaze. Smooth the glaze over the mousse with a spatula and return to the refrigerator for 10-20 minutes until it is firm. 

Sprinkle with peanuts and cut with a warm wet knife. Serve up a big slice to Mr. Humble with a dollop of guilt for poking the terrine like a curious toddler.
BRON- Chocolate & Cake

RHUBARB COBBLER
4 cups Rhubarb cut and placed in 9″ baking dish
Sprinkle on rhubarb:
2 tabelspoons water
2 cups sugar
1/4 teaspoons nutmeg

Toppieng:
½ cup butter
½ cup brown sugar
1 cup cakeflour

Bake 180ºC for 45 minutes.
Top with vanilla ice cream and serve….

Variations:
For filling add dried cranberries, raisins or cherries
For topping use oats instead of flour. Add chopped nuts.

Recipe posted by Linda Venter
Photo:  Corrie Davel

OONDGEBAKTE RHUBARB
1 bondel rhubarb in stukke gesny
100 g bruinsuiker
Sprinkel anys
3 stukkies kaneel
Bak vir so 15 min op 180ºC.
En dis dit.

Lindi Claassens