Pour some sugar on meeeee! Ann from Grubbs n Critters has just emigrated to the Netherlands, her husband’s home country, so this month we thought it apt that she do a Dutch recipe and me an Afrikaans one. Afrikaans is a derivative of Dutch, with the early Settlers in South Africa being Dutch. I chose malva pudding, which is a sweet, spongy pudding of Cape Dutch origin. It’s topped (flooded) with an abundance of creamy, sweet sauce. A lot of sweet in this one, which certainly appeases my sugar addiction.
I can’t take credit for this recipe, as much as I’d like to! My stepmom, Michele, is a phenomenal cook, and she gave me her recipe a few years ago. Obsessed. This is my favourite hot pudding, and the fact that it’s served with custard and/or ice cream (why not both?) makes it decadent and indulgent, and one for the recipe books. It’s easy, folks, mission-free, and moreish.
Ann made something quite delicious that appeals to me in every way – kaas uienbrood (cheese onion bread with parmesan, cheddar and gouda. Oh god, I’m dying!). During her second recipe test, she added paprika, thyme and cumin-flavoured cheese. Y’all, I’m obsessed with cheese, bread and spices. Dead. For another authentic Dutch recipe, try her bitterballen. She also posts a weekly recipe called “Fabulous Friday Flavour” and her “Sunday Humour” posts are a must! Here we go…
2 cups self raising flour
2 large eggs
1 teaspoon bicarb
3 tablespoons apricot jam
1 cup sugar
1 cup milk (I used 2%)
½ teaspoon salt
1 large tin evaporated milk
1 cup sugar
Making It Happen:
Preheat your oven to 180°C (350°F). Cream the eggs and sugar until fully mixed, about 30 seconds.
Sift the flour in, and add the rest of the ingredients. Beat well until fully combined.
Pour the mixture into a deep corningware or pottery dish and bake for 35 – 45 minutes, until golden brown on top.
Meanwhile, make the sauce. Melt the butter in a small pot on medium. Add the evaporated milk and sugar and stir well. Remove from heat when the sugar has melted fully and the ingredients are throughly mixed.
Thoroughly pierce the whole cake with a toothpick and pour the hot sauce over it.
Allow to stand for 10 minutes before serving, so that the cake soaks up all of the sinfully delicious sauce! You can also refrigerate this dish and heat it up in the microwave for 30 seconds – 1 minute. Serve with custard and/or ice cream.
This sauce is easy and utterly delectable and will have you asking for more and licking the bowl! Bar-One is a milk chocolate bar wrapped around a layer of malted chocolate and caramel. If you don’t have access to Bar-Ones, don’t despair. All you need to do is find a chocolate bar made with nougat and caramel. Depending on where you are in the world, your substitute could be Mars Bars or Milky Ways. Delicious on warm brownies, chilled cheesecake or ice cream, it’s versatile and takes 10 minutes!
200g Bar-One chocolate bars (or Milky Way or Mars Bar)
1 teaspoon vanilla essence
Making it happen:
1. Cut the chocolate bars into small pieces, about 0.5cm each. In a small pot on medium heat, add a third of the cream and all the chocolate pieces and stir frequently. The nougat takes a while longer to melt, and the frequent stirring will prevent the chocolate from sticking and burning. Add another third of the cream, continuing to stir, and then the last third. The entire sauce process will take no more than 10 minutes, so you can time the cream additions accordingly.
2. Once thoroughly melted, pour the chocolate sauce over ice cream, or brownies, or cheesecake. This sauce can be cooled and reheated in the microwave or on the hob.
It’s time to go retro! It’s nearly Spring in the Southern Hemisphere which naturally calls for a fruity cake. I use my basic vanilla cake recipe for this upside down cake and I always use buttermilk as it ensures the cake is moist and fluffy.
Let me give you a rundown of my most recent attempt. Off I go to the supermarket, taking a leisurely stroll and enjoying the warmer weather. I get there and start cruising the aisles for ingredients. For some reason I’m in a bit of a daze so I’m standing at the tinned food section, see a large tin of pineapples and grab it without reading the label properly. Perfect. Right next to the pineapples is tinned cherries. Again, I grab a tin and carry on with my shopping. I get home, filled with excitement (it doesn’t take much, baking does that to me), and open the tins. Crap. I’ve bought chunks of pineapples instead of rings. Oh bother. Not to worry, we’ll carry on as usual. I open the cherries and I’m like, these aren’t glacé cherries. Really? Double crap, double bother. Now, I’m so excited to bake this cake so I soldier ahead, cut the cherries in half, remove the pips and make the batter. The reason I’m telling you this is because traditionally, pineapple rings are used, be they tinned or fresh, as are glacé cherries. But no, I had to complicate things. You can use pineapple chunks, they work beautifully, as do regular tinned red cherries, just remove the pips. However, you can substitute the chunks with rings and red cherries with glacé (I recommend this to avoid the schlep).
Upside Down Cake with Pineapples and Cherries
- ½ cup butter
- ½ cup brown sugar
- Pineapple rings or chunks
- Glacé cherries
- For the cake:
- ¼ cup pecans, crushed in your hand
- 1¾ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup buttermilk
- ¼ cup melted butter
- 2 large eggs, lightly whisked
- 2 teaspoons vanilla essence
Making it happen:
1. Preheat your oven to 180°C (350°F). Melt ½ cup of butter in a heavy-based saucepan on medium. Once it’s melted, add ½ cup of brown sugar and stir with a whisk until it starts bubbling. Remove from the heat immediately and pour into a 25cm (10″) cake tin.
2. Layer the pineapple pieces and cherries in the melted butter syrup and sprinkle the hand-crushed pecans over them (give them a decent hearty squeeze to crush them).
3. Sift the dry ingredients into a bowl. Pour in the buttermilk and stir/whisk until well-blended. Whisk in the eggs, melted butter and vanilla, stirring until thoroughly mixed.
4. Pour the batter over the fruit and bake at 180 for 40 minutes, until a toothpick instered in the middle comes our clear. If the toothpick is still wet, back for another 5 minutes until the toothpick passes the test.
5. Allow to cool for 20 minutes. Hold a plate or cakestand upside down over the cake tin, pressing down firmly. Flip over, tap the cake tin gently and slowly remove. Serve with vanilla ice cream or whipped cream.
It’s Fried-day! Sorry, I couldn’t resist! You know when your guests think something took you hours but it didn’t? Yep. This recipe. There are two parts to it and each took me ten minutes. I made the caramel sauce the day before for convenience but you can make it first and while it’s cooling make the fried bananas. It’s the perfect summer dessert. Sweet, buttery bananas with gooey caramel sauce and creamy ice cream – sign me up! I added mixed seeds and nuts but you can add almonds, pecans, walnuts – whatever calls your name!
Prep time: 5 minutes Cooking time for bananas and caramel: 20 minutes total Serves: 4
Make the caramel sauce and set aside to cool.
4 bananas, peeled and sliced lengthways, then cut in half
2 tablespoons butter
1 tablespoon brown sugar
Nuts for topping
On medium-low heat, add bananas to the melted butter, sliced-way down, and gently fry, turning as needed, until golden brown on both sides. Sprinkle the sugar over the bananas at the five-minute mark and continue to gently fry. The whole frying process takes a total of ten minutes.
Scoop some ice cream into a bowl, lay the fried bananas over it, drizzle with salted caramel sauce and sprinkle the seeds and nuts if you’re using them. That’s it! Really. That is it!