Airy, smooth buttercream is contrasted with crisp brandy snaps – with a lace-like design – and crunchy popcorn. This cake sets the scene for an unforgettably bold party! 

Caramel crunch cake recipe 

Serves 14-16

Ingredients

3 boxes (500g each)
Ina Paarman chocolate cake mix (+ ingredients listed on the box) 
2 cans (385g each) caramel treat, lightly whisked  

For the swiss buttercream 

7 egg whites
2 cups (440g) caster sugar 
375g butter, at room temperature 
1 tsp caramel essence or vanilla essence 
Gold/pale yellow food colouring  

For decorating 

½ tub (50g) Cape gooseberries
Edible gold shimmer or edible gold glitter
Brandy snaps
Handful caramel popcorn 
Edible flowers or petals  

Method

1. Prepare cake batter according to packet instructions, baking in a 23x33cm lined sheet tray. Divide three premixes between two trays and bake 15 minutes longer than the packet instructions. Cool completely in trays. 
2. For the Swiss buttercream, place egg whites and sugar in a metal or glass bowl, whisking to combine. Place over a pot of simmering water (creating a water bath) and heat mixture for 3-4 minutes while continuously whisking, checking that the bowl is never too hot to touch with your hand at the base. 
3. Remove from heat and using a stand mixer, whisk egg mixture for about 10 minutes until shiny and thickened. (This will take about 15 minutes with a hand-held electrical mixer.) 
4. Switch to a paddle attachment and add butter in 4-5 batches, whisking for 1-2 minutes until incorporated, adding in essence at the end. 
5. Add food colouring to your liking – we created 3 different shades. Place in piping bags and set aside. 
6. Slice each cake in half to create two tiers each. 
7. Whisk caramel treat until smooth and spread onto 3 of the cakes. Stack cakes on top of each other on the serving plate or board, creating a 4-tier cake. 
8. Coat cake in a thin layer of icing (crumb coating) and chill until icing is firm, about 30 minutes. 
9. Coat again with a thick layer of icing all over. Smooth out the edges using an off-set spatula or a ruler. Chill in the fridge to set. 
10. Darken the remaining buttercream with additional food colouring (this contrast in colour will make the piping stand out.) Spoon into two piping bags each with a different size or shape nozzle. Pipe random squiggles all over cake.
11. Place gooseberries and a dusting of edible glitter or shimmer in a bowl and shake to coat. 
12. Decorate cake with gooseberries, caramel popcorn, brandy snaps and edible flowers.

By: Liezl Vermeulen
Photography by: Zhann Solomons

Also read: How to make caramel

The post Caramel crunch cake recipe  appeared first on MyKitchen.

We’re raising a glass to celebrate women this month! Enjoy a velvety coffee drink with caramel-like muscovado sweetness, creating a tantalising symphony for your taste buds. Make this tasty muscovado caramel with Selati Sugar today! 

Muscovado caramel

Serves 4  

Create a tantalising symphony for your taste buds with this velvety blend of bold coffee intensity and deep, caramel-like muscovado sweetness.   

Ingredients 

½ cup water
1 cup Selati Muscovado sugar
2 Tbsp coffee granules 
Caramel sauce (optional)
Ice, for serving 
2 cups milk or cream   

Method 

1. Combine water, sugar and coffee in a pot over medium heat. Stir until sugar is dissolved. 
2. Simmer to reduce, about 20-25 minutes or until the consistency turns syrupy. 
3. To test if the syrup is ready, dip a spoon into the syrup. It should coat the back of a spoon with a light glaze. Run your finger over the back of the spoon — if the glaze remains separated, showing a line on the spoon, it’s ready. Remove and cool syrup completely. 
4. To serve, drizzle caramel into glasses, fill with ice and divide the coffee syrup between the glasses. 
5. Top with milk or cream. Stir and enjoy!

Recipes: Supplied

Photography: Zhann Solomons

The post Muscovado caramel with Selati Sugar  appeared first on MyKitchen.

Give ouma’s pumpkin fritters a run for their money! From sweet to savoury and everything in-between, Gail Damon gives this timeless classic some festive flair.   

Carrot cake-spiced baked fritters 

Makes 12-15 

Carrot cake meets pumpkin fritter in just one bite! 

Ingredients

400g pumpkin, cooked and mashed
2 carrots, cooked and mashed
3 eggs
3 Tbsp honey
2 cups self-raising flour
1 ½ tsp cinnamon
1 tsp ground ginger
1 tsp mixed spiced
Pinch of salt

For the cream cheese  

175g medium-fat plain cream cheese
1 cup icing sugar + extra for dusting
1 lemon or 2 limes, zested and juiced

Method 

1. Preheat oven to 180°C.
2. Grease two 6-hole Bundt tin trays with butter, adding flour to each bunt hole. Shake to coat well and discard excess flour.
3. Combine pumpkin, carrot, eggs and honey and mix well.  
4. Sift together flour and spices, then add salt.
5. Gradually fold wet mixture into dry ingredients.
6. Divide batter between prepared Bundt trays.
7. Bake for 45-50 minutes
   or until a skewer inserted in the centre comes out clean.  
8. Cool in the tins for 5–10 minutes, then unmould.
9. For the cream cheese, combine all ingredients and mix until smooth.
10. Dollop zesty cream cheese over warm pumpkin fritters and dust generously with icing sugar to serve.  

Festive sprinkle
Take this dish up a notch with a sprinkling of candied seeds. Simply toss ¼ cup each pumpkin-, sunflower-, and sesame seeds with 1 tsp canola oil and 1-2 Tbsp honey or golden syrup. Spread evenly onto a baking tray lined with baking paper, and bake at 180°C until golden and crunchy.

Pumpkin fritters with miso caramel 

Makes 20-25 

Salted caramel does not stand a chance! This miso caramel is literally EVERYTHING, combined with the sweetness of the pumpkin, it’s a match made in flavour heaven.  

Ingredients

500g pumpkin, cooked and mashed
3 eggs
3 Tbsp honey
2½ cups self-raising flour
1 tsp ground aniseed
1 tsp ground cumin
1 tsp ground cinnamon
Pinch of salt
Oil, for deep frying

For the miso caramel  

1 cup sugar
¼ cup water
2 heaped tsp white miso paste
½ cup butter, cubed
½ cup cream

Method 

1. Combine cooled pumpkin, eggs and honey and mix well. 
2. In a separate bowl, sift together flour and spices, then add salt. 
3. Gradually fold wet mixture into dry ingredients. 
4. Heat oil over medium heat until shimmering hot.
5. Drop a heaped tablespoon of the batter into the hot oil and fry until golden and cooked through. Drain on kitchen paper. Repeat with remaining batter. 
6. For the miso caramel, combine sugar and water over medium heat, mixing until sugar has dissolved. 
7. Bring to a simmer and cook until sauce turns a caramel colour. Immediately add miso paste, butter and cream then stir until smooth. Cool completely. 
8. Serve fritters hot, drizzled with caramel or serve on the side as a dipping sauce. 

Pumpkin & parmesan fritters 

Makes 20-25 

Halve the amount of pumpkin and replace with grated sweet potato, if you like.  

Ingredients

4 cups (about 600g) grated pumpkin
½ cup grated Parmesan
½ tsp ground nutmeg
3 Tbsp self-raising flour
Salt and milled pepper
1½ Tbsp milk
1 egg
Glug olive or canola oil

For serving

Handful sage, fried (or use fresh coriander instead) 
Parmesan shavings
Sweet chilli sauce

Method 

1. Combine pumpkin, cheese, nutmeg and flour. Season.
2. Whisk together milk and egg. Stir into pumpkin mixture to combine. 
3. Heat oil over medium heat and shallow-fry 1 heaped tablespoon of the mixture for 6-8 minutes, flipping halfway through until golden, crispy and cooked through. 
4. Repeat until mixture
   is done.
5. Serve scattered with sage and Parmesan, with sweet chilli sauce on the side.  

Recipes & styling: Gail Damon 

Photographs: Zhann Solomons 

Also read: Low-carb pumpkin and sage cannelloni

The post 3 festive twists on pumpkin fritters appeared first on MyKitchen.

Is there anything more comforting than a warm bowl of malva pudding on a chilly day? Try one of these four recipes and cosy up with this traditional South African dessert. 

Chocolate and caramel malva pudding 

Serves 6–8 // Total Time 40–45 Min  

Ingredients 

For the malva 

2 cups (400 g) dark brown sugar  
5 large eggs  
1 tsp (5 ml) vanilla essence  
1¾ (263 g) cups cake flour  
½ cup cocoa powder  
2 tsp (10 ml) baking powder  
1 tsp (5 ml) salt  
2 cups (500 ml) cream 
80 g dark chocolate, melted 
2 tsp (1 ml) bicarbonate of soda  
1 Tbsp (15 ml) white spirit vinegar     

For the sauce  

¼ cup (60 ml) butter
1 cup (250 ml) brown sugar
1 can (410 g) evaporated milk
Fresh blueberries and mint leaves, for serving 

For serving   

Blueberries
Fresh mint   

Method  

1. Preheat oven to 180°C. 
2. Cream sugar, eggs and vanilla essence until sugar dissolves. 
3. Sift flour, cocoa powder, baking powder and salt together. 
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process. 
5. Fold in melted chocolate. 
6. Combine bicarb and vinegar and add to mixture. 
7. Pour batter into a greased 20×25 cm oven dish and bake for 25 to 30 minutes. Remove from oven and poke holes into pudding using a skewer or sharp knife. 
8. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. 
9. Pour sauce over hot pudding. 
10. Garnish with berries and mint to serve.

Recipes and photography: Fresh Living Magazine 

Maize malva pudding

Serves 4 // Hands-on 20 minutes // Hands-off 45 minutes 

Ingredients 

200 g caster sugar
2 eggs, at room temperature
1 Tbsp (15 ml) smooth apricot jam
250 g maize meal
1 Tbsp (15 ml) bicarbonate of soda
1 tsp (5 ml) salt
2 Tbsp (30 ml) butter
½ cup (125 ml) milk
1 Tbsp (15 ml) vinegar
1 Tbsp (15 ml) vanilla essence

Method 

1. Preheat oven to 180°C.
2. Beat the caster sugar and eggs until fluffy. Whisk in the jam.
3. Sift the maize meal, bicarb and salt into a separate bowl.
4. Melt the butter in a small pot over medium heat. Add milk, vinegar and vanilla essence.
5. Add both the butter mixture and the egg mixture to the dry ingredients and mix well. Pour into a 2 L ovenproof dish.
6. Bake for 45 minutes, until the top is nicely browned. Serve with custard.

Chocolate & Orange Malva Pudding with Custard 

Serves 8–10 //  Total time 1 hour 45 minutes 

Ingredients

For the custard  

2 cups (500 ml) cream 
2 tsp (10 ml) vanilla essence
3 Tbsp (45 ml) castor sugar
4 egg yolks  

For the pudding 

1 cup sugar
3 eggs 
3 Tbsp (45 ml) apricot jam, heated 
1½ cups (375 ml) flour 
1½ tsp (8 ml) Bicarbonate of soda 
1 tsp (5 ml) salt 
25 g butter 
1½ tsp (7.5 ml) vinegar 
⅔ cup (150 ml) milk 
150 g dark chocolate, roughly chopped 
Zest of 2 oranges  

For the sauce 

1 cup (250 ml) cream 
150 g butter 
¾ cup (150 g) sugar 
¾ cup (180 ml) hot water   

Method 

For the custard 

1. Place the cream and vanilla in a pot over medium heat.
2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.
3. Just before the cream starts simmering, remove from the heat. 
4. While whisking the egg-yolk mixture, add around half a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, to not overheat and curdle the eggs.
5. Move the custard back into the pot and place over a low heat.
6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.
7. Strain the custard into a jug through a fine mesh sieve to remove any bits. Place a layer of cling film on the surface of the custard and refrigerate until needed. Adding the cling film to the surface of the custard prevents a skin from forming. 

For the malva 

1. Preheat the oven to 180°C.
2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.
3. In a separate bowl, sift together the flour, bicarb and salt.
4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.
5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

For the sauce 

1. Just before the pudding is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.
2. Remove the pudding from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.
3. Slowly pour the warm sauce over the pudding, stopping to let it absorb the liquid before adding more.
4. Serve the malva pudding with the vanilla custard.

Chocolate malva pudding with apricot ganache 

Serves 6 // Cooking time 30 minutes 

Ingredients  

For the pudding 

2 cups (500 ml) milk
2 tsp (10 ml) bicarbonate of soda
2 tsp (10 ml) baking powder
2 cups (300 g) flour
1 cup (200 g) white sugar
½ (3 ml) tsp salt
2 eggs
2 Tbsp (30 ml) vinegar
4 Tbsp (60 ml) apricot jam  

For the sauce 

1 tin (410 g) evaporated milk
¼ (50 g) cup sugar
1 tsp (5 ml) vanilla essence 

For apricot ganache 

100 g dried apricots, chopped
200 g dark chocolate, melted
200 ml cream, heated 

Method 

For the pudding 

1. Preheat the oven to 160°C.
2. In a bowl, mix together the milk and bicarb. In a separate bowl, mix together the remaining ingredients, and then add the milk mixture and stir until smooth.
3. Pour the batter into a baking tray or individual baking ramekins, filling them 3⁄4 of the way, and bake for 30 minutes until golden.

For the sauce 

1. Heat the ingredients in a saucepan until the sugar has dissolved.
2. Pour over pudding as soon as it is removed from the oven so that it can soak in.

For the ganache 

1.  Add all the ingredients into one bowl and mix through until incorporated. Serve with the malva pudding.

Also read: Creamy condensed milk rice pudding

The post 4 warm and wonderful malva pudding recipes   appeared first on MyKitchen.

In this edition of MK Test Kitchen, our ever-hungry team of creatives try out the best waffle recipes. From decadently sweet, to flavour-packing savoury variations, we show you why waffles have become the trendy treats that’s perfect for any occasion. 

Level up

For a simple yet tasty dessert, try this combo: Add ¼ cup caramel treat and 2 Tbsp chopped mixed nuts (almonds, pecans or pistachios) to 1 batch waffle batter. Mix well to combine. Top waffles with dollops of caramel treat, sliced banana, fresh raspberries, chopped mixed nuts and a dusting of icing sugar.

Back to basics: waffle edition

We’ve chosen two basic waffle batters that are most used and can be turned into anything extraordinary in a matter of minutes!

Belgian waffles

Makes 8-10 // Proofing (Time to rise) 30 MIN – 1 HOUR

These are made with yeast and have a slightly tangy flavour, as well as a light airy texture. 

Ingredients

1 ½ cups (375ml) + ¼ cup (60ml) milk
⅓ cup (76g) butter, cubed
1 ½ tsp (7ml) instant yeast
2 ½ Tbsp (37ml) sugar
¼ tsp (1ml) salt
2 cups (240g) cake flour
2 large eggs

Method

1. In a pot, heat 1 ½ cups milk and butter together then cool slightly until it reaches lukewarm temperature.
2. Pour into a large bowl, add yeast, sugar, salt, flour and eggs then whisk until combined (the mixture might be lumpy).
3. Cover with a plastic wrap and set aside to proof for 1-2 hours.
4. Remove plastic, stir and add milk to loosen the batter slightly (it should still be thick).
5. Ladle ¼ cup (60ml) of the mixture into a preheated waffle iron and cook for about 3-4 minutes or until golden and crispy.
6. Set aside and repeat with remaining batter.
7. Serve warm.

Churro waffles

Makes 8-10

This twist on the original batter provides a crunchier texture, firm enough to hold loads of toppings. 

Ingredients

For the churros 

2 cups (500ml) water
¾ 4 cup (180g) butter, chopped
2 tsp (10ml) vanilla essence
1 tsp (5ml) salt
2 cups (240g) cake flour
4 large eggs
¼ cup (60g) granulated sugar
1 Tbsp (15ml) ground cinnamon
¼ cup (60ml) melted butter
Melted dark or milk chocolate, for serving

Method

1. Add water, butter, vanilla and salt to a pot over high heat, stir to melt and bring to a rapid boil.
2. Remove pot from the heat, add the flour and mix thoroughly with a wooden spoon until a smooth paste forms.
3. Transfer the paste to a bowl and cool for about 10 minutes, until you can press your finger into the mixture for more than 5 seconds (too hot and the mixture will cook the eggs).
4. Add the eggs one at a time, beating until completely combined before adding the next.
5. Combine sugar and cinnamon in a large bowl.
6. Ladle ¼ cup of mixture into a waffle iron and cook for about 3-4 minutes or until golden.
7. Remove and brush immediately with melted butter, then toss into cinnamon sugar to coat. Set aside.
8. Repeat with remaining batter and serve hot and drizzled with melted dark or milk chocolate.

Recipes and styling: Chad January
Photographs: Zhann Solomons

The post Wonderful waffle recipes for every occasion appeared first on MyKitchen.

It’s the most wonderful time of the year – and the perfect time to treat yourself to a yummy dessert. Spoil your family with these decadent fudgy caramel brownies. It’s the ultimate festive treat!
 

Serves 9 // Hands-on time: 20 minutes // Hands-off time: 40 minutes 

Ingredients 

1 cup (200g) Selati Pure White Sugar
1¼ cups (243g) Selati Muscovado Sugar
1 cup (227g) butter, melted
½ cup cream
3 large eggs
2⅓ slabs (350g) dark chocolate, melted
½ cup (56g) self-raising flour 

Want to try them in the microwave? Microwave cooking times may vary due to wattage. Use the timings below as a guide. 

Method 

1. Preheat the oven to 180ºC. Line a 23cm square baking dish with baking paper and grease with non-stick cooking spray.

2. Place a medium-sized pot on medium-high heat. Add the Selati Pure White Sugar and ¼ cup of water and stir the mixture once. Simmer the mixture for 4-5 minutes until it turns light amber in colour, being careful not to stir the mixture while it’s simmering. (Tip: stirring the sugar mixture will form lumps.)

3. Remove the pot from the heat and whisk in the cream and ¼ cup of butter. Add the bubbling caramel back to the heat and whisk for 1 minute until the caramel is well dissolved and silky smooth. Transfer the caramel to a bowl and set aside to cool.

4. In a mixing bowl, whisk the eggs with an electric beater until pale, airy, and doubled in volume. Add the Selati Muscovado Sugar and whisk until the mixture has thickened. (Tip: Muscovado sugar adds a delicious nutty flavour to your bake)

5. Add the melted chocolate and remaining ¾ cup of melted butter to the bowl and fold the ingredients until combined. Sieve in the flour and gently fold until a smooth brownie batter has formed.
6. Transfer ¾ of the brownie batter to the prepared baking dish and spread the batter evenly to form a smooth surface.

7. Bake the brownies for 20 minutes or until almost cooked through and still gooey in the centre.

8. Remove the brownie from the oven and generously drizzle half the caramel over the batter, reserving the remaining half for serving. Add the remaining ¼ of the brownie batter over the caramel.

9. Bake the brownies for a further 20 minutes until almost cooked through and still gooey in the centre.

10. Allow the brownies to cool for 1 hour before cutting them into squares.

11. Serve the brownies on a platter, drizzle with the reserved caramel and enjoy!

The post Fudgy caramel brownies with Selati appeared first on MyKitchen.