Although we baked our puddings in individual bowls, you can bake them in a large oval or rectangular dish for the same amount of time. 

Bread and butter pudding with berry compote 

Serves 5

Ingredients

3 eggs, whisked
1 cup (220g) caster sugar
1 tsp (5ml) salt
2 cups (500ml) milk
1 cup (250ml) cream
¼ cup (60g) butter, melted, + extra for brushing
1 tsp (5ml) cinnamon
6-day-old kitke (challah) rolls (or use brioche rolls of choice) 

For the vanilla mascarpone 

250g mascarpone
¼ cup (30g) icing sugar, sifted
¼ vanilla pod, deseeded, or
1 tsp (5ml) vanilla essence 

For the berry compote 

2 cups frozen mixed berries
1 lemon, zested
2 Tbsp (30ml) lemon juice
3 Tbsp (41g) caster sugar 

Method

1. Whisk together the vanilla mascarpone ingredients. Cover and refrigerate until serving time.
2. Preheat oven to 180°C
3. Whisk eggs and ¼ cup of the sugar together for around 3 0 seconds until light.
4. 4. Add remaining sugar, salt, milk, cream, butter and cinnamon to a pot and heat gently, whisking to dissolve the
5. Slowly stream warm mixture into the eggs, whisking thoroughly
6. Cut rolls into 2cm-thick slices, then halve.
7. Toss bread through custard mixture, leaving for 10 seconds to soak up liquid. Remove and arrange in 5cm oven-safe bowls Divide any leftover liquid amongst bowls.
8. Bake for 25-30 minutes, or until bread is golden and custard is set.
9. Meanwhile, combine compote ingredients in a pot over medium heat.
10. Bring t o a simmer and stir constantly for 15-20 minutes until reduced and jammy. Cool.
11. Brush golden bread and butter puddings with extra butter after baking, top with dollops of berry compote and vanilla mascarpone.

Cook’s tip: Bread and butter pudding is classically made with day-old bread that is slightly stale (but not mouldy) as this allows the bread to soak up the custard without it becoming overly soggy 

By: Sjaan van der Ploeg
Photography by: Zhann Solomons

Also read: 4 warm and wonderful malva pudding recipes  

The post Bread and butter pudding with berry compote  appeared first on MyKitchen.

This no-fuss, easy vanilla sponge is so versatile and can even be layered with jam for a fruity version or caramel for a more decadent cake. Make it extra cosy with Selati Sugar – the perfect treat to enjoy with a warm and delicious cuppa on a chilly day. 

Vanilla sponge cake with Selati Sugar 

Makes 1 x 20cm layered cake 

Ingredients

For the cake  

½ cup (125g) butter, softened 
½ cup (125g) Selati Castor Sugar 
1 tsp (5ml) vanilla* (see cook’s note below)
2 large eggs 
1 cup (140g) self-raising flour 
2 Tbsp (30ml) milk   

For the icing  

½ cup (125g) butter or margarine, softened 
1 cup (250ml) Selati Icing Sugar 
2 Tbsp (30ml) milk 
1 tsp (5ml) vanilla essence  

Method 

1. Preheat oven to 180°C. Line 2x20cm tins with baking paper and spray with non-stick spray.
2. Cream butter and sugar in a mixing bowl until pale.
3. Add vanilla and one egg at a time while beating slowly.
4. Fold in half of the flour, milk and end off with the remaining flour.
5. Divide batter into the prepared tins.
6. Bake for or until a skewer comes out clean, about 35 minutes. (Baking time will vary with the size of the tin and style of oven.)
7. Allow the cakes to cool for about 15 minutes, remove from tins and cool on a wire rack until completely cooled.
8. For the icing, cream butter, add the icing sugar in batches and fold in.
9. Fold in milk, vanilla and food colouring, if using.
10. Decorate the cake to your liking.

*Cook’s note: For varied colours and flavours, add 5ml of essence and just a drop of colouring. 

Also read: Delicious churros with Selati Sugar 

The post Vanilla sponge cake with Selati Sugar  appeared first on MyKitchen.

These custard slices are just as scrumptious without the crumble or white chocolate, so leave them out if you prefer! 

Rooibos and vanilla custard slices

Makes 6 (8x6cm rectangles) 

Ingredients

400g puff pastry, defrosted

For the rooibos custard 

3 cups (750ml) milk, warmed
2 Rooibos tea bags
¾ cup (170g) caster sugar
5 Tbsp (50g) cornflour
6 egg yolks, room temperature
⅓ cup (80g) unsalted butter, chilled and cubed

For the cinnamon crumble

½ cup (75g) flour
⅓ cup (67g) brown sugar
7 Tbsp (105g) butter, room temperature
1 heaped tsp (6ml) ground cinnamon

To assemble 

80g white chocolate, melted

Method 

1. Preheat oven to 200ºC. 
2. Roll puff pastry to 3mm thick. Cut pastry into two 20x20cm squares. Prick all over with a fork.  
3. Line a tray with baking paper. Place one pastry square on top, then cover with a second sheet of baking paper. (If you have another baking tray, do the same with the second pastry square, otherwise bake one at a time).  
4. Cover both evenly with dried rice or beans to weigh it down.  
5. Bake pastries for 20 minutes, then remove beans and paper and bake for another 10-15 minutes until golden-brown.  
6. For the rooibos custard, warm milk and tea bags in a pot over high heat until steaming hot. Remove from the heat, stir well to release tea and set aside for 15 minutes to infuse. 
7. Return to stove and heat until steaming hot and set aside again for 10 minutes to infuse some more. Remove and discard the tea bags. 
8. Whisk together sugar, cornflour and egg yolks in a bowl until smooth.  
9. Slowly add ¼ cup of the warm milk infusion to the egg mixture in a steady stream while continuously whisking. (This tempers the eggs, preventing them from overheating and scrambling.)  
10. Add remaining milk infusion in a steady steam while whisking. 
11. Pour mixture back into the pot over medium heat and add the butter.  
12. Cook mixture over medium-high heat, stirring continuously, for about 5-8 minutes or until thickened and smooth. Lower heat as needed to avoid vigorous bubbling.   
13. Set a glass bowl and fine mesh sieve on a work surface. Strain custard to remove any lumps.  
14. Line a cake tin bottom and sides with foil.  
15. Place one pastry sheet into the tin, pour over custard and smooth with a spatula to level.  
16. Gently press the second pastry square onto the custard.  
17. Cover entire tin with cling wrap and refrigerate for at least 4 hours or overnight to set.  
18. To make the crumble, preheat oven to 200°C.  
19. Using your fingertips, rub crumble ingredients into a rough crumb. 
20. Sprinkle onto a baking tray and bake for 15-20 minutes until golden. Cool. 
21. Remove custard slice from tray and gently slice 6 squares using a bread knife.  
22. Lather melted chocolate on top of squares and sprinkle with crumble topping.  
23. Serve immediately with a cup of Rooibos tea. 

Pastry not playing ball? 

What happens if your pastry squares shrink, becoming smaller than the tin size? Before adding the custard, pull the tin foil lining away from the sides of the tin and up in line with where the base pastry square stops. Insert a small container or object to neatly take up the empty space left on the sides of the tin. This way, the tinfoil will lean against the containers as you pour in the custard, keeping the custard compact and in line with the pastry. Top with the second pastry square and cover as above.   

Recipes: Sjaan van der Ploeg and Fresh Living Magazine
Photographs: Zhann Solomons and Fresh Living Magazine

Also read: Rooibos-pear frangipane tart

The post Rooibos and vanilla custard slices appeared first on MyKitchen.

The best desserts are the ones that start with a freezer staple and end with creative and yummy add-ins. e.g this Neapolitan ice cream!

SERVES 8 // COOK TIME 20 mins, plus freezing time

INGREDIENTS
2L tub vanilla ice cream, softened
250g strawberries, hulled and blended, plus extra to garnish
140g dark chocolate, melted

Method
1. Line a baking tin with cling film.
2. Divide the ice cream up into three equal quantities.
3. Mix one third of the ice cream with the blended strawberries and another with the melted dark chocolate.
4. Layer the plain, strawberry and chocolate ice creams in the baking tin. Freeze for three to five hours, or until set. Remove from tin, slice, garnish with strawberries and serve.

Make this Turkish delight ice cream. You don’t need any fancy equipment just a beautiful summer’s day.

The post Neapolitan ice cream appeared first on MyKitchen.

This vanilla chia pudding with pawpaw purée is the ultimate summer breakfast! Packed with nutrients, but also super yummy! What more could you want?

SERVES 4 // COOK TIME 75 mins

INGREDIENTS
500 ml rice milk (or your choice)
125 ml chia seeds
60 ml maple syrup
1 vanilla pod, seeds only
125 ml double-cream yoghurt
2 small pawpaws, peeled, seeded and cubed
Zest and juice of 1 lime

METHOD
1. Mix the rice milk, chia seeds, 2 tbsp maple syrup and vanilla seeds in a glass bowl. Cover with cling film and place in fridge for 1 hour, until seeds have swelled up and mixture has thickened.
2. Remove from the fridge and add the yoghurt.
3. Place ½ the pawpaw, 2 tbsp maple syrup and the lime zest and juice in a blender. Blend to a purée.
4. In individual glasses, layer chia-seed pudding and pawpaw purée, building 2 layers of each.
5. Top with remaining pawpaw and serve immediately.

If you’re in need of upping your fibre and vitamin B intake, then this delicious and filling multigrain apple porridge will do the trick!

The post Vanilla chia pudding with pawpaw purée appeared first on MyKitchen.

Tangy granadilla gives these elegant vanilla panna cottas a delicious, fruity upgrade that is perfect for your summer desserts.

SERVES 4–6 // COOKING TIME 4 hours, plus overnight

INGREDIENTS
For the vanilla panna cottas
3 cups cream
1 cup milk
150 g sugar
1 vanilla pod, halved and scraped
5 gelatin leaves
For the granadilla jelly
150 g sugar
2 tbsp water
3 gelatin leaves
2 cups granadilla pulp

METHOD
For the vanilla panna cottas
1. Heat the cream, milk, sugar and vanilla until small bubbles surface along the edge of the pot. Turn off the heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the soft gelatin into the cream mixture until combined.
4. Strain the mixture into a jug and pour into moulds, making sure to leave enough space for the jelly. Cover with cling film and refrigerate for 3 hours.
For the granadilla jelly
1. Heat the sugar and water for 5 minutes over medium heat.
2. Place gelatin leaves in a small bowl and cover with cold water. Allow to soften for a few minutes before draining.
3. Whisk the gelatin into the sugar syrup and allow to cool.
4. Add granadilla pulp to the gelatin mixture and mix before pouring it into a jug.
5. Carefully add the jelly to the panna cottas, pouring it over the back of a spoon to avoid disturbing them.
6. Refrigerate the panna cottas with jelly overnight to set.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Curious about more granadilla-infused creations? Our quick granadilla fruit cake is ideal for brunches and picnics.

The post Vanilla panna cottas with granadilla jelly appeared first on MyKitchen.