Sago Pudding

200 ml  sago
750 ml milk
pinch salt
125 ml  sugar

50 ml apricot jam
3 eggs, separated
1 teaspoon vanilla essence
30 ml butter
cinnamon stickIMG_3506

Oven: 160 deg Celsius.
Grease a large pudding dish lightly.
Heat milk to nearly boiling, then add sago, salt, and cinnamon.IMG_3508
Simmer over very low heat until sago is transparent. Remove the cinnamon stick.
Add the 1/2 cup sugar, butter and vanilla, and stir in well. Remove from heat.
Separate the eggs, and whisk the yolks. Add yolks to the sago mixture, whisk or mix through well, and pour the mixture into the prepared oven dish.IMG_3512
Put blobs of the apricot jam all over the pudding mixture.IMG_3514

Whisk the egg whites until stiff, and add  1/2 cup sugar slowly, whisking until incorporated.

Spread this meringue over the sago pudding.IMG_3515

Bake in the preheated oven for about 20 – 25 minutes, until set, and the meringue is light brown on top.

Serve hot, warm or cold.
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Fruit squares

Fruit squares 
145 grams butter/margarine
145 grams sugar
1 tablespoon syrup or marmalade
Melt the above in a pot over a very low heat. Allow to cool.
Beat 1 egg and add slowly to the above — stirring vigorously.
Add the following to the mixture:
250 grams flour
1 teaspoon baking powder
1 cup currants, or raisins or sultanas
Fruit squaresSpread in a well greased Swiss roll tin and bake at 190 °C for 15 mins.
Cut into squares while still hot and dribble the following icing over them.
Icing:
1 cup icing sugar
1 dessert spoon vanilla essence
Boiling water to mix to desired consistency—thick but slightly runny. 

 

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Old-Fashioned Carrot Marmalade

IMG_1025Carrot MarmaladeOnce again my sister inspired me to make a carrot marmalade.  Something I have never done before!

I found a recipe on this website .

Ingredients:

1 whole Orange

1  Lemon

2-½ cups Sugar

2 cups Water

2 cups Carrots, Peeled And Shredded

1 Tablespoon Ginger, Peeled And Diced Finely

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Preparation Instructions:

First, wash the citrus in very hot water to remove any wax from the outside. If possible, try to use organic citrus. Dice both the orange and lemon (rind and all) into extremely fine chunks. Remove all seeds when you see them. Place the diced fruit into a large stock pot, and then add the sugar and water. Do not heat yet.

Wash, peel, and shred the carrots (use any color you’d like). Then, add those to the pot.

Peel and finely dice the ginger. This will help brighten the flavor and remove some of the bitterness inherent to the lemon and orange peels. This is totally optional.

Carrot Marmalade

Put the pot on the stove top. Turn the heat on to medium, and stir to integrate the sugar with the water. Then, heat the mixture up to a full boil, and allow to cook for at least 30 minutes. Stir very often (or you can end up with a messy, hardened, candied blob). Keep an eye on the mixture. You want it to be thick and for the carrots to start looking glazed (like glass), and you don’t want a watery dish.

Once the mixture is thick (you’ll know), remove pot from the heat and set it on the counter to cool a bit.

You can preserve this marmalade by canning according to standard and approved safe canning practices. Since I don’t have canning equipment, I store mine in plastic containers, which I freeze and refrigerate.

Well to tell you the truth…. I overcooked the mixture and ended up with a gooey sticky marmalade!

My sister used some of the marmalade in  a topping she made for a cheese dish.

Peach cobbler

A Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Wikipedia

8 fresh peaches – peeled, pitted and sliced into thin wedges

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Preheat oven to 220 degrees C.

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon ground nutmeg, 1 teaspoon fresh lemon juice, and 2 teaspoons cornstarch. Toss to coat evenly, and pour into a pie dish. Bake in preheated oven for 10 minutes.

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Meanwhile, in a large bowl, combine 1 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 1 teaspoon  baking powder, and 1/2 teaspoon salt. Blend in 6 tablespoons butter (chilled and cut into small pieces) with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in 1/4 cup boiling water until just combined.

MIX TOGETHER:

3 tablespoons white sugar

1 teaspoon ground cinnamon

Remove peaches from oven, and drop spoonfuls of topping over them. I grated it over the mixture. Sprinkle entire cobbler with the sugar and cinnamon mixture.IMG_0980

Bake until topping is golden, about 30 minutes.

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Serve it with a custard.

Shortbread and Vintage tea set

Shortbread
From Wikipedia, the free encyclopedia
Shortbread is a type of biscuit which is traditionally made from one part white sugar, two parts butter, and three parts flour (by weight). Shortbread is so named because of its crumbly texture (from an old meaning of the word short). The cause of this texture is its high fat content, provided by the butter.

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I got my shortbread recipe from my sister, Heleen.

Shortbread

Ingredients

125g butter
55g caster sugar, plus extra to finish
180g plain flour

Method

Heat the oven to 190C
Beat the butter and the sugar together until smooth.

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Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1 cm.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.

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Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack

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Lemon curd

  • Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry. Specific types of fruit curd are named after the central curd in them – for example, that made with lemons is known as “lemon curd”. Wikipedia
    DSC06657I have made this in the microwave.

    Ingredients

    200 ml white sugar

    3 egg yolks

    75 ml lemon juice

    5ml lemon zest

    75 ml butter

     

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    Directions

    1. In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator.
    2. I served it with freshly baked scones.

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