RUM, RAISIN CHOCOLATE PUDDING
Serves 4-6
250ml self-raising flour
160ml castor sugar
60ml cocoa powder
80ml milk
1 egg, beaten
60g butter, melted
125ml raisins
125ml chocolate chips
250ml boiling water
80ml rum
125ml castor sugar
15ml cocoa powder
Sift the flour, castor sugar and cocoa powder into a bowl. Combine the milk, egg and melted butter and stir into the flour to form a batter.
Mix in the raisins and chocolate chips. Spoon the mixture into a greased ovenproof baking dish.
Combine the boiling water, rum, castor sugar and cocoa powder and mix well.
Carefully pour this over the batter and bake at 180degC for 35-40 minutes. Serve immediately.
CITRUS TRIFLE CRUMBLE
Serves 4-6
1 loaf Madeira cake, sliced
3 oranges, peeled and segmented
125ml orange juice
10ml orange liqueur
125ml bought or home-made lemon curd
CRUMBLE
50g butter, chilled
30ml castor sugar
200ml cake flour
125ml desiccated coconut
5ml orange rind
Preheat oven to 180degC. Place a layer of cake at the bottom of an ovenproof dish. Arrange orange segments over the cake. Combine orange juice and liqueur and drizzle over the top. Top with a layer of lemon curd and a layer of crumble.
Bake for 15 to 20 minutes until golden. Serve with whipped cream.
CRUMBLE: Place butter, sugar and flour into a food processor and pulse until the mixture resembles breadcrumbs. Stir in the coconut and orange rind.
BERRY ROLY POLY
Serves 6-8
500ml flour
pinch of salt
10ml baking powder
80g butter
2 eggs
60-80ml milk
125ml berry jam
SAUCE
500ml boiling water
250ml sugar
30g butter
3ml cinnamon
Sift the flour, salt and baking powder. Rub in the butter. Combine eggs and milk and add to flour mixture to make a stiff dough.
Roll out the dough into a rectangle on a floured surface. Spread with a layer of jam. Roll up as for a Swiss roll.
Cut the roll into 3cm slices and place cut side up in an ovenproof baking dish.
Pour over the sauce and bake at 180degC for 30-40 minutes. Remove and serve warm with custard.
SAUCE:
Put all the ingredients in a small saucepan and bring to the boil for 3-4 minutes.
THAI RICE PUDDING
Serves 8–10
400g tin of coconut milk
1 litre of milk
300ml jasmine rice
5ml salt
200ml castor sugar
100g butter
3 – 4 bananas, sliced and covered with lime juice
50g flaked almonds, toasted
Place coconut milk and milk into a saucepan. Bring to the boil and add in the rice and salt.
Reduce heat and simmer slowly, stirring frequently, until the milk is absorbed and the mixture is thick and creamy, about 20- 30 minutes.
Stir in the sugar and butter.
Spoon into serving dishes and top with slices of banana and toasted almonds.
Serve immediately.
The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.
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