Proudly South African Bakes with a Twist

Continue watching this video, to see how to make the most incredible leaker local bakes with a twist Weve taken the loved milk tart and malva pudding and with the help of SPAR have made them even BETTER. These are the perfect puds to impress at a Sunday Lunch

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FULL RECIPE:

MILK TART ECLAIR CAKE

Serves 15
Hands-on time: 20 minutes
Hands-off time: 4 hours

INGREDIENTS

2 bottles (300ml each) SPAR Long Life Cream
2 packs (90g each) instant vanilla pudding
2 cups milk
tsp ground cinnamon, plus extra for garnish
1 packets (150g) SPAR Coconut Tea Biscuits
1 big slab (150g) dark chocolate, finely chopped

Serving suggestion:
Strawberries

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. In a large mixing bowl, whip 1 bottles of SPAR Long Life Cream with a hand mixer for 2 minutes until soft peaks form. Reserve the remaining cream for later. Add the instant vanilla pudding powder, milk and cinnamon and whip for a further 2-3 minutes until thick. *Chefs Tip: Cream whips best when chilled!
2. Line the base of a 26cm Master Bake Rectangular Roaster with an even layer of SPAR Coconut Tea Biscuits.
3. Spread half of the creamy pudding mixture on top and smooth it out with the back of a spoon.
4. Repeat the process again by adding another layer of biscuits and the remaining pudding mixture on top.
5. Smooth out the top and add a final layer of biscuits.
6. Refrigerate the dessert while preparing the ganache.
7. In a bowl, heat the remaining half a bottle of SPAR Long Life Cream for 1 minute in 30 second intervals until warm. Add the finely chopped dark chocolate and stir until smooth. Refrigerate for 30-40 minutes until cooled.
8. Dollop the ganache over the biscuit layer and smooth out the top. Add a light dusting of cinnamon.
9. Refrigerate for 3-4 hours or overnight until set.
10. Cut into portions. Serve with some fresh strawberries and ENJOY!







APPLE MALVA PUDDING

Serves 8
Hands-on time: 20 minutes
Hands-off time: 5 hours

INGREDIENTS

For the pudding:
2 SPAR Freshline Golden Delicious Apples
2 tbsp butter, room temperature
1 tbsp apricot jam
1 cup sugar
1 large egg
cup milk
1 tsp vinegar
1 cup cake flour
1 tsp bicarbonate of soda

For the crumble:
cup flour
cup sugar
cup (60g) butter, room temperature

For the sauce:
cup sugar
cup butter
cup cream

Serving suggestion:
SPAR Vanilla Flavoured Custard 1L

METHOD

1. Preheat the oven to 180C. Lightly grease a 28cm Master Bake Round Flan Dish with non-stick cooking spray. *Chefs Tip: Use a knob of butter, if preferred!

For the pudding:
2. Peel the SPAR Freshline Golden Delicious Apples. Quarter them and remove the seeds. Dice the apples and set aside for later use. *Chefs Tip: keep the chopped apples covered with water and a splash of lemon juice to keep them from browning.
3. In a large bowl, combine the butter, apricot jam and sugar. Using a hand mixer, beat for 1 minute.
4. Add the egg, milk and vinegar and beat until combined. Sift in the flour and bicarbonate of soda and stir until combined.
5. Pour the batter into the prepared dish. Drain the apples from the lemon water, dry and sprinkle on top of the batter.

For the crumble:
6. In a bowl, stir the flour and sugar together. Add the butter and using your fingertips, rub the butter in with the dry ingredients to form a coarse bread crumb-like texture.
7. Sprinkle the crumble on top of the pudding, ensuring some open spaces here and there for the sauce to be added later.
8. Bake for 35-40 minutes until golden on top and cooked through. *Chefs Tip: A skewer that comes out clean when inserted means it is done!
For the sauce:
9. Combine the sugar, butter and cream in a saucepan and bring up to a gentle simmer. Cook for 3 minutes.
10. Once the dessert is baked, remove it from the oven and using a skewer, poke some holes into the dessert. Pour the warm sauce on top and allow it to soak in.
11. Cut into portions. Serve each portion drizzled with some SPAR Vanilla Flavoured Custard and ENJOY!

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