Ice cream

Granadilla ice cream in handmade tuile cones

10 minutes

Ice cream

Burnt sugar and salt ice cream

25 minutes

Pie recipes

Vanilla-soya milk ice and rosewater pomegranate sorbet

20 minutes

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

20 minutes

Vanilla wafer tuiles with creamy coffee

10 minutes

Airy vanilla sponge smothered in glossy snow-white peaks

1 hour 10 minutes

Fragrant plums poached in Cinzano and served with vanilla and nutmeg custard

45 minutes

Fudge recipes

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

2 hours 15 minutes

Pudim molotoff

By Phillippa Cheifitz

Serves 10 to 12

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

15 egg whites
¾ cup sugar
2½ T sugar for the caramel
1 t baking powder
About 50g toasted flaked almonds

For the sauce

12/3 cups full-cream milk
¾ cup sugar
1 t cornflour
15 egg yolks
½ t vanilla extract

Method

Preheat the oven to 160ºC.
Whisk the egg whites until very stiff. Gradually add the sugar, whisking all the time. To make the caramel, melt the sugar until golden brown and runny. Remove from the heat and slowly whisk into the egg white. Add the baking powder. Should the egg white become runny after adding the caramel, simply whisk again until stiff.
Coat a large tube pan with nonstick baking spray. Line the base with a piece of baking paper. Sprinkle the base with half the flaked almonds. Add the egg-white batter. Place in a roasting pan filled halfway with water. If using a loose-bottomed pan, place directly on a baking sheet.
Bake for 20 minutes until browned, risen and cooked in the centre. Turn off the heat, but leave the pudding in the oven with the door slightly ajar until completely cooled. It will deflate, so don’t worry.
To make the sauce: In a saucepan, mix the milk, sugar and cornflour. Heat until warm then stir in the egg yolks and vanilla. Cook until it starts to thicken, taking care not to let it boil and curdle. Still stirring, cook for another 2 minutes over a gentle heat then remove from the stove.
To serve: Loosen the edges and invert the cooled pudding onto a serving dish. Spoon some of the sauce over each serving and sprinkle with the remaining almonds.

Per serving: 1062.2kJ, 9.6g protein, 15g fat, 28.2g carbs

TASTE’s take:
This pudding recipe comes from another South African Portuguese cookbook, Em Casa, by Marco de Andrade (Struik).

Spinach lasagne

Kung pao chicken

Durban fish curry

Granadilla ice cream in handmade tuile cones

Burnt sugar and salt ice cream

3-can ice cream

Vanilla-soya milk ice and rosewater pomegranate sorbet

Saffron pears

The healthy cheesecake

Lacey crepes dressed with thick, warm chocolate and crumbled fudge

Vanilla wafer tuiles with creamy coffee

Airy vanilla sponge smothered in glossy snow-white peaks

Fragrant plums poached in Cinzano and served with vanilla and nutmeg custard

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

Pudim molotoff

Pudim molotoff

Ingredients

Method