• Jan Hendriks ultimate Peppermint Crisp tart

    Jan Hendrik’s ultimate Peppermint Crisp tart

    1. To make the chocolate cake base, preheat the oven to 160°C. Line the base of a 22x33x5cm cake tin with baking paper. Spray the tin with cooking spray. 2. Place all the cake ingredients in the bowl of an electric mixer. Whisk all the in…

  • ClemenGold pudding

    Preheat the oven to 160°C. Sift the flour, sugar and salt into a bowl. Stir in the ClemenGold zest. Beat the egg yolks with the milk and ClemenGold juice until light and frothy, then gradually stir into the flour mixture. Beat the egg w…

  • Argentinian dulce de leche shortbread

    Argentinian dulce de leche shortbread

    To make the dulce de leche, place all the ingredients in a large saucepan over a medium heat. Do not stir. Once the milk begins to bubble and foam, remove the saucepan from the heat and skim off the foam. Turn the heat down to its lowest se…

  • Quick tomato tatin

    Preheat the oven to 180°C. Halve the tomatoes horizontally, not through the stem. Season with salt. Roll out the puff pastry and cut into discs approximately double the diameter of the tomato halves. Place the caster sugar in dr…

  • Soft fudge

    1. Pour the brown sugar into a deep saucepan and add the double-thick cream. Melt over medium heat. 2. Bring to a boil and simmer over a low heat for 5 - 10 minutes, stirring with a wooden spoon until the sugar has completely dissolved. …

  • Baked Alaska with chilled nectarine

    Preheat the oven to 200°C. In a saucepan over a medium to high heat, bring the nectarine and apple juice to the boil and cook until the fruit is soft. Transfer to a blender and blend until smooth. Add a pinch of salt and white sugar, to …

  • Peaches drizzled with honey-and-lavender custard

    In a small saucepan over a medium heat, gently heat the milk, until lukewarm. Whisk together the sugar and egg yolks, then gently whisk into the milk. Heat, until the mixture starts to thicken and coats the back of a wooden spoon – tak…