Pork recipes

Jimmy’s famous spareribs

1¾–2 hours

Butternut recipes

Chickpea kofta korma

45 minutes

Apple recipes

Pork belly with apple and fennel

2 hours 15 minutes

Cocktail recipes

Sparkly berry punch

Cheese recipes

Pinwheels

25 minutes

Biscuit recipes

XXL chocolate-and-ricotta cannoli cookies

30 minutes

Biscuit recipes

Condensed milk-and-pecan squares

40 minutes

Biscuit recipes

Easy jaffa cakes

10 minutes

Christmas recipes

Falafel sub

30 minutes

Bread recipes

Grape-glazed gammon sandwich

1½ hours

Bread recipes

Roast trout bagel

25 minutes

Christmas dessert

Macadamia prune tart

45 minutes

Macadamia prune tart

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

240 g butter
160 g macadamia flour
120 g Muscovado sugar
6 T golden syrup
2 T flour
2 t salt
1 T fresh ginger, grated
½ t fresh nutmeg, grated
4 free-range eggs
2 lemons, zested
2 x 250 g packs Woolworths maple syrup-infused soft-eating pitted prunes
Woolworths double-thick Jersey cream, for serving

Method

1. Preheat the oven to 160°C and grease a 30 cm tart case.

2. Combine all the ingredients except the prunes and cream. Place the prunes evenly in the tart case, pour over the batter and bake for 45 minutes. The tart should be moist but set when done.

3. Serve with the cream.

Find more Christmas dessert recipes here.

Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Jarryd Thesen, Mogau Seshoene

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Jimmy’s famous spareribs

Chickpea kofta korma

Pork belly with apple and fennel

Sparkly berry punch

Pinwheels

XXL chocolate-and-ricotta cannoli cookies

Condensed milk-and-pecan squares

Easy jaffa cakes

Falafel sub

Grape-glazed gammon sandwich

Roast trout bagel

Macadamia prune tart

Macadamia prune tart

Ingredients

Method