Afternoon tea

Air-fryer banana doughnut bites

12 minutes

Christmas dessert

White chocolate-and-pistachio snowflakes

10 minutes

Chocolate recipes

White chocolate-and-ClemenGold panforte

20 minutes

Apple recipes

Stamalaaitjie

By Khanya Mzongwana

Serves 10

Difficulty Easy

Prep Time 5 minutes, plus 2 hours’ setting time

Cooking Time 15 minutes

Ingredients

5 T golden syrup
250 g caster sugar
2 t bicarbonate of soda
melted chocolate, for drizzling

Method

1. Combine the golden syrup and caster sugar in a large saucepan over a low heat, stirring until the sugar melts. Don’t let it bubble until the sugar has completely dissolved. Once dissolved, simmer over a low heat for 5–10 minutes until you have an amber-coloured caramel.

2. Remove the pan from the heat, very quickly add the bicarbonate of soda and beat with a wooden spoon until the mixture is foaming. The more you stir, the smaller the bubbles will be. Pour into a greased and lined 20 cm cake tin, where it will continue bubbling for a bit.

3. Allow to cool and set at room temperature for about 2 hours until hard and brittle, then break into chunks. Drizzle with the chocolate.

Find more sweet treat recipes here

Photographs: Toby Murphy
Production: Khanya Mzongwana
Food Assistant: Unathi Taffa

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Stamalaaitjie

Stamalaaitjie

Ingredients

Method