Pork empanadas

15 minutes

Easter recipes

Personalised eggs

Easter recipes

Marbled eggs

Apricot sambal

Snoek recipes

Pickled snoek

20 minutes

Sauce recipes

Date chutney

10 minutes

Curry recipes

Lamb curry filling for bunny chow

1 hour, 20 minutes

Potbrood

1 hour, 25 minutes

Tsoureki

50 minutes

Biscuit recipes

Koulourakia (Greek biscuits)

25 minutes

Samsa

1 hour, 15 minutes

Plum cobbler

20 minutes

Plum cobbler

By Abigail Donnelly

Serves 12

Difficulty Easy

Prep Time 10 minutes, plus resting time

Cooking Time 20 minutes

Ingredients

14 ripe plums
200 g sugar
115 g butter
120 g flour
1 t ground cloves
1 t baking powder
1/4 t salt
1/2 cup milk
100 g flaked almonds
4 T icing sugar, for dusting

Method

Preheat the oven to 180°C. Quarter and stone the plums, then place in a mixing bowl and sprinkle with 2 T sugar. Allow to rest for 15 minutes, then place onto a greased baking tray.

Cube the butter and dot between the plums.

Combine the flour, remaining sugar, cloves, baking powder, salt and milk. Mix well.

Pour the batter over the plums and scatter with the almonds.

Bake for 20 minutes or until the batter is golden. Dust with icing sugar before serving.

Butternut, carrot and ginger soup with roasted chickpeas

Lemon queen of puddings

Easy lamb shank pie

Pork empanadas

Personalised eggs

Marbled eggs

Apricot sambal

Pickled snoek

Date chutney

Lamb curry filling for bunny chow

Potbrood

Tsoureki

Koulourakia (Greek biscuits)

Samsa

Plum cobbler

Plum cobbler

Ingredients

Method