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1 hour, plus 3 hours setting time

Pavlova recipes

Granadilla and mango pavlova eaton mess

1 hour, plus 3 hours setting time

Meringue recipes

Traditional pavlova with berries and cream

1 hour, plus 3 hours setting time

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1 hour, 30 minutes

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20 minutes

Warm pudding

Steamed ginger and golden syrup pudding

1 hour

Curry recipes

Baked mussel and salmon coconut curry parcels

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Kalahari truffles with parsley and lemon butter

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Flapjack recipes

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

30 minutes

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

By Jacques Erasmus

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

Saint-André Brie, at room temperature, for serving

For the sour-fig jam:

500 g fresh sour figs (or 250 g dried sour figs)
a handful fresh cherries, pitted
350 g sugar
a pinch of salt

For the French-toasted flapjacks:

butter, for frying
12 ready-made flapjacks
2 free-range eggs, lightly beaten

Method

In a saucepan, cover the fresh or dried sour figs with water and bring to a boil.

Simmer for 8 to 10 minutes, or until soft. Add the remaining ingredients and bring back to the boil.

Reduce the heat and simmer for 15 to 20 minutes, or until the jam is thick, syrupy and rich in colour.

To make the French-toasted flapjacks: Heat a little butter in a frying pan. Dip each flapjack into beaten egg, then fry on a low heat until golden in colour.

Cook's note: If you'd like to make your own flapjacks, try our recipe for fluffy ricotta flapjacks

To serve: Serve the warm jam with French- toasted flapjacks and sliced Saint-André Brie.

TASTE’s take:

An endemic creeping succulent species, growing in the sandy soils of the Northern, Western and Eastern Cape, fresh "suurvytjies" make wonderful jams and preserves. This recipe is also delicious with chopped soft-dried figs as a substitute.

Discover brunch menu ideas here.

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Modern pavlova caramel stack

Granadilla and mango pavlova eaton mess

Traditional pavlova with berries and cream

Roast beef with cafe de paris butter and mash

Creamy leek, shiitake mushroom and baked fresh pasta parcel

Sticky marmalade oranges with oozing gorgonzola

Steamed ginger and golden syrup pudding

Baked mussel and salmon coconut curry parcels

Fall-off-the-bone lamb shanks

Wild young berry millefeuille

Kalahari truffles with parsley and lemon butter

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

Sour-fig jam with French-toasted flapjacks and Saint-Andre brie

Ingredients

Method