ITALY
APRICOT & AMARETTI CRISP
SERVES 6SERVES 6
3 x 825g cans apricot halves in 3 x 825g cans apricot halves in
natural juice, drainednatural juice, drained
(^11) // 44 cup (55g) caster sugar, cup (55g) caster sugar,
plus extra plus extra^11 // 44 cup cup
Juice of Juice of^11 // 22 a lemon a lemon
1111 // 22 tsp vanilla bean paste tsp vanilla bean paste
1111 // 22 tbs cornflour tbs cornflour
150g amaretti biscuits150g amaretti biscuits
75g unsalted butter, chopped75g unsalted butter, chopped
(^11) // 3 cup (50g) plain flour, sifted
80g flaked almonds80g flaked almonds
Creme fraiche, to serveCreme fraiche, to serve
Preheat the oven to 200°C. Grease Preheat the oven to 200°C. Grease
a 30cm round baking dish.a 30cm round baking dish.
Combine apricots, sugar, lemon juice, Combine apricots, sugar, lemon juice,
vanilla and cornflour in a bowl. Set aside.vanilla and cornflour in a bowl. Set aside.
Place amaretti in a food processor and Place amaretti in a food processor and
pulse until roughly crushed.pulse until roughly crushed.
Place butter and extra Place butter and extra
sugar in a stand mixer sugar in a stand mixer
fitted with the paddle fitted with the paddle
attachment and attachment and
beat until pale beat until pale
and fluffy. Fold and fluffy. Fold
through flour, through flour,
almonds and almonds and
amaretti amaretti
until just until just
combined.combined.
Transfer apricot Transfer apricot
mixture to prepared mixture to prepared
dish and top with dish and top with
amaretti crumb, leaving some apricots amaretti crumb, leaving some apricots
exposed. Place dish on a baking tray and exposed. Place dish on a baking tray and
bake for 30 minutes or until top is golden bake for 30 minutes or until top is golden
and filling is bubbling (cover with foil if top and filling is bubbling (cover with foil if top
becomes too brown during cooking).becomes too brown during cooking).
Serve hot with creme fraiche.Serve hot with creme fraiche.
SOUTH AH AFRICA
MALVA PUDDING
SERVES 6SERVES 6
50g unsalted butter, softened50g unsalted butter, softened
1 tbs apple cider vinegar1 tbs apple cider vinegar
(^11) // 22 cup (125ml) milk cup (125ml) milk
1 cup (220g) caster sugar1 cup (220g) caster sugar
2 eggs2 eggs
1 tsp vanilla extract1 tsp vanilla extract
2 tbs apricot jam2 tbs apricot jam
1111 // 4 cups (185g) plain flour, sifted
1 tsp bicarbonate of soda, sifted1 tsp bicarbonate of soda, sifted
Vanilla ice cream, to serveVanilla ice cream, to serve
BRANDY SAUCEBRANDY SAUCE
1 cup (250ml) pure (thin) cream1 cup (250ml) pure (thin) cream
125g unsalted butter, chopped125g unsalted butter, chopped
(^11) // 22 cup (110g) caster sugar cup (110g) caster sugar
2 tbs brandy2 tbs brandy
Preheat oven to 180°C. Grease 3 x 500ml Preheat oven to 180°C. Grease 3 x 500ml
(2-cup-capacity) shallow ovenproof dishes.(2-cup-capacity) shallow ovenproof dishes.
Place the butter, vinegar and milk in a Place the butter, vinegar and milk in a
saucepan over low heat and cook, stirring, saucepan over low heat and cook, stirring,
until butter has just melted (mixture will until butter has just melted (mixture will
be curdled at this stage). Remove from be curdled at this stage). Remove from
heat and cover to keep warm.heat and cover to keep warm.
Place sugar, eggs and vanilla in a stand Place sugar, eggs and vanilla in a stand
mixer fitted with the whisk attachment mixer fitted with the whisk attachment
and whisk until pale and fluffy. Add the and whisk until pale and fluffy. Add the
jam and whisk to combine. Add the milk jam and whisk to combine. Add the milk
mixture, flour and bicarb, and fold mixture, flour and bicarb, and fold
through until combined.through until combined.
Divide pudding batter among prepared Divide pudding batter among prepared
dishes. Place dishes in a deep baking dishes. Place dishes in a deep baking
tray and place tray in the oven. Carefully tray and place tray in the oven. Carefully
add boiling water to tray until halfway up add boiling water to tray until halfway up
pudding dishes. Bake for 45-50 minutes pudding dishes. Bake for 45-50 minutes
or until a skewer inserted in the centre or until a skewer inserted in the centre
of a pudding comes out clean.of a pudding comes out clean.
Meanwhile, for the brandy sauce, place Meanwhile, for the brandy sauce, place
cream, butter, sugar, brandy and 2 tbs cream, butter, sugar, brandy and 2 tbs
water in a saucepan over medium-low water in a saucepan over medium-low
heat and cook, stirring, until the butter heat and cook, stirring, until the butter
has melted and sugar has dissolved.has melted and sugar has dissolved.
Carefully remove baking tray from Carefully remove baking tray from
oven. Pour brandy sauce over each oven. Pour brandy sauce over each
pudding and allow to soak through. pudding and allow to soak through.
Serve puddings hot with ice cream.Serve puddings hot with ice cream.
MOROCCOCCO
STICKY ORANGE & SEMOLINA STICKY ORANGE & SEMOLINA
PUDDING WITH ROSE CUSTARDPUDDING WITH ROSE CUSTARD
SERVES 6-8SERVES 6-8
You will need a kitchen blowtorch.You will need a kitchen blowtorch.
225g thick Greek-style yoghurt225g thick Greek-style yoghurt
(^11) // 44 cup (55g) caster sugar cup (55g) caster sugar
100ml light olive oil100ml light olive oil
2 eggs2 eggs
Finely grated zest of 2 oranges, Finely grated zest of 2 oranges,
1 orange peeled and thinly sliced 1 orange peeled and thinly sliced
160g fine semolina160g fine semolina
(^11) // 22 cup (75g) self-raising flour cup (75g) self-raising flour
1 tsp baking powder1 tsp baking powder
(^11) // 22 tsp ground cardamom tsp ground cardamom
AFTER THE COLOURFUL RIOT AFTER THE COLOURFUL RIOT of fruit-laden summer desserts, autumn and winter of fruit-laden summer desserts, autumn and winter
sweets can sometimes seem dull in comparison. For me, though, there is nothing sweets can sometimes seem dull in comparison. For me, though, there is nothing
quite like the joy that is a homemade hot pudding.quite like the joy that is a homemade hot pudding.
This month, I have embarked on a global journey to explore traditional desserts This month, I have embarked on a global journey to explore traditional desserts
from other countries, adding my own twist to them along the way. Having always been from other countries, adding my own twist to them along the way. Having always been
a fan of sticky toffee pudding, the South African version, Malva pudding, became a new a fan of sticky toffee pudding, the South African version, Malva pudding, became a new
favourite. I just love its super-light sponge and rich toffee sauce. A Scandi-inspired rice favourite. I just love its super-light sponge and rich toffee sauce. A Scandi-inspired rice
pudding with a strawberry sauce has also become a regular in my house, with leftovers pudding with a strawberry sauce has also become a regular in my house, with leftovers
making a welcome appearance for breakfast the next day. The unusual pairing of making a welcome appearance for breakfast the next day. The unusual pairing of
chocolate and stout have come together deliciously in a chocolate pudding influenced chocolate and stout have come together deliciously in a chocolate pudding influenced
by something similar I tasted last year in Ireland. Lastly, an Italian-inspired crumble, by something similar I tasted last year in Ireland. Lastly, an Italian-inspired crumble,
rich with amaretti, and a Moroccan-ish orange pudding all come together to give rich with amaretti, and a Moroccan-ish orange pudding all come together to give
us plenty of choice when only something sweet and rich will do.us plenty of choice when only something sweet and rich will do.
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