South African Recipes


Jan Ellis Poeding

Beslag                                                                       Sous

5 ml koeksoda                                                              250 ml water
125 ml melk                                                                  250 ml room
375 ml bruismeel                                                        250 ml botter
125 ml suiker                                                               250 ml suiker
2 eiers                                                                           5ml vanilla
30 ml appelkooskonfyt
25 ml sagte margarien
1 ml sout


Verhit oond tot 180 grade. Los die koeksoda op in die melk. Meng die res van die bestanddele vir die beslag saam en roer die melk by.
Maak seker dat jy dit goed meng. Bak dit vir ongeveer 25 – 30 minute lank of totdat jou toetsstokkie skoon uitkom.
Kook al die bestanddele vir die sous saam en giet dit oor die warm poeding. Bedien met lekker vla.




Syrup                                                                   Dough
1kg sugar                                                                  500g   flour|
500ml (2 cups) water                                            2 ml    salt
fresh green ginger 2 pieces                                  30 ml  baking powder
2ml cream of tartar                                               55g    butter (grated)
Pinch of salt                                                            1    egg
Grated rind and juice of 1/2 lemon                    250 – 375 ml water or milk

To make the syrup: Put all the ingredients in a saucepan.  Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes BUT do not stir it. Then remove from the stove and allow to cool for at least 2 hours in refrigerator or overnight.

To make the dough: Sieve together the dry ingredients and rub in the grated butter with your fingertips. Beat the egg and add 250ml  of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk/water if the dough is too stiff.  Knead well until small bubbles forms under the surface of the dough. cover with a damp cloth and allow to stand for 30 minutes – 1 hour. Roll out the dough to a thickness of 1cm. Cut  into 8 x 4 cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.

heat 7-8 cm deep oil to 180. Fry koeksisters for 1 – 2 minutes or until golden brown. remove the koeksisters with a lifter or slotted spoon. Drain them for a moment on paper towel and then plunge them into the cold syrup for 1 – 2 minutes. Stand the container of syrup in a bowl of ice so that the syrup will stay cold.  Remove the koeksiters from the syrup with a lifter or slotted spoon allowing eh excess syrup to flow back into the basin. then drain them slightly on a wire rack.



Milk Tarts Recipe


Pastry                                                         Filling

1 cup self raising Flour                                1Tbs Flour
1/2 egg                                                            1 egg plus the other 1/2
2 oz butter  or margarine                            1 1/2 Tbs cornflour
Pinch of salt                                                   2 1/4 cup milk
1/4 cup sugar                                                 1 tsp  Vanilla
1 tsp Butter



Pastry : Beat together butter and sugar add egg and then add dry ingredients. mix to crumbs. Press into a pie dich and bake at 350F for 20 minutes.
Filling:  Bring milk to boil Beat the egg with the sugar mixture then add the flour & cornflour – Beat this together.
Stir in the milk and cook till it thickens either in a pot or the microwave. Romove from heat and add vanilla & butter
Beat well and pour into the baked shell. Sprinkle with cinnamon – allow to cool completely before serving.






525ml water
150g (190ml) suiker
1ml sout
5ml fyn gemmer
120g (125ml) botter or margerien
160g (125ml) fyn appelkooskonfyt
10ml koeksoda
180g (375ml) koekmeelblom
1ml sout
Verhit die water, suiker, sout en gemmer in ‘n kastrol op die stoof. Roer gedurig tot al die suiker opgelos is en verhit dan tot kookpunt.
Smelt die botter in ‘n ander kastrol en voeg die konfyt en koeksoda by. Meng goed.
Voeg die koekmeelblom en sout by en roer tot die deeg nie meer aan die kante van die kastrol vassit nie.
Skep teelepels vol van die deeg in die kokende stroop.
Bedek die kastrol en prut ongeveer 10 minute lank of totdat die kluitjies gaar is.
Dien op met vla, room of roomys.
Genoeg vir 6 – 8 mense