South African Malva Pudding Ingredients: 220 g caster sugar 2 free-range eggs 1 T good-quality apricot jam 175 g cake flour ½ t bicarbonate of soda ¼ t salt 2 T butter, plus extra for greasing 1 T vinegar ½ cup milk Custard, for serving For the sauce: 1 cup cream 115 g butter 50 g treacle sugar ½ cup sherry
Peppermint Crisp tart: 1 packet tennis biscuits 1 can caramel treat 2c cream - fresh 400g Peppermint Crisp chocolate bars - grated cover dish bottom with rows of tennis biscuits. Whisk cream until stiff. In separate bowl mix caramel and peppermint crisp. (Keep 1/2 choc for decoration) Layer 100ml cream + caramel-choc. + biscuits. Sprinkle some peppermint crisp over and place in the fridge for 1 hour to set. Serve with a dollop of cream or as desired.