Lemon posset is not a particularly South African pudding. Nope, it’s particularly English. Which is why it took me some time to discover the magic of this mind-blowingly simple, 3-ingredient pudding. Cream, sugar and lemon is all you need to make lemon posset. A bit of basic kitchen chemistry kicks in to transform these everyday ingredients into a velvety smooth, [...]
I did a post a few days ago on how to make a caramel sauce the right way. Now it's time for its lazy cousin, the butterscotch sauce. The ingredients for a butterscotch sauce are the same as that for a caramel sauce (sugar, cream, butter), but the technique and quantities differ. Instead of starting by making a caramel, as [...]
Why a post just on caramel sauce? Because a pot of really good, proper caramel sauce in your fridge is a brilliant standby for instantly elevating okay desserts to levels of serious yum. You’ll notice my use of the word ‘proper’. That’s because many of the recipes you’ll find online for caramel sauce are in fact anything but. Yes they [...]
I think we can all agree that this Easter will be a first. Locked in our homes for our own protection as the world does battle with something none of us ever thought we’d see. I’ve probably baked more in the last two weeks than in the preceding year! Delicious carb (who cares) treats like Greek Easter bread, aka tsoureki. [...]
I don’t know Tannie du Toit, could not have, because this standard pudding (that’s it’s name) recipe of hers dates back to the early 50s. I discovered it in one of the precious handwritten recipe books I inherited from my gran. I think of it as the pound cake of puddings because it has one of everything – one cup [...]
Impossible to describe and, once tasted, impossible to forget – that’s saffron for you. It’s brilliant in any savoury rice-based dish like paella or risotto; gobsmackingly good with seafood and tomato-based stews or soups; a treat in biscuits and even ideal for custards. Of course it’s not just the flavour of saffron that makes it such a kitchen star, there’s [...]