Sage (Sago) Pudding

INGREDIENTS

• 375ml milk
• 1.5 tablespoon sugar
• pinch of salt
• 8ml casting sugar
• 1 egg
• 8ml apricot jam
• 75ml Sago

METHOD
Heat milk, sugar and salt. Wash sago and boil in milk until transparent. beat egg yolk and add to sago. Pour in a dish within a dish of water. Bake until golden brown. Spread with jam. Beat egg white with sugar and scoop over. Bake until golden brown.

Dumplings

INGREDIENTS

• 7 tablespoons flour
• 10ml baking powder
• 2 eggs
• 2 tablespoons butter
• 2.5ml salt
• 3 tablespoons milk

METHOD
Melt butter and beat eggs in. Mix dry ingredients and add to mixture, and the milk. Boil 2 cups of water and scoop spoons full in. Steam for 15 minutes. Mix 1 cope sugar, salt and 1 tablespoon butter and 1 egg with 2 cups boiling milk. Pour over the dumplings and sprinkle with Cinnamon sugar.

Waffles

INGREDIENTS

• 2 tablespoons butter/oil
• 115g flour
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 egg
• 3/4 cups milk
• Salt

METHOD

Mix dry ingredients with mixed wet ingredients.

Enough for 6 waffles

Custard

INGREDIENTS

• 50ml sugar
• 1ml salt
• 25ml flour
• 200ml milk
• 1 egg
• 5ml vanilla
• custard powder

Make a white sauce with sugar. Boil for 2 minutes. Mix half of egg in. But back on stove and add the rest of the egg. Allow to boil, remove and add vanilla.

Coconut Pudding

INGREDIENTS

• 1 cup coconut
• 1.5 cup milk
• 75ml sugar
• 4 eggs
• 2 tablespoons butter
• 1.5 cups bread crumbs

METHOD

Boil coconut in milk. Beat egg yolks. and mix with bread. Beat butter and sugar. Add everything together and bake. Spread apricot jam over it. Beat egg whites. Pour over and bake until light brown.

Crumbed fruit pudding

INGREDIENTS

• 2 apples
• 8 apricotes
• 125ml sugar
• 100ml flour
• 2ml nutmeg
• 100ml oats
• 50ml butter
• 3 ml salt

METHOD

Peal and cut fruit. Mix all the rest of the ingredients. Pour over the fruit and press. Bake for 30 minutes at 190 degrees.

Wantsumore / Noghe

INGREDIENTS

• 125ml butter
• 4 eggs
• 30ml coffee
• 250ml nuts
• 250ml casting sugar
• 60ml cream
• 250g Boudoir sponge fingers
• Cherries

METHOD

Cream butter and sugar. Beat egg yolks and add to butter. Add beaten egg white. Soak the fingers in cream-coffee and pack in a bowl. Spread the mixture over and then nuts and cherries. Repeat layers until done (keep 2 fingers). Crumb 2 fingers and sprinkle over. Chill over night in refrigerator.