Modern twists on classic SA desserts you’ll love
We’re giving South African desserts the remix they deserve – and just in time for Heritage Day! These sweet treats honour tradition and shake things up.
Lemon milk tart meringue pie with lemon curd drizzle
- Preparation time 30 minutes + refrigeration
- Serves 8
Ingredients
For the biscuit base
- 1½ packets (300g) lemon-flavoured Tennis biscuits
- 2/3 cup (160g) butter, melted
For the milk tart filling
- 1 (375g) can condensed milk
- 3 cups (700g) full cream milk
- 2 tsp (10ml) vanilla essence
- 2 large eggs, separated
- ½ cup + 1 Tbsp (70g) cornflour
- ½ cup + 2 tsp (70ml) water
- Pinch of salt
For serving
- ½ cup (125ml) store-bought lemon curd
- Store-bought meringue kisses
MT
‧ Recipe & styling
JS
‧ Photography
Method
1. For the biscuit base, break biscuits into a food processor and blend to fine crumbs. Mix in the butter until well combined.
2. Press biscuit base into a 24cm springform cake tin and refrigerate for 30 minutes.
3. For the milk tart filling, place the condensed milk, milk and vanilla essence into a medium-sized pot. Bring to a boil while whisking constantly.
4. Remove from the heat and let it cool for two minutes.
5. In a small mixing bowl, mix together the cornflour, water, egg yolks and salt until smooth.
6. Gradually add the cornflour mixture to the warm condensed milk mixture while whisking constantly.
7. Return the pot to low heat and whisk until the mixture has thickened.
8. Remove from heat and allow to cool for 10 minutes.
9. Meanwhile, beat the egg whites with an electric mixer until stiff peaks form.
10. Gently fold egg whites into the hot custard. Pour the filling over the chilled biscuit base. Allow to cool completely before refrigerating for at least 2 hours.
To serve: Remove the milk tart from the cake tin. Spread lemon curd and decorate with meringue kisses.
Pro tip: If your filling looks a little lumpy, pass it through a sieve before folding in the egg whites.
Chocolate and caramel malva pudding
- 40–45 minutes
- Serves 6-8
Ingredients
For the malva
- 2 cups (400g) dark brown sugar
- 5 large eggs
- 1 tsp (5ml) vanilla essence
- 1¾ (263g) cups cake flour
- ½ cup (60g) cocoa powder
- 2 tsp (10ml) baking powder
- 1 tsp (5ml) salt
- 2 cups (500ml) cream
- 80g dark chocolate, melted
- 2 tsp (10ml) bicarbonate of soda
- 1 Tbsp (15ml) white spirit vinegar
For the sauce
- ¼ cup (60ml) butter
- 1 cup (250ml) brown sugar
- 1 can (410g) evaporated milk
- Fresh blueberries and mint leaves, for serving
FL
‧ Recipe & photography
Method
1. Preheat oven to 180°C.
2. Cream sugar, eggs and vanilla essence until sugar dissolves.
3. Sift flour, cocoa powder, baking powder and salt together.
4. Fold half the dry ingredients through the egg mixture, then add half the cream. Repeat the process.
5. Fold in melted chocolate and combine bicarb and vinegar and add to mixture.
6. Pour batter into a greased 20×25 cm oven dish and bake for 25 to 30 minutes. Remove from oven and poke holes into pudding using a skewer or sharp knife.
7. Heat sauce ingredients in a pot until sugar dissolves, then boil for 1 minute. Then, pour sauce over hot pudding.
8. Garnish with berries and mint to serve.
Peppermint crisp & caramel Swiss roll
- Total time 30 minutes plus cooling time
- Serves 6-8
Ingredients
For the Swiss roll
- 3 large eggs
- ½ cup (110g) caster sugar
- 2/3 cup + ¼ cup (130g) flour
- ¾ tsp (3.75ml) baking powder
- ½ tsp (2.5ml) salt
To assemble
- 1 can (360g) Caramel Treat
- 1 (49g) Peppermint Crisp chocolate bar, finely chopped
- ½ cup (125ml) cream, whipped
JL
‧ Styling
CJ
‧ Photography
Method
- For the Swiss roll, preheat the oven to 180ºC. Grease and line a 23 × 33 cm Swiss roll tray.
- Using an electric hand mixer, whip the eggs and caster sugar until tripled in volume and pale in colour, about 5 minutes.
- Sift the flour, baking powder and salt over the egg mixture. Gently fold in using a large metal spoon until the flour is just combined.
- Pour the batter into the prepared tray and bake for 10 min until lightly golden.
- Line a kitchen cloth with a piece of baking paper and sprinkle a layer of caster sugar. When the cake is baked, tip it out onto the cloth and roll up into a tight coil starting from the short end. Leave for 10 minutes until cool, then carefully unroll.
- To assemble, whip the caramel treat with an electric mixer until smooth.
- Spread three-quarters of the caramel in an even layer over the Swiss roll. Sprinkle over half the chopped peppermint crisp and top with a layer of whipped cream.
- Carefully roll up the Swiss roll and chill in the fridge until ready to serve. Decorate with the remaining caramel and peppermint crisp.
Top Tip: Play with flavour! You can also fill this Swiss roll with your favourite jam and serve with fresh berries.
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