• 2 eetlepels sago
• 1 eetlepel botter
• 2 koppies melk
• 2 eetlepels suiker
• 2 eiers, wit en geel apart
• 500ml fyn piesangs

1. Kook die sago in die melk tot dit gaar is en voeg die botter en suiker by.
2. Voeg die geklitste eiergele by en laat afkoel.
3. Voeg die piesangs by en meng goed.
4. Klop die eierwitte styf en voeg by.
5. Bedien koud.

Translation

Banana Sago Pudding

• 2 tablespoons of sago
• 1 tablespoon of butter
• 2 cups of milk
• 2 tablespoons of sugar
• 2 eggs, white and yellow separately
• 500ml fine bananas

1. Cook the sago in the milk until cooked and add the butter and sugar.
2. Add the beaten egg yolks and leave cool.
3. Add the bananas and mix well. Beat the egg whites stiffly and add.
4. Serve cold.

• 8 snye brood in blokkies gesny
• Gooi jou brood in oondvaste bak
• 3 Eiers geklits
• 2 koppies melk
• 1 t vanilla
• Halwe koppie suiker

1. Klits goed saam en gooi oor brood
2. Stip met botter en appelkooskonfyt
3. Bak in warm oond teen 180 grade tot goudbruin

Translation

Bread Pudding

• 8 slices of bread cut into cubes
• Pour your bread into an ovenproof dish
• 3 Eggs beaten
• 2 cups of milk
• 1 t vanilla
• Half a cup of sugar

1. Mix well and pour over bread
2. Dot with butter and apricot jam
3. Bake in a hot oven at 180 degrees until golden brown

Bestanddele:

• 1½ koppie meelblom
• 1 koppie melk
• 1 eier
• 1 eetlepel fyn gemmer
• 1 koppie suiker
• ½ koppie sagte botter
• 1 teelepel koeksoda, gelykvol
• 2 eetlepels fyn appelkooskonfyt, fyn

Stroop:

• 1 koppie suiker
• 2 koppies kookwater
• 1 t fyn gemmer

Metode:

1. Voorverhit die oond tot 180 C.
2. In ‘n mengbak room die botter en suiker.
3. In ‘n aparte bak, sif meel, koeksoda en gemmer saam.
4. Klop meelmengsel by die geroomde botter-en-suiker in.
5. In ‘n aparte bakkie, klits eers die eier, melk en appelkooskonfyt saam en klits dit dan in by meelmengsel in om loperige beslag te vorm.
6. Gooi die beslag in ‘n groot bakskottel skottel waarin die volgende stroop aangemaak is:

Stroop:

1. In die bakskottel waarin die poeding gebak gaan word, roer die suiker, kookwater en fyn gemmer tot die suiker opgelos is.
2. Skep die beslag bo-op die vuurwarm stroop, maar moenie deurroer of meng nie.
3. Bak tot gaar, 35-40 minute.
4. Toets met ‘n toetspennetjie.
5. Die poeding sal bo-op die stroopmengsel dryf.
6. Bedien warm of koud in die stroop, met vla of room daarby.

Translation

Ginger Pudding

Ingredients:

• 1½ cups flour
• 1 cup of milk
• 1 egg
• 1 tablespoon fine ginger
• 1 cup of sugar
• ½ cup softened butter
• 1 teaspoon of baking soda, equal
• 2 tablespoons fine apricot jam, fine

Syrup:

• 1 cup of sugar
• 2 cups of boiling water
• 1 t fine ginger

Method:

1. Preheat the oven to 180 C.
2. Cream the butter and sugar in a mixing bowl.
3. In a separate bowl, sift flour, baking soda and ginger together.
4. Beat flour mixture into the creamed butter and sugar.
5. In a separate bowl, first whisk together the egg, milk and apricot jam and then whisk it into the flour mixture to form a runny batter.
6. Pour the batter into a large baking dish dish in which the following syrup has been prepared:

Syrup:

1. In the baking dish in which the pudding will be baked, stir the sugar, boiling water and fine ginger until the sugar is dissolved.
2. Spoon the batter on top of the hot syrup, but do not stir or mix.
3. Bake until done, 35-40 minutes.
4. Test with a test pen.
5. The pudding will float on top of the syrup mixture.
6. Serve hot or cold in the syrup, with custard or cream.

Bestandele:

• 4 koppies of 8 snye brood in blokkies
• ½ koppie rosyne
• 2 koppies melk
• ¼ koppie botter
• ½ koppie suiker
• 2 eiers bietjie geklits
• 2 teelepels vanilla
• ½ teelepel ground nutmeg (as jy het)

Sous:

• (In plaas van die sous, kan jy net lekker vla bymaak of net room by bedien)
• ½ kop botter
• ½ kop suiker
• ½ kop bruin suiker
• ½ koppie room
• 2 teelepels vanilla

Metode:

1. Sit oond aan op 180 gr C.
2. Meng brood en rosyntjies in groot bak.
3. Meng melk en ¼ kop botter en sit in pot op stoof en kook medium hitte tot botter gesmelt het.
4. Gooi nou die melk en botter oor die brood mengsel.
5. Laat staan vir 10 min.
6. Gooi die res van die poeding bestanddele by, meng en sit in bakskottel in die oond en bak vir 40 tot 50 min of totdat dit in die middel geset het.

Sous:

1. Gooi al die sous bestanddele in ‘n pot behalwe die vanilla.
2. Kook als medium hitte en roer so af en toe, hou dop dat dit nie oorkook nie.
3. Sodra dit dikkerig word, roer vanilla by.
4. Om te bedien, sit warm poeding voor in bakkies en gooi sous bo oor.

Translation

Grandma’s Bread Pudding

Ingredients:

• 4 cups or 8 slices of cubed bread
• ½ cup raisins
• 2 cups of milk
• ¼ cup butter
• ½ cup of sugar
• 2 eggs slightly beaten
• 2 teaspoons of vanilla
• ½ teaspoon ground nutmeg (if you have it)

Sauce:

• (Instead of the sauce, you can just add nice custard or just serve with cream)
• ½ cup butter
• ½ cup of sugar
• ½ cup brown sugar
• ½ cup cream
• 2 teaspoons of vanilla

Method:

1. Turn on the oven at 180 degrees C.
2. Mix bread and raisins in large bowl.
3. Mix milk and ¼ cup butter and put in pot on stove and cook on medium heat until butter has melted.
4. Now pour the milk and butter over the bread mixture.
5. Let stand for 10 min.
6. Add the rest of the pudding ingredients, mix and put in a baking dish in the oven and bake for 40 to 50 min or until it has set in the middle.

Sauce:

1. Pour all the sauce ingredients into a pot except the vanilla.
2. Cook over medium heat and stir occasionally, making sure it doesn’t overcook.
3. Once it thickens, stir in vanilla.
4. To serve, serve hot pudding in bowls and pour sauce over top.

Bestanddele

• 1 Koppie Suiker
• 1 Koppie Bruismeel
• knippie sout
• Koppie warm water
• 2 eiers
• 3 eetlepels kakao
• 4 eetlepels olie

Metode

1. Meng alles saam.
2. Gooi in gesmeerde bak, en mikrogolf op volle krag vir 7 minute!
3. Wanneer klaar los hom vir so 10 minute in mikrogolf.
4. Versier met 1 blik caramel kondensmelk, 1 bar-one, smelt op stoof saam en gooi bo oor!
5. Bedien! Baaaiie lekker!

Vir vanilla,suurlemoen of lemoen koek vervang die kakao met die nodige geursel jy kan selfs kakao,lemoenskil en essense saam gebruik vir n sjokolade.

Translation

7 Minute Microwave Pudding

Ingredients

• 1 Cup of Sugar
• 1 Cup Effervescent Flour
• pinch of salt
• Cup of hot water
• 2 eggs
• 3 tablespoons of cocoa
• 4 tablespoons of oil

Method

1. Mix everything together.
2. Pour into greased bowl, and microwave on full power for 7 minutes!
3. When done, leave it in the microwave for about 10 minutes.
4. Decorate with 1 can of caramel condensed milk, 1 bar-one, melt together on the stove and pour over the top!
5. Serve! Very nice!

For vanilla, lemon or orange cake replace the cocoa with the necessary flavoring you can even use cocoa, orange peel and essence together for a chocolate.

• Gebruik bak ongeveer 15 tot 20cm
• 1 eier
• 125ml suiker
• 250ml meel
• 5ml bakpoeier
• 5ml koeksoda
• 30ml asyn
• 2 eetl appelkooskonfyt
• 1 kop melk
• Sout

1. Klits eiers en suiker
2. Maak koeksoda aan met bietjie melk
3. Meng al bo-genoemde bymekaar
4. Gooi in bakpan en bak by 180 grade C vir 45 min

Sous

• 1 kop melk
• 125ml suiker
• 1 kop water
• 2 eetl botter
• 5ml vanilje

1. Bring alles tot kookpunt en gooi kokende stroop oor die warm poeding wat direk uit die oond uit kom.
2. Prik ‘n paar gaatjies met vurk in die koek voor jy die stroop oorgooi.

VERVANG DIE APPELKOOSKONFYT BY DIE BESLAG MET 2 EETL KAKAO EN VOEG 2 EETL KAKAO BY SOUS VIR SJOKOLADE POEDING

Translation

Baked Brown Pudding

• Use a tray approximately 15 to 20 cm
• 1 egg
• 125ml sugar
• 250ml flour
• 5ml baking powder
• 5ml baking soda
• 30ml of vinegar
• 2 tbsp apricot jam
• 1 cup of milk
• Salt

1. Beat eggs and sugar
2. Make baking soda with a little milk
3. Mix all of the above together
4. Pour into baking pan and bake at 180 degrees C for 45 min

Sauce

• 1 cup of milk
• 125ml sugar
• 1 cup of water
• 2 tbsp butter
• 5ml vanilla

1. Bring everything to the boil and pour boiling syrup over the hot pudding straight from the oven.
2. Poke a few holes in the cake with a fork before pouring the syrup over it.

REPLACE THE APPLE CHOCOLATE JAM IN THE BATTER WITH 2 TBS OF COCOA AND ADD 2 TBS OF COCOA TO SAUCE FOR CHOCOLATE PUDDING

Genoeg vir 4 mense
Bereiding: 20 min.
Verkoel: 2 uur

• 1 pakkie (200 g) Tennis-koekies
• 60 ml (¼ k) Amarula-likeur
• 2 blikke (360 g elk) karamelkondensmelk
• 375 ml (1½ k) room
• 90 g Peppermint Crisp-sjokolade, fyngedruk

Metode:

1. Plaas die koekies in ’n plastieksak saam met die helfte van die likeur, verseël en druk met ’n koekroller fyn.
2. Plaas die karamelkondensmelk in ’n mengbak.
3. Klits die room tot stywe punte vorm en vou dit saam met die oorblywende likeur by die karamel in.
4. Vou 60 g van die pepermentsjokolade in.
5. Strooi die koekiekrummels in vier afsonderlike bakkies of glase en bedek met die karamel.
6. Herhaal die lae en eindig met karamel bo-op.
7. Strooi die oorblywende pepermentsjokolade bo-oor.
8. Verkoel 2 uur in die koelkas.
9. Sit voor saam met room, as jy wil.

Translation

Peppermint Pudding

Enough for 4 people
Preparation: 20 min.
Refrigerate: 2 hours

• 1 packet (200 g) Tennis biscuits
• 60 ml (¼ k) Amarula liqueur
• 2 cans (360 g each) caramel condensed milk
• 375 ml (1½ k) cream
• 90 g Peppermint Crisp chocolate, crushed

Method:

1. Place the cookies in a plastic bag with half of the liqueur, seal and crush with a rolling pin.
2. Place the caramel condensed milk in a mixing bowl.
3. Whip the cream until stiff peaks form and fold it into the caramel along with the remaining liqueur.
4. Fold in 60 g of the peppermint chocolate.
5. Scatter the cookie crumbs into four separate bowls or glasses and cover with the caramel.
6. Repeat the layers and finish with caramel on top.
7. Sprinkle the remaining peppermint chocolate over the top.
8. Chill for 2 hours in the refrigerator.
9. Serve with cream, if desired.

Bestanddele:

• 250 ml koekmeel
• 125 ml suiker
• 60 ml botter
• 150 ml appelkooskonfyt
• 4 eiers
• 10 ml koeksoda, gemeng met bietjie melk

Metode:

1. Verroom botter en suiker.
2. Voeg eiers een vir een by en klop goed na elke byvoeging.
3. Voeg res van die bestanddele, behalwe die koeksoda, by en meng goed.
4. Voeg laastens die koeksoda by.
5. Gooi mengsel in kokende stroop. Bak ± 1 uur teen 180ºC.

Stroop:

• 500 ml suiker
• 500 ml room
• 500 ml melk (room en melk kan met idealmelk vervang word).

1. Karamelliseer suiker tot goed bruin.
2. Voeg melk en room by en roer oor matige hitte, totdat klonte opgelos is.

Nota:

Om bevrore poeding warm te maak kan dit oor kookwater gestoom word, of in die mikrogolfoond ontdooi en verwarm word.

Translation

Caramel Pudding

Ingredients:

• 250 ml cake flour
• 125 ml of sugar
• 60 ml of butter
• 150 ml apricot jam
• 4 eggs
• 10 ml of baking soda, mixed with a little milk

Method:

1. Cream butter and sugar.
2. Add eggs one at a time, beating well after each addition.
3. Add the rest of the ingredients, except the baking soda, and mix well.
4. Finally, add the baking soda.
5. Pour mixture into boiling syrup.
6. Bake ± 1 hour at 180ºC.

Syrup:

• 500 ml of sugar
• 500 ml of cream
• 500 ml milk (cream and milk can be replaced with ideal milk).

1. Caramelize sugar until well browned.
2. Add milk and cream and stir over medium heat, until lumps are dissolved.

Note:

To warm frozen pudding it can be steamed over boiling water, or thawed and heated in the microwave.

• 500ml melk
• 3/4kop suiker
• 1 kop sago(geweek vir 15 min of net so droog)
• Knippie sout
• 4 eiers geskei

1. Kook melk in mikrogolf
2. Voeg dan sago by en kook vir 1 min
3. Kilts eiergele en suiker tot romerig en roer by sago en melkmengsel
4. Gooi knippie sout en teelepel vanilla by(opsioneel) en kook weer vir 3-5 min of tot gaar
5. Vou nou styfgeklopte eierwitte in en bak verder in oondjie tot bruin ongeveer 20min by 175grade of tot gaar.
6. Gooi bietjie fyn kaneel oor en bietjie appelkoos konfyt en bedien met vla.

Translation

Sago Pudding

• 500ml milk
• 3/4 cup sugar
• 1 cup sago (soaked for 15 min or just as dry)
• Pinch of salt
• 4 eggs separated

1. Boil milk in microwave.
2. Add sago and cook for 1 min
3. Beat egg yolks and sugar until creamy and stir into sago and milk mixture
4. Add a pinch of salt and a teaspoon of vanilla (optional) and cook again for 3-5 minutes or until cooked
5. Now fold in stiffly beaten egg whites and bake further in the oven until brown about 20 minutes at 175 degrees or until cooked.
6. Pour over some fine cinnamon and some apricot jam and serve with custard.

Ingredients:

• 150 ml sago
• 6 eiers
• 1 liter melk
• 80 ml suiker
• 3 ml sout
• 15 ml vanielje geursel

Metode:

1. Week sago vir 1 uur in 300 ml van die melk.
2. Gooi nou die ander 700 ml melk by en kook op lae temperatuur tot balletjies mooi deurskynend is, roer gereeld.
3. Klits die eiers, suiker, sout en geursel goed.
4. Gooi dit by die gaar sago en roer goed deur.
5. Gooi in gesmeerde bakskottel en bak by 180°C tot droog en toetspen skoon uitkom.
6. Smeer appelkooskonfyt bo-oor as dit uit die oond kom.
7. Bedien met vla.

Wenk:

Ek maak die konfyt so bietjie warm in die mikrogolf oond dan is dit makliker om sommer oor poeding te gooi.
Die eiers kan mens ook net die geel by die mengsel ingooi en dan die witte styfklop en bo-op die konfyt lagie sit, ons verkies dit egter so sonder die meringue laag dan gooi ek die hele eier in die sago en bak gaar.

Translation

Grandma’s Delicious Sago Pudding

Ingredients:

• 150 ml of sago
• 6 eggs
• 1 liter of milk
• 80 ml of sugar
• 3 ml of salt
• 15 ml vanilla essence

Method:

1. Soak sago for 1 hour in 300 ml of the milk.
2. Now add the other 700 ml of milk and cook at low temperature until the balls are translucent, stirring often.
3. Beat the eggs, sugar, salt and seasoning well.
4. Add it to the cooked sago and stir well.
5. Pour into a greased baking dish and bake at 180°C until dry and a skewer comes out clean.
6. Spread apricot jam on top when it comes out of the oven.
7. Served with custard.

Tip:

I heat the jam a little in the microwave oven, then it is easier to just pour it over pudding.
You can also just throw the yolks into the mixture and then beat the whites and put a layer on top of the jam.