Tantalizing winter dessert recipes

Dessert recipes
Thursday, June 11, 2015

Tags: Dessert recipesKoeksister recipeMalva pudding recipe

Our winter wardrobes are out and the heaters are on, letting us know that winter has finally arrived. Just because the days are getting colder there’s no need to have glumly faces at home. Warm up the cold winter months and put smiles on your family’s faces by preparing one of these lip-smacking dessert recipes.  



Tempting dessert recipes for malva pudding


  • 230g of unsalted butter, cubed
  • 450g white sugar, plus extra to sprinkle
  • 2 x tablespoons of smooth apricot jam
  • 3 x tablespoons of white vinegar
  • 250g flour, add extra to dust
  • 500ml of milk
  • 3 x eggs
  • 2 x teaspoons of baking soda
  • A pinch of salt
  • 125ml of boiling water
  • 1 x teaspoon of vanilla extract

Cooking Instructions

  1. Grease a 20x20cm baking pan, whilst you pre-heat your oven to 180°C.
  2. In a large pan melt 30g of butter with 225g of sugar, the apricot jam and the vinegar. Once the sugar has dissolved and the mixture has a smooth texture, remove the pan from the heat and leave it to cool for 5 minutes
  3. In the meantime sift the flour and milk together. Ensure that you receive a nice smooth and thick mixture by alternating them.
  4. Individually add the eggs and beat after each addition.
  5. Mix in the baking soda and salt, then beat well.
  6. Transfer the mixture evenly into the greased baking pan and bake for 30 to 45 minutes until the malva pudding is dark. If you insert a knife into the pudding it should come out clean.
  7. In a small pan bring the water to a boil and add the remaining 225g of sugar, the vanilla extract, the rest of the butter and heat until the sugar has completely dissolved.
  8. Pour the warm syrup over the malva pudding and allow to stand for approximately 10 minutes before serving with ice-cream or custard.

Recipe sourced from Woolworths SA 

Mouthwatering dessert recipe for sticky koeksisters

 Dessert recipes

Syrup ingredients:

  • 800ml of water
  • 1,5kg of sugar
  • 12,5ml cream of tartar
  • 40ml of lemon juice
  • Sunflower oil to fry the koeksisters

Dough ingredients:

  • 4 x 250ml (500g) cake flour
  • 25ml of baking powder
  • 20ml of margarine
  • 1/2 large egg
  • 245ml of water

Syrup method:

  1. Bring the water, cream of tartar and sugar to boil in a large saucepan.
  2. Once the mixture begins to boil, add the lemon juice and allow to simmer for approximately 10minutes.
  3. Take the mixture off of the heat and leave it to cool until it has reached room temperature.
  4. Separate the syrup into two halves and place one in a bowl over ice and the other in the fridge to cool.  

Dough method:

  1. Sieve the baking powder and flour into a large bowl.
  2. Rub the margarine into the mixture with your fingertips.
  3. Beat ½ an egg in a separate bowl, add the water and beat the mixture again.
  4. Create a well in the middle of the flour and pour the water & egg into it. Knead thoroughly until a smooth dough has formed.
  5. Cover the dough with a layer of cling film and leave it for a minimum of 15 minutes or up to 5 hours.
  6. Heat oil in a pot to approximately 160 °C.
  7. Oil a rolling pin and then use it to roll the dough out on an oiled surface to a thickness of 5mm.
  8. Slice the dough into rectangle shapes sized at 6x15cm. Then cut the rectangles into 3 strips long ways. Press the cut ends together firmly leaving onside uncut.
  9. Plait the 3 strips together and then press the ends together firmly to seal the plait.
  10. Once your oil has boiled fry the plaits 6’s at a time for approximately 6-7minutes or until golden brown. Then drain for a few minutes on a paper towel.  
  11. Keep the dough koeksisters covered whilst frying the others to stop them from drying out.
  12. Dip the drained koeksisters into the ice-cold syrup while they are still hot.
  13. Remove them from the syrup with a spoon and put them on a wire rack.
  14. The syrup will heat up while you are dipping the koeksisters into it, so once you have dipped half of them take the syrup out of the fridge and use this for the balance. 

Tip: The cooler the syrup the better it tastes. Prepare the syrup the day before and keep it in the fridge to ensure that it is ice cold. 

Recipe sourced from Master Chef SA

Brighten up your home by treating your family to one of these tasty desserts and keep the chilly winter months at the back of their minds.

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