home industry tuisbedryf summer 2007 - huletts sugar€¦ · pizza pronto 29 & 30 milk and...

Home IndustryTuisbedryfSummer 2007

With compliments from Huletts

Summer’s here

Beste TuisbedrywerNa ’n besondere nat en koue winter vir baie van ons is dit groot vreugde om die son te sien en die somer te vier. Dit is juis hiervan waarvan die boekie oorloop. Resepte en idees vir al daardie heerlike vier-geleenthede. Vir kinderpartytjies, dooppartytjies, mylpaal verjaarsdae of huweliksherdenkinge, Kersfees of sommer net ’n viering vir die lekkerte.For those of you who entered the Kenwood Major competition in the previous issue – sorry that you are not all winners! The lucky person is Fathima Vahed from Durban. Congratulations and we wish you many years of happy and successful baking with your brand new appliance!To all our other bakers. We trust that there will be something of interest for each and every one of you in this booklet. Other than happy baking, we wish you all a profitable holiday season, a happy Christmas, a well deserved rest and lots of good things for 2008.

Kind regards,

Mathilda Pansegrouw

Flower Biscuits with Glacé Icing CoverFor Teeny Toddlers (Butterfly Cake) 3 & 4Flower Biscuits with Glacé Icing 5Butterfly Cake 6It’s All About Looking Pretty 7 & 8Darling Ice Cream Cupcakes 9 & 10Fairies in the forest (Toadstool Cake) 11 & 12Milk Lollies and Stars 13 & 14 Jelly Wobbles 15 & 16Christening Cake for Kylie 17 & 18Carrot Cake - Everybody’s Choice 19 & 20Almond Flavoured Cupcakes 21 & 22Savoury Bites for Tea-time 23 & 24Conversion Charts 25Toadstool Cake, Kylie’s Christening Cake 26Party time Pizzas 27 & 28Pizza Pronto 29 & 30Milk and Custard Shake 31 & 32Apricot Crunchies, Cherry Rice Krispies Squares 33 & 34Cakes for Occasions 35 & 36Icing Makes A Difference 37 & 38Tiny Treats: Instant Coffee Truffles 39 & 40Caramelised Baby Apples 41 & 42Delicious for Summer 43 & 44Novel Gifts: Cake with Chocolate Collar 45 & 46Christmas Strudel 47 & 48Rich Fruit Cake & Christmas 49 - 51Peanut Butter Muesli Squares 52SUGAlite Chocolate Brownies 53 & 54The best way to end a successful year 55 - 58

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

Contents

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Should you need any more information about the recipes in this booklet, contact Graham Gowar at (021) 761 2037 or [email protected]

Come into my gardenCome into my garden

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For teeny toddlersFor teeny toddlers

Preheat oven to 180ºC. Beat eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg

Butterfly Cake (see picture previous page)

Classic hot milk sponge cake:4 eggs

250 g (300 ml) Huletts Castor Sugar280 g (500 ml) cake flour

15 ml baking powder250 ml milk

100 g butter5 ml vanilla essence

Basic Icing and decorating:1 kg packet Huletts Icing Sugar


yellow and green food colouring100’s and 1000’s

desiccated coconutLiquorice strips

Colourful sweets of your choice

Sift flour, sugar, cream of tartar and bicarbonate of soda together. Rub in the butter. Add beaten eggs and vanilla essence. Mix to a firm dough. Cover dough with plastic foil and leave to rest in fridge for 30 minutes. On a lightly floured surface roll out the dough to a 5 mm thickness and cut flower shapes with cookie cutters. Place wooden skewers on a greased baking sheet and lightly press the flower cut-outs onto skewers. Bake at 180ºC for 8-10 minutes or until lightly browned. Leave to cool on a wire rack. Glacé icing: Mix icing sugar with butter and boiling water. Colour glacé icing in batches of your choice. Decorate biscuits as seen on picture.

Flower Biscuits with Glacé Icing280 g (500 ml) cake flour

200 g (250 ml) Huletts White Sugar7 ml cream of tartar

2,5 ml bicarbonate of soda85 g butter

2 eggs, beaten10 ml vanilla essence

Glacé icing:130 g (250 ml) Huletts Icing Sugar

1 teaspoon butter2 teaspoons boiling water

food colouring of your choiceHuletts Rainbow Sugar Crystals

100’s and 1000’s

and sugar mixture. Heat milk and butter together, but do not boil. Add vanilla essence. Stir into batter. Spoon into round 2 x 22 cm diameter greased cake pans. Bake for 25-30 minutes until done. Cool on wire rack. Cut one cake in half and place the halves alongside each other with round edges touching on a tray or board. Sandwich with second cake layer, if desired (second cake layer can be frozen for later use).Basic Icing and decorating: Beat the icing sugar, butter and vanilla essence together until light and fluffy. Colour the icing pale yellow. Be careful to add food colouring drop by drop to get the desired colour as the colour could be very intense. Ice the entire butterfly cake in yellow icing (leftover icing can be frozen). Decorate with colourful sweets and 100’s and 1000’s as seen on the picture. Colour desiccated coconut with green food colouring and sprinkle around the cake.

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It’s all about looking pretty

Cupcakes offer you the ideal opportunity to be creative with icing

Requirements for successful icing:

1. One quantity of basic icing (see previous page)

2. Various food colourings

3. Icing tubes. Invest in the following: fine plain nozzles, star nozzles and ribbon nozzles.

4. Various little sweets and decorations

5. Icing bags - learn to fold your own from greaseproof paper (see page 37). Fold a few of these which you can use for different colour icings. Discard after use.

6. Practise with icing bag and different icing tubes making patterns on greaseproof paper.

7. Hint: Leftover icing can be frozen for at least 6 months.

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Darling Ice Cream Cupcakes 1 can Ideal Milk

1 can condensed milk500 ml Ultra Mel Vanilla, Chocolate or

Double Toffee Custard

Chill ideal milk in the fridge overnight. Beat ideal milk until thick and fluffy in a large mixing bowl. Mix in condensed milk. Add Ultra Mel Custard and mix well. Pour the mixture into an ice cream tub and freeze. To serve, spoon balls into ice cream cone cups, decorate with 100’s and 1000’s and a decorative edible star.

Sell home-made Ultra Mel ice cream in plastic tubs from the freezer section. Sell the ice cream complete with cupcake cones, 100’s and 1000’s and stars so that moms can easily assemble these darling ice cream cupcakes at home, when required.

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“fairies in the forest live in little toadstools”“fairies in the forest live in little toadstools”

Milk Lollies & S tars

300 ml Clover Fruit-O-Milk Peach & Apricot or Strawberry flavour

* A variety of silicon moulds are available from the household

section in your supermarket.

Pour the Fruit-O-Milk into silicon moulds* and freeze, until half set. Push ice cream sticks or plastic spoons into the lollies and freeze until hard. Remove from mould just before serving. Quantities depend on mould size.

Fruit-O-Milk is a nutritious, filling fruit flavoured milk drink, with added essential vitamins and extra calcium. A “sherbet” tasting fruit flavoured milk drink offering a healthy, filling and tasty drink. Fruit-O-Milk will provide children with the strength and energy they need on a daily basis. The extra calcium assists in bone and teeth health.

Frozen Fruit-O-Milk lollies, stars and jellies are a creative and fun element to add to every party


Jelly Wobbles300 ml Clover Fruit-O-Milk

Strawberry or Apricot & Peach1 packet of strawberry jelly

125 ml boiling water

Dissolve the jelly in boiling water. When cool but not set, add the Fruit-O-Milk and mix well using a fork. Pour into silicon moulds and leave to set overnight. Remove from moulds just before serving.

Hints: • Fruit-O-Milk jelly Christmas trees will be a healthy and original option for a Christmas pudding • Fill round wobble with fresh fruit or ice cream just before serving



A Christening cake for Kylie


Preheat the oven to 180°C. Spray 2 x 23 cm sandwich cake pans with nonstick spray. Beat the sugar and eggs together well. Add the oil gradually, beating until light yellow and thick. Sift the self-raising flour, bicarbonate of soda, cinnamon, mixed spice and salt together. Add the lemon rind and juice to the carrots and mix well. Fold first the flour mixture and then the carrot mixture into the egg mixture. Pour the batter into the prepared pans. Bake for 30 - 40 minutes or until the cakes begin to shrink away from the sides of the pans. Allow to cool slightly in the pans, then turn out onto wire racks to cool completely.Icing: Beat the butter and icing sugar together. Add the cottage cheese and vanilla essence to form a stiff icing. Chop the nuts finely, but keep a few for decoration. Add the chopped nuts to the icing. Spread the icing over one cake layer and sandwich them together. Spread the remainder of the icing over the top layer. Sprinkle chopped nuts on top.

Carrot Cake - Everybody’s Choice

400 g (500 ml) Huletts White Sugar 4 extra large eggs375 ml cooking oil

350 g (625 ml) self-raising flour 5 ml bicarbonate of soda

5 ml ground cinnamon5 ml mixed spice

pinch salt2 ml lemon rind, grated 15 ml fresh lemon juice

750 ml carrots, peeled and coarsely grated

Icing:50 g soft butter

500 g Huletts Icing Sugar, sifted 200 g smooth cottage cheese

5 ml vanilla essence 100 g pecan nuts, chopped


Preheat oven to 180ºC. Beat eggs and castor sugar together until thick and creamy. Sift the flour and baking powder together and fold into egg and sugar mixture. Add the ground almonds. Heat milk and butter together, but do not boil. Add almond essence. Stir into batter. Spoon into 36 paper cups. Bake for 12 - 15 minutes until done. Cool on wire rack. Remove from paper cups and place into new paper cups (optional). Whip the cream together with the castor sugar and Frangelico liqueur until stiff. Decorate each cupcake with a dollop of flavoured whipped fresh cream and a glacé cherry. Makes 36 cupcakes

Almond Flavoured Cupcakes

4 eggs300 ml (250 g) castor sugar

500 ml (280 g) cake flour15 ml baking powder50 g ground almonds

250 ml Clover Full Cream Milk100 g Clover MooiRiver Butter

5 ml almond essence 250 ml Clover Fresh Cream

castor sugar, to taste10 ml Frangelico liqueur (optional)

glacé cherries

“Cup” cakes in 19th Century America were so called because the ingredients for them were measured in cups instead of weighed, as had

been the custom. This was revolutionary because of the tremendous time it saved in the kitchen. But it goes on to explain that the cup name had a double meaning because of the practice of baking in small containers -

including tea cups.

These cupcakes are delicious served with tea or even

celebratory champagne


Use a star cookie cutter and cut stars from white sliced bread. Butter the bread stars. Top with a cheese star cut from sliced cheese. Round off with a dollop of Clover Sour Cream and a caper just before serving.

Savoury Bites for Tea-time

Bread Stars

Spread baguette slices with Clover Sour Cream mixed with chopped chives and freshly ground black pepper. Top with a swirled slice of smoked salmon or trout and garnish with a lemon segment and fresh dill.

Baguette with Salmon Roses

Spread thinly sliced white bread with Clover Sour Cream, mixed with chopped mint. Top with thinly sliced cucumber and sandwich. Wrap and place in fridge for 30 minutes. Remove the plastic wrapping, cut off the crusts and cut into triangles. Keep covered until serving.

Cucumber and Mint Sandwiches


Spoons Cups Oven Temperatures

1ml = ¼ teaspoon 3ml = ½ teaspoon5ml = 1 teaspoon

15ml = 1 tablespoon 30ml = 6 tsps or 2 tbsp

60ml = 4 tbsp or ¼ cup

60ml = ¼ cup 80ml = 1/3 cup125ml = ½ cup160ml = 2/3 cup 180ml = ¾ cup250ml = 1 cup

500ml = 2 cups 1 litre = 4 cups

Very cool 140ºC / 275ºF Cool 150ºC / 300ºF Warm 160ºC / 325ºF Medium 180ºC / 350ºF Fairly hot 190ºC / 375ºF Hot 200ºC / 400ºF Very Hot 230ºC / 450ºF

Handy Conversion Charts

Pounds Ounces Liquids

½oz = 15g¾oz = 20g1oz = 25g1½oz = 40g2oz = 50g2½oz = 60g3½oz = 90g

4oz = 100g 5oz = 150g 6oz = 175g 7oz = 200g 8oz = 225g

9oz = 250g 10oz = 275g 11oz = 300g 12oz = 350g 13oz = 375g 14oz = 400g 15oz = 425g 1lb = 450g 2lb = 900g 2¼lb = 1kg 3lb5oz = 1,5kg 4¼lb = 2kg

1 fl oz = 15g 2 fl oz = 20g 3 fl oz = 25g 3½ fl oz = 40g 4 fl oz = 50g 5 fl oz (¼ pt) = 60g 10 fl oz (½ pt) = 90g 20 fl oz (1 pt) = 100g 1¼ pt = 150g 1½ pt = 175g 7 oz = 200g 8 oz = 225g

Sugar Equivalents 5ml 12,5ml 60ml 80ml 100ml 125ml 200ml 250ml

White & SunSweet Sugars

Treacle & Caramel Sugars

Castor Sugar

Icing Sugar

4g

4g

4g

3g

10g

10g

10g

7g

50g

45g

50g

30g

65g

60g

70g

40g

80g

70g

85g

50g

100g

90g

105g

65g

160g

140g

170g

105g

200g

180g

210g

130gBake sponge cake in a greased 30 x 22 cm ovenpan for 25-30 minutes until done. Cool on wire rack. Cut

Toadstool Cake1 x batter classic hot milk

sponge cake (recipe page 6)*cake baked in a ovenpan

Icing and decorating:1 kg packet Huletts Icing Sugar


red and green food colouringdesiccated coconut

Spoon the batter into a greased 30 x 22 cm ovenpan. Bake for 25-30 minutes until done. Cool on wire rack. * Cut slab horizontally in half. Sandwich layers with apricot jam.

Kylie’s Christening Cake1 x batter almond flavour cupcake

recipe (recipe page 22)Icing and decorating:

390 g (750 ml) Huletts Icing Sugar15 ml butter

± 30 ml boiling waterapricot jam

food colouring of your choiceicing flowers, available at specialised baking shops

cake into mushroom shape as seen on picture. Icing and decorating: Beat the icing sugar, butter and vanilla essence together until light and fluffy. Colour two thirds of the icing red. Add food colouring drop by drop to get the desired colour as the colour could be very intense. Using the picture as a guide, ice the cake with red and plain icing. Use a bag and icing tube to pipe the rosettes. Colour desiccated coconut with green food colouring and sprinkle around the cake.

Cut into 15 equal-sized squares. (Note: This works perfectly for a 4, 5 or 6 letter name - cut into smaller sized squares if name is longer)Icing and decorating: Mix the icing sugar, butter and water together. Divide into 4 equal batches. Colour into 4 pastel colours by carefully adding the food colouring drop by drop. Drizzle the glacé icing over the squares coating all the sides. Allow to dry slightly and decorate with flowers. Pipe name onto squares. Stack squares as seen in picture.* Place cake in deep freeze before cutting as this will make cutting and decorating much easier

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Party time PizzasThis sweet pizza cake is an

exciting and different birthday party cake which also makes

an interesting dessert, for dinner- parties or kids’ birthdays.

1 sponge or butter cakeraspberry or strawberry jama selection of small sweetswhite chocolate for grating

Use a cotton thread and slice the warm cake horizontally in half, leaving two thin layer cakes. Spread generously with jam of your choice and sprinkle with small sweets. Use liquorice, small chocolate balls, jelly babies or smarties. Lastly grate white chocolate over cake (to avoid chocolate from melting when grating, place in fridge for half an hour before use)

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Pizzas are one of the most popular snacks at any party. The combination of a doughy base, an interesting topping with flavoursome melted cheese remains irresistible. The nature of pizzas has changed considerably over the years and it is worthwhile to experiment a bit. Stick to a dough base, a flavoursome tomato base spread, a selection of toppings (don’t forget vegetable toppings for vegetarians). Round these off with a sprinkling of grated cheese or cubes from the Clover selection. Melt under a grill and serve hot or cold.

Pizza Pronto

Milk and Custard S hake

500 ml Clover Fresh Milk250 ml ready-made custard

45 ml honey10 ml ground cinnamon

3 scoops vanilla ice creamfresh fruit or fruit purees,

for decoration

Blend together the milk, custard, honey, cinnamon and ice cream until smooth and fluffy. Pour the shake into tall glasses, garnish with fresh fruit and serve immediately.Makes ± 4 x 220 ml

A dessert with a twist for a summer party


100 g white chocolate75 g butter

75 g Huletts Golden Syrup60 g Rice Krispies

60 g oats50 g cherries, chopped

30 g pecan nuts, finely chopped

Melt the chocolate, butter and syrup together. Mix the Rice Krispies, oats, cherries and pecan nuts together. Stir into melted chocolate mixture. Line a 20 cm square baking pan with greaseproof paper. Spoon the mixture into pan and level the surface with the back of a greased spoon. Place in fridge to set. Cut into squares before serving. Makes ± 24 squares

140 g (250 ml) cake flour 60 g (250 ml) oats, uncooked

90 g (250 ml) desiccated coconut

180 g (250 ml) Huletts Treacle Sugar

60 g dried apricots, finely chopped

125 g butter 30 ml Huletts Golden Syrup

5 ml bicarbonate of soda 30 ml boiling water

Preheat the oven to 180ºC. Combine the flour, oats, coconut, sugar and apricots in a bowl. Melt the butter and golden syrup in a saucepan over low heat. Mix the bicarbonate of soda with the water and add to the butter and golden syrup. Pour the liquids into the dry ingredients and mix well. Roll the mixture into walnut-sized balls and place onto a greased pan. Flatten slightly. Bake for 10 - 15 minutes, until golden brown. Cool on a wire rack and seal in an airtight container.Makes ± 50 biscuits

Cherry Rice Krispies SquaresCherry Rice Krispies SquaresApricot CrunchiesApricot Crunchies


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Change the shape of the cake and make it much more special. For the heart-shaped cake: Bake a plain layer cake in one large rectangular pan. Cool down completely. Place in freezer for half an hour and cut into a heart shape. Decorate with plain icing and edible fresh flowers. Finish the bottom edge with a decorative pattern. The surface of the cake is ideal for a piped message.

Cakes for OccasionsCakes for Occasions

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Cut a 25 cm square from greaseproof paper. Cut in half diagonally to form two triangles. (Each triangle makes one bag.) Take one triangle, and with the diagrams below as a guide, follow the steps from 1 to 7. Mark the three corners A, B and C. Fold corner B round inside corner A, and bring corner C round the outside of the bag, until it fits exactly behind A. All three corners must be together, and the tip of the bag neatly closed. Fold corner A over two or three times to hold the bag together. Snip a small piece off the tip to let the icing through for piping, or cut off a about 1,5 cm from the tip and drop in a fancy nozzle. Paper icing bags are not that strong. Use mainly for small icing jobs, or where you

need to switch from one colour to another, or one tube to another. A larger bag would hold more icing, but tend to split from the greater pressure of the contents of the bag, and the heat and moisture of your hands. Rather keep the bag small.To fill the bag: Spoon in the icing until half full and fold top edges of bag over, about 1 cm. Fold over again until close to contents, then fold the two sides inwards towards the centre. Press with your right thumb on the join to force out the icing. The fingers should be spread out loosely supporting and directing the bag. Use the left hand under the right hand as an additional support.

Making and Filling Paper Icing Bags:

Icing makes a differenceIcing makes a difference

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Instant Coffee Truffles

500 g (4x250 ml) Huletts Icing Sugar, sifted 250 g butter

10 ml instant coffee granules 5 ml hot water

2 extra large egg yolks200 g Moir’s Chocolate Vermicelli

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Tiny treats

Place the icing sugar and butter in a mixing bowl and beat together

until well blended. Dissolve the coffee granules in the hot water and add to the butter mixture. Mix well. Beat the egg yolks and mix in with the butter, icing sugar and coffee mixture. Beat until well blended. Refrigerate mixture until firm and manageable, then shape into balls. Coat the balls with chocolate vermicelli. Makes ± 50 bite-sized truffles

A stylish way to serve these is to string them, together with

a cherry, on a tooth pick.


Heat the castor sugar, water and food colouring together until the sugar has dissolved. Bring mixture to the boil and boil until the mixture

Caramelised Baby Apples500 ml (420 g) Huletts Castor Sugar

250 ml water5 ml Moir’s Red Food Colouring

2 x 425 g cans baby apples, with stems

Hint: When decorating a layer cake only place the caramelised baby apples on the cake just before serving. Or sell them separately and ask the client to place them on the cake just before serving. The caramel tends to get runny if the apples are left on the icing for too long.

caramelises. In the meantime: Drain all the liquid from the baby apples. Dry them with a paper towel or dry cloth. The apples must be completely dry before dipping into the caramel mixture otherwise the caramel will not stick Remove the caramel mix from heat and dip the apples individually into the mixture covering completely. Leave to dry on wax paper.

How to use: Caramelised baby apples are very decorative and are basically mini toffee apples. They look beautiful on a cheese board, between chocolate truffles on a tray or served with a selection of sweets snacks. Also use them to decorate a layer cake.

Delicious For Summer

Filling:1 litre Ultra Mel Vanilla Custard2 egg yolks, beaten15 ml cornflour, mixed to a paste with cold water

2 medium-sized prepared flans fresh fruit of your choice and mint leaves, to decorate

Mix Ultra Mel Vanilla Custard, egg yolks and cornflour paste in a saucepan. Place over medium heat and stir until the mixture boils and thickens. Leave to cool and spoon into flans. Decorate with fresh fruit and fresh mint leaves. Keep refrigerated. Makes 2 medium-sized flans

Delicious For Summer

Hint: The filling can also be used for layer cakes


Cake with Chocolate Collar

Novel Gifts

A special gift for a special occasion. This gift is not a cheap option but will certainly be a novelty. We fixed a chocolate collar around an iced sandwiched layer cake, filled it with chocolates and tied

a velvet ribbon around it.

Chocolate collar: Melt 500 g plain chocolate in a mixing bowl fitted onto a pot with hot water. (The bowl should not touch the hot water. The steam from

Make heart-shaped sweet biscuits. Use a plastic straw to push holes through the dough, at the top of each heart, before baking. Pipe names on cooled down biscuits and tie on ribbons. Take pre-Christmas orders from customers with customers supplying names to be piped on biscuits.

the water will melt the chocolate.) Cut a strip of silicon paper to fit the height and length of the chocolate collar around the cake. Pour melted chocolate onto the paper strip. Use a palate knife to smooth out the melted chocolate. Leave to set slightly. Lift the paper strip carefully and wrap around the cake with chocolate ends joining. Leave to set completely. Carefully remove the silicon paper. Fill the cake with either home-made truffles or other chocolates. Carefully tie a velvet ribbon around the cake as the chocolate collar is delicate and can break easily.


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Preheat the oven to 200°C. Place the apples in a roasting pan with the butter and brown sugar and roast until the apples are soft and golden, about 15 minutes. Allow to cool. Place the cooled apple mixture in a bowl together with the Christmas mincemeat, cherries, pecans, almonds, half the breadcrumbs

Christmas Strudel250 g Granny Smith apples, cubed

and tossed in lemon juice25 g butter

15 g (15 ml) brown sugar150 g Christmas mincemeat100 g Moir’s Glacé Cherries

50 g pecan nuts, roughly chopped 25 g almonds, flaked and toasted

75 g fresh breadcrumbszest and juice of 1 orange

4 sheets phyllo pastry 60 g butter, melted

icing sugar for dusting

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and the zest and juice of the orange. Stir well to combine. Arrange a clean tea towel on a suitable surface, then lay a sheet of phyllo on top. Brush the phyllo with butter and repeat with the remaining phyllo. Sprinkle the remaining breadcrumbs evenly over the top of the final sheet of buttered phyllo. Spread the fruit and nut filling on the phyllo pastry, leaving a 3 cm border all around. Fold the borders on the long sides in over the filling. Start rolling up the pastry by turning in the border along the short edge nearest you. Then keep rolling, lifting up the tea towel to help form the roll. Reduce the oven temperature to 190°C. Before completing the roll, lift the far edge of the tea towel over a paper lined baking tray. Finish rolling the strudel carefully on to the tray, ending with it seam-side down. Brush all over with more melted butter. Bake until crisp and golden, about 30 - 35 minutes. Leave to cool and dust with icing sugar. Serve warm with fresh cream.

A Christmas gift with a difference


Preheat the oven to 120ºC. Mix the sultanas, currants, raisins and brandy together. Leave over night to soak. Mix the pineapple, watermelon, nuts, cherries and ginger together. Add the 140 g (250 ml) flour and mix with the fruit. Add the brandied fruit and mix. Sift the rest of the flour, cinnamon, nutmeg, salt and mixed spice together. Beat the butter and sugar together until light and fluffy. Add the eggs one by one, mixing well after each addition. Add a little flour after the third egg. After all the eggs are mixed in, add the remainder of the sifted flour. Add the essence, and the bicarbonate of soda mixed with the milk. Add the fruit mixture and mix well. The mixture will be stiff. Spoon the mixture into a 25 cm diameter deep, triple greaseproof paper lined, baking pan, square pan or 2 smaller pans. Bake for 4 hours until done. Remove from oven and sprinkle over the Van der Hum Liqueur. Leave to cool completely. Wrap thoroughly in a double foil layer and leave to mature in a cool, dark place. A Christmas cake matures over time from 1 week to a year.

Hint: Should you bake the mixture in smaller pans, bake for only 2½ - 3 hours or until done.

Rich Fruit Cake

500 g sultanas250 g currants

250 g seedless raisins125 ml brandy

250 g glazed pineapple, chopped250 g glazed watermelon, chopped

250 g mixed nuts, chopped250 g glazed cherries, cut in half

100 g glazed ginger, cut finely140 g (250 ml) cake flour420 g (750 ml) cake flour

5 ml cinnamon2,5 ml nutmeg

5 ml salt5 ml mixed spice

250 g butter250 g (310 ml) Huletts White Sugar

180 g (250 ml ) Huletts Treacle Sugar8 extra large eggs

10 ml almond essence5 ml bicarbonate of soda

5 ml milk60 ml van der Hum liqueur

To ice the cake, see next page

A Christmas Cake as a Gift

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45 g (125 ml) Moir’s Desiccated Coconut

397 g (1 can) condensed milk 390 g (750 ml) muesli

60 ml honey65 g (60 ml) peanut butter

60 g butter75 g unsalted peanuts

130 g (250 ml) icing sugar

Grease a 20 cm x 30 cm baking pan. Sprinkle half the coconut evenly over base of pan. Combine remaining ingredients in a large saucepan. Stir over low heat for about 10 minutes or until thick. Spread over coconut in pan and sprinkle with remaining coconut. Press down gently. Cover and refrigerate until firm. Cut into squares.Makes ± 24 squares

Peanut Butter Muesli SquaresChristmas Icing

To ice the cake:

apricot jam1 kg marzipanHuletts Icing Sugar1 kg plastic icingred food colouring pastesilver ballsbow

Spread the entire cake with apricot jam. Sprinkle a work surface with icing sugar and roll out the marzipan to a thickness of 5 cm. Lift carefully and cover the cake with the marzipan. Sprinkle your hands with icing sugar and using your hands rub out all creases in the marzipan. Join the edges on the corners and trim with a knife. Try to get the surface, edges and corners as smooth as possible.For the plastic icing: Colour the plastic icing to your desired colour, roll out and repeat the covering process as for the marzipan. Push silver balls into the icing. Leave icing to harden and tie cake with a bow.

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The best way to end a successful year. On strawberries...

When there is an abundance of strawberries one should make use of it to the fullest as they give such great culinary rewards.

Strawberries are at their very best during the summer months and very few flavours compare with the taste and fragrance of fresh strawberries. Unfortunately imaginations tend to extend as far as strawberries and cream. Although the taste is exquisite, there are many other interesting ways of preparing strawberries.

Fresh Strawberries Dipped in Melted Chocolate (see picture alongside)

Clean strawberries with a damp cloth. (Never rinse strawberries under running water as they are very absorbent and will become soggy.) Melt either white or dark chocolate over steam (see method chocolate collared cake on p. 45). Take the strawberries by their stems and dip in the melted chocolate. Place on a sheet of wax paper to dry slightly. Before completely dry, sprinkle with sesame seeds. Serve as a teatime treat or use to decorate cakes.

Strawberry Sauce

This recipe calls for a sprinkling of freshly grounded black pepper with strawberries. Although this sounds strange it is absolutely correct as freshly ground black pepper enhances the flavour of fresh strawberries.

1 kg ripe strawberriesfreshly ground black pepper1 kg Huletts Castor Sugar

Remove the stems of the strawberries and clean with a damp cloth. Flavour the strawberries with a sprinkling of black pepper. Liquidise and push through a sieve. Add the castor sugar , a 1/3 at a time, stirring well after each addition. Leave for 1 hour for the sugar to dissolve completely. Pour into jars and keep refrigerated until needed (last 1 week in the fridge) or freeze up to 6 months.

We give thanks for a successful 2007 and

wish you a Merry Christmas, a prosperous

New Year and may your cup overflow with

happiness in 2008

... and champagne


Head Office - Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031)

460 0111 Fax (031) 460 0366; Gauteng: Tel (011) 616 3385 Cell 082 441 3400/083 274 1347; Western Cape: Tel (021) 551 7866 Cell 083 274 1342; www.huletts.co.za

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