Home Industries & Informal Markets

summer 2016 i issue 29

summerCelebrations

With compliments from Huletts

For more information contact: homeindustry@mpmarketing.co.za

We sincerely hope you find this booklet with its focus on baking as inspirational as we found putting it together. Baking is certainly creative and if you think about it, Home Industry members give a little of themselves, to be shared with others, with every cake or biscuit that they create.In this issue we showcase two very impressive young women who, with a little help from their mom and granny, have turned their passion for baking cakes into a business. You will be amazed at just how much these two entrepreneurs have achieved since launching Cake World a year ago. We wish them lots of success with their venture. Our cover features pretty as a picture petit fours. They take a bit more time and effort to make, but once you have mastered the art you will find out just how versatile these mini cakes are. Stack them on individual glass disks to make a stunning wedding cake. The individual mini cakes can also serve as a token of appreciation for guests attending the wedding. Make them in pink and blue for baby showers, christenings, or make red heart shaped petit fours for Valentine’s Day.Have you ever heard of a baby marrow cake? Yes, you’ve read that correctly! This trendy cake is making the headlines at the moment. Although very different from the norm it is as moist and delicious as any self-respecting cake should be and your customers will love it! Our white-on-white four-layer vanilla cake is a classic but the easy and effective decoration on the top makes this a showstopper and a stylish centre piece for any occasion. Meringues are a trusted stalwart. What is special about them is that you can shape your basic recipe in just about any meringue creation. See our new creation under the header: “Make a statement with meringues” Honeycomb needs no introduction and we all know it is delicious as is but see how creatively we used it to decorate an ordinary chocolate cake. Talk about making a statement! Good old brownies and millionaire’s shortbread get a healthy new twist and even the humble Rice Krispie cookie can be made to look glamorous. Also look out for our white ginger and chocolate fudge. All of the above and the many other treats we feature in this edition, packaged creatively, will make delightful Christmas boxes. Last, but not least, Huletts have come up with a bigger and brighter idea for cake boxes which you won’t want to miss on pages 34 and 35.We sincerely hope that this issue of our Home Industry booklet will make your creative juices flow.Huletts wishes you all a very happy Festive season. South Africa has its’ challenges, but, hopefully this booklet is a reminder of the host of opportunities that also abound for us to grab and run with. regardsmathilda Pansegrouw

Dear Home industry member

SWEET BITESWITH attitudeSee recipe on page 40.

Contents6 A world of cake at cake world

10 Éclairs

12 Macarons

14 Make a statement with meringue

16 Mini lemon meringues tartlets

18 White on white cake

22 Rustic baby marrow layer cake

24 A Christmas cake with a difference – basic butter cake

28 Baby chocolate cakes with cream cheese icing

30 Sandwiched biscuits

32 Millionaires shortbread

36 Sweet short crust pastry with custard filling and raspberries

38 Pretty as a picture petit fours

40 Marshmallow rice krispie cookies

42 Classic brownies

44 Decorate your cake with honey comb

46 White chocolate fudge with ginger

6

12

18

38

28

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

16 42

Huletts 6 Huletts 7

a world of cake at cake world

These two remarkable entrepreneurs, both mothers of small children, own and run a bak-ery in Pretoria making sweet cakes to die for!From a tender age their Granny Seoka inspired in them a love for baking and they still speak fondly of the unforgettable fruit cake and gin-ger biscuits she baked for family and friends. Their business flair no doubt comes their mom Nosabelo Ramoroka who is a civil engineer but owns and runs a construction company. Her financial backing helped them open their own business, Cake World, in the Rosslyn industrial precinct, in September 2015.

Cake World now employs 16 staff and none other than Granny Seoka is head baker! With greater Tshwane as their target market and a client list that already includes large companies such as BMW, CSIR and DHL these two young entrepreneurs have had their work cut out since taking the plunge a year ago. We recently visited them on a Monday, the spotless factory was relatively quiet but from Wednesdays production moves into top gear.

Eighty extra-large cakes of all varieties – Blue Velvet,

Strawberry Delight, Vanilla Strawberry or Chocolate

Cream Cake to name a few – are sold each day.

Beautifully decorated smaller items such as pastries and scones

are a big hit with clients.

Siblings Nokuthula Ramputa (28) and Thokozile Mahlangu (25) from Pretoria give the lie to the saying that you should never trust skinny cooks or bakers – that is if good fare is your passion!

FeATure

Huletts 8 Huletts 9

Nokuthula is a trained chef who studied at The Capsicum Culinary Arts in Pretoria while Thokozile studied Hotel Management at the International Hotel School in Sandton. But their baking expertise was mostly home-grown under the watchful eye of Granny Seoka and much of their inspiration these days, they concede, comes from Pinterest.Cake World’s advertising is mostly through Facebook, pamphlets and word of mouth and their pop-up cake shops on in different areas each Saturday have been hugely successful in building their brand.Running this sort of business is very time consuming so it is not uncommon for their children and child minder to go to work with them. Fortunately they have the full support of their Software Engineer and Town Planner husbands’ who lend a hand whenever possible.And how do they keep so trim despite being surrounded by such lovely sweet treats? With a good hour’s work out in the gym every morning!

See recipe on page 10.

Individually wrapped cake slices are sold on a daily basis to “walk-ins” from the many other businesses in the area and these “samples” have served as an

excellent way of generating orders for whole cakes at the weekends!

Nokuthula Ramputa and Thokozile Mahlangu knows how to impress their clients and keep

them coming back for more.

Both ladies enjoy the fine texture of Huletts Sugar. "It melts and combines

easily, and gives a beautiful rich colour when caramelised.

DAinTy DArlings

ÉClairs

Huletts 10

ingredients115 g butter125 ml (½ cup) milk 125 ml (½ cup) water 5 ml (1 t) Huletts White sugar1 ml (pinch) salt 140 g (1 cup) cake flour3 extra large eggs

method1. Preheat oven to 200ºC. 2. Line a baking tray with baking paper. 3. Place the butter, milk, water, sugar and

salt in a heavy based saucepan.4. Bring mixture to a rapid boil whilst

stirring continuously with a wooden spoon. Add the flour all at once stirring with a wooden spoon to prevent lumps forming. Cook until it forms a ball when touching the sides.

5. Place in the bowl of an electric mixer and beat at a medium speed, adding the eggs one at a time whilst

beating continuously.6. Spoon the mixture into a piping bag

fitted with a large nozzle making rounds or long finger shapes.

7. Pipe even sized rounds (see page 12) or oblong shapes (see picture, right) on to the baking paper. Brush the sides with milk and bake for 20 minutes. Reduce the temperature to 190ºC and bake for a further 10 minutes.

8. Remove from the oven and using a sharp knife, make a small slit in the side of each pastry allowing the steam to escape and ensuring the pastry remains crisp as

it cools.9. Dip the pastry into melted chocolate or

chocolate ganache and fill with either a caramel, chocolate or whipped cream filling, or decorate as desired.

Makes 30 - 40, depending on size

Huletts 11

This pastry is an enormously versatile product for catering purposes. It works equally well for sweet and savoury treats.

See our chocolate covered éclairs on page 12.

method1. Preheat the oven to 180ºC and place oven

rack in lower third of oven. Line 2 x baking sheets with baking paper, dabbing a little mixture in the corners of the baking sheets to help secure the paper.

2. Place almonds in a food processor, process until as fine as possible, +/- 1 minute. Add icing sugar, process until combined, +/- 1 minute.

3. Using a fine-mesh sieve, sieve the almond mixture. Transfer solids in sieve to a food processor; blend and sift again, pressing down on lumps. Repeat until less than 2 tablespoons of solids remain in sieve. Set aside.

4. Place the egg whites and castor sugar in an electric mixer and beat on lowest speed to just combine. Turn to medium speed and beat for 2 minutes. Increase speed to medium-high and beat for another 2 minutes. Then turn to high and beat for a

further 2 minutes. The egg whites should be very stiff and glossy and be able to retain their shape when you lift the whisk out of the bowl.

5. Add flavouring and food colouring, if desired, and beat on highest speed for 30 seconds.

6. Add almond mixture to egg mixture all at once. Use a spatula to fold the mixture from the bottom of the bowl upward, then use the flat side of the spatula to firmly mix through the middle of the mixture. Repeat until batter flows like lava, this will take ±35 to 40 folds.

7. Rest a pastry bag fitted with a 12 mm round nozzle inside a large glass. Spoon batter into bag securing the top.

8. Put the baking sheet in place and hold the piping bag 12 mm above sheet and pipe batter into 18 mm rounds, then swirl tip off to one side. Space rounds 25 mm apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.

9. Bake 1 sheet at a time for 13 minutes, rotating halfway through, until risen and just set. Leave to cool.

10. Sandwich the macarons together with buttercream icing or ganache (page 20). Wrap in plastic and refrigerate.

Makes ± 30 sandwiched macarons, depending on size

DAinTy DArlings

MaCaronsThe French Way

ingredients70 g (2/3 cup) sliced blanched almonds 130 g (1 cup) Huletts icing sugar 2 extra large egg whites, at room temperature30 g Huletts Castor sugarflavouring or food colouring, as desired (optional)

Huletts 12 Huletts 13

See Éclair recipe on page 10.

ingredients4 extra large egg whites, at room temperature115 g Huletts Castor sugar115 g Huletts icing sugar

method1. Preheat the oven to 100ºC.2. Line 2 baking sheets with non-stick

baking paper, or foil shiny side down.3. Place the egg whites in a large clean

metal mixing bowl. Using an electric hand beater, beat the egg whites on medium speed until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

4. Increase the speed and add the castor sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It is important to add the sugar slowly at this stage as it helps to prevent the meringue from weeping. Do not over-beat. When ready, the mixture should be thick and glossy.

5. Sift one third of the icing sugar over the mixture, then gently fold in the remaining icing sugar with a large metal spoon or spatula. Continue to sift and fold in the sugar a third at a time. Be careful not to over-mix. The mixture should look smooth and billowy, almost like a snow drift.

6. Use a dessertspoon to spoon heaped spoonful’s of meringue onto the baking sheet. Use another dessert spoon to ease

the meringue onto the baking sheet to form an oval shape. Alternatively, take heaped spoons of the mixture and place on the baking sheet. Using the back of a metal spoon make a hollow in the centre for the cream filling. Bake for 1½ -1¾ hours, until the meringues sound crisp when tapped underneath and are a pale coffee colour. Leave to cool on the trays or on a cooling rack.

Makes 6-8 large meringues, depending on size

For tHe FillingFill meringues with freshly whipped chocolate or caramel flavoured whipped cream and chopped nuts of your choice.

meringue mAgiC

Meringues To iMpress

Huletts 14 Huletts 15

note: The unfilled meringues will keep in an airtight tin for up to 2 weeks, or frozen for a month.

meringue mAgiC

Mini leMon Meringue TarTleTs

Huletts 16 Huletts 17

ingredients500 g sweet rich shortcrust pastry (see recipe page 36)

Lemon FiLLing50 g (¼ cup) Huletts White sugar2 extra large egg yolks10 ml (2 t) lemon zest60 ml (¼ cup) lemon juice30 g butter, cubed15 ml (1 t) corn flour, mixed with15 ml (1 t) water

meringUe2 extra large egg whites105 g (½ cup) Huletts Castor sugar

method1. Preheat the oven to 180ºC.2. Spray two 12-hole mini muffin tins

with cooking spray. Roll out the pastry on a lightly floured surface to a 2 mm thickness (it will thicken during baking).

3. Use a 6 cm cutter to cut 24 pastry rounds. Press the rounds firmly and evenly into the base and up the sides of the prepared tins. Prick the base of the pastry with a fork and place in the freezer for at least half an hour.

4. Lemon filling: Place the sugar and egg yolks in a small saucepan. Whisk together until smooth and combined. Add the lemon zest, juice and butter. Place over a low heat and stir continuously until the butter has melted and the mixture just begins to simmer.

5. Stir in the corn flour mixture and stir until the mixture has thickened. 5. Remove the saucepan from the heat and leave to cool. (Place a layer of plastic wrap over the surface to avoid a skin forming).

6. Bake the frozen pastry shells for 10-12 minutes until golden. Leave them to cool in the tins for 2-3 minutes, before transferring to a wire rack to cool.

7. Meringue: Beat the egg whites until soft peaks form. Add the sugar a spoonful at a time, beating well after each addition. Continue to beat until the meringue is thick and glossy.

8. To assemble the tarts, place a small teaspoonful of lemon filling into each pastry case and pipe or spoon the meringue on top. Bake for +/-10 minutes until the meringue is just starting to colour or use a blowtorch to lightly brown the meringues.

Makes 24

note: You can make the lemon mixture a day ahead of time.

Leaving only the meringue to be made on the day.

Huletts 18 Huletts 19

WhiTe Four layer Vanilla

CakeingredientsCake385 g (2 ¾ cups) cake flour 5 ml (1 t) baking powder 5 ml (1 t) salt100 g butter, at room temperature 400 g (2 cups) Huletts White sugar125 ml (½ cup) sunflower oil5 extra large eggs, at room temperature 15 ml (1 t) vanilla essence250 ml (1 cup) milk

TrenDy CAkes

method1. Preheat the oven to 180ºC.2. Grease the bases and sides of 2 x 22,

5 cm round cake tins with butter, dust with flour, and tap out the excess flour.

3. Sift the flour, baking powder and salt together in a medium size bowl.

4. Using an electric mixer beat the butter, sugar and oil together on medium to high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Add the vanilla essence.

5. Using a spatula fold the flour mixture into the batter alternately with the milk in three stages, starting and ending with the flour, until well combined.

6. Divide the batter evenly between the prepared tins and bake for 25 – 30 minutes or until a skewer inserted comes out clean. Allow cakes to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.

7. Cut sponges horizontally to make 4 layers.

For a rich and decadent appearance, decorate the cake with white chocolate shavings, chopped nuts and a sprinkling of icing sugar.

iCingingredients 375 g butter, at room temperature1 ml (pinch) salt455 g (3½ cups) Huletts icing sugar10 ml (2 t) vanilla essence60 ml (¼ cup) milk

method1. Using an electric mixer beat the butter and

salt together in a large bowl on medium speed until creamy.

2. Gradually add the icing sugar while beating. Once the icing sugar has been added increase the speed to medium-high, and beat until white and fluffy.

3. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the icing should be spreadable, not runny).

to assemble: 1. Place 1 cake layer on a cake plate or stand,

and spread with 1 ½ cups of the icing.2. Top with the second cake layer and repeat

with the other 2 layers. Sparsely ice the top and sides of the cake with the remaining icing leaving the cake slightly visible beneath the icing.

try these delicious icings to change the cake completely. making it a vanilla and chocolate cake

ChoCoLate bUtterCream iCingingredients375 g (1½ cups) butter, softened100 g (1 cup) cocoa powder650 g (5 cups) Huletts icing sugar125 ml (½ cup) milk10 ml (2 t) vanilla essence3 ml (½ t) espresso powder

method1. Beat all the ingredients together in the

bowl of an electric beater until the mixture is soft, creamy and frothy.

Makes 1 kg

ganaCheingredients250 ml (1 cup) fresh cream 300 g dark chocolate, broken into pieces100 g butter, softened

method1. Place the cream in small heavy based

saucepan. Bring to the boil and immediately remove from the heat.

2. Place the chocolate in a bowl, pour half the cream over and stir thoroughly. Add the remaining cream and stir until smooth.

3. Add the butter and stir until combined.4. Cover and leave in a cool place for 1 hour

until thickened. Do not refrigerate.5. Swirl chocolate ganache on chocolate icing.

Makes ± 500 g ganache

Huletts 20 Huletts 21

TrenDy CAkes

Huletts 22 Huletts 23

rusTiC baby MarroW

layer Cakeingredients 300 g butter, softened315 g (1½ cups) Huletts Castor sugar 5 extra large eggs, beaten 310 g cake flour, sifted15 ml (1 t) baking powderzest and juice of 3 limes (keep separate)300 g baby marrow, grated, place on a cloth and squeeze out any excess water 75 g (¾ cup) pecan nuts, chopped

Cream Cheese iCing:230 g cream cheese200 g butter, softened200 g Huletts icing sugar 15 ml (1 t) lime juice (from above)

gLaCé iCing200 g Huletts icing sugar a little extra lime juice lime zest to decorate (optional)

method1. Preheat the oven to 180ºC.2. Grease and line, the bases and sides of 3

x 20 cm diameter baking tins with baking paper.

3. Beat the butter and castor sugar until light and fluffy. Add the eggs and flour alternately. Lastly sift and fold in the baking powder.

4. Gently fold in the lime zest, baby marrow and nuts. Divide the mixture between the prepared tins and bake for 30-40 minutes or until a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes before turning out onto a wire rack to cool completely.

5. Cream Cheese Icing: Place half the cream cheese, butter, icing sugar and lime juice in a bowl and whisk together. Gently fold in the remaining cream cheese.

6. Glacé Icing: Place the icing sugar in a bowl and add 1 teaspoon of lime juice at a time to make a smooth consistency, +/- 2-3 teaspoons. The icing should be thick enough to cover the back of a spoon.

6. Sandwich the cakes together with the cream cheese icing. Spoon the glacé icing over the top of the cake and allow to drizzle down the sides, decorate with lime zest.

This cake easily serves 10-12

Did you ever think you could make a cake

with baby marrows? Try this recipe for a

delicious surpriseEat your cake and get your dose of vegetables too!

a ChrisTMas Cake WiTh a DiFFerenCe

ingredients250 g butter210 g (1 cup) Huletts Castor sugar 3 extra large eggs10 ml (2 t) vanilla essence350 g (2½ cups) self-raising flour, sifted1 ml (pinch) salt160 ml (2/3 cup) milk

method1. Preheat the oven to 180ºC. Grease and

line a deep 20 cm square cake tin.2. Place the butter and castor sugar in the

bowl of an electric mixer and beat at medium to high speed until light and fluffy.

3. Add the eggs one at a time, beating well after each addition. Add the vanilla essence. Sift the flour and salt together and fold into the egg mixture alternately with the milk.

4. Spoon the mixture into the prepared tin. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

5. When cold cut the cake in half horizontally and sandwich together with icing of choice. Spread the remaining icing on the top and sides of cake.

Serves 8 - 10

TrenDy CAkes

Huletts 25Huletts 24

Decorate with fresh roses and petals, strawberries and chocolate shavings, just before serving.

Huletts Range of EquiSweet Sweetenersis a low kilojoule sweetening solution that offers all of the sweetness with none of the guilt. Available in EquiSweet Classic and two aspartame-free alternatives, Sucralose and new Stevia. Available in tablets and sachets.

Huletts Icing Sugaris the perfect solution with fine, powdery granules for icing a cake or creating intricate sugar art. Also used for sweetening whipped cream, making smooth creamy desserts or in recipes that require a very fine crumb texture. It also comes in chocolate, strawberry and cappuccino flavours.

Huletts Molassesis filled with richness and flavour. It is used in cooking and baking. It can also be used over porridge, and gives a rich colour and taste when used as a marinade for meat and poultry.

Huletts White or Brown Sugar Cubesare convenient precision-cut white and brown cubes that adds sophistication and elegance to any event. A stylish way to sweeten all beverages, including tea, coffee and hot chocolate.

Huletts Caramel Sugaris ideal for sprinkling over porridge, custards, cereals and adds a delicious rich flavour to coffee. It can also replace white sugar in all microwave cooking to improve colour. It is perfect for biscuits, cakes, loaves and is a good substitute for Demerara Sugar.

Life’s sweeter with Huletts...Huletts has something special for every recipe and occasion. Get creative with Huletts extensive range of innovative products and discover the endless possibilities. You can expect nothing less than perfect from South Africa’s No. 1 sugar brand.

Huletts Yellow Sugaris used in baking, in preserves such as jams, pickles, chutneys, in home-brewed beer and ginger beer to enhance the colour.

Huletts Treacle Sugaris a great flavour and colour enhancer. This soft, sticky sugar keeps fruit cakes and dark loaves moist. It is also perfect for microwave baking and meat marinades. It is a good substitute for Muscovado Sugar.

Huletts White SugarPure white crystals that dissolve quickly for instant sweetness. Used in baking and to sweeten beverages.

Huletts SunSweet Brown Sugardissolves easily and provides instant sweetness. Used in hot beverages, over cereals, porridge and in everyday baking. It is the most popular sugar for home brewing, canning and making confectionery.

Huletts Castor Sugaris the finely milled white sugar crystals that dissolve quickly. It is ideal for use in baking super-soft sponges, light and fluffy mousses and meringues or for sprinkling over fresh fruit.

Huletts Golden and Flavoured SyrupsThis line-up of both traditional and fun flavours made from pure cane sugar, make excellent toppings on pancakes, flapjacks, toast, waffles and scones, and are delicious in desserts and sauces.

Huletts Sugar Crystals Colourful sugar crystals are perfect for adding style and flair to any occasion. Used for decorating baked goods, desserts and cocktail glasses.

Making Every Day Sweeter

1289

5

Huletts 28 Huletts 29

BABy CAkes

Mini ChoColaTe

Cakeswith cream cheese icing

ingredients3 extra large eggs 400 g (2 cups) Huletts White sugar125 ml (½ cup) sunflower oil 280 g (2 cups) cake flour 50 g (½ cup) cocoa powder8 ml (1½ t) bicarbonate of soda8 ml (1½ t) baking powder3 ml (½ t) salt250 ml (1 cup) buttermilk10 ml (2 t) vanilla essence

Cream Cheese FiLLing100 g butter, softened 2 x 250 g cream cheese, chilled130 g (1 cup) Huletts icing sugar, sifted10 ml (2 t) vanilla essence

method1. Preheat the oven to 180ºC.2. Grease and line 2 x 20 cm round cake

tins.3. Beat the eggs and sugar together

until light and creamy. Add the oil and beat until well incorporated.

Sift the flour, cocoa, bicarbonate of soda, baking powder, and salt together and fold into the egg mixture.

5. Add the buttermilk and vanilla essence and mix lightly until well combined. Divide the mixture evenly between the prepared pans and bake for about 30-40 minutes, or until a skewer inserted into the centre comes out clean.

6. Leave in the tins for a few minutes before turning out onto a wire rack to cool completely.

7. Once completely cool use a cookie cutter to cut out the desired size rounds for the mini chocolate cakes.

8. Cream cheese filling: Beat the softened butter until creamy. Add the rest of the ingredients and beat until the mixture is light and fluffy.

9. To sandwich and decorate the mini cakes spoon the cream cheese filling into a piping bag fitted with a star nozzle and pipe swirls in between and on top of mini cake layers and sandwich together.

10. Decorate the cakes with berries of your choice.

Serves 8 - 10

See more icing recipes on

page 20.

sanDWiCheD bisCuiTs

ingredients125 g cold butter, cut into small cubes15 ml (1 t) oil 100 g (½ cup) Huletts White sugar5 ml (1 t) vanilla essence3 ml (½ t) salt1 extra large egg60 ml (¼ cup) corn flour50 g (½ cup) cocoa powder 210 g (1½ cup) cake flour

method1. Preheat the oven to 180°C. Line and lightly

grease a baking sheet with baking paper.2. Cream the butter, oil, sugar, vanilla essence

and salt together just until the mixture is just mixed. Do not over beat, as this will incorporate air into the dough, which may lead to spreading.

3. Add the egg and mix until just combined.4. Add the corn flour, cocoa powder and flour

to the egg and butter mixture.5. Roll the dough to an even thickness of 12

mm, between two sheets of baking paper. Cut into rounds using a cookie cutter.

Hint: If you roll and cut the biscuits right away, you may need a little more flour. The dough becomes drier as it sits, if you are planning to chill and roll and cut later, be sure to use less flour.

6. Place dough rounds on the baking sheet.

Bake for 9 - 12 minutes, depending on the size of the biscuit. The biscuit should look dry on the surface, and be firm around the edges and soft in the middle.

7. Cool completely before assembling.Makes ± 24 biscuits,

depending on size

basiC bUtter iCing450 g Huletts icing sugar125 g butter5 ml (1 t) vanilla essence60 ml (¼ cup) milk

method1. Cream the icing sugar and butter in a food

mixer until creamy2. Add the vanilla essence and milk and beat

until smooth3. Spoon into a container and set aside until

ready to use.Makes ± 500 g

To serve, sandwich the biscuits together with icing and sprinkle with toasted almond slivers, if desired.

note: For rich butter icing use double the butter quantity.

TeA-Time DeligHTs

Huletts 30 Huletts 31

TeA-Time DeligHTs

ingredients140 g (1 cup) cake flour, sifted40 g (½ cup) desiccated coconut125 g butter, melted100 g (½ cup) Huletts sunsweet brown sugar

CarameL FiLLing125 g butter2 x 385 g tins sweetened condensed milk60 ml (1/3 cup) Huletts golden syrup

ChoCoLate topping200 g dark chocolate15 ml (1 t) sunflower oil

method1. Preheat the oven to 180°C. Lightly grease

and line a 20 x 30 cm tin lined with non-stick baking paper.

2. Place the flour, coconut, butter and sugar in a bowl and mix to combine. Using the back of a spoon, press the mixture into the prepared tin and bake for 15 - 20 minutes or until golden.

3. Caramel filling: Place the butter, condensed milk and golden syrup in a medium saucepan over medium heat. Whisk until the butter is melted and leave on heat while whisking, for 5 - 7 minutes or until the mixture has thickened slightly. Pour the caramel over the cooked base, spread evenly with a palette knife and cook for 15 - 20 minutes or until golden. Cool slightly and refrigerate until cold.

4. Chocolate topping: Place the chocolate and oil in a heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Pour the chocolate over the caramel mixture and spread evenly. Refrigerate for 30 minutes, or until firm. Using a warm knife, cut into slices or squares to serve.

Makes ± 20 squares, depending on size.

Huletts 32 Huletts 33

Millionaires shorTbreaD

tiP: When stirring the caramel, scrape the sides and bottom of the pan so the mixture doesn’t stick.

note: The shortbread layer will crumble a bit when you cut it; that's just the nature of it!

Huletts 34 Huletts 35

These beautiful cupcakes were created

by Cake World

to purchase your boxes, cupcake holders and/or lids:– Huletts Cake Box = R1.60 each (incl VAT; minimum order is 100 units)– Huletts Cupcake Holder = R1.30 each (incl VAT; minimum order is 100 units)– Courier/Postage to be added at ±R70 (product may be collected from Jet Park, Jhb, on

arrangement) – Lids may be purchased at R3 per unit (incl. VAT). Minimum order is 50 units (or more in

quantities of 50).For orders or any further queries email info@mpmarketing.co.za

huleTTs Cake boxes, CupCake-inserTs anD liDsto qualify for Free Huletts boxes as well as cupcake holders:– Get 10 free boxes PLUS cupcake holders for every 25 kg Huletts product purchased!– Send proof of Huletts product purchases via cut out barcodes posted to PO Box 3220,

Parklands, 2121, or sms or email picture of till slip to info@mpmarketing.co.za / 0833495534.– Offer includes free delivery; minimum of 10 x 25 kg barcodes applies (or maximum of 1000

boxes – i.e. 100 barcodes).

TeA-Time DeligHTs

Huletts 36 Huletts 37

sWeeT shorT-CrusT pasTry

with custard filling and raspberries

sweet shortCrUst pastry ingredients210 g (1½ cup) cake flour3 ml (½ t) salt50 g (¼ cup) Huletts Castor sugar175 g soft butter1 extra large egg yolk 10 ml cold water

method1. Sift the flour and salt into a large bowl

and stir in the castor sugar.2. Cut the butter into the flour mixture until

the mixture resembles fine breadcrumbs.3. Make a well in the centre and pour in

the egg yolk and water. Incorporate the liquid into the mixture.

4. Shape the pastry into a ball, turn out onto a lightly floured surface and knead until smooth. Wrap in cling wrap and refrigerate for 30 minutes or until ready to use.

Makes ± 500 g pastry

to make tHe Cases1. Preheat oven to 190°C.2. Grease 6 loose-based tart tins.3. Line the base and sides of the prepared

tins with the pastry and refrigerate for a further 20 minutes.

4. Bake blind for 20 minutes, and set aside to cool.

Makes ± 500 g pastry

CUstard FiLLing ingredients500 ml (2 cups) full cream milk 50 g (¼ cup) Huletts White sugar 45 ml (3 t) custard powder 30 ml (2 t) corn flour 1 cinnamon stick30 ml (2 t) butter1 ml (pinch) salt5 ml (1 t) vanilla essence

method1. Mix 100 ml milk, sugar, custard powder and

corn flour to a paste.2. Place remaining milk in a saucepan with

cinnamon and butter and bring to the boil over low heat. Remove cinnamon stick. Add custard paste to milk mixture, stirring constantly until the mixture thickens.

3. Remove from heat and stir in salt and vanilla essence. Cover with cling wrap to prevent skin from forming and set aside to cool.

Makes ± 500 ml filling

To assemble, fill pastry cases with custard filling and top with fresh berries of your choice. Dust with Huletts Icing Sugar.

TeA-Time DeligHTs

pretty as a picture peTiT Fours

Huletts 38 Huletts 39

Beautifully presented these make a lovely Christmas gift. For an eye-catching and alternative wedding cake stack the petit fours in a tower on a platter.

ingredients550 g (2¾ cups) Huletts White sugar180 g butter, softened180 g shortening10 ml (2 t) vanilla essence 5 extra large eggs420 g (3 cups) cake flour5 ml (1 t) baking powder5 ml (1 t) salt180 ml (¾ cup) evaporated milk60 ml (¼ cup) sour cream

Fondant iCing375 ml (1½ cups) hot water300 ml Huletts golden syrup520 g (4 cups) Huletts icing sugar (or more if needed)5 ml (1 t) almond or vanilla essencegel food colouring (optional)

method1. Preheat the oven to 160°C.2. Grease and line a large baking tray.3. Cream the sugar, butter and shortening

together until smooth, add the vanilla essence.

4. Add eggs, one at a time, and beat until light and fluffy.

5. Sift the flour, baking powder and salt together and fold into the creamed mixture alternatively with the evaporated

milk. Beat for 2 minutes on medium speed, then fold in the sour cream.

6. Spread onto the prepared baking tray. Bake for 25 -35 minutes or until a skewer inserted comes out clean.

7. Fondant icing: Combine the water and syrup in a large saucepan on medium heat. Stir until the syrup has dissolved.

8. Slowly add the icing sugar a cupful at a time while beating, until a smooth consistency is reached. Add the almond or vanilla essence and mix in. If using colouring make sure that it is evenly distributed through the mixture.

to make petit FoUrs1. Cut into 2 cm small shapes, such as

squares or rectangles using a knife or small cookie cutters. Cut the cakes in half lengthwise. Place cakes onto a baking sheet, baking paper or aluminium foil. Spoon the syrup, if desired, lightly (see alongside) over the cakes. Leave until syrup mixture has been absorbed. Spoon a small amount of desired filling, such as frosting, evenly on the bottom cake layer without dripping any filling over the sides. Place the top cake layer on top and lightly press. Assemble the rest of the petit fours. Place the filled cakes onto a wire rack over a sheet of baking paper, to catch the drips.

2. Spoon icing into a plastic bag, seal and then snip off one small corner with

scissors. Pipe the icing onto the cakes as desired. Form patterns, bows, flowers, polka dots and other designs or decorate with decorations of choice.

3. Store in a sealed container and refrigerate or freeze until ready to use.

syrUpMake syrup by stirring equal parts sugar and water in a saucepan. Bring to a boil while constantly stirring. Allow to cool for about 1 minute. Add any flavouring of your choice, and stir.

Huletts 40

Crispy Marsh-MalloW balls

ingredients60 g butter200 g marshmallows125 ml (½ cup) Huletts golden syrup 250 g (6 cups) rice krispiessmall paper cups or sweet cases

CHoColate variation:60 g butter200 g marshmallows125 ml (½ cup) Huletts Chocolate syrup250 g (6 cups) rice krispiessmall paper cups or sweet cases

method1. Combine the butter, marshmallows and

syrup in a heavy bottomed saucepan. Place over medium heat while stirring with a wooden spoon until the butter and marshmallows have melted.

2. Stir in the Rice Krispies and mix until well coated.

3. Working quickly, roll the mixture into walnut sized balls, and place in paper cups. Place the cups on a baking tray and leave to set.

4. Remove paper cups, if desired, and decorate each ball with icing of your choice. Garnish with fresh berries.

Makes 40-50 balls

seAsonAl giFT iDeAs

Huletts 41

These make an attractive and inexpensive Christmas gift when stylishly packed

Huletts 42

ClassiC broWnies

ingredients175 g (1¼ cup) cake flour3 ml (½ t) salt5 ml (1 t) baking powder200 g dark chocolate, finely chopped150 g butter, diced250 g (1¼ cup) Huletts White sugar4 extra large eggs5 ml (1 t) vanilla essence250 ml (1 cup) macadamia nuts, toasted or 250 ml (1 cup) walnuts, chopped, optionalcocoa powder for dusting, optional

method1. Preheat the oven to 180°C.2. Line a 30 x 25 cm baking tin (or closest

size) with a double layer of foil (shiny side down) extending over the sides of the baking tin. This is to enable you to remove the brownies from the tin.

3. Spray foil with cooking spray.4. In a medium bowl, combine the flour, salt,

and baking powder, set aside.5. Melt the chocolate and butter in a

heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Remove from heat and gradually whisk in the sugar.

6. Add eggs one at a time, whisking after each addition. Add the vanilla essence.

7. Add 1/3 of the flour mixture and fold in with a spatula. Add the rest of the flour and mix until smooth. If using nuts, add them at this stage.

8. Pour batter into prepared tin, making sure to spread mixture into corners of tin. Smooth the surface for even baking.

9. Bake for 30 - 35 minutes, or until a skewer inserted into the centre of the brownies comes out clean. Cool in the tin before placing on a wire rack to cool for +/- 2 hours.

10. Remove brownies from tin and cut into desired shapes and dust with cocoa powder.

11. Brownies can be stored in an airtight container for up to 3 days.

TeA-Time DeligHTs

Huletts 43

The world never seems to tire of brownies. These are delicious, easy to make and store.

CenTer sTAge

DeCoraTe your Cake WiTh

honeyCoMbingredientshoney Combbutter to grease210 g (1 cup) Huletts Castor sugar75 ml (5 t) Huletts golden syrup10 ml (2 t) bicarbonate of soda100 g plain chocolate, melted (optional)

method1. Grease a 20 cm square tin with butter.2. Place the castor sugar and syrup in a

heavy based saucepan and place over a gentle heat while stirring until the sugar has melted.

3. Turn up the heat and simmer until you have an amber coloured caramel (this won’t take long) and remove from heat. Add the bicarbonate of soda and mix with a wooden spoon until the soda is incorporated in the mixture and the mixture is foaming. Immediately scrape the mixture into the tin being careful as the mixture will be very hot.

4. The mixture will continue bubbling in the tin, leave it for about 1 to 1½ hours until the honeycomb becomes hard. Decorate with chocolate squiggles, if desired. Leave to dry completely before crumbling or snapping into chunks.

Huletts 44 Huletts 45

Huletts 46

WhiTe ChoColaTe

FuDge with ginger

ingredients300 g (1½ cups) Huletts White sugar5 ml (1 t) ground ginger160 ml (2/3 cup) evaporated milk30 g (2 t) butter500 ml (2 cups) miniature marshmallows360 g (2 cups) white chocolate morsels75 g (½ cup) crystallized ginger

method1. Line 20 cm square baking pan with foil –

shiny side down.2. Combine the sugar and ground ginger in

a medium, heavy based saucepan. Add the evaporated milk and butter. Place over medium heat and bring to a rolling boil, while stirring. Bring to the boil, while stirring constantly for 4 - 5 minutes at 115ºC. Remove from heat.

3. Stir in the marshmallows, chocolate morsels and crystallized ginger. Stir vigorously for 1 minute or until marshmallows have melted. Pour into prepared pan, and refrigerate until set, about 1½ hours.

4. Lift from pan and remove foil. Cut into 48 pieces.

Makes 48 pieces

CoFFee BreAk TreAT

Huletts 47

note: Crystallized ginger can be found in the spice aisle of the grocery store.

Great as an after meal sweet touch with coffee or a quests take home gift at a wedding. Also makes a lovely Christmas gift.

KWAZULU-NATAL WESTERN CAPE BORDER/TRANSKEITongaat Hulett Sugar Tongaat Hulett Sugar Courlander’s Agencies (Pty) Limited444 South Coast Road Suite SL201 Boulevard Place 25 Commercial RoadRossburgh, Durban Heron Crescent East LondonPO Box 1501, Durban, 4000 Century City, Cape Town PO Box 352, East London, 5200 Tel: 031 460 0111 Tel: 021 551 7866 Tel: 043 722 5513Fax: 031 460 0366 Fax: 021 551 7868 Fax: 043 722 5588

FREE STATE/NORTHERN CAPE GAUTENG SOUTH WEST DISTRICTSRadius Sales & Merchandising Tongaat Hulett Sugar Dymond & Giddey Sales CCCorner of Lombard & Northend Streets 2 Dick Kemp Street Corner of Stomp & Kuile StreetNavalsig Meadowdale George IndustriaBloemfontein Germiston, 1401 GeorgePO Box 9685, Bloemfontein, 9300 Postnet Suite 352 PO Box 68, Mossel Bay, 6500Tel: 051 448 4933 Private Bag X10020 Tel: 044 871 0225Fax: 051 448 2973 Edenvale, 1610 Fax: 044 871 0226 Tel: 011 453 1662/2138 Fax: 011 453 2118 EASTERN CAPE CAPE SWEETENERSCourlander’s Agencies (Pty) Limited 333 South Coast Road 129 Villiers Road, Walmer Rossburgh, 4094 Port Elizabeth PO Box 1501, Durban, 4000PO Box 5710, Walmer, 6065 Tel: 031 480 9460 Tel: 041 581 8787 Fax: 031 480 9461Fax: 041 581 8136

Huletts SA @Huletts_SA huletts_sa

www.hulettssugar.co.za