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How To Temper Chocolate

AFRIKOA’s chocolate-maker gives a step-by-step tutorial guide on how to temper chocolate and get a beautiful shine and snap – perfect for chocolate decorations and taking desserts to the next level.

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Muscovado Toffees

These chewy toffees are made with dark muscovado sugar which gives the sweets a rich, dark molasses flavour. I also share my tips to perfecting toffee and what dark muscovado sugar really is.

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Cheats Crème Caramel

Forget the caramel, this cheats version of the traditional crème caramel has a clever shortcut which means less work, less waiting and it makes it even more delicious!

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Crazy Caramelised White Hot Chocolate

Introducing THE ONLY way to make it through winter – a super decadent caramelized white hot chocolate!

Coconut and Lemon Curd Crumble

A self-saucing lemon pudding that splits into a velvety curd and light sponge with a coconut crumble for crunch!

Chocolate Bread ‘n Butter Bundt & A Giveaway

This easy pudding is the most delicious way to turn leftover bread into a spectacular dessert PLUS you could win a chocolate hamper!

Brown Butter Pancakes with No-Churn Chestnut Ice Cream

Crispy buttery pancakes topped with an easy soft-serve style chestnut ice cream and spiced pecans

Baked Lemon Meringue Pudding

A magical hot version of our favourite dessert, this pud magically splits into layers in the oven!

Sticky Toffee Pudding with Dates

A rich, heart-warming and luscious pudding recipe straight from an old Cape Times newspaper dated 1954!

Butterscotch Self-Saucing Pudding

This Butterscotch Self-Saucing Pudding magically splits into two layers while baking; a soft spongey cake layer on top and a dark toffee sauce on the bottom. 

Caramelised White Chocolate Lava Pudding

A gooey caramelized white chocolate fondant pudding with a decadent liquid-centred caramel twist!

Sticky Toffee Flapjacks

When pudding and breakfast collide, beautiful (sinful and decadent) things happen! Especially when they involve toffee sauce!

Maltabella Rusks

These Maltabella rusks are a twist on a classic South African bake, except my version is made with amasi and maltabella porridge. Perfect dunked into a cup of rooibos tea!

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