Classic Milk Tart
South Africa’s most beloved dessert — a soft, creamy milk custard tart.
Servings: 8 servings
Pan/Pot: Tart dish (23 cm)
Prep time: 20 mins
Cook time: 30 min
Difficulty: Easy
INGREDIENTS
• 1 packet TBT pastry
• 500 ml milk
• 3 eggs
• 100 g sugar
• 30 ml flour
• 15 ml butter
• 5 ml vanilla essence
• Cinnamon powder to sprinkle
METHOD
1. Preheat oven to 180°C. Line tart dish with pastry.
2. Beat eggs and sugar until pale and creamy.
4. Heat milk and gradually add to egg mixture.
3. Add flour and mix.
5. Cook over low heat until thick, add butter and vanilla. Pour into the crust. Bake 20 min. Sprinkle cinnamon.
NUTRITION
Calories: 280 kcal
Protein: 8 g
Carbohydrates: 36 g
Fat: 12 g
Fiber: 1 g
Tip: Allow to cool completely before slicing — it sets much better when cold.

Klassieke Melktert
Suid-Afrika se mees geliefde nagereg — ‘n sagte, romerige melktertjie.
Porsies: 8 porsies
Pan/Pot: Tertskottel (23 cm)
Voorbereidingstijd: 20 mins
Kooktyd: 30 min
Moeilikheidsgraad:Maklik
BESTANDDELE
• 1 pakkie TBT tertdeeg
• 500 ml melk
• 3 eiers
• 100 g suiker
• 30 ml meel
• 15 ml botter
• 5 ml vanilla-essensie
• Kaneelpoeier om te besprinkel
METODE
1. Verhit oond tot 180°C. Voer tertskottel met deeg.
2. Klop eiers en suiker wit en romerig.
3. Voeg meel by en meng.
4. Verhit melk en voeg geleidelik by eiermengsel.
5. Kook oor lae hitte tot dik, voeg botter en vanilla by. Gooi in kors. Bak 20 min. Sprinkel kaneel.
VOEDINGSWAARDE
Kalorieë: 280 kcal
Proteïen: 8 g
Koolhidrate : 36g
Vet: 12 g
Vesel: 1 g
Wenk: Laat heeltemal afkoel voor sny — dit stel beter wanneer dit koud is.

Malva Pudding
Warm, moist malva pudding with a rich caramel sauce — the ultimate South African comfort dessert
Servings: 8 servings
Pan/Pot: Oven dish (28×18 cm)
Prep time: 15 mins
Cook time: 40 min
Difficulty: Madium
INGREDIENTS
• 1 cup flour
• 1 cup sugar
• 1 egg
• 1 tablespoon butter
• 1 teaspoon bicarbonate of soda
• 1 tablespoon apricot jam
• 1 cup milk
• SAUCE: 125 ml cream, 125 ml butter, 125 ml sugar, 125 ml water
METHOD
1. Preheat oven 180°C.
2. Cream butter and sugar, add egg.
3. Mix in jam. Fold in flour alternating with milk.
4. Add bicarbonate (dissolved in a teaspoon of vinegar).
5. Bake 35-40 min. Make sauce: boil all together. Pour over hot pudding.
NUTRITION
Calories: 220 kcal
Protein: 6 g
Carbohydrates: 52 g
Fat: 22 g
Fiber: 1 g
Tip: Prick the hot pudding with a fork before adding sauce so it soaks in beautifully.

Malvapoeding
Warm, klam malvapoeding met ‘n ryk karamelagtige sous — absolute Suid-Afrikaanse trooskos.
Porsies: 8 porsies
Pan/Pot: Oondskottel (28×18 cm)
Voorbereidingstijd: 15 mins
Kooktyd: 40 min
Moeilikheidsgraad:Madium
BESTANDDELE
• 1 koppie meel
• 1 koppie suiker
• 1 eier
• 1 eetlepel botter
• 1 teelepel koeksoda
• 1 eetlepel appelkooskonfyt
• 1 koppie melk
• SOUS: 125 ml room, 125 ml botter, 125 ml suiker, 125 ml water
METODE
1. Verhit oond 180°C.
2. Klop botter en suiker, voeg eier by.
3. Meng konfyt in. Voeg meel afwisselend met melk by.
4. Voeg koeksoda (geblus in 'n teelepel asyn) by.
5. Bak 35-40 min. Maak sous: kook alles saam. Gooi oor warm poeding.
VOEDINGSWAARDE
Kalorieë: 220 kcal
Proteïen: 6 g
Koolhidrate : 52g
Vet: 22 g
Vesel: 1 g
Wenk: Prik die warm poeding met ‘n vurk voor jy die sous ingooi sodat dit deursak.

Chocolate Crunchies
Old-fashioned, crispy chocolate biscuits — a homemade classic loved by kids and grandparents alike.
Servings: 24 cookies
Pan/Pot: Baking tray (30×20 cm)
Prep time: 15 mins
Cook time: 15 min
Difficulty: Easy
INGREDIENTS
• 2 cups oats
• 1 cup desiccated coconut
• 1 cup flour
• 1 cup sugar
• 125 g butter
• 15 ml golden syrup
• 5 ml bicarbonate of soda
• 30 ml cocoa powder
METHOD
1. Preheat oven to 160°C. Grease baking tray.
2. Mix all dry ingredients.
3. Melt butter and syrup together.
4. Mix wet and dry ingredients together.
5. Roll into balls, flatten on a tray, and bake 12-15 minutes.
NUTRITION
Calories: 180 kcal
Protein: 2 g
Carbohydrates: 24 g
Fat: 8 g
Fiber: 1 g
Tip: Remove cookies from the oven while they still look soft — they crisp up as they cool.

Sjokolade-Rissoles (Chocolate Crunchies)
Oumodse, bros sjokoladekoekies — ‘n tuisgemaakte klassieke wat kinders en oumense liefhet.
Porsies: 24 koekies
Pan/Pot: Bakplaat (30×20 cm)
Voorbereidingstijd: 15 mins
Kooktyd: 15 min
Moeilikheidsgraad:Maklik
BESTANDDELE
• 2 koppies hawermout
• 1 koppie klapper
• 1 koppie meel
• 1 koppie suiker
• 125 g botter
• 15 ml goue stroop
• 5 ml koeksoda
• 30 ml sjokoladepoeier
METODE
1. Verhit oond tot 160°C. Smeer bakplaat.
2. Meng alle droë bestanddele.
3. Smelt botter en stroop saam.
4. Meng nat en droë bestanddele.
5. Rol in balletjies, plat op bakplaat en bak 12-15 minute.
VOEDINGSWAARDE
Kalorieë: 180 kcal
Proteïen: 2 g
Koolhidrate : 24g
Vet: 8 g
Vesel: 1 g
Wenk: Haal koekies uit oond terwyl hulle nog sag lyk — hulle word bros terwyl hulle afkoel.

Koeksisters
Golden, sweet twisted dough dipped in syrup — an iconic Cape treat.
Servings: 20 pieces
Pan/Pot: Deep fryer or deep pot
Prep time: 30 min (plus resting)
Cook time: 20 min

Difficulty: Advanced
INGREDIENTS
• 3 cups flour
• 10 ml baking powder
• 60 g butter
• 1 egg
• 125 ml milk
• SYRUP: 1 kg sugar, 500 ml water, 2 ml cream of tartar
METHOD
1. Preheat oven to 180°C. Line tart dish with pastry.
2. Beat eggs and sugar until pale and creamy.
4. Heat milk and gradually add to egg mixture.
3. Add flour and mix.
5. Cook over low heat until thick, add butter and vanilla. Pour into the crust. Bake 20 min. Sprinkle cinnamon.
NUTRITION
Calories: 280 kcal
Protein: 8 g
Carbohydrates: 36 g
Fat: 12 g
Fiber: 1 g
Tip: Allow to cool completely before slicing — it sets much better when cold.

Koeksisters
Goudbruin, soetgedraaide deegkoekies gedrenk in stroop — ‘n ikoniese Kaapse lekkernye.
Porsies: 20 stukke
Pan/Pot: Diep friteerpan
Voorbereidingstijd: 30 min (plus rys)
Kooktyd: 20 min
Moeilikheidsgraad: Moeilik
BESTANDDELE
• 3 koppies meel
• 10 ml bakpoeier
• 60 g botter
• 1 eier
• 125 ml melk
• STROOP: 1 kg suiker, 500 ml water, 2 ml kremetart
METODE
1. Verhit oond tot 180°C. Voer tertskottel met deeg.
2. Klop eiers en suiker wit en romerig.
3. Voeg meel by en meng.
4. Verhit melk en voeg geleidelik by eiermengsel.
5. Kook oor lae hitte tot dik, voeg botter en vanilla by. Gooi in kors. Bak 20 min. Sprinkel kaneel.
VOEDINGSWAARDE Kalorieë: 280 kcal
Proteïen: 8 g
Koolhidrate : 36g
Vet: 12 g
Vesel: 1 g
Wenk: Laat heeltemal afkoel voor sny — dit stel beter wanneer dit koud is.

Lemon Meringue Tartlets
Sharp lemon curd filling with snow-white meringue — elegant and delicious.
Servings: 12 tartlets
Pan/Pot: 12-hole muffin pan
Prep Time: 30 min
Cook Time: 20 min
Difficulty: Medium
INGREDIENTS
12 ready-made tartlet shells
3 eggs, separated
150 g sugar
Juice and zest of 2 lemons
30 ml cornflour
250 ml water
30 g butter
METHOD
Make the filling: cook lemon juice, water, cornflour and half the sugar until thickened.
Add the egg yolks and butter. Allow to cool completely.
Fill the tart shells with the lemon mixture.
Beat egg whites with remaining sugar until stiff peaks form.
Spoon meringue on top and bake for 10 minutes at 180°C.
NUTRITION
Calories:220 kcal
Protein:4 g
Carbohydrates:34 g
Fat:8 g
Fiber:0 g
Tip: Make sure the lemon filling is completely cooled before adding meringue to prevent weeping.

Suurlemoen-Meringue-Tertjies
Skerp suurlemoenvulsel met spierwit meringue — elegant en heerlik.
Porsies: 12 tertjies
Pan/Pot: 12-holte muffin-pan
Voorbereidingstyd: 30 min
Kooktyd: 20 min
Moeilikheidsgraad: Medium
BESTANDDELE
12 gereed-gemaakte tertjie-korste
3 eiers, geskei
150 g suiker
Sap en skil van 2 suurlemoene
30 ml mieliestysel
250 ml water
30 g botter
METODE
Maak die vulsel: kook suurlemoensap, water, mieliestysel en die helfte van die suiker tot dit dik word.
Voeg die eiergele en botter by. Laat afkoel.
Vul die tertkorse met die suurlemoenmengsel.
Klop die eierwitte met die oorblywende suiker tot stywe punte.
Skep die meringue bo-op en bak vir 10 minute by 180°C.
VOEDINGSWAARDE
Kalorieë:220 kcal
Proteïen:4 g
Koolhidrate:34 g
Vet:8 g
Vesel:0 g
Wenk: Maak seker die suurlemoenvulsel is heeltemal afgekoel voordat jy die meringue byvoeg om te keer dat dit waterig raak.

Banana Bread
Moist, sweet banana bread — perfect for overripe bananas and mid-morning tea.
Servings: 10 slices
Pan/Pot: Loaf pan (23x13 cm)
Prep Time: 15 min
Cook Time: 60 min
Difficulty: Easy
INGREDIENTS
3 ripe bananas, mashed
200 g flour
150 g sugar
2 eggs
80 g butter, melted
5 ml vanilla
5 ml baking powder
2 ml salt
50 g pecan nuts (optional)
METHOD
Preheat oven to 175°C. Grease the loaf pan.
Mix the butter, sugar, and eggs well together.
Add the mashed bananas and vanilla.
Sift in the flour, baking powder, and salt, then gently fold in.
Pour into the pan and bake for 55–60 minutes. Test with a skewer to check doneness.
NUTRITION
Calories:240 kcal
Protein:4 g
Carbohydrates:38 g
Fat:8 g
Fiber:2 g
Tip: The riper (and darker) the bananas, the sweeter and more flavourful the bread will be.

Bananasbrood
Vogtige, soet bananasbrood — perfek vir oorryp piesangs en middeloggend-tee.
Porsies: 10 snye
Pan/Pot: Broodpan (23x13 cm)
Voorbereidingstyd: 15 min
Kooktyd: 60 min
Moeilikheidsgraad: Maklik
BESTANDDELE
3 ryp piesangs, fyngemaak
200 g meel
150 g suiker
2 eiers
80 g botter, gesmelt
5 ml vanilla
5 ml bakpoeier
2 ml sout
50 g pekanneute (opsioneel)
METODE
Verhit die oond tot 175°C en smeer die broodpan.
Meng die botter, suiker en eiers goed saam.
Voeg die fyngemaakte piesangs en vanilla by.
Sif die meel, bakpoeier en sout in en vou liggies in.
Gooi die mengsel in die pan en bak vir 55–60 minute. Toets met ’n pen of dit gaar is.
VOEDINGSWAARDE
Kalorieë:240 kcal
Proteïen:4 g
Koolhidrate:38 g
Vet:8 g
Vesel:2 g
Wenk: Hoe ryper (swarter) die piesangs, hoe soeter en meer geurig sal die brood wees.

Chocolate Cake with Ganache
A rich, moist chocolate cake with a velvety chocolate ganache icing.
Servings: 12 servings
Pan/Pot: Cake pan (23 cm round pan)
Prep Time: 25 min
Cook Time: 35 min
Difficulty: Medium
INGREDIENTS
200 g flour
200 g sugar
50 g cocoa
2 eggs
200 ml buttermilk
150 ml sunflower oil
5 ml bicarbonate of soda
GANACHE:
200 g dark chocolate
150 ml cream
METHOD
1. Preheat the oven to 180°C and grease and flour the cake pan.
2. Mix all the dry ingredients together.
3. In a separate bowl, mix the eggs, buttermilk, and oil.
4. Combine the wet and dry mixtures and stir until smooth.
5. Bake for 30–35 minutes. Meanwhile, make the ganache: heat the cream, pour it over the chocolate, and stir until smooth.
NUTRITION
Calories:380 kcal
Protein:6 g
Carbohydrates:46 g
Fat:20 g
Fiber:3 g
Tip: Buttermilk is the secret to an incredibly moist texture — don’t leave it out.

Sjokoladekoek met Ganache
'n Ryk, vogtige sjokoladekoek met 'n fluweelagtige sjokoladeganache-versiersel.
Porsies: 12 porsies
Pan/Pot: Koekpan (23 cm ronde pan)
Voorbereidingstyd: 25 min
Kooktyd: 35 min
Moeilikheidsgraad: Medium
BESTANDDELE
200 g meel
200 g suiker
50 g kakao
2 eiers
200 ml suurmelk
150 ml sonneblomolie
5 ml koeksoda
GANACHE:
200 g donkersjokolade
150 ml of room
METODE
1. Verhit die oond tot 180°C en smeer en bestuif die koekpan.
2. Meng al die droë bestanddele saam.
3. Meng die eiers, suurmelk en olie in ’n aparte bak.
4. Kombineer die nat en droë mengsels en meng tot glad.
5. Bak vir 30–35 minute. Maak intussen die ganache: verhit die room, gooi dit oor die sjokolade en roer tot glad.
VOEDINGSWAARDE
Kalorieë:380 kcal
Proteïen:6 g
Koolhidrate:46 g
Vet:20 g
Vesel:3 g
Wenk: Suurmelk is die geheim vir ’n ongelooflik klam tekstuur — moenie dit weglaat nie.

Traditional Rusks (Beskuit)
Traditional Afrikaans rusks — perfect dunked in your morning coffee.
Servings: 40 pieces
Pan/Pot: Large loaf pan (30x10 cm)
Prep Time: 20 min
Cook Time: 45 min + drying
Difficulty: Medium
INGREDIENTS
1 kg self-raising flour
500 g butter
400 g sugar
4 eggs
500 ml buttermilk
10 ml salt
5 ml bicarbonate of soda
METHOD
1. Preheat oven to 180°C.
2. Rub the butter into the flour until crumbly.
3. Add the sugar and salt.
4. Mix the eggs and buttermilk, then add to the dry ingredients.
5. Bake for 40–45 minutes. Cut into rusk shapes and dry at 80°C overnight.
NUTRITION
Calories:180 kcal
Protein:3 g
Carbohydrates:24 g
Fat:8 g
Fiber:1 g
Tip: The longer you dry them, the longer they keep — up to 3 weeks in an airtight container.

Beskuit (Rusks)
Tradisionele Afrikaanse beskuit — perfek gedoop in jou oggendkoffie.
Porsies: 40 stukke
Pan/Pot: Groot broodpan (30x10 cm)
Voorbereidingstyd: 20 min
Kooktyd: 45 min + droog
Moeilikheidsgraad: Medium
BESTANDDELE
1 kg selfrysmeel
500 g botter
400 g suiker
4 eiers
500 ml karringmelk
10 ml sout
5 ml koeksoda
METODE
1. Verhit die oond tot 180°C.
2. Vryf die botter in die meel totdat dit krummelrig is.
3. Voeg die suiker en sout by.
4. Meng die eiers en karringmelk en voeg by die droë bestanddele.
5. Bak vir 40–45 minute. Sny in beskuitvorme en droog dit by 80°C oornag.
VOEDINGSWAARDE
Kalorieë:180 kcal
Proteïen:3 g
Koolhidrate:24 g
Vet:8 g
Vesel:1 g
Wenk: Hoe langer jy die beskuit droog, hoe langer hou dit — tot 3 weke in ’n lugdigte houer.

Sweet, nutty almond tartlets with a butter-rich shortcrust pastry.
Servings: 12 tartlets
Pan/Pot: 12-hole muffin pan
Prep time: 20 min
Cook time: 20 min
Difficulty: Medium
INGREDIENTS
PASTRY:
200 g flour
100 g butter
50 g sugar
1 egg yolk
FILLING:
150 g ground almonds
100 g sugar
2 eggs
50 g melted butter
2 ml almond essence
METHOD
Make pastry: rub butter into flour and sugar. Add egg yolk. Rest 20 min.
Preheat oven to 180°C.
Line muffin holes with pastry.
Mix filling and fill pastry shells.
Bake 18–20 minutes until golden.
NUTRITION
Calories: 260 kcal
Protein: 5 g
Carbohydrates: 26 g
Fat: 16 g
Fibre: 1 g
Tip: Sprinkle with flaked almonds and icing sugar before baking for a beautiful finish.

Soet, knapperige almond-tertjies met 'n botter-ryke kors.
Porsies: 12 tertjies
Pan/Pot: 12-hole muffin pan
Voorbereidingstyd: 20 min
Kooktyd: 20 min
Moeilikheidsgraad: Medium
BESTANDDELE
DEEG:
200 g meel
100 g botter
50 g suiker
1 eiergeel
VULSEL:
150 g gemaalde amandels
100 g suiker
2 eiers
50 g botter (gesmelt)
2 ml amandelessensie
METODE
Maak deeg: vryf botter in meel en suiker. Voeg eiergeel by. Rus 20 min.
Verhit oond tot 180°C.
Beklee muffin-holtes met deeg.
Meng vulsel en vul korste.
Bak 18–20 minute tot goudbruin.
VOEDINGSWAARDE
Kalorieë: 260 kcal
Proteïen: 5 g
Koolhidrate: 26 g
Vet: 16 g
Vesel: 1 g
Wenk: Besprinkel met geskaafde amandels en versiersuiker voor bak vir 'n mooi afwerking.

Warm, rich steamed chocolate pudding — winter comfort food at its finest.
Servings: 6 servings
Pan/Pot: Steamed pudding basin (1.2 L)
Prep time: 15 min
Cook time: 90 min
Difficulty: Medium
INGREDIENTS
150 g flour
150 g sugar
50 g cocoa
2 eggs
125 g butter, melted
150 ml milk
5 ml baking powder
5 ml vanilla
SAUCE:
200 ml cream
50 g dark chocolate
METHOD
Mix all dry ingredients.
Beat eggs, butter, and milk together.
Combine and pour into a greased basin.
Cover tightly with foil. Steam for 90 minutes in a pot of boiling water.
Make chocolate sauce and serve warm.
NUTRITION
Calories: 460 kcal
Protein: 7 g
Carbohydrates: 54 g
Fat: 24 g
Fibre: 3 g
Tip: Check the water level regularly and top up if needed so the pot doesn’t boil dry.

Warm, ryk gestoomde sjokoladepoeding — winterse trooskos op sy beste.
Porsies: 6 porsies
Pan/Pot: Gestoomde poedingbak (1.2 L)
Voorbereidingstyd: 15 min
Kooktyd: 90 min
Moeilikheidsgraad: Medium
BESTANDDELE
150 g meel
150 g suiker
50 g kakao
2 eiers
125 g botter, gesmelt
150 ml melk
5 ml bakpoeier
5 ml vanielje
SOUS:
200 ml of room
50 g donkersjokolade
METODE
Meng alle droë bestanddele.
Klop eiers, botter en melk saam.
Kombineer en gooi in de gesmeerde bak.
Bedek styf met foelie. Stoom 90 minute in ’n pot kookwater.
Maak sjokoladesous en bedien warm.
VOEDINGSWAARDE
Kalorieë: 460 kcal
Proteïen: 7 g
Koolhidrate: 54 g
Vet: 24 g
Vesel: 3 g
Wenk: Hou kookwatervlak gereeld dop — vul aan indien nodig sodat die pot nie droogkook nie.