A guilt-free brownie that will satisfy all sugar cravings. The perfect teatime treat!
Recipe developed and tested by Carmen Niehaus.
Try our new Citrus Chai Hot Cross Buns this Easter season! Share your creations with us on Instagram and tag us @Carmientea!
Malva pudding is a firm favourite in Afrikaans to Malay, Indian and African households.
And whenever you eat at a so-called South-African restaurant, malva pudding will be on the menu.
This malva pudding is not as rich and sweet as the original type, but flavoursome Carmien creamy vanilla rooibos makes it twice as nice as the original one.
Serve with the easy home-made ice-cream (see recipe).
Recipe developed and tested by Carmen Niehaus
On the VIA television show, Jy het ’n Wenresep! the winning recipe is Boelie, a trusted recipe of old, but still a hit in the kitchen today. In the Wenresep kitchen Carmen has to choose between boelie, Yorkshire pudding and honey cake. To make things more interesting, two old friends Sonyah Holder from Tulbagh and Zetta Schmeisser from Panorama are cooking against each other. Lucy Champion from Plumstead made the honey cake – fresh from the farm. But in the end it’s Sonyah’s boelie, a recipe she ironically got from Zetta, that wins after Sonyah gave it an exotic twist.
Prep: 10 minutes
Cooking time: 40 minutes
Pumpkin tart for dessert
On 15 February’s episode of Jy het ’n Wenresep! On VIA (DStv channel 147) brothers Burger and Alwyn tried to impress Huisgenoot’s Carmen Niehaus with their different recipes. Alwyn made a chicken dish which he learnt how to make while living abroad, and Burger stayed within their family recipes by making their mother’s pumpkin tart as a dessert. Theresa’s yellow tale with sesame seed made the judging difficult for Carmen.
EASY PUMPKIN TART
Makes 1 big tart
Preparation 15 minutes
Cooking 50 minutes (without cooking of pumpkins)
Turn a ordinary dish into something really special with a slice of yummy fruity bread. Bake the bread the day before, so you only need to toast it in the morning. This mixture is also ideal for muffins.
Preparation time: 15 min
Baking time: 25 min
Preheat the oven to 180°C. Line and grease a 22 cm square tin. CAKE Pour the milk over the tea bags, heat till just under boiling point. Steep the tea bags in the hot milk till strong.
Preheat the oven to 180°C. Grease 8–10 small ovenproof cups or bowls. (I used the Carmién Contempory Ceramic Range). Infuse the tea till strong, strain and cool. Process the pumpkin seeds in a food processor till coarsely ground
This cake holds a big surprise inside. It’s great fun to cut the cake and a waterfall of sweeties start tumbling out. Nice party trick as well. Preheat the oven to 180 °C. Grease and line 4 x