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Makes ± 10 Pancakes

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Makes 24 cupcakes

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Makes approximately 35 koeksisters * Koeksister = a plaited doughnut deep-fried and soaked in syrup.

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Ingredients
500 ml Cake Flour
60 ml White Sugar
45 ml Cornflour
Pinch of Salt
250 g Butter (soft)
White Sugar (for sprinkling)

Method
Place all the ingredients in a food processor and process until combined into a ball.
Press the mixture into an oblong tray.
With the prongs of a fork, prick the mixture well.
Bake at 160ºC for about 35 minutes.
Remove from the oven and immediately slice into serving portions.
Sprinkle with extra sugar while hot.

Enjoy!

Ingredients
250 ml Self-raising Flour
Pinch of Salt
60 ml Cocoa Powder
125 ml Margarine
125 ml Brown Sugar
2 Eggs

Method
Sift flour, salt and cocoa powder together.
Cream the margarine and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
Fold the sifted dry ingredients into the creamed mixture. Turn into a greased 22cm square tin.
Bake at 180°C for 35 minutes or until the centre of the cake springs back when lightly pressed.

Enjoy!

Ingredients:
500 ml (2 cups) Sugar
75ml (5tbsp) water
30 ml (2tbsp) Golden Syrup
60 g (4tbsp) Butter
1 tin (397 g) Condensed Milk
5 ml (1tsp) Vanilla Essence

Method:
Place sugar & water into a heavy saucepan.
Stir over a low heat until the sugar has dissolved.
Add syrup & butter, stir until butter has melted.
Add condensed milk & stir until mixture comes to the boil.
Boil slowly, stirring continuously for ± 25 minutes.
Remove from heat, add vanilla and beat mixture with a wooden spoon until it starts to thicken.
Pour into a greased dish and leave to cool.
Cut into squares when almost cold.

Enjoy!

Ingredients:
500g dark chocolate
2 tbs golden syrup
125g unsalted butter
4 eggs
1 tbs caster sugar
1 tbs plain flour, sifted
Vanilla Ice Cream, to serve

Method:
Preheat oven to 220°C.
Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water.
Set aside to cool slightly.
Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale.
Gently fold in the flour then fold in the chocolate mixture until combined.
Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes.
Remove from oven and run a knife around the edge of the cake.
Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
Slice the cake and serve with a scoop of vanilla ice cream on the side.

Enjoy!

Ingredients:
1 cup fresh cream, chilled
1 tin (397g) condensed milk or caramel
100 g peppermint chocolate, finely grated
1 packet (200 g) tennisbiscuits

Method:
Place a layer of whole tennis biscuits in a buttered dish.
Beat cream until soft peaks start to form.
Fold the cream into the Caramel along with 75g of the chocolate.
Spoon 1/3 of the Caramel mixture evenly over the biscuits.
Continue in layers, finishing with a layer of filling.
Refrigerate for at least 2-3 hours.
Decorate by sprinkling the remainder of the crushed Peppermint Chocolate on top.

Serve & Enjoy!