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Small Box Recipes 17/09/2020

We have a Market Box inspired by South African desserts this week – think: oven-fresh sweet and savoury puddings, tarts and pies filled with the nostalgic flavours and comforts of home. And because every dessert needs the icing on top, we’re once again joined by local wild foods innovator Loubie Rusch of Making KOS – this Wednesday – as she shares her Tips 'n Tricks on using the wild herb pack in your box to make dessert syrups and sauces. Tune in on Instagram (@ucook.market) and let's get cooking with Loubie! 

Blueberry Flapjacks

Use your Naturally Organic blueberries, Gideon Milling’s flour and Langvallei milk to create this tasty little number. 

  • Put the blueberries and some sugar into a small pot and let that simmer on a low heat. Squish the berries with a spoon as they soften into a jammy consistency. 
  • When the berries are broken up but still chunky, take the pot off the heat and season.
  • Sift 1 cup of flour, 1 teaspoon of baking powder, ¼ teaspoon of salt, and 2 tablespoon of sugar in a bowl. 
  • In a separate bowl, mix 1 egg, 1 cup of milk , and 1 teaspoon of vanilla extract. Add the dry ingredients and mix until smooth. 
  • Let the batter rest for 5 minutes before frying. 
  • Use a ¼ cup to make 3 or 4 flapjacks in your pan (depending how big your pan is) and cook in melted butter for a few minutes on each side or until golden brown. 
  • Serve with your very berry homemade jam and enjoy a breakfast fit for royalty, chef! 


For the best batter ever make it the afternoon or evening before pan-frying and leave it in the fridge overnight – this allows the flour to fully hydrate and the ingredients to bind together. 

Wild Herb Infused Poached Pear with Yogurt & Granola

This rich fruity breakfast is great for a bougie brunch – hashtag foodgram. Poached Terra Madre pears in a PEDI wild herb’s infused syrup served with Seed & Circus granola, and creamy yogurt. 

  • Peel the pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half – lengthways. Remove the seeds.
  • Zest and juice some citrus.
  • Pop the pears into a pot together with an assortment of stalks from your mixed herbs (pick any, they each work well), the citrus juice and zest, and 2 heaped spoons of sugar. Optional: You can add some red wine too, it gives them a gorgeous colour. 
  • Then, add enough water to the pot to cover the pears.
  • Pop the lid on, and slowly simmer for about 20-30 minutes – until you can easily cut through them with a knife.
  • Remove the pears from the pot and set aside. Strain the syrup to get rid of any fruit bits, and return to the pot. Reduce until it becomes sticky. 
  • Place the pears and syrup in the fridge for later, or serve immediately with a spoon of yoghurt. Top with chopped nuts of your choice. 
  • Remember to savour and enjoy every bite!


The pear was sacred to two goddesses in Greek mythology – Hera and Aphrodite.


Waterblommetjie Frittata 

These wonderfully tasty indigenous flowers served up in a hot and free-range egg frittata, with warm toasted bread on the side? Yes, please!

  • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly rinsed. 
  • Boil the waterblommetjies for a few minutes in boiling water until softened. Drain and refresh the waterblommetjies in cold water. Strain them and leave to cool for about 30 minutes. Once cool, roughly chop them up.
  • Preheat the oven to 200°C. 
  • In a non-stick (ideally oven-proof) pan on a medium heat, and oil. Add finely diced onion and grated garlic. Sauté until soft and translucent. Follow with the waterblommetjies and rinsed, shredded spinach. Allow to simmer for a few minutes – then set aside.
  • Add your eggs to a bowl and whisk. Add the sautéed vegetables mix and whisk until well combined. Season well with salt and pepper. 
  • Place the mixture back into your ovenproof pan (or coat a pie dish with a dash of oil, then add the egg mixture). 
  • Bake the frittata until the top is brown and the eggs are fully set. Add a sprinkle of grated young cheddar cheese for that added yummy layer. 
  • Serve warm with some toasted bread. So delish!


Waterblommetjies have a high content of Vitamin C so are great for an immune system boost!


Waterblommetjie Tempura
A great starter – requires a little bit more effort – but the scrumptious results make it so worth it! Let’s go! 

  • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned. 
  • Steam the waterblommetjies for about 15-20 minutes until tender – then set aside to cool. Alternatively, you can boil the waterblommetjies for a couple minutes in water. Drain and refresh in cold water – strain them and leave to cool for about 30 minutes. 
  • Whisk 50g of Gideon Milling flour, 50g of corn flour, 5g of yeast, and 100ml of sparkling water together – to form a thick, runny, bubbly dough. Set aside to stand. 
  • Dip the cooled waterblommetjies in the tempura batter and slowly drop them in the deep-fryer, or a pot with enough hot oil to submerge them (that’s at 180°C). Drain on kitchen paper, and season them well with salt when removed from the oil. 
  • Serve with your choice of delicious dipping sauce (see options below). 
Dipping sauce options:
  • Creamy dipping sauce: Mix together some yoghurt, grated garlic, orange or lemon juice, chopped chilli and salt.
  • Asian dipping sauce: Mix together some soy sauce, chopped chilli, grated garlic, and honey (or sweetener of choice). Dip, dip, dip away! 

    CHEF’S TIP: 

    Don’t overcrowd the pot when frying the waterblommetjies, give them space to turn golden.


    Waterblommetjie Spanakopita
    TA classic mediterranean pastry dish with a special – always flavoursome – South African twist! 

    • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned. 
    • Boil the waterblommetjies for a couple of minutes in boiling water – until tender. Drain and refresh the waterblommetjies in cold water. Strain them, and leave to cool for about 30 minutes. Once cool, chop them finely.
    • Sauté half a chopped onion in a pan with some butter – for a few minutes – until softened. Add the chopped waterblommetjies and cook for a few minutes. 
    • Pour the waterblommetjies and onion into a mixing bowl and add some lemon juice, grated young cheddar, a pinch of nutmeg and mix well. Season further to taste. 
    • Cut some phyllo pastry into strips (use two sheets of pastry, otherwise the pastry is too thin), and brush with butter.
    • Take a scoop of your waterblommetjie mixture, and begin folding from the bottom up – you will want to maintain a triangle. Continue folding the triangle upward until you reach the top. Look up ‘How to Make Spanakopitas at Home’ online if you are uncertain of this technique. 
    • Brush with butter after each fold – a final brush of butter to each stick to close– and then pop into the oven at 180°C for 15-20 minutes, or until the pastry is a golden brown. Bravo, chef! 


    Waterblommetjies are considered a green veggie, and we all know greens are the most nutrient-dense foods around. They’re packed with vitamins, minerals, a variety of antioxidants and fibre, while remaining low in calories. 


    Loubie’s Wild Sage & Burnt Butter Gnocchi
    Use your wild African sage from your PEDI herb pack to make a delicious burnt butter and sage sauce for your homemade gnocchi. Recipe by the Indigenous Queen, Loubie of MakingKOS.

    For the gnocchi:
    • Preheat the oven to 180°C. Rinse, dry and pierce 250g of potatoes (with a fork) several times. Evenly scatter some coarse salt onto a baking tray and place the potatoes on them. Roast until cooked through – for about 40-45 minutes.
    • While the potatoes are roasting, separate 1 egg white from its yolk, keeping the yolk for the gnocchi. Tip: The yolk helps bind the dough and make the gnocchi more luxurious. Weigh out and sieve 50g Gideon Milling flour. Remove about 15g of flour and set aside.
    • Once the potatoes are cooked through, slice in half and scoop out the flesh and pass through a sieve or potato ricer. You can also mash the potato but ensure that there are no lumps left.
    • Working on a clean surface or in a bowl combine your potato mash, egg yolk, a pinch of salt and flour. Very gently bring the mixture together and knead. If you over knead the gnocchi it will be very chewy. If the mixture is not binding nicely you can add more of the flour set aside.
    • Pop onto a clean surface if you haven’t already and give the dough a fold over once or twice. Cover the dough with a clean tea towel while you work with it in batches – this prevents it drying out (we don’t want that!)
    • Take a quarter of the dough and roll into a 2cm thick tube shape, being very gentle with the little sausage. Then, cut into 3cm chunks to make the gnocchi. Roll each piece on your gnocchi board or use the back of a fork to create a slight indent: this helps the sauce stick to the potato pillows. Repeat this process with the remaining dough. 
    • Bring a large pot of salted water to the boil. Once boiling, add the gnocchi and cook for 2-3 minutes or until gnocchi bobs to the top and floats there. Remove with a slotted spoon, or drain on completion.
    • Fry in a hot pan with a drizzle of oil until crispy and golden brown.
    For the burnt butter and sage sauce:
    • Add a sprig of wild African sage or wild rosemary (or a combination of the two) to chopped butter in a small pan. Melt over a medium heat and allow to sizzle for a minute or so, allowing the herb flavours to infuse, but taking care not to blacken or burn the butter. 
    • Remove the herb sprigs and pour the golden butter over the pan fried gnocchi. Garnish with some grated hard cheese and prepare yourself for seconds! 


    If you wish, you can pick the herbs and add only the leaves to the butter, in which case you will be adding a touch of wild-flavoured crispness to your dish.

    Loubie’s Lamb Waterblommetjie Bredie

    This traditional Afrikaans stew is a great way to use your local waterblommetjies. Recipe by Indigenous Queen, Loubie of MakingKOS.

    • In a large pot with some oil or butter, fry the lamb until well browned all over– this will give the sauce deeper flavour. Add one large , sliced, onion and stir continuously until they have browned a little. Add a few whole peppercorns, some chopped wild herbs of choice, some chopped garlic, and your preferred spices now. Cook for a further few minutes until fragrant. 
    • Then add some stock, just enough to cover the meat and stew for about 30-60 minutes. Chef’s Tip: If you prefer a tomato based stew – add a tin of cooked chopped tomatoes here. 
    • Submerge the waterblommetjies in water with a bit of salt. Use your hands to gently open up the leaves to remove any dirt that may be hidden. Try keep them intact but don't worry if they split up into pieces. Drain once thoroughly cleaned.
    • To the lamb pot, add 2 large, quartered potatoes and a little more water, ensuring to tuck the pieces under the juices so they absorb flavour and colour. Cook for a further 15 minutes. Add a few pinches of salt as well as a good squeeze of lemon juice. 
    • Only when the lamb is tender and the potatoes are almost cooked, add the cleaned waterblommetjies with a little more stock if needed – the meat and potatoes should be just covered, but the veg will lie on top and steam. Cook until the blommetjies are tender, about 10-15 minutes.
    • Add more stock as needed, and season as you go. Optional: Add a dash of cream to make this bredie more luxurious. 
    • Dish up with some cooked rice, crusty bread, hot carrot or sweet potato mash for an added nutritional layer. A tasty reminder that local is lekker!


    The “waterblommetjies” is an Afrikaans phrase that means 'small water flower’.


    Creamy Mushroom Pan Chicken
    Bound to be a family hit – it’s golden pan-fried Son of a Butcher pasture-reared chicken served smothered in a rich and creamy mushroom sauce. 

    • In a hot pan with some oil, fry your sliced mushrooms until golden. Remove from the pan. 
    • In the same pan, lower the heat and sauté some diced onion in 2 tablespoons of butter. Add some crushed garlic, chopped wild herbs, and fry until fragrant. 
    • Add a tablespoon of flour and mix with the buttery onions to form a roux. Cook for 1-2 minutes until it smells biscuity. Then, slowly whisk in enough cream to make a decent amount of sauce. Allow to simmer for 3-5 minutes until the sauce has thickened. Add a handful of grated hard cheese ( go on add some more, nobody’s watching). Season to taste. 
    • Place each chicken breast on a clean work surface, and slice them in half, horizontally, resulting in 2 thin chicken pieces out of each breast. 
    • Place a furth pan over medium-high heat with some oil. Pan-fry the thin chicken breasts for 4-5 minutes per side until golden and cooked through. In the final minute, pour over the creamy sauce and add the mushrooms to the pan. 
    • Plate up the creamy mushroom chicken, and garnish with some black pepper. It’s irresistible, make room for seconds.   

      CHEF’S TIP:

      Serve with roasted potato wedges or a simple green salad. 


      Roast Root & Broccoli Salad 
      This is a perfect Spring salad layered with roasted goodness. Get your nutrients in with this simple and textured delight.  

      • Preheat your oven to 200°C. 
      • Roughly peel some carrot, and slice into bite-sized pieces. Slice up your broccoli into pieces about twice the size of the carrot. Peel and slice an onion into skinny wedges. Spread evenly on a roasting tray with a little space in between the pieces. Scatter over some wild herbs of choice. Toss with olive oil, season with salt and pepper. Roast for 20-25 minutes – until cooked but still crunchy. 
      • While your veg is in the oven, wash and dry some salad leaves. Place into your favourite (large) salad bowl.
      • To make your dressing, combine 100ml of good quality olive oil, 1 teaspoon of dijon mustard, 1 teaspoon of honey or maple, the juice of 1 lemon, 50ml vinegar, and some salt and pepper. Whisk up and season to taste.
      • Finely slice some radish into rounds. Chuck the radish into your salad dressing mixture, toss to coat and set aside.  
      • Let the roasted veg cool for 5-10 minutes before assembling. Finally, combine everything, massaging the dressing through the salad to ensure an even coating. 
      • Finish off with a sprinkle of your favourite toasted seed. Ta-da!

        CHEF’S TIP:

        Drying your salad leaves after washing them maximises the amount of dressing they soak up, enhancing their flavour – chefs are all about flavour!


        Loubie’s Wild Tea 

        A herbal South African style tea to refresh, calm and revitalise.

        • Preheat a glass jug or glass teapot (to show off the herbs to best effect).
        • Add 1 rooibos or honeybush tea bag, 1 rose geranium leaf, 1 small sprig of wild rosemary and wild sage, fynbos (if possible), 1 slice of lemon (optional), thin slice of fresh ginger (optional) – all of these are per person.
        • Pour the boiling water over. Allow to stand for at least 5 minutes before serving.
        • Add a new thin slice of lemon as well as a small sprig of herb into each warmed thick-edged glass or cup you are serving in. Pour the infused tea over. Add your choice of sweetener to your own taste preference. Put your feet up and enjoy after a meal or at tea time. 


        Wild herbs, like any herbs and spice, have a high density of nutrients. They are packed with a great variety of vitamins, minerals, antioxidants and phytonutrients.These wild herbs are particularly brimming with medicinal and Ayurvedic healing benefits.  


        Savvy Savoy

        Four ways to use this crinkly leaved Naturally Organic cabbage!

        This cabbage has a more mild flavour than your stock standard cabbage which makes it perfect for a tasty fresh slaw.
        • Grate or thinly slice some savoy and carrots and mix together to distribute evenly. 
        • Mix your favourite mayonnaise or yogurt with some lemon juice, grated garlic, grated ginger, salt and pepper. 
        • Coat your veg in the creamy mix and you’re good to go!
        Savoy has tender leaves which make for a perfect braised veg option.
        • Cut the bottom off the cabbage so it can stand by itself. Put the whole cabbage in a dutch oven or oven-proof pot that has a tight lid as you do not want the moisture to escape.
        • Pour enough stock to cover the cabbage halfway, lightly season and add in a knob of butter or a drizzle of oil. Add a handful of mushrooms to the pot too, if you’d like. 
        • Put the lid on the pot and cook in the oven at 200°C for about an hour until the cabbage is very tender. Halfway through, remove from the oven and baste in the stock. 
        A simple, healthy and light side dish to go with a rich piece of meat.
        • Cut the stalk off the cabbage then cut it into quarters and quarters again.
        • Steam the pieces for 10-20 minutes until cooked to your preference.
        • Toss with lemon zest, juice, and some butter or oil.
        This is a fresh and crunchy way to enjoy this beautiful leaf. A great addition to salads, sandwiches or roasts. 
        • In a tupperware add 250ml of water, 80ml of vinegar (white wine vinegar or apple cider vinegar from your pantry) and 1 tablespoon of sweetener of choice. Stir until dissolved. 
        • Thinly slice some cabbage, and toss through the pickling liquid. Store in the fridge in an airtight container for a few hours. 
        So many options – don’t you just love a versatile veg! 


          Savoy cabbage is what is known as a ‘cruciferous vegetable’ and contains many different antioxidants that have been shown to reduce chronic inflammation. 

          Easy Homemade Milk Bread 
          The milk in this recipe enriches the dough and gives the bread a creamy colour, soft crumb and a golden crust. 

          • Preheat the oven to 220°C. 
          • In a large bowl, combine 750g of Gideon Milling flour, 2 teaspoons of salt and 75g of butter (cut into small pieces). Rub the butter into the flour with your fingertips until it resembles breadcrumbs. Add 7g of instant yeast and 1 tablespoons of brown sugar – stir. 
          • In a measuring jug, pour in 300ml of milk and top with 150ml of water. Place in the microwave for 1-2 minutes until the milk and water mixture is warm (but not hot). 
          • Add ¾ of your milky water to the flour and stir with a wooden spoon. Use your hands to mix the dough, adding in more milky water bit by bit until it forms a soft dough that leaves the sides of the bowl clean.
          • Sprinkle a work surface with flour. Then, tip the dough onto it. Knead and stretch the dough for 10 minutes until smooth and elastic. Roll the dough into an oblong shape.
          • Grease a loaf pan with butter and place the dough inside. Cover with a greased piece of cling film and leave to rise in a warm place for 25 minutes (until the dough is almost at the top of the loaf tin). 
          • Discard the cling wrap and dust with a little flour. Bake for 30 minutes until risen and golden brown. 
          • Cool in the tin for 15 minutes before turning out. Enjoy your baked delight! 

          CHEF’S TIP: 

          For a gluten-free option, use your favourite gluten-free flour.


          Loubie’s Wild Herb Infused Custard

          Because it’s just that good – it’s best eaten straight out the bowl!  

          For the infused milk:
          • Place 5 rose geranium leaves in a thick-bottomed pot, pour 620ml of milk over and gradually heat to just below boiling point and turn off the heat. Allow the milk to stand for at least a half hour before straining off the milk and proceeding to making your custard.
          For the custard:
          • In a large mixing bowl: whisk 4 egg yolks with 2 tablespoons of caster sugar, and 1 tablespoon of corn flour – until pale. 
          • Gradually add the warm infused milk, a ladle at a time, whisking well before each addition.
          • Pour the mixture back into the pot and cook gently on a low heat for about 10-15 minutes or until thickened – whisking continuously. Enjoy! 

          CHEF'S TIP:

          If the egg starts to scramble – take it off the heat and pour through a sieve to remove any lumps.


          Loubie’s Wild Herb Infused Syrup

          These infused syrups and sauces are great ways to add a hint of wild flavour to any dessert. . 

          The infusion:
          • Measure out 1 cup of water and bring it to the boil. 
          • Pour it over your choice of wild herbs (we recommend a rose geranium leaf, a sprig of both wild rosemary and wild sage) and allow it to cool. Strain off the herbs and proceed as per your preferred recipe. If you want a strongly flavoured syrup, leave the herbs in the syrup to boil after you have added the sugar. 
          • Alternatively, you could use any leftover wild infused tea to make a syrup.
          The syrup:
          • Mix 1 cup of sugar and 1 cup of infused water over low heat, stirring until all the sugar has dissolved.
          • Add 2 teaspoons of ground cinnamon or 1 stick and 1 teaspoon of ground cardamon or 5 pods and stir until combined, turn up the heat and bring to a light simmer.
          •  Remove from the heat and allow to cool. 

          CHEF'S TIP:

          Use this syrup to douse a baked dessert or tea cake, or simply to drizzle over your morning oats.


          Rose Geranium Melktert

          Melktert came about when the Dutch settlers landed in the Cape in the 1600s – this is a slight adaptation on the traditional creamy dessert.

          For the infusion:
          • Heat 2 cups of milk and two leaves of rose geranium, remove from heat as soon as it starts to boil and allow it to sit for at least 20 minutes.
          For the tart:
          • Break up 300g of your favourite biscuits (Tennis biscuits, Marie biscuits or Nuttikrusts are all great options) into fine crumbs by hand, or by using a food processor, and mix in 150g melted butter until well combined. Press the biscuit crumbs into a lined pie tin and pop into the freezer while you make the filling
          • Remove the leaves and reheat the rose geranium infused milk, until just before it boils. 
          • Lightly beat 2 eggs in a bowl. Then, add 80g of caster sugar and 3 tablespoons of cornstarch – mix until smooth.
          • Slowly pour the hot milk into the egg mixture, while whisking constantly (to avoid the eggs scrambling).
          • Return the mixture to the pot over a medium heat, rapidly whisking while slowly heating it up. Keep stirring while it thickens, for about 10-12 minutes, preventing it from catching on the base or becoming lumpy. 
          • Remove the mixture from the heat and stir in 2 tablespoons of butter until combined. 
          • Pour mixture into the prepared base and allow to set in the fridge.
          • Just before serving, sprinkle with ground cinnamon. Go out and impress family and friends with this classic, chef!

            CHEF’S TIP:

            Leave your rose geranium infused milk in the fridge overnight for an even stronger flavour.


            Malva Pudding with Homemade Custard

            Oh sweet, sweet malva, you make us proud! 

            • Heat the oven to 180°C. Beat 2 eggs and 1 cup of sugar until light and fluffy. Beat in 30ml of Léo’s Little Jars orange and cardamom jam (or apricot jam). 
            • Melt 30ml of butter in a small pot on a medium heat – add 5ml of vinegar and 125ml of milk. 
            • Sift 310ml of Gideon Milling flour, 5ml of bicarb and a pinch of salt together – add to the creamed egg mixture, alternately with the milk, until all are well-combined. Pour into a deep round dish or an ovenproof casserole dish, 
            • Bake at 180°C for 45 minutes until the top is nicely browned.
            • For the sauce: bring 125ml of butter, 250ml of Mysthill cream, 125ml of sugar and 125ml of water to the boil and simmer – add 4 star anise (optional), 5ml of vanilla essence and 30ml of golden syrup, and stir constantly for 5 minutes. Remove from the stove, and pour over the hot baked pudding.
            • For the custard (use Loubie’s Wild Herb infused recipe above), or for a classic end result, place a pot over a medium-low heat – pour in 600ml milk and the seeds from 1 vanilla pod, or a splash of vanilla essence. Scald the milk by bringing it to the boil very briefly, then removing from the heat. Leave to cool slightly.
            • In a large mixing bowl: whisk 4 egg yolks with 2 tablespoons of caster sugar, and 1 tablespoon of corn flour – until pale. 
            • Gradually add the warm milk, a ladle at a time, whisking well before each addition.
            • Pour the mixture back into the pot and cook gently on a low heat for about 10-15 minutes or until thickened – whisking continuously. If the egg starts to scramble when making the custard – take it off the heat and pour through a sieve to remove any lumps. 
            • Serve your warm malva pudding with creamy homemade custard and before digging in feast your eyes on your malva beauty! 

              CHEF’S TIP:

              Be creative with your pudding and use some Amarula cream in the sauce. Or to make brandy pudding, add 100ml of chopped walnuts and 100ml of pitted dates to the batter, and add 100ml of brandy to the sauce.


              Twisted Vetkoeks

              With Léo's Little Jars’ orange cardamom jam glaze.

              For the glaze:
              • Mix two tablespoons of Léo’s orange and cardamom jam with some water until it's at drizzling consistency.
              For the dough:
              • Mix 5 cups of Gideon Milling flour, 10g of yeast, 15ml of sugar and 5ml of salt in a bowl. 
              • Slowly add 2½ cups of lukewarm water, until a soft dough forms (you may need more or less of the water). 
              • Put the dough onto a floured surface and knead until it’s smooth and elastic. This may take 15-20 minutes. 
              • Put the dough into a greased bowl with cling film on top and let the dough rise for 30 minutes.  
              • Divide the dough into little balls. Then, roll the balls into strips and shape the strips into twists. Fry the twists in hot oil until golden brown, about 1-2 minutes on each side. Remove with a slotted spoon and drain well.
              • Evenly coat the vetkoeks in the glaze with a basting brush – and you’ve created an on the go treat!

                CHEF’S TIP:

                You can also substitute glaze with cinnamon sugar or your favourite melted vegan chocolate – your vetkoek will turn out just as tasty.


                Sourdough Bread and Butter Pudding

                Layers of Naturally Organic blueberries and slices of SCHOON croissant loaf – this version of BnB pudding is hard to beat.   

                • Slice 12 thick slices of sourdough bread, remove the crusts (feed the birds or much on them yourself – they’re irresistible). Spread both sides of the bread lightly with butter. Then cut each slice into 4 triangles.
                • Arrange half the bread over the base of an ovenproof dish. Sprinkle it with blueberries and brown sugar. Arrange the remaining bread on top. Sprinkle with another layer of blueberries and brown sugar.
                • Preheat the oven to 180°C. Whisk together eggs, milk, cream (optional), vanilla essence and a pinch of cinnamon, nutmeg and ground clove. Pour the egg mixture over the bread. Press down gently to cover the bread completely. Set aside to soak through.
                • Sprinkle the pudding with a layer of brown sugar. Bake in the oven for 45 minutes, or until golden and set. Set aside to cool. Dust with some icing sugar and serve up with some ice cream – you deserve the treat!

                  CHEF’S TIP:

                  The options are endless in terms of what you can add between the layers – cocoa nibs, raisins, nuts, sliced fruit – the list goes on.