Wild Africa Chocolate Cheescake

250g crushed Nuttikrust biscuits
125 unsalted butter, melted
750g full fat cream cheese
5 eggs
125g caster sugar
7 tablespoons Wild Africa Cream or Amarula 
200g dark chocolate (70% cocoa solids)


Mix together the biscuits and butter in the base of a 24 cm springform cake tin. Cover with clingfilm and refrigerate for an hour or two. When the base is ready, turn the oven on to 180C. Mix together the cream cheese, eggs and caster sugar until well combined. Melt the chocolate in a glass bowl over a boiling pot of water until completely melted, and then add to the cream cheese mixture, along with the Amarula. Stir well until combined and then pour the mixture into the cake tin. Bake in the oven for about an hour, or until the top of the cake is set. Leave to cool before serving.


A recipe by Sarah Duff

Dom Pedro Recipe

Ingredients:


60 ml whiskey or Kahlua
1 cup vanilla ice cream
Dollop of Cream
Chocolate Sauce for decoration and a hint of chocolate flavour


Method:


Put all ingredients into a blender.
Blend until smooth.
Squirt the chocolate sauce around the glass.
Pour into a tall glass with a straw.

Malva Pudding

Ingredients

250 ml sugar

1 large egg

15 ml soft butter

60 ml smooth apricot jam

250 ml cake flour

5 ml bicarbonate of soda

1 ml salt

250 ml milk

10 ml vinegar

10 ml vanilla essence

Sauce

250 ml cream or evaporated milk

100 g unsalted butter

125 ml sugar

60 ml hot water

Method

Preheat oven to 180°C (350F)
In a bowl beat sugar,egg,butter and jam until pale and fluffy.
Sift flour,bicarb of soda and salt into a bowl.
Mix milk,vinegar and vanilla essence.
Fold flour mixture and milk mixture alternatively into egg mixture.
Pour into a buttered large baking dish,cover with foil,shiny side down.
Bake for 45-50 minutes until firm,or until a skewer inserted in centre comes out clean.
Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
------------Sauce---------------.
Combine ingredients in a saucepan.
Heat stirring,until butter melts and sugar is disolved.
Pour over hot Pudding.
Serve with whipped cream.

Peppermint Crisp Tart

Peppermint Crisp Tart

Ingredients

375g / 1 tin caramelised condensed milk (Caramel Treat)

2 x 200g packets tennis biscuits

4 peppermint crisps – grated

Method

Line dish with layer of biscuits
Whip cream until it is just starting to thicken
Add caramel and mix
Add peppermint crisp and mix
Place half of mixture on biscuit layer
Layer more biscuits
Cover with other half of mixture
Sprinkle with tennis biscuit crumbs
Cover with cling film and place in fridge overnight

Milktart

(Makes 2)

Ingredients for crust

2 cups flour

1 egg

2 t BP

½ cup butter (125ml)

½ cup sugar (125ml)

pinch salt

Method

Cream butter and sugar well, add beaten egg.

Sift in flour, BP and salt.

Mix until like dry breadcrumbs.

Press into sandwich cake pans and bake in oven at 200°C (400F) until golden brown.

Ingredients for tart filling

4 cups milk (1Litre)

3 eggs

3 dessertspoons butter

pinch of salt

1 cup sugar (250ml)

3 Tablespoons flour

3 Tablespoons cornflour

ground cinnamon to sprinkle on top

Method

Boil milk and butter

Mix dry ingredients well

Add beaten eggs.

When milk boils, quickly add egg mixture.

Allow to thicken and boil for a few minutes, stirring all the time.

Pour into baked shell immediately and sprinkle with ground cinnamon.

Koeksuster Bake

Try this delicious variation on the traditional South African koeksuster.
Place koeksusters in a pyrex or any oven proof dish. Make sure there's lots of syrup. Pour one tub of fresh cream over the top of the koeksusters and bake at 180 for twenty minutes. Serve with custard. Yummy!!