Name: Ina Paarman’s tipsy tart
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Each pudding serves 8 servings
Cuisine: Desserts & Baking
Ingredients: For the spiced brandy cream: ,fresh cream 1 cup,sea salt a pinch,ground cinnamon a large pinch,ground ginger a large pinch,sugar 1 T,powdered gelatine 1 t,brandy 1T,For the pudding: ,bicarbonate of soda 1 t,pitted dates, diced 250 g,boiling water ¾ cup,butter, at room temperature 250 g,extra-large free-range eggs, at room temperature 3,Ina Paarman’s vanilla cake mix 1 x 600 gbox,sour cream or crème fraîche 1 cup,pecan nuts, chopped 50 g,For the sauce: ,sugar 125 g,water ½ cup,butter 1T,vanilla extract 1 t,brandy, sherry or fresh orange juice ¾ cup,grated orange rind, to decorate

South African

Ina Paarman’s tipsy tart

35 minutes

Aliums

Slaphakskeentjies (sweet-and-sour onions)

55 minutes

Biryani recipes

Chicken thigh biryani

1½ hours

Easter recipes

Kerrievis (pickled fish)

30 minutes

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Niël’s pumpkin puffs

Serves 4 to 6 as a side dish

Difficulty Easy

Prep Time 25 minutes

Cooking Time 20 minutes

Ingredients

750 g pumpkin, cooked and mashed
2 free-range eggs
1 t sea salt
125 g self-raising flour
1 T baking powder
2 cups sunflower oil

For the syrup:

250 g sugar
1 cup water
½ cup fresh cream or milk
1 T butter
a pinch sea salt
a knife point white pepper
½ t ground cinnamon
½ t ground ginger
2 t cornflour

Method

1. Beat together the pumpkin, eggs and salt until creamy. Sift the flour and baking powder three times, then stir into the pumpkin mixture to form a soft dough.

2. Heat the oil in a heavy-based saucepan until it is at medium heat. Drop spoonfuls of the dough into the oil. Fry small batches at a time as it makes it easier to turn the puffs. When golden, remove from the oil and drain on kitchen paper. Keep warm.

3. To make the syrup, bring all the ingredients, except the cornflour, to the boil in a saucepan. Mix the cornflour with a little water to make a thin paste that looks like buttermilk. Stir into the syrup mixture and cook for a short while to cook the cornflour and thicken the sauce. Pour the warm syrup over the puffs and serve immediately. Niël says: “Geniet die ou-se-dae se lekkerte.” (Enjoy the deliciousness of the olden days.)

This is an extract with permission from Michael Olivier’s book Friends. Food. Flavour. Great South African Recipes. It is published by Penguin Random House South Africa and retails for R400.

Find more South African recipes here.

Photograph: Mike Robinson
Illustrations: Roelien Immelman

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Michael Olivier

Ina Paarman’s tipsy tart

Slaphakskeentjies (sweet-and-sour onions)

Chicken thigh biryani

Kerrievis (pickled fish)

Niël’s pumpkin puffs

Niël’s pumpkin puffs

Ingredients

Method