Posts in baking
Ginger and almond pie with Wedgewood Nougat Recipe

Are you looking for a delicious dessert to create this Winter? Wedgewood Nougat and Jackie Cameron School of Food & Wine have teamed up to create this scrumptious ginger and almond pie. ‘I crave pecan pie, so this is my take on the traditional pie – made even more delicious with the additional Wedgewood Angels Nougat Biscuit base and Nougat chunks,’ Jackie tells us.

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Rebecca Bourhill's Bobotie

Rebecca Bourhill, of Rustenburg in North West Province, would spend her holidays working with me - like every holiday from the age of 16. Her life is food and her enthusiasm is very evident. A close-knit family, Granny Iris would make this dish to celebrate her son’s visits from the army, and it became a family favourite. “Bobotie is a typical Cape Malay dish with an egg custard topping. "My gran would make it using mutton mince and later changed to half mutton and half beef because of the expense factor. I now use pure beef and find that a fattier mince works best for the flavour that one gets,” she explains.

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Chocolate Cake with Pink Cream Cheese Icing

Super moist chocolate cake with thick freshly made berry jam layer and a pink cream cheese icing all topped with girly homemade marshmallows and silver balls.

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Granadilla Tart with Romany Biscuit Base & Italian Meringue

For those with a seriously sweet tooth. Italian meringue is smooth and glossy; to make it, you need a sugar thermometer. Did you know that in baking, ‘romany’ is a term used to describe a chocolate-coconut biscuit?

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