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Festive treats for the sweet tooth

Luxury Fruit Cake

Luxury Fruit Cake

Published Dec 10, 2021


Baker Pebbles Govender shares these festive sweet treats:

Luxury Fruit Cake

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Luxury Fruit Cake

500g fruit cake mix

125g currants

300g butter

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1 cup sugar

1 cup water

1 tsp bicarb

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100g almonds, pecans each

cherries (red/green)

Boil the above ingredients for about 30 minutes and allow to cool.

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Add the following:

2 ½ cups self-raising flour

3 large eggs

1 tsp vanilla essence

1 tsp caramel or chocolate essence

little milk to smooth texture

Bake at 180º for 30 minutes and then turn down to 160º for another +/-30 minutes until cooked. Remove from the oven and cover with a clean dish towel until completely cold.

Glaze with warm superfine apricot jam and seal cake. Decorate and enjoy.

This mixture can be baked as cupcakes with baking times altered.

Peppermint ice cream sandwiches

Peppermint Ice-Cream Sandwiches

1 packet Tennis Biscuits

2 litres of vanilla ice-cream

1 tin Caramel Treat

150g Peppermint Crisp chocolate

Soften ice cream to room temperature.

Spread it roughly into a 20cm x 30cm tin

Leave a few gaps for the caramel

Drop spoonfuls of caramel treat and swirl it into the ice cream giving it a marbled effect

Smoothen the top and freeze overnight. Using the Tennis Biscuit as a guide, cut squares of the ice-cream and sandwich with the Tennis Biscuits.

Roll the sandwich into the chopped Peppermint Crisp chocolate, coating on all sides, and freeze in an airtight container until ready to serve.

Raspberry Mousse Cups

Raspberry Mousse Cups

2 ½ cups frozen raspberries

½ cup sugar

3 tbs lemon juice

1 tbs gelatin

3 cups heavy whipping cream

6 tbs icing sugar

1 packet bakers boudoir biscuits

syrup for dipping biscuits

1 cup warm water

1 tbs lemon juice

1 tbs sugar


In a medium pot, cook the frozen raspberries and sugar until a jam-like consistency.

Add the lemon juice and gelatin. Leave to cool. Strain through a sifter.

Beat the heavy whipping cream with the icing sugar until stiff peaks.

Divide the cream into 2.

To one half of the cream, add the strained raspberry mixture and combine together.

To assemble – cut each boudoir biscuit into 3 pieces, dip into the sugar syrup and place it into a cup.

Top biscuit with raspberry mousse.

Layer fresh raspberries over the mousse.

Top with another layer of the mousse and then the whipping cream.

Garnish with fresh raspberry and a sprig of mint.

Refrigerate for an hour.

*Follow Pebbles on her on Facebook: Pebbles Kitchen

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