Sweet Surrender

A Taste of South Africa

Our Delicious Recipes

Malva Pudding

A warm, freshly baked Malva Pudding drizzled with creamy sauce

Malva Pudding is a sweet, spongy pudding of South African origin, usually served hot with a creamy sauce. It's a true comfort food and a national favorite.

Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg
  • 1 tablespoon apricot jam
  • 1 tablespoon butter, melted
  • 1 teaspoon vinegar
  • 1/2 cup milk
  • Sauce:
  • 1 cup heavy cream
  • 1/2 cup butter
  • 1 cup sugar
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a baking dish.
  2. In a bowl, mix together flour, baking soda, salt, and sugar.
  3. In another bowl, whisk egg, apricot jam, melted butter, and vinegar.
  4. Add the wet ingredients to the dry ingredients, alternating with the milk. Mix well.
  5. Pour the batter into the prepared baking dish.
  6. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the pudding is baking, prepare the sauce. In a saucepan, combine cream, butter, and sugar. Bring to a boil, stirring constantly.
  8. Remove from heat and stir in hot water and vanilla extract.
  9. As soon as the pudding comes out of the oven, poke holes all over it with a fork.
  10. Pour the sauce over the hot pudding, allowing it to soak in.
  11. Serve warm, preferably with vanilla ice cream or custard.
"Malva Pudding is more than just a dessert; it's a warm hug on a plate. The sweet, caramel-like sauce soaking into the spongy pudding is pure bliss." - Chef Zola Mabaso, Sweet Surrender Bakery

Koeksisters

Golden brown, syrupy Koeksisters arranged on a plate

Koeksisters are a traditional Afrikaner pastry made of fried dough infused in syrup. They are incredibly sweet and sticky, a true South African treat!

Ingredients

  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1 egg, lightly beaten
  • 1 cup milk
  • Oil, for deep frying
  • Syrup:
  • 4 cups sugar
  • 2 cups water
  • 1 cinnamon stick
  • 2 slices of lemon
  • 1/4 teaspoon ground ginger

Instructions

  1. In a large bowl, sift together flour, baking powder, and salt.
  2. Add sugar and butter, and rub into the flour mixture until it resembles breadcrumbs.
  3. Add the egg and milk, and mix to form a soft dough.
  4. Knead the dough lightly, cover, and refrigerate for at least 2 hours.
  5. While the dough is chilling, prepare the syrup. In a saucepan, combine sugar, water, cinnamon stick, lemon slices, and ginger. Bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer for 10 minutes. Remove from heat and let cool completely.
  6. Roll out the chilled dough to about 1/4 inch thickness. Cut into rectangular shapes.
  7. Make slits in the rectangles, then plait or twist them into koeksister shapes.
  8. Heat oil in a deep fryer or large pot to 350°F (175°C).
  9. Fry the koeksisters in batches until golden brown, about 3-4 minutes per side.
  10. Remove the koeksisters from the oil and immediately immerse them in the cold syrup. Let them soak for a few minutes.
  11. Remove the koeksisters from the syrup and place them on a wire rack to drain.
  12. Serve chilled.

Melktert

A slice of creamy Melktert with a sprinkle of cinnamon

Melktert, or Milk Tart, is a South African dessert consisting of a sweet pastry crust containing a creamy milk custard filling, lightly flavored with cinnamon.

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 4-6 tablespoons ice water
  • Filling:
  • 4 cups milk
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • Ground cinnamon, for sprinkling

Instructions

  1. Prepare the crust: In a bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork.
  3. Bake the crust for 15-20 minutes, or until lightly golden. Let cool slightly.
  4. Prepare the filling: In a saucepan, heat milk and sugar over medium heat until sugar is dissolved.
  5. In a separate bowl, whisk together cornstarch and a little cold milk to form a slurry.
  6. Gradually whisk the cornstarch slurry into the hot milk. Bring to a simmer, stirring constantly, until the mixture thickens.
  7. Remove from heat and whisk in the beaten eggs and vanilla extract.
  8. Pour the filling into the pre-baked crust.
  9. Sprinkle with ground cinnamon.
  10. Bake for 10-15 minutes, or until the filling is set.
  11. Let cool completely before serving.

Hertzoggies

Close-up of Hertzoggies, showing the apricot jam and coconut topping

Hertzoggies are small jam tarts, popular in South Africa, with a coconut meringue topping. They're named after a South African politician, General J.B.M. Hertzog.

Ingredients

  • Crust:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Filling:
  • Apricot jam
  • Meringue Topping:
  • 2 large egg whites
  • 1/2 cup sugar
  • 1 cup desiccated coconut

Instructions

  1. Prepare the crust: Cream together butter and sugar until light and fluffy. Beat in the eggs.
  2. In a separate bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  4. Preheat oven to 350°F (175°C). Roll out the dough and cut out circles using a cookie cutter.
  5. Press the circles into small tart tins or muffin cups.
  6. Spoon a teaspoon of apricot jam into each tart.
  7. Prepare the meringue topping: In a clean, dry bowl, beat egg whites until stiff peaks form. Gradually add sugar, beating until glossy. Fold in the desiccated coconut.
  8. Spoon the meringue topping over the jam in each tart.
  9. Bake for 15-20 minutes, or until the meringue is golden brown.
  10. Let cool completely before serving.

Peppermint Crisp Tart

A slice of Peppermint Crisp Tart with layers of biscuits, caramel, cream and peppermint crisp chocolate

The Peppermint Crisp Tart is a no-bake South African dessert that’s incredibly easy to make and always a crowd-pleaser. It consists of layers of Tennis biscuits, caramel treat, whipped cream, and grated Peppermint Crisp chocolate.

Ingredients

  • 1 package Tennis biscuits (or Marie biscuits)
  • 1 can (360g) Caramel Treat (caramelized condensed milk)
  • 250ml fresh cream
  • 2 Peppermint Crisp chocolate bars, grated

Instructions

  1. Whip the cream until stiff peaks form.
  2. In a bowl, lightly mix the caramel treat to make it easier to spread.
  3. Spread a thin layer of caramel treat on the base of a serving dish.
  4. Arrange a layer of Tennis biscuits over the caramel. You may need to break some biscuits to fit.
  5. Spread half of the remaining caramel treat over the biscuits.
  6. Top with a layer of whipped cream, using half of the whipped cream.
  7. Sprinkle half of the grated Peppermint Crisp chocolate over the cream.
  8. Repeat layers: Tennis biscuits, caramel treat, whipped cream, and Peppermint Crisp chocolate.
  9. Cover the tart with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the biscuits to soften.
  10. Serve chilled, garnished with extra grated Peppermint Crisp chocolate, if desired.

Milk Tart (Melktert) Shooters

A row of Melktert shooters, small glasses filled with milk tart custard and sprinkled with cinnamon

These Milk Tart shooters are a delightful twist on the classic South African dessert, offering a perfectly portioned, easy-to-serve treat. Ideal for parties and gatherings.

Ingredients

  • 4 cups milk
  • ½ cup sugar
  • ¼ cup cornstarch
  • Pinch of salt
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • Ground cinnamon, for sprinkling
  • Optional: crushed Tennis biscuits for the base

Instructions

  1. In a saucepan, combine milk, sugar, cornstarch, and salt. Whisk until the cornstarch is fully dissolved.
  2. Heat the mixture over medium heat, stirring constantly. Bring to a simmer and continue stirring until the mixture thickens, about 5-7 minutes.
  3. Remove from heat. Gradually whisk in the beaten eggs to temper them (prevent them from scrambling).
  4. Return the saucepan to low heat and cook for another minute, stirring constantly, until the mixture is smooth and thickened.
  5. Remove from heat and stir in the vanilla extract.
  6. If using, place a small amount of crushed Tennis biscuits at the bottom of each shooter glass.
  7. Pour the milk tart mixture into the shooter glasses.
  8. Sprinkle generously with ground cinnamon.
  9. Refrigerate for at least 2 hours to allow the milk tart shooters to set.
  10. Serve chilled.

Rooibos Infused Panna Cotta

A creamy Panna Cotta dessert infused with Rooibos tea, garnished with fresh berries

This Rooibos-infused Panna Cotta is a creamy, elegant dessert with a uniquely South African twist. The subtle flavor of Rooibos tea adds a warm, earthy note to the classic Italian dessert.

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • 2 Rooibos tea bags
  • 1 ½ tsp gelatin powder
  • 3 tbsp cold water
  • Optional: Fresh berries or honey for garnish

Instructions

  1. In a saucepan, combine heavy cream, milk, and sugar.
  2. Add the Rooibos tea bags and heat over medium heat until just simmering. Remove from heat, cover, and let steep for 15-20 minutes to infuse the cream with the Rooibos flavor.
  3. Remove the tea bags and squeeze out any excess liquid.
  4. In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5 minutes.
  5. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
  6. Pour the panna cotta mixture into individual serving glasses or molds.
  7. Refrigerate for at least 4 hours, or preferably overnight, to allow the panna cotta to set.
  8. To serve, garnish with fresh berries or a drizzle of honey, if desired.

Chutney Glazed Baked Apples

Baked apples with a glossy chutney glaze, served warm with ice cream

These Chutney Glazed Baked Apples are a warm, comforting dessert with a delightful sweet and savory flavor combination. The chutney glaze adds a unique South African touch to a classic dish.

Ingredients

  • 4 medium-sized apples (such as Braeburn or Honeycrisp)
  • ¼ cup butter, melted
  • ¼ cup chutney (such as Mrs. Ball's Chutney)
  • 2 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch of ground cloves
  • Optional: Vanilla ice cream or custard for serving

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Wash and core the apples, removing the core but leaving the bottom intact.
  3. In a small bowl, combine melted butter, chutney, brown sugar, cinnamon, and cloves.
  4. Spoon the chutney mixture into the center of each apple.
  5. Place the apples in a baking dish and add about ½ inch of water to the bottom of the dish to prevent sticking.
  6. Bake for 30-40 minutes, or until the apples are tender and the glaze is bubbly.
  7. Serve warm, with vanilla ice cream or custard, if desired.