Keep it Light

FEATHERLIGHT LEMON SOUFFLÉ

Serves 6 . Preparation time: 30 min . Baking time: 20-25 min

Ingredients

6 eggs, separated

125ml (½ cup) caster sugar

50gm butter

50ml cornflour

Pinch of salt

180ml (¾ cup) milk

45ml (3 tbsp) freshly squeezed lemon juice

15 ml (1 tbsp) lemon zest

Icing sugar for dusting

Preheat the oven to 180 °C. Grease 6 ramekins with butter.

Method

1 Whisk together the egg yolks and 60ml 
(¼ cup) of the caster sugar until pale and all the sugar has dissolved. Melt the butter in a saucepan and stir in the cornflour 
and salt.

Gradually beat in the milk. Bring to the boil and, stirring continuously, simmer over low heat for 2-3 minutes. Slowly beat the yolk mixture into the milk mixture and add the lemon juice and zest. Set aside to cool. Whisk the egg whites until stiff.

Add the remaining sugar by the spoonful, whisking until all the sugar has dissolved.

2 Mix a third of the egg white mixture with the egg yolk custard, then carefully fold in the rest.

3 Divide the mixture among the ramekins, filling each two-thirds of the way.

4 Put the ramekins in a roasting pan filled halfway with boiling water and bake 
for 20-25 minutes. Dust with icing sugar.

CUSTARD AND COCONUT TART

Serves 4-6 . Preparation time: 15 min . Baking time: 45-55 min

Ingredients

4 eggs

50ml melted margarine

500ml (2 cups) full-cream milk

5ml (1 tsp) vanilla essence

2ml (½ tsp) salt

3ml (generous ½ tsp) baking powder

125ml (½ cup) cake flour

250ml (1 cup) sugar

250ml (1 cup) grated coconut

Method

1 Preheat the oven to 180 °C.

2 Whisk together the eggs and margarine. Add the milk and essence and beat well.

3 Sift together the remaining ingredients except the 
coconut.

Add to the mixture and blend well. Stir in the coconut.

4 Turn into a pie dish(es) and bake for 45-55 minutes or until the custard filling 
has set.

Serve with cream if desired.

(Recipe by Hendrik 
Geldenhuys)

TRADITIONAL SAGO PUDDING

Serves 6 . Soaking time: 3-4 hours or overnight . Preparation time: 10 min . Baking time: 20 min

Ingredients

200ml sago, soaked in water overnight

750ml (3 cup) milk

1 cinnamon stick

120ml (½ cup) sugar

Pinch of salt

25ml (5 tsp) butter

2 eggs, separated

Toasted coconut (grated) to serve

Method

1 Drain the sago and spoon it into a microwave-proof glass dish.

2 Add the milk and cinna-
mon stick and microwave, stirring occasionally, for 
12-15 minutes or until 
the sago is done and transparent.

3 Add half the sugar and the salt, butter and egg yolks to the sago mixture and mix well. Microwave for 2 minutes and stir.

4 Whisk the egg whites until frothy. Gradually add the 
rest of the sugar and whisk until stiff and all the sugar has dissolved.

5 Carefully fold the egg white mixture into the sago mixture, microwave for another 1-2 minutes and spoon into bowls.

6 Sprinkle with toasted coconut and serve.

BUTTERMILK PUDDING

Serves 4 . Preparation time: 15 min . Baking time: 45 min

If you don’t have buttermilk, make soured milk by adding lemon juice or vinegar to fresh milk. Serve it with golden syrup or honey to save time. A fruit spread also goes well with it.

Ingredients

30ml (2 tbsp) butter

180ml (¾ cup) sugar

5ml (1 tsp) vanilla essence

4 eggs

Pinch of salt

125ml (½ cup) self-raising flour, sifted

750ml (3 cup) milk, mixed with 75ml (5 tbsp) lemon juice or grape vinegar

Method

1 Preheat the oven to 180 °C.

2 Cream together the butter 
and sugar. Add the vanilla 
essence, eggs and salt and beat well.

3 Add the flour, alternating with the soured milk, to the egg mixture. Mix well.

4 Spoon the batter into an 
oven-proof dish and bake for 45 minutes or until set.

INSTANT VELVET PUDDING

Serves 2 . Preparation time: 10 min . Baking time: 5 min

This version is made in a jiffy with readymade custard. The filling is runny.

Ingredients

250ml (1 cup) corn flakes, crushed

45-60ml (3-4 tbsp) melted 
butter

500ml (2 cup) readymade 
custard

2 egg whites

60 ml (¼ c) caster sugar

Method

1 Preheat the oven to 230 °C.

2 Mix the cornflakes and melted butter and press the mixture onto the bottom of two small ovenproof dishes.

3 Spoon the readymade custard on top.

4 Whisk the egg whites until frothy.

5 Gradually add the sugar and whisk until stiff and all the sugar has dissolved.

6 Spoon the meringue mixture on top of the custard and bake for 5 minutes or until golden.

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