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Comforting Winter Pudding Recipes

05 August 2015
Comforting Winter Pudding Recipes -  Pudding

When winter is here, the comforting, hearty and belly-warming foods come out. From soups and curries to stews, there’s just something about cooking and eating these meals on cold winter nights that makes us feel warm again.

This month, we’ve decided to skip the food recipes and give you some deliciously warm pudding recipes! With it being Women’s Day this month – or even Women’s Month – we’ve selected 4 of the best pudding recipes for you from 4 local and international female chefs and cooks.

Take a look at these easy and scrumptious puddings:

Ina Paarman

Ina’s name is known all over South Africa thanks to her vast range of cooking and spicing products. Inspired by her gran’s cooking when she was young, Ina made a name for herself in the 80’s already.

Cappuccino Chocolate Pudding

Ingredients:
  • 1x 650g Ina Paarman’s Chocolate Cake mix
  • 1 cup (250ml) oil
  • 1 cup (250ml) strong hot black coffee
  • 3 extra-large eggs
For the coffee syrup:
  • ¾ cup of strong hot black coffee
  • ½ cup (125ml) brown sugar
  • 1 cup (250ml) of fresh cream
  • ½ cup (125g) of butter
Boil these 4 ingredients together to make the syrup.

Method:
  1. Preheat your oven to 180ºC and butter your ovenproof dish.
  2. Beat eggs and oil for 2 minutes. Then add your coffee and beat for another minute. Add the cake contents and mix on slow speed until combined.
  3. Put the mixture into your dish and place in the oven for 35 – 40 minutes.
  4. Once ready, prick holes in the cake with a fork and pour the syrup mixture over the cake.
  5. Serve with ice-cream or custard to really impress the guests.
House of York’s square baking pan is perfect for this recipe. Its silicone mould allows it to cook your pudding evenly throughout and prevents burning of the edges.

Jenny Morris

Jenny is one of South Africa’s most well-known food personalities and has written many cookbooks, as well as contributed to magazines.

Moroccan Rice Pudding

Ingredients:
  • 160g uncooked rice
  • 720ml milk
  • 480ml evaporated milk
  • 5ml vanilla extract
  • 1 cinnamon stick
  • 100g sugar
  • 240ml cream
  • 10ml cornflour, mixed with water
  • 2 beaten egg yolks
  • 1-2 tbsp of honey
  • Zest of 1 large orange
  • 2tsp orange blossom water
Method:
  1. Cook the rice with the milk, vanilla and cinnamon stick until the rice is tender.
  2. Once tender, reduce the heat and add the cream and sugar. When this is mixed well, add the cornflour and stir so that it thickens.
  3. Slowly add some rice to the egg yolks and stir. Pour the egg yolk mixture into the rice and cook until creamy. Stir in the honey, orange zest and orange blossom water.
  4. Remove from the stove and serve. This dish is extra-comforting when served with some sprinkled honey almonds.

Margot Janse

Margot is a well-known South African chef at the award-winning The Tasting Room restaurant in Franschhoek in the Western Cape.

Molten Chocolate Cakes

Ingredients:
  • 2 stick unsalted butter
  • 1 tbsp & 1 tsp cake flour
  • 225g dark chocolate, chopped
  • ½ cup of sugar
  • 4 large whole eggs
  • 4 large egg yolks
  • Unsweetened cocoa and confectioner’s sugar for dusting
Method:
  1. Preheat your oven to 180ºC and butter your muffin dish or ramekins.
  2. Melt the butter and chocolate together. Whisk in the sugar, whole eggs and egg yolks until smooth. Whisk in the flour.
  3. Scrape the mixture into your muffin dish or ramekins and bake for 10 minutes until the sides are cooked but the centre is still gooey.
  4. Allow it to cool and dust with cocoa and confectioner’s sugar.
  5. This is delicious served with ice-cream.
This dessert can be made in ramekins or muffin pans. Our 6 cup muffin pan is non-stick and temperature-resistant.

Nigella Lawson

Stepping away from the local ladies, we have a recipe from Nigella – a famous British cook and food writer who has a number of cooking books and well-known TV cooking shows.

Easy Sticky Toffee Pudding

Ingredients:

For the cake:
  • 100g dark brown muscovado sugar
  • 175g self-raising sugar
  • 125ml full cream milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 50g unsalted butter, melted
  • 200g chopped dates
For the sauce:
  • 200g dark brown muscovado sugar
  • 25g unsalted butter
  • 500ml boiling water
Method:
  1. Preheat the oven to 190°C and butter your pudding dish.
  2. Put the 100g muscovado sugar and flour in a mixing bowl.
  3. In a measuring jug, mix the milk, egg, vanilla and melted butter and add to the sugar and flour mix. Stir with a wooden spoon to combine the ingredients.
  4. Fold in the dates and scrape into your pudding dish.
  5. Pour the 200g muscovado sugar, blobs of butter and the 500ml boiling water into the dish and put it in the oven for 45 minutes. You will know it’s cooked when the top is spongy and the water, sugar and butter have turned into a sticky sauce.
  6. Serve this with ice-cream, whipped cream or custard for a hearty dessert.
Our silicone baking loaf pan is ideal for this sticky toffee pudding recipe. Not only is it non-stick and silicone; it also has a metal frame for stability.

Do you have any easy pudding recipes to share with us? We would love to know! Send us your favourite recipe on our Facebook page.
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