Monday, March 5, 2012

Black Forest Cake

I love baking this cake for special occasions such as Easter, Christmas or for a a birthday. 

You will need

275g (10oz) plain flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
185g (6 1/2 oz) caster sugar
3 tablespoons golden syrup
3 eggs, beaten
225ml (8fl oz) sunflower oil
225 ml (8 fl oz) buttermilk

2 x 8inch loose bottom baking tins

For the cherry sauce

1 can black cherries
2 tbls corn flour
3-4 tbls kirsch (this is a cherry liqueur however when I could not find kirsch I was successful in using vodka)

For the frosting

600ml double cream whipped 
level tablespoon icing sugar (this helps to keep the cream fresh longer)
1 flake to sprinkle onto of cake 


Pre-heat oven to 180C


Lightly grease the tins and line the bases with non stick baking

Sift the flour, cocoa powder, bicarbonate of soda and baking
powder into a large bowl. 
Add the sugar and mix well.

Make a well in the centre of the dry ingredients.

In jug add the golden syrup, eggs, oil and buttermilk and beat well.

Pour the wet ingredients into the dry ingredients and using a wooden spoon mix well until smooth.
Pour batter into the prepared baking tins.
Bake for about 35 minutes, until the cakes are well risen and spring back when pressed lightly with the fingertips. 
Turn out on to a wire rack, remove the lining paper and leave to cool completely. 
Cut each cake in half horizontally.

Cherry Sauce

Drain cherries reserving the juice and a few whole cherries for decorating the top about 6. 
Cut the rest of the cherries into quarters and reserve for sauce.
Place the cornflour in a saucepan and slowly stir in the cherry juice over a medium heat.
Bring the mixture slowly to the boil stirring constantly until thickened and simmer for 2 minutes.
Remove from heat allow to cool down completely before adding alcohol. 
And remaining cherries cut previously into quarters.

Sandwich the layers of cake together with whipped cream and cherry sauce. 
Spread a little of the remaining whipped cream around the sides of the cake. 
Pipe rosettes around the top of the cake and decorate with reserved whole cherries and flake.
Cake keeps fresh longer in the fridge. 

Sunday, March 4, 2012

Rib eye roast beef

This is a family speciality, we love serving this at special occasions or if I'm stuck for time and don't feel like standing in front of a stove.

Serves 6-8

2.5kg well hung Rib Roast/Rib Eye (off the bone, if meat is on the bone add an extra 10 mins per kg)
Good size bunch of fresh Rosemary
10 cloves of garlic cleaned and cut in half(I know it sounds loads but work with me here, your roast is going to be bursting in flavours) Keep 3-4 cloves garlic aside uncleaned, roughly smashed.
Salt and pepper for seasoning
2-3 tablespoons olive oil
4- 5 carrots peeled and chopped into chunks
3-4 red onions peeled and cut into quarters
Tin foil/aluminum foil
1/4 cup water

Pre-heat oven to 200degrees

Preheat a large pan on a hob, large enough to sit your roast in it.

Wash and pat dry your roast well, you want to get rid of most of the moisture.
Pierce holes all over the roast as deep as you can. You want to start filling the holes with garlic and rosemary, (don't mind if you get some of the garlic and rosemary sticking out of the holes)
Season meat well all over with salt and pepper, ensuring to cover every area.
In a hot pan, place your roast and begin to seal the meat all over until it is nice and brown,

In an oven tray place carrots, onions and garlic and a few sprigs of rosemary, place sealed meat onto of vegetables and drizzle with olive oil.
Tear a big enough piece of tin foil/ aluminum foil to cover the roasting pan, add water and seal tray well to prevent air from escaping.

Place tray in oven and roast for 1hr 30mins at 200degrees and then remove foil and reduce heat to a 180degrees and roast for a further 20mins basting the meat regularly. Switch off oven and leave to rest at least 30mins before serving. Keep the juices for a gravy

Serve with roasted potatoes, vegetables of choice and a nice gravy reduction.

Coconut Coconutty Tart

This is one of my favourite desserts, very easy and quick to make.. Hope you enjoy it as much as my family do.

2 cups desiccated coconut / freshly grated coconut
1 can coconut milk
3/4 cup caster sugar
pinch salt
2 table spoons butter
2 eggs separated
1 teaspoon vanilla essence
2 drops almond essence 
2 table spoons apricot jam

For the base See pastry base here/ Blind bake the pastry base in a 9 inch pie tin for 20mins in a Pre-heated oven of 180 degrees.

In a medium pot place coconut, coconut milk, sugar, salt and butter and bring to a simmer for 15 minutes and allow to cool.
Separate eggs and whisk egg white until they form stiff peaks.
Once coconut mixture has cooled, beat egg yolks and mix them well into the mixture.
Carefully fold egg whites into coconut mixture and add vanilla and almond.
Spoon apricot into blind baked pastry case and spread well.
Add the coconut mixture carefully to the pastry case and bake for a further 25mins in oven at 180degrees until the filling is firm and golden brown in colour.

Enjoy with home made ice-cream see recipe easy classic ice-cream

Friday, March 2, 2012

Pineapple, mango and shrimp salad

Salads can be so boring, I'm always up for something different..I decided on creating this to die for salad the other day and it was a hit.. It is so refreshing and palette cleansing.

You will need

250g cooked shrimp
1 large ripe mango (peeled and diced)
250g fresh pineapple, peeled and diced *(sorry only fresh will do!)
100g sweet corn (canned)
1/2 red pepper finely sliced 
1 large carrot finely grated.
1 small red onion finely sliced
2 tablespoons raisins (optional)
1-2 tablespoons of fresh mint or flat leaf parsley (finely sliced)

In a mixing bowl combine all above ingredients and set aside in the fridge until ready to serve

For the dressing

1 tablespoon balsamic vinegar /white vinegar (balsamic is much nicer!)
2 tablespoons olive oil
1 whole garlic clove (slightly pressed only to release it's flavours)
1 teaspoon of mixed dried herbs
salt and pepper to taste

In a cup 

Whisk all the above ingredients well, until you see the mixture starting to emulsify. Pour dressing over salad just before serving. This salad tastes so good with barbecued meat !!

Pu-erh Tea

I came across this Pu-erh tea by chance, talking to a lady from the Philippines beginning of last year sometime. She was going on and on about how this tea is so great, and how Pu-erh tea is the secret behind Victoria Beckham keeping her shape. She listed a whole load of celebrities and how they swear by this tea. 

Well I purchased the TEA from this lady, (and if I am honest enough only to get her to stop talking).. I thought nothing of it because I do not do fade diets and to me this was a diet!!. Got home that day, through the box of tea to the back of my kitchen press and forgot about it.. till about 3 months ago...

Three months ago I was chatting to a male friend of mine and noticed how trim and toned he had gotten over the last year - I mean the dude lost the pot belly and love handles, skin looking healthier and he just seemed to be bursting with unexplained energy.. 

We started chatting and he basically told me his secret to looking so great. He told me he had been taking the Pu-erh tea for close to a year, changed the way he ate, started eating more fish and veg and less red meats, and he also started the gym. He said I still enjoy a good curry and rice however I add more veg to my plate. He was like I eat almost everything I just put more fish, fibre, fruit and veg into what I eat. He does not eat low fat or diet foods as they are full of sugars, and they just don't taste the same..

He went on to explain how Pu-erh tea has helped in speeding up his metabolism, it also helped curb cravings for sweet things. He found he had extra energy and did not feel sluggish. His bowels worked like a clock, on time, every time, and his skin is even looking great, the dude looks younger. He shared something interesting with me, he said that before this change in lifestyle and drinking this tea, he had been dealing with depression and was on medication. He found that after about 6 months of drinking this tea it helped him cope with depression and even came off anti-depressants ...  Most importantly for himself he noted how his cholesterol levels were reduced as prior he suffered badly with high cholesterol and the doctors had been concerned about this.  

I was taken aback by all this and asked him like how much was he drinking to have found such great benefits. He said on average he would drink about 3-4cups a day specifically after meals.

Sitting there listening to him, but most importantly seeing the results and not just reading researchers reviews, has got me thinking about this fabulous tea no-doubt!! 

Tea in general  is know to be a natural antioxidant  if you drink a lot of tea you are less likely to get cancer. And not just a little bit less likely, a lot! If you drink about four cups of tea a day you are up to 60% less likely to get cancer thanks to the antioxidants in tea leaves. Tea is supposed to be a very strong immune booster. Also I found that studies have confirmed what the Chinese doctors have been telling us for centuries – tea boosts your metabolism and helps you lose weight. Drinking a few cups of Pu-erh tea or Green tea  (without the sugar or milk) can have a really good effect on your waistline. Pu-erh tea is strongly believed to have wide ranging health benefits from anti aging, prevention of heart disease and cancer, diabetic control, removal of toxins to curing dysentery, inflammation, aiding digestion and weight loss, improving the eyesight, blood circulation and reviving those who are overly intoxicated with alcohol.

So After speaking to my friend and hearing his testimony about this fabulous tea, reading all the write ups and reviews.. you guessed it!! I've gone into my kitchen press and made me a cuppa Pu-erh. Sitting here hitting these notes on my keyboard and sipping on this tea with all its benefits  thinking about that slim waistline and where this tea will take me LOL!! 

Thursday, March 1, 2012

Malva Pudding / Spoonful

For the cake:
1 cup plain flour, 
1 Tbs bicarbonate of soda, 
1 cup  cater sugar, 
1 egg, 
1 Tbs apricot jam, 
1 Tbs vinegar, 
1 Tbs melted butter, 
1 cup milk.

For the sauce: 
½ cup cream, 
½ cup milk, 
½ cup caster sugar, 
½ cup hot water, 
½ cup butter,

Preheat oven 180°C

Grease, with butter an ovenproof pyrex or porcelain container approximately 8in.  
Cut a piece of tin foil to  pudding while it is in the oven and grease it well with butter on one side.
In a mixing bowl combine all cake ingredients and whisk with a hand blender for about 2-3mins until all ingredients are incorporated well.
Pour the batter into the prepared baking dish, cover with the foil, greased side down and bake for 45 minutes.
Remove foil and bake for a further five minutes until the pudding is sufficiently brown.

In a small/medium pot while the pudding is in the final 5-10 minutes of baking , heat all the ingredients for the sauce, ensuring that you melt all the sugar and butter.

When the pudding is done, remove from the oven, pour over the sauce.  
The pudding will take up all the sauce.
Serve hot, warm or at room temperature,with a little cream or a vanilla custard.

Death by chocolate cake

I got this fabulous recipe from a Mary Berry recipe book and had to share it with you all!!

Preparation time : 40 minutes
cooking time : 35 minutes
tins needed : 2 loose bottomed 20cm (8in) sandwich tins,
4cm (1 1/2 in) deep

Ingredients :
275g (10oz) plain flour
3 tablespoons cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
215g (7 1/2 oz) caster sugar
3 tablespoons golden syrup
3 eggs, beaten
225ml (8fl oz) sunflower oil
225 ml (8 fl oz) milk

For the icing :
450g (1 lb) plain chocolate, broken into pieces
200g (7 oz) unsalted butter

For the chocolate waves :
about 50g (2 oz) each white and plain chocolate

1. Lightly grease the tins and line the bases with non stick baking
parchment. Pre heat the oven to 160C/325F/Gas Mark3.
Sift the flour, cocoa powder, bicarbonate of soda and baking
powder into a large bowl. Add the sugar and mix well.

2. Make a well in the centre of the dry ingredients and add the
golden syrup, eggs, oil and milk. Beat well, using a wooden
spoon, until smooth and then pour into the prepared tins.

3. Bake for about 35 minutes, until the cakes are well risen and
spring back when pressed lightly with the fingertips. Turn out
on to a wire rack, remove the lining paper and leave to cool
completely. Cut each cake in half horizontally.

4. For the icing, put the chocolate into a bowl placed over a pan of
hot water. The water in the pan must not touch the bowl or the
chocolate may overheat. Place the pan over a low heat until the
chocolate has melted, stirring occasionally, then add the butter
and stir until the butter has melted.

5. Put half the cake for the bottom layer on a wire rake and place
a baking tray underneath to catch the drips. Spoon a little of
the icing on to the cakes, spreading it evenly to the sides.
Repeat with the remaining cake layers, then pour the
remaining icing over the top of the cake and use a small palette
knife to smooth it evenly over the top and sides of the cake.
Leave to set.

6. For the chocolate waves, melt the white and dark chocolate in
separate small bowls over a pan of hot water. Spread the
chocolate on to a strips of foil about 4cm (1 1/2in) wide and
35cm (14 in) long. Lay the stips carefully over 2 mugs or tins,
placed on their sides of a baking tray, to give a wavy shape.
Allow to set in the fridge, then carefully peel of the foil and use
the chocolate waves to decorate the top of the cake.


As I promised I will be posting a few health tips. Today I will be talking to you about Zinc.

Zinc is the most common mineral in our body after iron and it is responsible for many actions from supporting fertility and immunity to regulating mood and the impact of ageing.

In today's life styles most of our diets are often insufficient in zinc. Zinc is absorbed through the soil and into the foods we eat.Intense farming can deplete it's levels in the foods we eat.

The following foods are rich in Zinc :- shell fish, red meat, poultry, pumpkin seeds, beans, whole grains, greens, mushrooms, green beans, tahini and sunflower seeds.

To maximise your zinc intake it is best to consume it with protein like meat or eggs.

Recommended zinc allowance is 15mg per day

Some people only consume half of this with vegetarians, older people and teenage boys.

If you suffer with depression, infertility, frequent infections, poor sense of taste or smell or have more then two white marks on your finger nails then these can be signs that you are deficient.

Zinc can help with painful periods, acne, it can boost your immunity and improve your mood.

Sadza,Pap,Nsima, polenta/turned cornmeal

Sadza in Shona (isitshwala in isiNdebelepap in South Africa, or nsima in the Chichewa language of Malawi) is a cooked corn meal that is the staple food in Zimbabwe and other parts of southern and eastern Africa. This food is cooked widely in other countries of the region.Sadza in appearance is a thickened porridge. A thinner form of sadza, "porridge", is cooked with peanut butter or margarine and eaten in the mornings occasionally. The most common form of sadza is made with white maize (Mealie-Meal). This maize meal is referred to as hupfu in Shona or impuphu in Ndebele

Other names inlcude polenta and turned cornmeal - although both of these are seasoned

You will need the following 

500g white maize meal
1.5 ltrs boiling water
Flat wide wooden spoon

Boil a full kettle. 
Put 1 cup of mealie meal in medium size bowl and mix with cold water until it is a watery-smooth paste with no lumps.
Add this mixture to a medium to large pot and add boiling water to the paste at least 3/4 pot full with water.
Stir the mixture quickly ensuring no lumps are formed,  continue to stir until your mixture starts to thicken to a porridge consistency. 
Put lid on pot and let boil for 5-10 minutes. 
Begin adding mealie meal 1 cup at a time whilst vigorously mixing the porridge with a wooden spoon after each addition. 
Continue adding mealie meal until mixture begins to thicken and will fall away from spoon. 
Stir hard and continuously so there are no lumps.
Close your pot and allow to steam on a low heat for about 5 minutes, you will notice the top of the Sadza will have a shine to it, at this stage it is ready to serve

Serve with Stew. (see African Stew recipe)

Bolognese Nata's way

The kids love this, the husband loves this and the most important critic the mother in-law loves this. It is easy as ABC and packed with flavour.


500g Minced meat
25g Chorizo sausage
1 Large onion finely diced
3-4 large cloves garlic finely minced
1 beef stock cube
1 tsp smoked paprika
1/4 tsp dried chilli flakes
1/2 tsp ground coriander
1/2 tsp ground black pepper
1 heaped tsp mixed dried herbs
1 tsp dried or fresh oregano 
Salt and pepper to season according to own taste
1 can chopped tomatoes
1 tsp tomato paste
2-3 tablespoons olive oil

In medium/large pot heat oil and slowly saute onions until nice and translucent.
Add Chorizo and fry until the oil begins to change colour.
Add minced beef and half the finely minced garlic, continue to fry mince until it start to brown adding a little water to prevent the mince from sticking to the pot.
Add all dry spices and continue to slowly fry the meat over a medium heat until the spices begin to release aromas.
Finely add tomatoes and tomato paste, season and allow to cook on a low heat a further 20minutes, stirring occasionally to prevent the pot from sticking.
Serve with spaghetti or penne pasta and top off with freshly grated parmesan cheese

Frikkadel (meat balls)

Frikkadel is a traditional Afrikaner dish comprising usually baked, but sometimes deep-fried, meatballs

500g mince beef or lamb or pork (if you like you can actually combine either beef and pork or beef and lamb)
1 large egg
6 tbls natural yoghurt
1 cup fresh breadcrumbs
1 small onion, peeled and finely grated
2-3 cloves garlic, peeled and crushed
1 cup very finely chopped fresh coriander
 ½ cup freshly chopped mint 
1 teaspoon grated lemon zest
1 teaspoon cumin
1 teaspoon curry powder of your choice
1 tsp turmeric 
1 tsp ground coriander
1 tsp paprika 
½ tsp chilli powder, or more depending on your fire
salt and  black pepper to taste

Vegetable or sunflower cooking oil to shallow fry

In a mixing bowl add above ingredients except the oil.
Using your hands, squish everything together ensuring all the spices and herbs are blended through the meat well.
To form the meatballs, pinch off a ball the size of a large plum.
Slightly flatten it in the palm of your hand.
Put them in the fridge for 30 minutes to firm up on a floured board or cling flim.
Roll the meatballs in flour and dust off the excess.
Pre-heat oven 180degrees
Fry Frikkadel  meatballs in hot oil, in batches, for 3-4 minutes, or until crusty and golden brown all over, draining on kitchen paper. Place them all on a baking sheet and roast in the hot oven for 5-7 minutes, or until cooked right through.

Wednesday, February 29, 2012

Family flu remedies

I want to share this amazing family flu remedy with you all. It has been passed down to me by my beautiful grandmother and the great thing about it, it rely does work. You want to make a big batch in a bottle and keep it in the fridge.

What you will need 

4-5 large lemons juiced and seeded
2-3 tablespoons honey (you want good quality honey ie Manuka 15+ or a locally farmed honey)
3-4 cloves garlic (yes I know it sound yucky but garlic is very good for your immune system)
1 piece of ginger about the size of your thumb
2-3 tablespoons brandy or cognac (optional however the alcohol does help to break a fever)

Whiz all the above in a blender and bottle. 
Do not strain the bits cause as the mixture sits it becomes more concentrate. 

How to use this goodness

3-4 tablespoons of the above mixture in 1/2 mug hot water or if you brave enough take 1-2 tablespoons neat. Take this up to 4 times in the day.

Tuesday, February 28, 2012

Tea time

I love me a cuppa cha (tea).. When the kids are driving me crazy and I need some me time a cuppa tea is the one for me lol..Lyons Irish tea with a dash of milk and a teaspoon of sugar to chase those worries away. 
Tea oh glorious tea.. English Tea, Irish Tea, Green Tea, Chai Tea, Pu-Erh Tea, Rooibos Tea its all one in the same TEA. Some are sweet some are pungent some denote fruit flavours and some are right down bitter and nasty in taste..

Recently I have been tea crazy, went out and bought a whole load of teas and this is what I think about them:-

Rooibos Ginger Peach by English Tea Shop :- I bought this tea particularly for my middle daughter who has allergies. I was attracted to the fact it was flavoured as she has dairy allergies and cant have milk in her tea. This tea is caffeine free and sugar free and it only has 3 ingredients listed :- Rooibos, ginger pieces and peach flavour

I was amazed at how pungent in fruit flavour this tea is once brewed. You instantly get a great whiff of peach when you add hot water. The taste is fantastic you get a hint of ginger followed by full notes of peach and then the sweet nutty flavour of the Rooibos. The kids absolutely loved this tea and there was no need to add sugar because the fruit and Rooibos gives it a natural sweet taste. I would recommend this tea any day.

Monday, February 27, 2012

Cream Cheese Frosting

200g real butter
300g philadelphia cream cheese
1 teaspoon good vanilla extract
4 cups sifted icing sugar/ confectioners sugar
In a mixing bowl, beat the cream cheese, butter and vanilla together until fluffy and creamy with an electric hand whisk for 3-4 mins. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. 

This frosting is great on Red Velvet cakes and cupcakes, carrot cakes, cinnabons.

Red Velvet Cupcakes

  • 2 1/2 cups plain flour
  • 1 1/2 cups caster sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cocoa powder (Bournville or any good quality cocoa powder)
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 25ml red food colouring or 1 tablespoon red paste food coloring
  • 1 teaspoon white vinegar
  • 1 1/2 teaspoons vanilla extract
Preheat oven to 180 degrees 

In a mixing bowl sift flour, caster sugar, baking soda, salt, cocoa. Make a well in the centre of you dry ingredients. 
In a measuring jug or a bowl measure out vegetable oil, buttermilk, eggs, food colouring, vinegar and vanilla.
Mix well until all ingredients are incorporated. 
The mixture at this stage should be a nice bright red colour.
Pour your wet ingredients into your dry and mix well with a hand blender or a wooden spoon for about 2 mins.
Spoon mixture out into cupcake cases and bake in oven for 25 mins. (be careful not to over fill your cases, they rise pretty well)
Prick the centres with a toothpick to ensure the cake is cooked through, set aside and allow to cool thoroughly before frosting. 
Frost with cream cheese frosting.

Spicy Turkey Burgers

This is a great healthy option. Turkey is lean and a great source of protein, low in fats and calories and great for watching that figure!!

Makes 5-6 burger patties

500g turkey mince
65g  natural yoghurt
1/2 medium onion finely chopped/grated
1 large handful of coriander finely chopped
3 cloves crushed garlic
1 tsp curry powder
1/2 chilli finely chopped (for less heat remove the seeds)
5g chopped chives
1 tsp ketchup
1 tsp reggae reggae relish (or any chutney relish you prefer)
Salt and pepper to season

In a medium bowl mix together all above ingredients until the mixture starts to pull together.

Using your hands shape the mixture into round patties. They might seem soft and flimsy to handle, I make balls and press them straight onto a lined baking pre-sprayed tray.This is so much easier.

Cover with cling film and chill in the freezer for 10 minutes to firm the patties slightly.

Cook in a preheated oven at 200 degrees for 20mins or under a full grill for  for 6-7 minutes, or in a George Forman grill. for the same amount of time. Baste your burger with the juices released this will keep them nice and moist.

Serve on a whole grain bun with light mayo and a tossed green salad in an oil-free dressing.

Sunday, February 26, 2012

Hot Cross Buns

For the buns
1lb Strong White Flour (plus extra for dusting)
1 tsp salt
1 and ½ tablespoons ground mixed spice
2oz butter, cut into cubes, plus extra for greasing
3oz sugar
Rind of 1 lemon
1 sachet fast-action yeast (7g)
1 egg
10fl oz tepid milk
5oz Fruit Mix
2oz Glazed cherries
For the topping
2 tbsp Plain Flour
Vegetable Oil (for greasing)
1 tbsp golden syrup, gently heated, for glazing

For the buns

Sieve the flour, salt and ground mixed spice into a large mixing bowl, then rub in the butter using your fingertips. Make a well in the centre of the mixture then add the sugar and lemon zest.

Beat the egg and add to tepid milk with yeast.  Slowly pour egg mix into dry ingredients above and mix together to a form a soft, pliable dough.
Turn out the dough onto a lightly floured work surface. Carefully work the mixed dried fruit into the dough until well combined. Knead lightly for 5 minutes, or until smooth and elastic.

Grease a large, mixing bowl with butter. Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to prove. (I normally place my bowl in my airing cupboard where the hot press is)

Turn out the proved dough onto a lightly floured work surface and knock back the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Cover the buns again with a cling film or polythene bag  and set aside to rest for 30 minutes.
Meanwhile, for the topping, mix the plain flour to a smooth paste with 2 tablespoons of cold water.
When the buns have risen, remove the polythene bag and the greaseproof paper. Spoon the flour mixture into a piping bag and pipe a cross on each bun.
Transfer the buns to the oven and bake for 8-12 minutes, or until pale golden-brown. As soon as you remove the buns from the oven, brush them with the hot golden syrup, then set aside to cool on a wire rack. ENJOY WITH A CUPA!!


  • 4 large egg whites at room temperature
  • 1 cup of Castor sugar, also known as "Berry sugar"
  • 1 tsp of white vinegar
  • 1/2 Tbsp of cornflour/ cornstarch
  • 1/2 tsp of pure vanilla extract
  • 1/2 cups of whipping cream
  • Fresh fruit such as strawberries, raspberries, passionfruit, blueberries
  • 1 Tbsp fresh lemon juice
  • Piece of tin foil to fit in oven tray


Preheat the oven to 275F (140C) and place the rack in middle of the oven. Line a baking tray with foil and draw a 7 inch circle on the foil with the blunt edge of a knife (don't tear the foil). Set aside.

In a  medium bowl, beat the egg whites with a clean electric mixer on medium speed. Beat until the whites form soft peaks.
Gently sprinkle the sugar into the egg whites,a little at a time. Continue beating the eggs until you finish the sugar. Your mixture should look nice and glossy with stiff peaks.
Sprinkle  cornflour and vinegar on the meringue and fold in gently with a plastic spatula. Add  vanilla and gently fold the mixture.

Now slowly spread the meringue in a circle on a piece of foil to make a circular base. Make sure the edges of the meringue are slightly higher then the center so you have a slight well in the middle.
Bake the meringue for about 1 hour and 15 minutes or until it goes a very pale.
Turn the oven off and leave the door slightly open to let the meringue cool completely. It will crack slightly as it cools

Just before serving, take the meringue out of the oven and remove it gently from the foil and place on a plate.
Whip the cream with the vanilla extract until it forms peaks. Prepare the fruit by washing and slicing.
Gently spread the cream to the top of the meringue with a spatula and arrange the fruit on top.