with compliments from huletts...with compliments from huletts sugar met die komplimente van huletts...

With compliments from Huletts

Summer 2011

Home Industries & Informal Markets

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

Dear Members of Home Industries and Informal Markets

What a relief that spring is here! After such a bitterly cold winter we deserve the best that

spring and summer can offer.

Our booklet, which comes with the compliments of Huletts Sugar, is packed with ideas for

celebrating summer in the style that our beautiful sunshine days deserve!

Tuiskoop, a Home Industry outlet in Ermelo, invited us to spend a morning with them. This

delightful shop has been around for 41 years and is still doing brilliantly. Look out for their

mouth-watering products throughout the booklet and read more about Tuiskoop on page 18.

Looking for cheerful, value- for- money ideas for Christmas? Then don’t miss our open-baked

and fridge tart ideas, as well as a step-by-step guide on how to make the perfect biscuit

crust. And, if like many of us, you still find ‘baking blind’ mystifying turn to page 12 for our

tried and tested guide.

We know many of our bakers also bake for coffee shops, morning markets and other bulk

orders. Look out for our recipes and ideas for larger cakes which are perfect for slicing and

selling as individual items. Finally, don’t miss our fabulous chocolate cakes on page 42.

The Huletts cake box promotion is adding excellent value to the industry. To date we have

distributed 40 000 boxes. Turn to page 22 to find out more about our special Box offer.

Die besoek aan Tuiskoop het weer bevestig hoe ‘n wonderlike konsep hierdie vorm van

Tuisbedryf is. Dit vorm jarelange vriendskappe, gemeenskaps betrokkenheid,’n wonderlike

platform en afsetplek vir produkte en ‘n waardevolle inkomste vir al die betrokkenes.

Voorwaar ’n bedryf waarop ons land kan trots wees.

Vriendelike groete

Mathilda Pansegrouw

A gift to you

with compliments

of the season from

6 Sponge cake with passion

fruitcurdfillingandmeringue

8 Orange cake with granadilla icing

10 Baked passion fruit tart

12 Pastry crust recipe

14 Festive cheese tarts for

summer

16 Biscuit crust recipe

17 Lemon Meringue

18 Real Life:

A visit to Tuiskoop

22 Huletts handy boxes

CHRISTMAS GIFT IDEAS

24 Vanilla sugar

25 Toffee apples

26 Chocolate sauce for ice cream

27 Cup cakes with a festive touch

28 Chocolatepotswithbrandytruffles

29 Brownie Mix

30 CakeswithChristmasflair

32 Competition winner: Economical fudge

34 Condensed milk rusks

35 Lemon biscuits

36 Competition: Moir’s Tea Lovers

competition

37 Prince William’s wedding cake

40 Heartbiscuitswithcoffeefilling

42 Chocolate cake with sherry

44 Tiramisu gateau

46 Vinger-afleklekker

Check out the fantastic passion fruit recipes on pages 6 - 11.

18

42

10

27

23

25

28

Should you need any more

information about the recipes

in this booklet, contact Graham

Gowar on 021 761 2037,

083 726 0556 or

[email protected]


Huletts 7

Passion fruit curd4 eggs155g (180ml) Huletts castor sugar125ml passion fruit pulp (about 4 or 5 fruit)60ml water10ml finely grated lemon rind125g butter, chopped

Combine ingredients in medium heatproof bowl over simmering water and stir until mixture thickly coats wooden spoon. Cover, cool and refrigerate.

sPonGE caKE1 x sponge layer cake of your choice

Split cake horizontally in half. Place bottom layer of one cake on oven tray. Spread cake layer withone-third of the curd, top with another cake layer. Spread with half of the remaining curd, top with another cake layer. Spread with remaining curd and top with remaining cake layer.

MErinGuE160ml water250g (310ml) Huletts castor sugar 4 egg whites

Combine the water and 1 cup of the sugar in small saucepan; stir over medium heat, without boiling, until sugar has dissolved. Boil, uncovered, without stirring, until syrup reaches 116°C on thermometer, or when a teaspoon of syrup, dropped into a cup of cold water, it forms a soft ball when rolled between fingers. Remove from heat to allow bubbles to subside. In the meantime, beat egg whites in small bowl with electric mixer on high speed until soft peaks form; add remaining sugar, beat until dissolved. While mixer is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.

Spread cake all over with meringue. Bake in moderately hot oven at 180˚C for about 3 minutes or until meringue is lightly browned. Centre cake on plate.

Huletts 6

You may need to vary the fruit depending on the season

and availability. Assemble cake and complete 3 hours ahead.

PASSIOnATE ABOuT PASSIOn FRuIT

fruit dEcorationa selection of fresh cherries, white grapes, red grapes, gooseberries 1 egg white, beaten lightlyHuletts castor sugar, for dusting the fruitKumquats , quartered and glazed in 15ml sugar and 30ml water in the microwave.Brush cherries, grapes and gooseberries with egg white; dip moist fruit in extra sugar. Place frosted fruit on tray lined with baking paper. Leave about 1 hour or until sugar is dry. Arrange fruit on cake.

Sponge cake with

curd filling and meringue

Huletts 8 Huletts 9

CAKE300g butter

300g (350ml)Huletts Castor Sugar

4 extra large eggs400 g self-raising flour, sifted

200 ml fresh orange juice

GrAnAdillA iCinG260 g (500 ml) Huletts icing

Sugar, sifted15 ml butter

pulp from l large granadilla or 30 ml canned pulp

30 ml milk

Preheat the oven to 180 °C.Coat a 21 x 11 cm springform pan with cooking

spray and set aside. Cream the butter and castor sugar in the bowl of a food mixer until light and creamy in colour. Add the eggs one at a time, beating well after each addition. Add the flour alternately with the orange juice

to the butter mixture and mix thoroughly. Spoon the batter into the prepared tin and

bake for 45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Turn cake out onto a wire rack to cool.To make the icing: Stir the icing sugar, butter and pulp together in a double boiler over simmering water. Add the milk and stir until smooth. Remove from the heat and pour over the cooled cake. Iced, the cake will keep in an airtight container for up to three days.

This recipe makes one large cake which is ideal to sell in individual slices.


with Granadilla Icing

Huletts 10 Huletts 11


passion fruit tartProcess flour, sugar and butter in a food-processor until crumbly. Add egg yolks, process until ingredients just come together. Knead dough on floured surface until smooth. Wrap in plastic, refrigerate for 30 minutes.Roll out pastry until large enough to line 24cm round loose-based flan tin, ease pastry into tin, trim edge. Cover, refrigerate for 1 hour. (See step-by-step feature on page 12). Cover pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake at 220ºC for 5 minutes. Remove paper and beans, bake another 5 minutes or until pastry is lightly browned; cool.

FillinGPre heat oven to 150˚C.Combine all ingredients in medium bowl; mix well.

Pour filling into prepared pastry case, bake for 40 - 50 minutes or until just set; cool. Serve at room temperature, dusted with a little sifted icing sugar.

Serves 8.

SWEET PASTry210g (375ml) cake flour80ml Huletts icing Sugar 150g cold butter, chopped2 egg yolks

FillinG7 egg yolks210g Huletts Castor Sugar5ml finely grated lemon rind 80ml passion fruit pulp, ± 4 to 5 fresh passion fruit250ml thick cream

Cake flour is always used in pastryEarly in the morning or later in the day when it is cooler

is better for making pastry. The butter or margarine is then less inclined to soften and melt.Make sure the ingredients are fresh and of good quality. Butter, although more expensive, always gives a better flavour. Know your customers. Some people are prepared to pay a premium for pastry made with butter.If you are a novice pastry maker, measure ingredients accurately.Work quickly and lightly so that the gluten in the flour does not over- develop making the end product sticky.Too much flour on the working surface or rolling pin will dry out the pastry.Roll out the pastry lightly and in one direction only, turning frequently- irregular rolling will give an uneven shape.Pastry will keep in the fridge for up to 5 days.Pastry freezes well either as a dough or baked.


Tartlet with

fiLLinG3 eggs3 egg yolks170g (200ml) Huletts castor sugar grated rind of 2 lemons 150 ml fresh lemon juice 250 ml fresh cream

Pre heat oven to 175˚CCombine all the ingredients in a bowl and spoon into baked pastry cases. Bake for 20 minutes or until set. Garnish with preserved fruit segments of your choice.

PASTRIES AnD TARTS

filling is enough for 6 tartlets.

Roll out the pastry, wide enough that it fits into the pan and leave extra to hang over the side of the pan.

Use the rolling pin and lift the pastry over the pan. Centre the pastry and ease it into place.

Working from the centre outwards, press the pastry into the flan tin so that it fits snugly into the bottom edge and up the sides.

Roll the rolling pin across the rim of the tin to remove excess pastry.

Press around the rim and into the fluted sides with the fingertips.

Using a fork , prick the base in several places. Place in freezer for 10 minutes to firm up the pastry.

To bake blind.

Place a round of bakewell paper, 10cm wider than the tin in the pastry lined pan

Fill the pan with uncooked dry beans or rice.Bake in a preheated oven at 220ºC for 5 minutes. Remove from the oven. Remove the paper and beans and bake for another 5 minutes.

Huletts 15

Variations1. Jelly-topping: Drain one

can strawberries, keep the juice and mix with 250ml water and 125ml Huletts White Sugar. Heat until boiling and dissolve one packet strawberry jelly in the mixture. Puree the fruit and stir in with jelly mixture. Leave to cool and pour over set cheese cake. Place back in fridge to set. Use a variation of fruits and jellies for toppings e.g. granadilla, apricot, mango, or mixed berries.

2. caramel cheese cake: Mix in 180g chopped Bar-one pieces to basic filling. Pour half of the mixture in the crust and then drizzle with Huletts Caramel Syrup. Use a knife to get marble effect. Pour rest of the filling on top, again drizzle the caramel syrup over and create the marble effect

3. fruity cheese cake: Cheese cakes can also be marbled with 50ml fruit puree (strawberry or granadilla) , caramel or lemon curd.

4. chocolate Mousse: Mix according to instructions on the packet and pour over set cheese cake.


these tarts were specially made by Marieta Mentz from tuiskoop in Ermelo. she has been a member of this Home industry for 26 years, many of them as chairlady.

crust200g Moir’s tea Lovers biscuits110g margarine (melted)25ml Huletts castor sugar

Mix all the ingredients together in a food processor. Press the crumb mixture into the bottom of a spring-form pan. Place in fridge until needed. * to make the crust as seen on page 15, see step-by-step feature on page 16.

fiLLinG15ml gelatine100ml boiling water1 x 385g can condensed Milk125ml lemon juice250g smooth cottage cheese250ml cream (stiffly beaten with 25ml Huletts castor sugar)

Dissolve gelatine in boiling water. Mix condensed milk, lemon juice and cottage cheese on low speed with electric beater. Add gelatine and mix in gently. Lastly add the beaten cream and incorporate well. Pour filling into crust and place in fridge until set.

Huletts 14

Festive

for summer

decorate cheese cakes

with cream rosettes,

fresh fruit segments

and small edible

fresh flowers.

Huletts 17

CRuSTS

Variations1) Use chocolate biscuits to make a

chocolate crust.2) For a coconut crust: add 30ml Moir’s

coconut. Works well for a tropical fruit tart.

3) For a cherry-flavoured crust: add 30ml of Moirs chopped cherries (particularly nice for tarts with a fruity filling)

4) Add 30ml chopped nuts eg pecannuts or almonds

5) Add 15ml freshly grated lemon peel (good for a lemon meringue tart)

to MaKE a biscuit crust in a sPrinG-forM PanCut a large circle from wax paper. The circle must be 6 cm wider than the diameter of the springform pan . Cut the wax paper circle in half . Place the two halves on the bottom of the pan with the sides overlapping as well as in the centre. Secure the pan with clamp.Press the crumble crust firmly into the bottom of the pan. Place in the fridge for 30 minutes to firm completely. Pour the filling into the cold crust and leave overnight to set.

to rEMoVE tart froM Pan.Cut the sides of the tart as well as the crust loose from the pan using a knife dipped in warm water. Loosen the clamp of the pan.Using the bottom of the pan and the overlapping wax paper, place the tart on the serving dish. Carefully move out the bottom of the pan and then remove each half of the paper.Lift the one side of the tart with the paper and carefully pull out one half of the paper. Repeat with the other side.

Huletts 16

crust2 packets Moir’s tea Lovers bicuits, crushed50ml Huletts castor sugar120g butter, melted

Mix all the ingredients together and line the bottom and sides of a loose bottom tart pan with the mixture. Press the crust down firmly and place in fridge.

fiLLinG6 eggs, separated 2x385g cans condensed milk250ml fresh lemon juice12,5 ml lemon zest100g (125ml) Huletts castor sugar

This recipe is for a very gener-ous size lemon meringue pie.

LOVInG LEMOn

To make a perfect biscuit crust in a spring-form pan (see recipe page 14).

Pre heat oven to 160ºC.Beat the egg yolks and add the condensed milk, lemon juice and zest. Beat until the mixture thickens. Pour the lemon filling into the prepared crust.Whisk the egg whites until they form soft peaks. Gradually beat in the castor sugar. Beat until stiff. Evenly distribute the meringue over the filling, creating valleys and peaks with the meringue. Bake for 30 minutes until the meringue is light golden brown and crisp. Switch off the oven, but leave the pie in the oven. When cold, remove from oven

and place overnight in fridge.

It was on one of those bitterly cold winter’s days in Gauteng and at the crack of dawn, that we left Johannesburg to visit Tuiskoop in Ermelo; one of the original Home Industries, a classic example of so many success stories that we can tell.Tuiskoop was started as a Co-op way back in 1970 by a group of farmers’ wives in order to provide an outlet for their homemade products and crafts; and today, forty one years later, it is still going from strength to strength.On one of the walls in what is clearly the original shop, there is a plaque with the telling words in Afrikaans: ‘ 40 jaar getrap en gebak’ – a telling testimony of all the hard work that members have put into the shop over all those years.According to the chairwoman, Sandra Kritzinger, the profile of the clients has changed over the years: the client composition is currently approximately 50% Black and Indian and 50% White. This has had a positive effect as the different cultures have created brilliant sales opportunities. Sandra makes sure that she drives and promotes every possible cultural event and other important calendar highlight.During June and July, the popular hunting season, they focus on biltong, dry wors, venison pies and other delicacies. To promote this they organise a soup, sherry and home-made bread-tasting in the


REAL LIFE

A visit to

Left, above: 40 jaar gebak en getrap. Left, below: A client battling to make up his mind. Above: Rows and rows of impeccably decorated large cakes adorned the full back wall of the shop. Below, left to right: You can find a cake for any occasion.

Huletts 21Huletts 20

Above, left to right: If it’s a gift you are looking for, Tuiskoop has a variety of items to choose from. From bite-size treats, to hand-made cards and dried fruit. Below, left: Trinkets and gift ideas galore. Inset, right: We were very pleased to see ideas from our previous booklet for sale in the shop. When we asked amongst whom it was the most popular , the answer was“the men buys it most as a joke to their friends”.

shop and invite loyal customers to participate. During September the picnic promotion kicks in with picnic hampers containing fruit kebabs, delicious salads, cold cuts and something sweet to finish the perfect outdoor meal. Ermelo is a notoriously cold place in winter and one can imagine how they embrace spring and grab at the very first opportunity to get out of doors. Sweet offerings, enough for two people, like their baby layered cakes and fruit cakes, is another idea for which this shop is famous.Should you be hosting a party at home, Tuiskoop will gladly fill your own serving dishes with the most delectable dishes that you can select from a list of interesting dishes that they will prepare.Early in December they have a Christmas tasting table where clients can select and order their Christmas fare. This can vary from traditional Christmas cakes and puddings,

starters and side dishes, fabulous summer salads and even – beautifully wrapped gifts! A one-stop shop if ever there was one!Visiting Tuiskoop was a delightful experience. This Highveld beacon started with the vision and dream of a single person. Forty one years later that dream not only provides an income and outlet for the prodigious talent of thirty seven formal bakers, but also the six to eight additional assistants which each baker carefully selects and employs!

Hetta liebenberg is one of the old familiar faces in Tuiskoop. She is the creator of the fabulous Black Forest cake on the right.>>

Huletts 22

to receive your free boxes send us the following:• youroriginalbarcodes(minimumoffivebarcodes

required.)• yourname,addressandtelephonenumber• andthenameofthehomeindustryforwhichyoubake.

Post to: Huletts Presentation Box PromoPO Box 3016, Saxonwold, 2132

For more information on box sizes or orders contact 011 646 8767 or [email protected].

Huletts has designed a stylish box in which to

present beer box cakes which is becoming increasingly popular with your clients.

They can be used for:• Single layer packaging for

clients buying in bulk.• Transporting large quantities of

single items (e.g. 24 cupcakes).

400mm

62m

m

270mm

Great tasting SUGAlite Scone and Bran Muffi n Baking Premixes offer the balance between Low GI and convenient baking in a sugar free formula.

INTRODUCING THE FIRST LOW GI BAKING PREMIXES. Easy baking in 20 minutes.

For tasty SUGAlite recipes, go to www.huletts.co.zaAvailable at selected stores, in the baking premix aisle.

PREMIXES

Tastes As Good As It Bakes

THB 30334/hi

29516_sugalite_premix.indd 1 9/9/10 15:30:52

Would you like some of these handy

Huletts cake boxes?Huletts is giving away 10 free cake boxes for every barcode of either 25kg Huletts Castor or Icing Sugar sent to us (if you send 7 barcodes, you qualify for 70 boxes).

You can enter as an individual or as a shop.Limited

stock available

Huletts 24

to MaKE VaniLLa suGar: Split two vanilla beans and cover them with 600g Huletts White Sugar or Huletts Icing Sugar.Ensure that the container of sugar is covered tightly and store in a cool dry place. In about a week, the beautiful flavour and aroma of the vanilla bean will have perfumed the sugar. Ideal to use in cakes and biscuits, coffee or hot chocolate or for dusting on creative desserts.

16 wooden sticks 16 medium sized red apples, washed and dried4 x 250ml Huletts White sugar250ml water1/2 teaspoon cream of tartar2 teaspoons red liquid food colouring

Push a stick into each apple. Line two baking trays with baking paper. Heat the sugar and water in a heavy-bottomed saucepan over low heat. Simmer, stirring continuously, until the sugar has dissolved completely. Stop stirring and increase heat until syrup boils. Using a wet pastry brush, brush away any sugar crystals that have stuck to the sides of the saucepan above the syrup level. Stir in the cream of tartar and food colouring. Reduce heat to low. Simmer the toffee for 20 minutes or until it reaches hard, cracking stage. (To check if it has reached this stage, add 1 teaspoon of toffee to a glass of ice-cold water. Remove solidifiedtoffee from the cold water and bend it. The toffee should crack easily and not bend or feel sticky. Once toffee is at this stage remove from heat immediately. Wait until toffee stops bubbling then dip one apple into the toffee. Tip the pan at an angle to coat it completely, especially around the base of the stick. Place coated toffee apple onto the prepared baking tray. Repeat with remaining apples and leave to set at room temperature.

Makes 16 toffee apples.

Huletts 25


When cold, wrap each toffee apple in cellophane and tie with a bow.

Decorate with green ribbon and vanilla beans (optional)


250g butter or margarine 250ml cocoa powder, sifted250ml milk200g (250ml) Huletts White sugar

In a saucepan, melt butter or margarine, over medium heat.Mix in cocoa and keep on stirring until the mixture is lump free. Add the sugar and the milk, whilst stirring continuously. Bring mixture to a soft boil and boil for 2 minutes. Remove from stove and leave to cool.

Makes 900ml to 1 litre chocolate sauce. Bottle in 250 ml quantities.

a 250ml quantity serves 4.


Adapt your normal cup cake icing and cases to fit in with the festive season.

Package four cup cakes in festive packaging for a beautiful gift for a colleague or teacher.

truffLEs80 ml cream

200 g dark chocolate, broken into pieces

30 ml brandy25ml Huletts icing sugar

65 ml cold butter, diced cocoa or melted chocolate for dipping


Boil the cream in a small saucepan until reduced to about 25 ml. Remove from the heat and stir in the chocolate, brandy and icing sugar. Return to the stove and stir over low heat until the chocolate has melted. Beat in the small pieces of butter one at a time. Pour the mixture into a shallow dish and leave in the fridge until set, at least 30 minutes or overnight. Drop spoonfuls of the mixture on a baking sheet and cool again. Roll into balls and roll in cocoa or dip in melted chocolate. Makes 50 truffles.

cHocoLatE PotsMake chocolate pots using moulds and baking chocolate, available from baking supply stores. Melt the chocolate, brush the insides of the moulds with the melted chocolate and secure the two halves together, clipping the plastic mounting around the moulds together. Separately, mould the three legs, as well as the lid. Leave to set. Remove the chocolate pots from the mould and secure legs with a little bit of melted chocolate to the bottom of the pots. Place 5 truffles in a chocolate pot. Place in a decorative box and secure with ribbon.

400g (500ml) Huletts White sugar180ml cocoa125ml chopped pecans125ml chocolate chips210ml cake flour5ml baking powder2ml salt

Pour sugar into a clean one litre jar with lid. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, making sure pecans are evenly layered in the jar, then pour in chocolate chips. Combine flour, baking powder and salt. Pour into jar and seal.

attacH tHE foLLoWinG MEtHod to tHE Jar:Preheat oven to 180ºC

Empty the mixture into large bowl. Use hands to mix thoroughly.

Add 180g softened butter and 4 beaten eggs.Mix until completely blended with spoon.

Spread batter into a 22cm x 32cm greased pan.Bake for 25 –30 minutes or until set. Cool in pan and cut into 24 squares.


Huletts 24Huletts 30 Huletts 31

1 layer sponge cake of your choice

bErry Mix1x500g bag fozen mixed berries, 80ml Huletts White sugarHuletts icing sugar for dusting

Place sugar and half cup water in a saucepan. Bring to the boil while stirring continuously. Leave on the boil until the sugar is syrupy. Remove from heat. Stir in the fruit and make sure the fruits are well coated with the syrup.Package and sell the fruit in a separate container so that the customer can assemble their own cake at home . Add a note about the dusting with icing sugar.

Cakes with a

this mini fruit cake above was baked by Elmarie Grobler from tuiskoop in Ermelo. it is a novel idea for a fruit cake for two. Elmarie is the proud winner of two baking prizes in a Landbou Weekblad competition. the decoration was created by pressing a stencil into plastic icing and then cutting out a design.

500g bag berries makes enough compote for 3-4 cakes.

A festive sponge cake: an ideal contribution for a guest to take

along to the Christmas lunch.


Huletts 33

COnDEnSED MILK

Elisia de Beer from Lichtenburg is the winner of the Clover Condensed milk competition which was featured in our previous booklet. Elisia is a matric pupil who was writing her first subject for her record exams when we phoned her. unfortunately she was not available but her mom Annelie could not have been more pleased for her daughter. Elisia is going to Potchefstroom university in 2012 to do a degree in education and the money she earns making fudge for Bakkers Paradys in Lichtenburg, is to further her studies.

... and the winner is...

inGrEdiEnts1x385g can clover condensed Milk1can milk ( use the above empty can)6x 250 ml (1,2kg)Huletts White sugar250ml (140g) cake flour30ml Huletts Golden syrup7,5ml vinegar5ml vanilla essence

Place all the ingredients except the vanilla essence in a heavy bottomed pot. Place on medium to low heat and stir continuously until the sugar had dissolved and the mixture starts to boil. Boil softly for 25 minutes. remove from heat and leave for 10 minutes to cool. Add vanilla essence and beat until smooth. Pour into two greased 23x33cm square pans. Leave to cool slightly and mark blocks with a sharp knife. Do not cut through. Leave to set completely and then cut through.

Makes 48 blocks.

WHat tHE JudGEs said:

“Economical, not too sweet, good mouth feel and pleasant colour...”

Huletts 32

Economical

Elisia de beer from

bakkers Paradys

in Lichtenburg says

this fudge is a hit in

their shop.

inGrEdiEnts4 eggs400g (500ml) Huletts White sugar1x385 can clover condensed Milk250ml plain yoghurt400ml buttermilk500g clover butter2kg self raising flour

Pre heat oven to 180˚CGrease 3x 34x10x8cm bread pans. Beat eggs and sugar together until light and spongy. Add condensed milk, yoghurt and buttermilk to egg mixture. Beat until well blended. Add melted butter and egg mixture separately to self raising flour and knead to a pliable dough. Divide dough into 3 even quantities (it is best to use a scale). Press dough evenly into each pan and even the tops. Bake for 50-60 minutes. Turn out onto a cooling rack, and leave to cool slightly. Cut each one into 12 evenly sized slices and then into three slices each (making a total of 36 rusks) Place on cooling racks and dry out at 80˚C for 12 hours.

COnDEnSED MILK

Condensed Milk inGrEdiEnts1x385g can clover condensed Milk200g (250ml) Huletts White sugar250g butter30ml fresh lemon juicezest of 1 lemon2 packets Moir’s tea Lovers biscuits, broken into small pieces500ml dessicated coconut

Melt the condensed milk, sugar and butter together over medium heat. Add the lemon juice and zest and cook together for two minutes. Remove from heat. Stir in the coconut and broken biscuits. Mix well. Spoon out into a square dish or pan, distribute evenly and press down firmly. Place in fridge to set.

icinG500ml Huletts icing sugar15ml melted butter10ml lemon juice

Mix well together. Cut the biscuits in even sized square shapes. Place icing mixture into an icing tube and pipe each biscuit decoratively.

Huletts 35Huletts 34

Mrs L Lighthelm from

Middelburg and Mrs

L van der Merwe from

randburg, each win a

case (48 tins) of clover

condensed milk for

their rusk and biscuit

recipes.


COMPETITIOn

inGrEdiEnts1 packet Moir’s tea Lovers biscuits1 tin condensed milk110g butter150g chocolate20 glazed cherries, chopped 60 grams mixed dried fruit or fruit of your choice (optional)50 grams chopped nuts

Line a loaf tin approximately 11cm X 21cm with greaseproof paper. Break the biscuits into small pieces (not crumbs). Stir in the cherries, nuts and fruit. Melt the condensed milk, butter and chocolate in a saucepan on the stove. Add to the biscuit mixture. Pour mixture into the lined loaf tin and refridgerate for at least 2-3 hours. When firm turn out and remove the paper lining.

slice.

THInk CreaTIvelY wITH MOIr’S Tea lOverS bISCuITS

Win cash and the latest in Kenwood appliances and a very useful hamper from Moir’s

Biscuits is a very handy ingredient. It makes wondeful tasty crusts for fridge and baked tarts (see our recipes pages 14-15), it adds crunch and flavour to home made biscuits (see our recipe page 35) and adds bulk and texture to lots of other delcious treats.

The trusted Moir’s brand, know for it’s reliable range of baking and dessert staples recently launched a new Moir’s biscuit range. The new range offers eleven delicious biscuit products ranging from melt in your mouth classics - ideal for baking - to luxury, indulgent new additions hand made especially for the cookie lover! Even Prince William wanted his favourite biscuits fridge tart as one of the treats at him and Kates’ wedding (see recipe alongside)

Share your recipes with us. One person will win the Kenwood mixer (see alongside) and 2 others will win R2 500 cash each, plus a wonderful product hamper from Moir’s.

the only competition rule is that you use Moir’s tea Lovers biscuits (available from all supermarkets country wide) in your recipe.

coMPEtition Entry dEtaiLs: send your recipe to :Moir’s Tea Lovers competitionPO Box 3016Saxonwold 2132 or e mail entry to [email protected]

closing date 31 January 2012

This is his favourite recipe. His Mom used to make it for him, and it was made as a second cake for his wedding.

Huletts 40

CHOCOLATE AnD COFFEE

with coffee fillingbiscuits400g butter or margarine210g (250ml) Huletts castor sugar300ml cornflour75ml cocoa powder420g (750 ml) cake flour

Pre heat oven to 180ºCCream the butter and castor sugar until light and creamy. Sift the cornflour, cocoa and flour together. Add to the butter mixture and mix to a firm dough. Roll out on a lightly floured surface and use heart cutter to cut out shapes. Place on greased oven tray and bake for 10-15 minutes until done. Leave to cool sandwich together with coffee filling.

coffEE fiLLinG440g (500ml) Huletts White sugar 200g butter or margarine150ml milk30ml instant coffee dissolved in 30ml water10ml vanilla essence

Heat sugar, butter and milk together over low heat stirring continously to dissolve the sugar. Boil together for about 5 minutes or until soft ball stage.Remove from heat and mix in the coffee mixture and the vanilla essence.

to MaKE WHitE biscuits Leave out cocoa powder and add 50ml corn flour extra.

Huletts 41


CHOCOLATE CAKES TO DIE FOR

cHocoLatE rinG caKE215g (450ml) cake flour30ml maizena2.5ml salt60ml cocoa powder20ml baking powder250ml milk60ml butter4 extra large eggs, 90g (200ml) Huletts castor sugar5ml vanilla essence 60-125ml sherry

Preheat the oven to 180 °C.Coat a 23 cm round, ring shaped tin with cooking spray and set aside. Sift the flour, maizena , salt, cocoa powder and baking powder into a bowl and set aside. Add the butter to the milk and bring to just under boiling point. Beat the eggs until light and foamy. Gradually add the castor sugar followed by the vanilla essence. Fold the dry ingredients lightly into the egg and sugar mixture. Add the hot milk mixture and beat for another minute. Pour into the prepared tin. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. Turn out carefully. Pour sherry over cake.

cHocoLatE toPPinG50ml thick cream125 g dark chocolate, chopped

to MaKE tHE cHocoLatE toPPinGPlace the chocolate pieces and cream in a small heatproof bowl and melt, stirring frequently, over a saucepan of simmering water -ensure the base of the bowl doesn’t touch the water. Stir until the mixture is melted and smooth. Leave to cool for 8 minutes or until thickened slightly. Pour over cake.

Chocolate cake with

to MaKE cHocoLatE curLssecure baking paper over rolling pin. Pour melted chocolate into a paper-piping bag. snip the point of the bag.Pipe chocolate over rolling pin. Leave to set and lift from rolling pin.



1x sponge cake baked in a deep 22cm diameter baking pan. Cool the cake and leave overnight. Cut the cake horizontally into three layers.

for tHE fiLLinG150ml very strong black coffee 100ml tia Maria or Kahlua coffee liqueur300ml cream2.5ml vanilla essence60ml Huletts castor sugar3 x 250g cartons mascarpone cheese180g dark chocolate, gratedchocolate curls, to decorate cocoa powder, for dusting

Mix the coffee and liqueur together. Line the base and sides of the cake tin with clear film and the base with non-stick baking parchment. Place one sponge layer in the base. Sprinkle over about a third of the coffee mixture.Using a whisk, whip the cream, vanilla and sugar together until it forms soft peaks and fold into the mascarpone cheese. Spread a ¼ of the mix over the sponge. Sprinkle over 1/3 of the grated chocolate. Top with another layer of sponge. Drizzle over with another 1/3 of the coffee liqueur mix. Spread with a ¼ of the cheese mixture and 1/3 of the grated chocolate. Top with the last sponge and press down lightly. Sprinkle with the remaining liqueur mixture. Chill for 2 hours. Release from the pan, peel off the clear film and transfer to a serving plate. Spread the reserved cheese mixture on top and around the edges. Sprinkle with chocolate, dust with cocoa and decorate with chocolate curls.

gateaux



lekkersyruP375 ml water330 g (470ml) Huletts caramel sugar5 ml vanilla essence

Combine all the ingredients in a medium sized, heavy based saucepan and bring to the boil. Remove from the heat, spoon the hot syrup over the cake in the tin and set aside for 15 minutes. Invert onto a plate and decorate as seen on the picture.

toPPinGMelted chocolatecaramel condensed milkfresh creamchocolate shavings

this delicious

looking cake was

baked by

nila van der Walt

from tuiskoop

in Ermelo.

cHocoLatE caKE230g cake flour60 ml cocoa powder15 ml baking powder2.5 ml salt5 extra large eggs, separated300g (375ml) Huletts White sugar5 ml vanilla essence200 ml cooking oil200 ml lukewarm water2.5 ml cream of tartar

Preheat the oven to 180 °C.Coat a 23 cm round, ring shaped tin with cooking spray and set aside. Sift the flour, cocoa, baking powder and salt into a bowl and set aside. Beat the egg yolks and sugar in the bowl of a food mixer until light and creamy in colour. Add the vanilla essence, oil and water, and mix thoroughly. Spoon in the dry ingredients and mix. Beat the egg whites and cream of tartar in a bowl until stiff peaks begin to form. Fold the egg whites into the cake mixture usinga metal spoon. Pour into the prepared tin. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin.

Description

Finely milled white sugar with a permitted anti-caking agent added.

Uses

The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Description

Specially screened fine white sugar.

Uses

These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit.

Description

Extra-large sugar crystals with an attractive array of colours added, with permitted colouring agent.

Uses

The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.

Description

White sugar specially compressed into small cube shapes.

Uses

Cubes are suitable for use in tea, coffee and cocktails.

Icing Sugar

Castor Sugar

Cube Sugar

Description

Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar.

Uses

This dark brown sugar, with its familiar sticky appearance, is best used in microwave baking, meat marinades, fruit breads and dark cakes.

Treacle Sugar

Description

This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant.

Uses

Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.

Caramel Sugar

Description

SunSweet Sugar (raw sugar) with permitted colouring added.

Uses

Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer.

Yellow Sugar

Description

White sugar crystals.

Uses

General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

Description

This is raw sugar that has a unique pale brown colour – the colour varies slightly depending on seasonal factors.

Uses

This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

White Sugar

SunSweet Sugar

Rainbow Sugar

head office – Marketing sales and distribution:444 south coast road, rossburgh, 4094, KwaZulu-natal, south Africa. P.o. box 1501, durban, 4000. tel (031) 460 0111

fax (031) 460 0366; gauteng: tel (011) 873 6238/6260; western cape: tel (021) 551 7866; customer care line: 0860 784 277; www.huletts.co.za

with compliments from huletts...with compliments from huletts sugar met die komplimente van huletts...

Documents