Many of our PCV friends are enjoying calamari, oysters and lobster tails on the Atlantic at the annual Crayfish Festival in Luderitz. We waited too long to book a room and Barbara is not a camper, so we are enjoying Easter weekend on our own. It has been a fine weekend so far. The malva pudding is in the oven, the game stew is almost done and the beet root salad and pap are under way.
Barbara read the second reading in church this morning at the Easter service. We listened to Rutter at lunch. Now I am making the desert dessert and the Oryx potjie while Barbara creates pap and beet root salad. HAPPY EASTER and HAG SAMEACH.
YOU MAY want to try this at home:
1 kg Oryx, cubed
250 mg bacon, chopped
125 ml sunflower oil
carrots, we sub sliced squash
2 medium onions, sliced
2 cloves garlic, crushed
10 ml chopped fresh thyme
500 ml port or dry red wine
6 medium potatoes, sliced
1/2 cup white sugar
1 1/2 Tbs apricot jam (any jam, or even syrup, will work)
1 cup cake flour
1 tsp baking powder
A pinch of salt
1 tsp bicarbonate of soda
1 cup milk
1/4 cup butter
1 cup sugar
1/2 cup boiling water
1 cup Amarula (opaque creamy light brown color. Rich fruity milk chocolate and vanilla nut fudge aromas with a creamy moderately sweet medium-to-full body and a tangy roasted nut, cream, and dried tropical fruit finish.)
A pinch of salt
Pudding: With a wire whisk or egg beater beat together the sugar and eggs. You want the mixture to creamy and pale, so be patient and strong and beat it for as long as it takes. This step ensures a light, fluffy pudding and is very worth the effort!
- Add the jam, flour, baking powder and salt, stir in until blended.
- Pour in the milk, sprinkle over the bicarb, and quickly whisk it altogether.
- Pour the batter into the small cast-iron baking pot, cover with the lid and place over moderate coals, and pile some hot coals onto the lid of the pot as well.
- Bake for about an hour, until golden brown and a sharp knife or skewer inserted in the middle comes out clean.
- Syrup: Melt the butter in a pot over the fire, then stir in all the other ingredients.
- Heat through, but don’t boil.
- Pour slowly over the pudding, allowing it soak in thoroughly.
- Serve with
ready-made custard or whipped cream. In our case, mango ice-cream!