Enjoy Responsibly. Not for Sale to Persons Under the Age of 18 - Tant Sannie Se Melktert
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Enjoy Responsibly. Not for Sale to Persons Under the Age of 18.
Tant’ Sannie Se Melktert is a South African
favourite. From small beginnings in the
Karoo – and a secret recipe – this smooth,
creamy liqueur has since become a legend.
We’ve selected the best and most delicious
recipes submitted by fans of Tant’ Sannie.
However many you try, you’re sure to taste
true delight.
CONTENTS
Click on the page numbers to jump to the recipe
- Tant’ Sannie’s Lamingtons p 69
WINNING RECIPE - Page 4
- Tant’ Sannie’s Drunken Doughnuts p 70
- Milk Tart Meets Cupcake p 73
CHEF’S DESSERTS - Page 6
- Melktertjie Millefeuille p 74
Chef Benny pg 8
- Tant’ Sannie se Melktert Créme Brûlée p 76
Carey Erasmus pg 12
Sue-Ann Allen pg 16
Chef Scott pg 20 NO BAKE DESSERTS - Page 80
- Milk Tart Cheesecake p 81
BAKED DESSERTS - Page 24 - CocaMelkMisu p 82
- Baked Caramel and Tant’ Sannie Cheesecake p 25 - Tant’ Sannie se Melktert Likeur Toffie p 85
- Tant’ Sannie’s Cinnamon Créme Caramel p 26 - White Chocolate Mousse Trifle with Roasted
- Milk Tart Èclairs p 28 Peaches p 86
- Tant’ Sannie se Millefeuille p 30 - Tant’ Sannie se Melktert Likeur Vrieskas
- Cinnamon, Orange and Chocolate Cheesecake p 32 Fudge Nagereg p 88
- Tisha’s Tipsy Apple Caramel Tart p 34 - Tant’ Sannie’s Fudge Horinkies p 88
- Landa’s Doughnuts p 36 - Tant’ Sannie ‘s Uncle Matteo’s Tiramisu p 90
- Tant’ Sannie se Spiked Cinnamon Buns p 38 - Tant’ Sannie se Melktert Truffle Fudge p 93
- Tant’ Sannie se Melktert-en-Pekanneut Beskuit p 40 - Tant’ Sannie’s Biscuit Fudge p 94
- One Bowl Chai Spiced Cake with - Tant’ Sannie Tiramisu Cheesecake p 97
Tant’ Sannie Buttercream p 42 - Pannekoek met Melktert Vulsel p 98
- Tant’ Sannie’s Best Apple Malva Pudding p 44 - Tant’ Sannie’s Ganache & Banana Spring Rolls p 101
- Tant’ Sannie-se-Appeltert p 46 - Dessert Roosterkoek with a Milk Tart and
- Gateau Basque with a Tant’ Sannie Heart p 47 Rooibos Quince Filling p 102
- It’s Inside and On Top p 48
- Pavlova ala Sannie p 53 COLD DESSERTS - Page 106
- Easy Brown Sugar Macarons with - Yvy ‘s Eggnog p 107
Caramelised White Chocolate Ganache p 54 - Boozy Cinnamon Bun Ice Cream with
- Tant’ Sannie’s Marvellous Muffin Trifle p 56 Caramel Coated Almonds p 109
- Tant’ Sannie se Choco-Flan Cake p 58 - Tant’ Sannie se Apricot Semifreddo p 110
- Plus One’s p 60 - Melktart Ice Cream in Phyllo Cups p 112
- Melktert Ystervarkies p 62 - Kersie Vrieskas-Kaaskoek p 113
- Tant’ Sannie se Melktert Cups p 65
- Vanilla Koek met Tant’ Sannie se Melktert Skop p 66
Mousse
TANT’ SANNIE Place the mixing bowl and beaters in the fridge to cool for at least 15 to 20 minutes.
RECIPE CHALLENGE Sprinkle the gelatin over the cold water in a jug, stir and let stand for 1 minute to soften.
Then add the boiling water and stir until all the gelatin has dissolved. Allow to stand
WINNING RECIPE and cool. Place the sugar in a mixing bowl and add the whipping cream. Beat at a
medium speed until stiff peaks form. Gradually and slowly pour the Tant’ Sannie, vanilla
essence and the gelatin mixture into the whipping cream while continuously beating
TANNIE SANNIE’S MOUSSE COOKIE CUPS at a high speed. Do this until completely blended and it holds a soft shape when the
whisks are lifted. Leave to thicken for at least 5 minutes. To assemble the cookies, put
the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle
INGREDIENTS of each cooled cookie cup with mousse. Top with a dollop of the leftover whipped
cream. Makes 10.
Cookie Cups Mousse
1 cup cake flour 2 tsp unflavoured gelatin
1/4 cup cocoa 2 tbs water
1/2 tsp baking soda 1/4 cup boiling water
Our winner, Katelyn-Mae Carter.
1/4 tsp salt 1/2 cup sugar
1/2 cup butter 1 1/2 cups whipping cream (cold)
1/4 cup white sugar 1/2 cup Tant’ Sannie se Melktert
1/2 cup brown sugar 1 tsp vanilla essence
1 large egg
1/2 tsp vanilla essence
Garnish
1/4 cup roughly chopped pecans
Dash of ground cinnamon
Handful of assorted chocolate blocks (I used
Edible gold dust
2 blocks of white, 1 block 70% dark and 1
block milk chocolate.)
Cookie Cups
Preheat the oven to 180°C and well-grease a muffin pan. Chop up the chocolate blocks
and pecans into rough, small pieces and put aside. In a bowl, cream together the butter
and the sugars. Add the egg and vanilla essence. In a separate bowl, mix together the
flour, cocoa, baking soda and salt. Add this mixture slowly to the butter mixture.
Scoop out roughly 2 tbs of mixture into each muffin tin and press down to create a cup
shape in the middle. Bake for 10 to 13 minutes until they are mostly set but still slightly
soft in the middle. Using a tablespoon, flatten down the centres to create a cup shape
in the centre. Remove from the muffin pan and allow to cool completely (silicon muffin
casings work best to keep their shape but a well greased pan is also fine).
4 5
Chef Benny Carey Erasmus
CHEF’S
DESSERTS
Sue-Ann Allen Chef Scott
6 7
CHEF BENNY Place one slice of bread on the open jaffle iron and scoop about 1 – 2 tablespoons of
milk tart filling into the centre. Top with another slice of bread and carefully close the
A judge in the latest season of MasterChef South Africa and
jaffle iron and place it on the hot grill. Keep an eye on the jaffle iron by turning it every
Ultimate Braai Master, Chef Benny’s authority and experience
minute or so. Toast the jaffles on each side until brown. Beat the cream until stiff and
equip him to evaluate contestants with a high degree of expertise.
add the Tant’ Sannie and zest of naartjie. Dust the finished jaffles with cinnamon sugar
This perfect gentleman is passionate about sharing his culinary
and serve hot with whipped cream. Delicious!
knowledge with his peers and with the contestants, and sets the
bar for aspiring chefs countrywide.
MILK TART JAFFLES
INGREDIENTS
500 ml full cream milk 4 tbs coconut sugar
35 ml Tant’ Sannie se Melktert 1 tsp ground cinnamon
1 tsp vanilla essence 2 tbs flour
2 tbs melted butter 1 heaped tbs cornflour
Pinch of salt Zest from one naartjie
3 egg yolks 1 mosbolletjie loaf
Whipped Cream Cinnamon Sugar for Dusting
250 ml cream 50 gr castor sugar
25ml Tant’ Sannie se Melktert 1 teaspoon ground cinnamon
Zest from one clemengold/naartjie
In a medium saucepan, combine the milk, Tant’ Sannie, vanilla essence, butter, coconut
sugar and cinnamon – heat on the stovetop for a few minutes. In a smaller mixing bowl
combine the flour, cornflour, salt and three egg yolks – add a little bit of milk and mix
until you have a smooth paste. Mix this floury paste into the warm milk mixture and
whisk through.
Beat the egg whites until stiff, add the naartjie zest and fold into the warm milk mixture.
Return the bowl to the microwave and cook for another few minutes, while whisking,
until the mixture has thickened. Leave to cool.
8 9
TANT’ SANNIE MELKTERT
INGREDIENTS
125 g butter, softened 1 cinnamon stick
1/2 cup castor sugar 1 egg
1 egg 1/2 cup sugar
2 cups cake flour 2 tbs flour
1 tsp baking powder 2 tbs cornflour
pinch of salt 1 tsp vanilla paste
2 1/2 cups milk 80 ml Tant’ Sannie se Melktert
1 tsp ground cinnamon Large tbs butter
For the Pastry
Cream butter and sugar together in a bowl. Add the egg, beating it to mix well. Add
the flour, baking powder and salt. Combine thoroughly to form a stiff dough. Press the
dough evenly into a tart tin. Blind bake at 180°C for 30 minutes or until the pastry is
golden and crispy.
For the Filling
Place milk and cinnamon stick in a pot. Bring to the boil then discard cinnamon stick.
Whisk together eggs, flour, sugar, cornflour and vanilla. Pour the hot milk into the egg
mixture, whisking continuously. Return milk mixture to the pot and cook on medium
heat until thickened. Stir through the Tant’ Sannie and a spoonful of butter. Pour milk
mixture into baked pastry shell. Sprinkle over ground cinnamon. Leave tart to cool
completely before serving.
10 11
CAREY ERASMUS Meanwhile, reduce the sugar water mixture to half the amount to create a thin syrup.
Allow to cool completely before pouring over cooled guavas. Keep chilled until ready to
To her many clients, this Cape Town based foodie is the ‘kitchen serve.
fairy’, magically creating recipes and beautiful imagery in a fuss
free, fun and friendly manner. A trained development chef, Carey Infused Ideal Milk
also consults, develops and implements menus for restaurants and Bring the Ideal milk, Tant’ Sannie and Rooibos tea bags to the boil. Lower heat and
cafes. See her blog, Bits of Carey and Instagram. gently simmer for 10 minutes. Remove from the heat and allow to steep for as long as
possible. Allow to cool, then chill until ready to serve.
Oat Crumble
‘GROWN UP’ GUAVAS Mix crumble ingredients together until well combined and crumbly. Spread out onto a
baking sheet and bake at 180°C for +- 20 minutes or until golden and crunchy.
& IDEAL MILK
To Serve
Serve poached guavas in bowls with infused Ideal milk and top with oat crumble! Eat
INGREDIENTS immediately! On colder days, serve guavas warm. Serves 4-6.
Poached Guavas Oat Crumble
6 - 8 ripe firm guavas, peeled 1/2 cup cake flour
and halved 1 cup rolled oats
2 cups water 1/2 cup ground almonds or
1 cup castor sugar desiccated coconut
2 cinnamon sticks 1/2 cup castor sugar
5 star anise 125 g salted butter, melted
5 cloves
Tant’ Sannie & Rooibos
Infused Ideal Milk
1 tin of full cream Ideal milk
(evaporated milk)
3 Rooibos tea bags
1/2 cup Tant’ Sannie se Melktert
Poached Guavas
Heat the water, sugar and spices together until simmering. Add the prepared guavas
and simmer gently uncovered for 15 – 20 minutes (or until tender but not mushy).
Remove with a slotted spoon and allow to cool completely.
12 13
TANT’ SANNIE SE MELKTERT
DOM PEDRO
INGREDIENTS
2 cups vanilla ice cream
A splash of milk
2 shots (or more) of Tant’ Sannie se Melktert
Ground cinnamon to taste
Blend ice cream and Tant’ Sannie together until a milkshake consistency is reached.
Add cinnamon to taste. Pour into 2 glasses and sprinkle with cinnamon. Enjoy!
14 15
SUE-ANN ALLEN
Sue-Ann was runner-up in the 1st season of Masterchef South
Africa and has appeared on Top Billing, Expresso and Pasella.
She is a regular on the Afternoon Express show, and is also the
co-author of Gourmet Sisters, the cookbook which won the
Gourmand Best First Cookbook SA 2014 award.
TANT’ SANNIE SE MINI
CRÈME BRÛLÉE
INGREDIENTS
5 large egg yolks
1/4 cup granulated sugar
1 cup whipping cream
1/4 cup Tant’ Sannie se Melktert
1 tsp vanilla paste
Pre-heat the oven to 150°C. Make sure ingredients are at room temperature before us-
ing them. In a bowl mix together the egg yolks and sugar until creamy and pale golden
in colour. Add the cream and mix well, followed by the Tant’ Sannie liqueur and vanilla
paste. Blend well, strain into another bowl to remove any air bubbles. Pour into mini
ramekins and place in a baking dish. Carefully fill the dish with boiling water so that the
water comes up 3/4 of the way to the top of the ramekins. Bake until set (about 40
minutes). Carefully remove the pan from the oven and leave to cool. Remove the rame-
kins and place in the fridge until set (about 1 hour).
Before serving sprinkle about 2 tsp of sugar over each top and melt the sugar with a
small blowtorch, or place under the grill until melted. Allow the sugar to harden. Serve
as is or with spoonfuls of vanilla ice cream.
16 17TANT’ SANNIE’S SUNDAE
WITH HOMEMADE CARAMEL
INGREDIENTS
60 ml Tant’ Sannie se Melktert
600 ml ice cream
200 ml fresh cream (whipped)
For the Ginger Biscuit Crumble
120 g ginger bscuits
2 tbs melted butter
For the Caramel
1/2 cup sugar
3 tbs butter
1/4 cup Tant’ Sannie se Melktert
Chocolate and cinnamon sticks to garnish
Place the sugar in a heavy based pan/saucepan and allow it to melt slowly and
completely over medium heat, stirring with a rubber spatula or wooden spoon. Clumps
will form and turn a dark amber colour. Slowly add the butter and mix to incorporate
for about 2-3 minutes (a whisk helps as the mixture can separate). Slowly drizzle in
the Tant’ Sannie while stirring (the liqueur is cooler than the caramel and will rapidly
bubble when added). Remove from the heat and allow to cool so that it thickens. For
the sundae, whisk the Tant’ Sannie into 400 ml of the frozen ice cream slowly so that it
does not become too liquid – you want a thick milkshake-like texture. Whisk the cream
to stiff peaks. Make your biscuit crumble by placing the biscuits and melted butter in a
Nutri Bullet or small food processor and blitz to a fine crumb.
To assemble, glaze each sundae glass well with the cooled caramel, then layer starting
with the ginger crumble, then spoon some ice cream, followed by the ‘milkshake mix’.
Continue until all is used, then top with whipped cream and a spoon of caramel, garnish
with grated chocolate and a cinnamon stick.
18 19CHEF SCOTT
Andile Sikhakhane, known as Chef Scott, has international and
local experience. He has turned his passion into a successful busi-
ness, providing private chef services, gourmet catering and styling
and consulting for restaurants. His popular private dining event,
the Culinary Experience is held every two months in Durban
and Johannesburg.
TANT’ SANNIE SE ROOIBOS
& VANILLA PANNA COTTA
INGREDIENTS
For the Panna Cotta 2 Rooibos teabags
3 cups cream
1/2 cup sugar For the Berry Coulis
2 tsp of vanilla extract 125 g packet frozen berries
10 g unflavored & clear gelatin 50 g sugar
powder
6 tbs cold water Shortbread biscuits (For serving)
250 ml Tant’ Sannie se Melktert Chocolate for shavings (For serving)
In a pot, heat the cream and Tant’ Sannie se Melktert over a medium heat, add the
sugar and vanilla extract. Whisk until the sugar dissolves, make sure the cream mixture
doesn’t boil. Add 2 Rooibos teabags and let soak in. Press and remove from the pot.
In a separate bowl, mix in the gelatin powder with the water, stir it then add into the
cream mixture and whisk. Once mixed perfectly, remove from the stove. Pour the
mixture into serving glasses or a muffin tray (if you’re making a lot and don’t have
enough cups, use the muffin tray). Let it sit at room temperature until cooled down,
then cover with cling film and keep in the fridge. In a pot over medium heat add frozen
berries, and sugar. Let it cook slightly and then remove from heat to cool.
20 21TANT’ SANNIE’S MILK TART
INGREDIENTS
For the Filling For the Pastry
3 1/2 cups milk 2 cups flour
1 cup Tant’ Sannie se Melktert 1 egg
2 1/2 tbs cornflour 1/2 cup sugar
1 cup sugar 2 tsp baking powder
3 eggs 125 g butter
Pinch of salt Pinch of salt
2 1/2 tbs flour
1 tsp vanilla essence
Big spoon of butter
For the Pastry
Cream butter and sugar. Add the egg and beat well. Add the remaining ingredients and
make a stiff dough. Press into one or two round cake tins/pie dishes and bake at 180°C
until light brown.
For the Filling
In a saucepan, bring the milk to the boil. In another bowl, beat the eggs until stiff, add
the sugar, flour, cornflour and salt. Mix well. Pour the boiling milk into the mixture and
stir well. Return to the stove and stir well until the mixture thickens. Add butter and
vanilla essence and pour into the cooked shell. Allow to cool in the fridge, then sprinkle
with cinnamon. Makes about 20.
22 23BAKED CARAMEL &
TANT’ SANNIE CHEESECAKE
by Juanita Loubser
INGREDIENTS
3 tubs cream cheese 5 eggs
BAKED
500 ml cream 150 ml cornflour
500 ml plain thick yoghurt 100 ml cake flour
100 ml Tant’ Sannie se Melktert 15 ml sugar
DESSERTS
Click on the pictures below to jump to the recipes
Mix all the ingredients well with a hand mixer. Pour into a loose-bottomed cake tin or a
tart bowl. Remember to put a crumb base at the bottom. Bake for 80 minutes on low
heat at 160°C. Switch off oven. When the cheesecake is cool, place it in the fridge to
chill. Next day remove from cake tin and top with caramel condensed milk, chocolate
and caramel popcorn. Serves 12.
p 40 p 44 p 53
p 66 p 69 p 76
24 25TANT’ SANNIE’S CINNAMON
CRÈME CARAMEL
by Gerda Burger
INGREDIENTS
200 ml castor sugar 2 cinnamon sticks
80 ml water 2 eggs + 4 egg yolks
125 ml Tant’ Sannie se Melktert 10 ml vanilla essence
250 ml cream
Preheat oven to 150°C. Heat 160 ml of the sugar and water in a saucepan on high heat,
stirring until the sugar dissolves. Bring to the boil and cook for about 8 minutes until
the mixture is golden. Pour into 4 x 180 ml ramekins. Set aside until the caramel is set.
Heat the Tant’ Sannie, cream and cinnamon in a saucepan on medium heat until it just
comes to a boil. Remove from heat and discard the cinnamon.
Beat together the eggs, extra yolks, remaining 40 ml sugar and vanilla until combined.
Slowly add the cream mixture, whisking to combine. Strain through a sieve and divide
between the ramekins.
Line a deep roasting tray with a tea towel and place the ramekins on top. Pour enough
boiling water into the tray to come halfway up the sides of the ramekins. Bake for about
35 minutes or until set. Remove from the tray and cool to room temperature.
Refrigerate for at least 2 hours or overnight.
Run a knife around the side of each crème caramel and pull away from the sides by
pressing and pulling around the sides on top with your fingers. Turn out onto plates.
Serves 4.
26 27MILK TART ÈCLAIRS
by Elmarie Louw
INGREDIENTS
Èclairs Chantilly Cream
125 ml cake flour 160 ml cream
Pinch salt 10 ml icing sugar
125 ml water
55 g butter Ganache Topping
2 medium eggs 150 g white chocolate, broken into blocks
60 ml Tant’ Sannie se Melktert
Milk Tart Filling Ground cinnamon, to dust
250 ml Tant’ Sannie se Melktert
30 g custard powder
Preheat the oven to 220°C and grease a large baking tray. Sift together the flour and
salt. Bring the water and butter to the boil in a saucepan on medium heat. Add the flour
all at once and stir quickly with a wooden spoon for about 3 minutes until a ball forms.
Cool to room temperature.
Add the eggs one at a time, stirring vigorously to incorporate. Spoon into a piping bag
fitted with a 2 cm round nozzle and pipe 7 cm-long strips on the prepared trays, leav-
ing space for rising in between. Sprinkle water over, to create steam. Place the èclairs in
the oven, decrease the heat to 180°C and bake for about 25 minutes or until golden and
puffed. Decrease the heat to 160°C and bake for about 10 minutes or until dried out.
Cut the éclairs open lengthways and cool on wire racks. For the filling, mix a little Tant’
Sannie with the custard powder to form a smooth paste. Add the remaining Tant’
Sannie. Microwave in a large bowl for about 4 minutes, stirring every minute, until
cooked and thickened. Cool completely, stirring often to prevent a skin from forming.
Spoon the cooled filling into the bases of the eclairs. For the Chantilly cream, beat the
cream until soft peaks form. Fold in the icing sugar. Spoon into the tops of the éclairs
and sandwich together with the bases. For the ganache, heat the chocolate and Tant’
Sannie together for about 1 minute, stirring every 30 seconds, until smooth. Drizzle over
the tops of the éclairs and dust with cinnamon.
28 29TANT’ SANNIE SE MILLEFEUILLE
by Glynis Mitchell
INGREDIENTS
385 g can condensed milk 1 tsp vanilla extract
600 ml full cream milk 4 tbs Tant’ Sannie se Melktert
2 beaten eggs 250 ml fresh cream whipped until thick
50 g butter 10 sheets phyllo pastry
4 tsp cornflour (heaped) Melted butter for brushing over the pastry
Pinch of salt Icing sugar for dusting
Filling
Bring the condensed milk and milk to the boil together in the microwave. Mix the corn-
flour with a little milk and add to the egg mixture with a pinch of salt. Add this together
with the butter to the milk mixture. Stir well. Microwave until thickened, keeping a sharp
eye out on it (this doesn’t take long, so be careful). Remove from the heat and add
the vanilla. Cool completely. When cool add the Tant’ Sannie. Mix well, then fold in the
whipped cream. Refrigerate.
Pastry
Place one sheet phyllo onto a flat surface and brush with melted butter. Repeat with
9 more sheets. Cut into rectangles of approximately 8 x 10 cm. Place on a baking tray
and bake in a preheated oven at 180°C for about 15 minutes. Cool completely. Place
the cooked pastry on serving dishes. Remove the top few layers and spoon the chilled
filling on top. Put a few more layers of pastry on top of the filling and repeat. Dust the
top layer of pastry with sifted icing sugar. Serve with sliced strawberries. Serves 12.
30 31CINNAMON, ORANGE &
CHOCOLATE CHEESECAKE
by Kirsten Birch
INGREDIENTS
125 g melted, unsalted butter
250 g crushed Tennis biscuits (cinnamon flavour)
750 g softened full-fat cream cheese
5 extra large, free-range eggs
200 g Lindt orange dark chocolate
125 g sugar
100 ml Tant’ Sannie se Melktert
Ayrshire pouring cream for serving
Crush the biscuits by placing them in a bag and bashing them on the counter with a
rolling pin. Or if you have a food processor, give them a whirl in there. Mix in the butter,
either by hand or in the food processor. Press this mixture into a well-greased spring-
form cake tin, going ever so slightly up the sides (just a bit). Cover this with cling wrap
and place in the fridge for an hour. If your oven is as slow as mine, this is when I turn
the oven up to 180°C. While you wait for your oven to heat up, and the biscuit base to
harden a bit in the fridge, mix together the eggs, softened cream cheese and sugar
until well combined. However, if you are looking for a more bitter chocolate taste, leave
around 25 g or so of sugar out (or to your liking, as this does get sweet). Place a pot
of water on the stove and turn the heat up just enough for the water to simmer. Set a
heatproof bowl on top of the pot, making sure the water is not touching the base, and
break the chocolate into the bowl. Keep your eye on the chocolate at all times, stirring
as it melts with a silicone or wooden spoon.
Remove from heat after melting, and stir in the cream cheese mixture, and the Tant’
Sannie se Melktert. Remove the biscuit base from the fridge and pour in the mixture.
Bake in the oven for 60 minutes, but check on it at around 45 minutes. Remove from
the oven once the top of the cheesecake has set, but there is still a slight wobble in the
centre. If you are worried about overcooking, you can bake the cheesecake in a water
bath. Leave to cool and serve warm with a good glug of Tant’ Sannie se Melktert spiked
cream. Serves 10.
32 33TISHA’S TIPSY APPLE CARAMEL TART
by Melanie Greyling
INGREDIENTS
Tart Sauce
1 1/2 cups sugar 1 1/2 cups sugar
2 cups self raising flour 1 1/2 cups fresh cream
4 large free range eggs 1 cup milk
4 tbs butter (melted) 80 ml Tant’ Sannie se Melktert
1/2 cup milk 2 tbs caramel essence
Pinch of salt
1 tin pie apples
Beat eggs and sugar until white, then add the milk, butter, flour and salt. Mix through
with an electric mixer until smooth. Put the mixture into a pie dish and place apple
pieces all over the pie mixture. Bake for 45 minutes until the cake tester is clear. Then
bring the sugar, cream, milk and Tant’ Sannie to the boil and add caramel essence.
When the tart is removed from the oven, spoon the sauce over it until it is drenched.
Cool and place in the fridge. Best served with caramel or vanilla ice cream. Serves 12.
This dessert recipe is dedicated to my sister-in-law.
34 35LANDA’S DOUGHNUTS
by Yumnah Stain
INGREDIENTS
1.2 kg flour 200 g butter
1 packet instant dry yeast 2L oil for frying
1 cup sugar 6 cups brown sugar
1/2 tsp salt 3 cinnamon sticks
3 eggs 3 cardamom pods
500 ml Tant’ Sannie se Melktert Desiccated coconut to sprinkle
500 ml lukewarm water
Mix all the dry ingredients together in a large basin. Rub the butter in the flour mixture
until completely mixed through. Beat the eggs in a separate bowl and add Tant’ Sannie
and lukewarm water together. Combine the egg mixture with flour mixture and knead
to a firm but soft dough. Close the bowl tightly and let it rise for one and a half hours.
Make a sugar and cinnamon syrup on the stovetop. Warm 2 litres of water in a pot and
add 6 cups of brown sugar to water. Also add 3 cinnamon sticks and 3 cardamom pods
to the water and bring to a boil while stirring. Remove from the stove when the syrup is
sticky on the spoon.
When the dough has risen to double its size, it’s ready to be fried in hot oil. Rub enough
cooking oil on the table to place dough balls. Remove dough from basin and cut into
equal sizes about the size of a golf ball. Roll the balls in your hands (use a little
cooking oil to prevent them from sticking to your hands). Place a few dough balls at
a time in the pot and fry. Pull the round ball just on the edges to form it into a longer
shape. After frying, dip in the warm syrup and coat with desiccated coconut. Makes 50.
36 37TANT’ SANNIE SPIKED CINNAMON BUNS
by Keshia Louw
INGREDIENTS
Dough Filling
1 cup warm milk 1/2 cup melted butter
1 packet instant yeast 1 cup brown sugar
2 tbs white granulated sugar 2 tbs ground cinnamon
1/2 tsp salt
3 tbs butter (softened) Glaze
1 large egg 110 g cream cheese (softened)
3 cups cake flour 1/4 cup butter (softened)
1 to 1 1/2 cups powdered sugar
3 tbs Tant’ Sannie se Melktert
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
Add in flour. Use a dough hook, turn the mixer on to a low speed. Once the flour starts
to incorporate into the dough, increase the speed to a medium range. Add more flour
as necessary so that the dough pulls away from the sides of the bowl. The dough
mixture should be tacky, but not stick to your hands. It should be soft. Add more flour
until the dough reaches the desired consistency. The amount of flour you add in bread
making is always an approximation and you should go by feel. Transfer the dough to a
lightly greased bowl. Cover with a towel and let rise until double in size (about 1 hour).
Lightly grease a muffin tin.
Punch down the dough and roll into a 30 cm by 20 cm rectangle. Brush the dough with
1/2 cup melted butter. In a bowl, combine the brown sugar and cinnamon. Sprinkle on
top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain
dental floss or a sharp knife to cut the dough into 12 seperate 3 cm slices. Place the
slices onto a lightly greased muffin pan. Cover and let rise for 30 to 45 minutes. Preheat
oven to 160°C. Bake the rolls for about 18 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the cream cheese glaze by using a hand
mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip
in powdered sugar and Tant’ Sannie, add enough to achieve a drizzle-like consistency.
Frost the rolls while still warm. Serve immediately or cool and store. Serves 12. Stays
good for 3 days.
38 39TANT’ SANNIE SE
MELKTERT-EN-PEKANNEUT BESKUIT
deur Stephanie Goosen
BESTANDDELE
1 kg bruismeel
125 ml suiker
10 ml bakpoeier
500 g botter
10 ml sout
1 blik kondensmelk
2 ml kaneel
250 ml Tant’ Sannie se Melktert
100 ml fyn klapper
100 g pekanneute (gekap)
250 ml karringmelk
Voorverhit oond tot 180°C. Meng die bruismeel, bakpoeier, sout en kaneel saam. Voeg
die klapper en suiker by en meng deur. Vryf die botter met die vingerpunte in tot deeg
soos krummels lyk. Voeg die gekapte neute by en meng. Meng die kondensmelk, Tant’
Sannie se Melktert likeur en karringmelk goed saam en voeg dit by die droë bestandele.
Meng en knie dan effens deur tot goed gemeng. Druk die deeg vas in ‘n beskuitpan en
maak gelyk. Bak vir ± 40 - 50 min tot mooi bruin. Laat effens afkoel in pan, keer dan uit
op ‘n draadrak en laat heeltemal afkoel. Sny beskuit in stukke en droog uit in oond vir 3
ure op 100°C. Maak 55 stukke.
40 41ONE BOWL CHAI SPICED CAKE WITH
TANT’ SANNIE BUTTERCREAM
by Taryne du Plessis
INGREDIENTS
For the Cake For the Tant’ Sannie Buttercream
2 tbs instant chai tea powder 125 g butter, softened at room temperature,
2 tbs Tant’ Sannie but not melted
375 ml full cream milk 200g Demerara icing sugar
4 eggs 3 tbs caramelised white chocolate/ or
250 g butter, melted caramel condensed milk
2 tsp vanilla extract 3 tbs Tant’ Sannie se Melktert
1 1/2 cups soft light brown sugar
2 1/2 cups self raising flour, sifted
Preheat the oven to 180°C and grease a 3-litre bundt tin. Whisk all the wet ingredients
together in a large bowl until well combined. Sift in the flour and sugar, stir to combine
but do not over mix. Pour the batter into the tin and smooth the top. Bake for 30 - 35
minutes until a skewer comes out clean. Remove and allow to cool for 10 minutes, invert
onto a wire cake rack.
To Make the Icing
Allow cake to cool completely before icing. Whisk the butter until light and fluffy, add
the icing sugar and continue beating until incorporated. Gently stir in the caramel and
the Tant’ Sannie. Decorate and serve. Serves 10.
42 43TANT’ SANNIE’S BEST APPLE
MALVA PUDDING
by Margie Burger
INGREDIENTS
250 ml sugar
For the Sauce
2 eggs
100 ml butter
15 ml soft butter
125 ml sugar
80 ml apricot jam
125 ml Tant’ Sannie se Melktert
180 ml milk
80 ml Tant’ Sannie se Melktert
To Serve
10 ml vinegar
375 ml store-bought custard
5 ml vanilla essence
30 ml Tant’ Sannie se Melktert
250 ml cake flour
5 ml bicarbonate of soda
2.5 ml ground cinnamon
Pinch of salt
385g tin pie apples, drained
Preheat the oven to 180°C. Grease a 2L baking dish. Beat the sugar, eggs, butter and
jam together until pale and creamy. Beat in the milk, Tant’ Sannie, vinegar and vanilla.
Sift together the flour, bicarb, cinnamon and salt, and mix through the egg mixture.
Pour into the prepared dish and scatter over with apples. Bake for about 35 minutes
until firm.
For the sauce, combine all the ingredients in a saucepan on medium heat, for about 5
minutes, stirring until the sugar has dissolved. Pour over the malva as soon as it comes
out of the oven. Then mix the custard and Tant’ Sannie together and serve with the
malva pudding.
44 45TANT’ SANNIE-SE-APPELTERT GATEAU BASQUE WITH
deur Stephanie Goosen
A TANT’ SANNIE HEART
by Nanette Botha
BESTANDDELE
3 e botter Stroop INGREDIENTS
1 k suiker 1/2 k suiker
For the Cake For the Pastry Cream
3 eiers 1/2 k Tant’ Sannie se Melktert
2 cups cake flour 100 ml milk
1/4 k melk
2 tsp baking powder 150 ml Tant’ Sannie se Melktert
1 k koekmeel
1/4 tsp salt 5 tbs sugar
1 t bakpoeier
1 orange 3 large egg yolks
Knypie sout
4 large eggs 2 tbs cornstarch
1 groot blik tertappels (in kleiner stukke gesny)
1 1/4 cups sugar 1 tsp vanilla essence
1 tsp vanilla 70 g strawberry or cherry jam
Klits die botter en suiker tot romerig. Voeg die eiers en die melk by en klits goed. Sif 170 g melted butter
die droë bestanddele by die botter mengsel en meng goed deur. Gooi die deeg in ‘n
tertbak. Versprei die appelstukke bo-oor die tert en druk dit effens in die deeg in.
Preheat oven to 160°C. Line a round cake pan with parchment paper. Sift the flour,
Bak vir 30 minute by 180°C. Vir die stroop, meng die suiker en likeur in kastrol oor lae
baking powder and salt together. Beat three of the eggs with the sugar until light and
hitte tot suiker gesmelt het. Voordat die tert uit die oond gehaal word, kook die stroop
creamy. Beat in the juice from the orange and some zest. Alternatively add the dry
vinnig vir 2 - 3minute. Oppas vir oorkook. Gooi die warm stroop oor die tert sodra dit
ingredients and butter while continuously mixing. Spread half the mixture in the bottom
uit die oond kom. Genoeg vir 15 mense.
of your pan.
For the Pastry Cream
Heat the Tant’ Sannie in a pot on medium heat and add 2 tablespoons of sugar. Whisk
the egg yolks and 3 tablespoons of sugar separately. Mix the milk and cornstarch in a
separate bowl. Mix the hot Tant’ Sannie mix with the egg yolks, adding it in a steady
stream. Add the cornstarch mix and return to a pot. Heat on low heat until it thickens.
Cool slightly and spread over the batter in the tin. Spread the jam carefully over the
pastry cream. Add the rest of the orange batter and spread over everything. Mix the
remaining egg with some water and brush over the cake. Bake for 45-50 minutes.
Let the cake cool completely before removing it from the tin. Dust with icing sugar
and cinnamon.
46 47IT’S ‘INSIDE’ AND ‘ON TOP’ Koek Basis
Voorverhit die oond tot 180°C en smeer twee vierkantige koekpanne van 200 mm
deur Martie Lamprecht
deursnee. Klits die eiers en suiker in mengbak van ‘n elektriese menger tot lig. Voeg
die olie en vanieljegeursel by en meng goed. Sif die droë bestanddele en voeg by eier
BESTANDDELE mengsel, meng goed. Meng met kookwater. Verdeel die mengsel tussen twee koek-
panne. Bak vir 30 minute of tot ‘n toetspen skoon uitkom. Laat afkoel op draadrakkie en
Die “Inside” Tant’ Sannie se Melktert Sjokolade Vulsel
sprinkel met Tant’ Sannie se Melktert
Sjokolade Koek Basis 500 ml volroom melk
4 eiers 4 eiergele
Mokka-Meringue
500 ml strooisuiker 50 g kakao
Gebruik die twee vierkantige koekpanne se omgekeerde basis, bedek met foelie en be-
250 ml olie 20 g vlapoeier
spuit met kleefwerende middel. Plaas die eierwitte (teen kamertemperatuur) kremetart,
10 ml vanieljegeursel 20 g mielieblom
mielieblom, suurlemoensap en koffiepoeier in die skoon, droë vlekvrye staal mengbak
100 ml kakao 10 ml koffiepoeier
van ‘n elektriese klitser. Klits goed tot skuim begin vorm en voeg die strooisuiker lepels-
500 ml koekmeel 1 ml sout
gewys by terwyl klitser klits. Klits tot al die suiker ingeklits en opgelos is. Klits totdat die
20 ml bakpoeier 5 ml vanieljegeursel
mengsel styf en blink is.
2 ml sout 20 ml Tant’ Sannie se Melktert
250 ml kookwater 125 g botter
Gooi mengsel in groot spuitsak en sny die punt af sodat jy lekker dik vierkante kan
50 ml Tant’ Sannie se Melktert 250 ml suiker
spuit op die onderkant van die twee koekpanne tot heeltemal bedek. Bak dit in ‘n
voorafverhitte oond by 100°C vir ongeveer 3 ure tot hard en droog en laat heeltemal
Mokka-Meringue Laag Kaneel-Roomkaas Vulsel
afkoel in die oond.
4 eierwitte 230 g roomkaas
5 ml kremetart 60 g botter
Tant Sannie se Melktert-Sjokolade Vulsel
25 ml mielieblom 10 ml suurlemoensap
Verhit die melk tot kookpunt. Meng die droë bestanddele baie goed met die 20 ml
5 ml suurlemoensap 5 ml vanieljegeursel
Tant’ Sannie se Melktert en bietjie koue melk, asook die geklitse eiergele. Roer ongeveer
10 ml koffiepoeier 530 g versiersuiker (4 koppies)
100 ml warm melk daarby terwyl geroer word en gooi terug in kastrol. Kook terwyl
250 ml strooisuiker 20 ml Tant Sannie se Melktert
geroer word tot dik en gaar.
Knippie sout 5 ml fyn kaneel vir afronding
Skep in ‘n glasbak en maak toe met kleefplastiek wat aan die mengsel raak (dit moet
Die “On Top”
voorkom dat daar ‘n skil vorm op die mengsel) en laat heeltemal afkoel en verkil in
Donker Sjokolade-en-Tant’ Sannie se
yskas vir 2 ure. Sodra die mengsel heeltemal koud is klits die botter en suiker baie
Melktert Ganache
goed tot lig en romerig en suiker opgelos is. Klits nou die koue Tant’ Sannie se Melktert
250 ml room
mengsel by die botter mengsel tot lig en bedek.
200 gm donker-sjokolade splinters
20 ml Tant’ Sannie se Melktert
48 49Kaneel-Roomkaas Vulsel
Room die botter en roomkaas, suurlemoensap en vanieljegeursel tot lig en romerig.
Klits die versiersuiker en kaneel bietjies by tot goed gemeng. Klits laaste die Tant’
Sannie se Melktert by om ‘n romerige vulsel te maak. Die kaneel gee vir die vulsel ‘n
regte melktert geur en smaak.
Afronding “On Top” Donker Sjokolade-en-Tant Sannie se Melktert-Ganache
Verhit die room totdat dit begin stoom, net voor kookpunt. Verwyder van hitte en roer
die sjokolade splinters by tot gesmelt. Laat afkoel. Roer Tant Sannie se melktert by.
Samestelling van Koek
Plaas een sjokolade koek laag op bord en een meringue laag. Skep die sjokolade vulsel
op die koek. Plaas in yskas tot goed geset. Plaas nou die ander koeklaag op en dan die
meringue laag en smeer die kaneel roomkaas laag op. Laat die koek baie goed afkoel
in die yskas. Gooi nou die koue sjokolade ganache oor die koek totdat dit oor die kante
begin afloop. Versier die koek verder. Genoeg vir 20 mense.
50 51PAVLOVA ALLA SANNIE
by Mariska Venter
INGREDIENTS
4 egg whites 500 ml whipped cream
1 cup castor sugar 125 ml Tant’ Sannie se Melktert
1 tsp lemon juice 5 ml fine cinnamon
2 tsp cornflour Fresh strawberries
5 ml fine cinnamon
In a small electric mixer bowl, beat egg whites until soft peaks form. Add sugar, lemon
juice, fine cinnamon and sifted cornflour, then beat until stiff and glossy (at least 10
minutes). Cover a baking tray with baking paper. Pile meringue onto paper and shape
into a large circle or smaller circles depending on the amount of layers needed (I love
lots of layers), leaving the centre slightly hollowed. Bake at 130°C for 1 and a half hours
or until crisp on the outside. Turn oven off and leave pavlova to cool in the oven (a very
important step!) Mix whipped cream, fine cinnamon and Tant’ Sannie – fill the pavlova
between the layers and on top, decorate with fresh strawberries, and enjoy! Serves 8.
52 53EASY BROWN SUGAR MACARONS At some points it may look lumpy and chalky (don’t panic!), just keep stirring and it will
WITH CARAMELISED CHOCOLATE smooth out and caramelise. Cook until the white chocolate is a deep, golden peanut
GANACHE butter brown colour and caramelised. Stir in a good pinch of sea salt. If it’s lumpy,
scrape it into a bowl and smooth it out with an immersion blender, or in a food
processor. Set aside to cool (extra can be stored in a clean jar in the fridge).
by Taryne du Plessis
Measure out 250 g of the caramelised white chocolate, warm the cream with the Tant’
INGREDIENTS Sannie, but do not boil. Stir in the caramelised chocolate, and stir until combined and
120 g ground almonds 400 g very good quality white chocolate smooth. Set aside to cool completely but do not refrigerate (you want it to be
200 g Demerara icing sugar (not coating chocolate) spreadable). Spread filling on the underside of a macaron and sandwich it together
100 g egg whites (about 3 large 45 ml / 3 tbs sunflower oil with another. Makes about 25 macarons.
eggs) Pinch of sea salt
1/4 tsp cream of tartar 50 ml Tant’ Sannie se Melktert
35g soft light brown sugar 100 ml whipping cream
Line 2 baking sheets with baking paper. Sift the ground almonds and icing sugar
together, and remove any clumps that do not pass through the sieve. Blend the larger
pieces until fine and then sift again until nothing remains. In a clean bowl, beat the
egg whites with the cream of tartar. Once the egg whites are very foamy, sprinkle in
the sugar a tablespoon at a time while beating on low speed. Increase the speed to
medium, if necessary, and beat the meringue to stiff glossy peaks.
Start incorporating the almond/sugar mixture a 1/4 at a time, and folding until no
streaks remain. Continue to add the almond mixture in quarters, folding until
incorporated. Pour the batter into a piping bag fitted with a plain nozzle and pipe rows
of batter onto the baking sheets, giving space to spread. Tap the pan on the counter to
bring up any air bubbles and quickly pop them with a toothpick. Allow the macarons to
sit on the trays at room temperature for 30-60 minutes until they are no longer tacky
to a light touch. Preheat oven to 150°C and place on oven rack in the lower 3rd of your
oven. Bake for 15-20 minutes, until the tops no longer come away from the “feet” when
lifted. Remove from the oven and allow to cool completely on the trays before filling.
To make the caramelised white chocolate, preheat the oven to 120°C. Roughly chop the
white chocolate into coarse pieces, spread on a rimmed baking sheet and drizzle with
oil. Heat for ten minutes. Remove from the oven and spread with a clean, dry spatula.
Continue to cook for an additional 30-60 minutes, stirring at 10-minute intervals.
54 55TANT’ SANNIE’S MARVELLOUS
MUFFIN TRIFLE
by Elizabeth van Aswegen
INGREDIENTS
Vanilla Muffins Custard
2 cups flour 4 tbs custard powder
1 cup sugar 3 tbs sugar
Pinch of salt 2 cups milk
1 large egg 1/2 cup Tant’ Sannie se Melktert
1/2 cup milk 400 g strawberries, sliced
3/4 cup sunflower oil Whipped cream to serve
1 tbs vanilla essence
Mix the flour, sugar and salt in a large mixing bowl. Whip the eggs, milk, oil and essence
together and fold into the dry ingredients so that everything is combined together
properly. Divide the mixture in a lined or oiled 12-muffin pan and bake in a preheated
oven at 180°C for about 10 minutes until cooked. Cool the muffins completely and wrap
them in cling wrap before freezing. Make the Tant’ Sannie custard by combining the
custard flour and sugar with 3 to 4 tablespoons of milk to form a smooth paste. In the
meantime, heat the rest of the milk in a small pot until it’s just below boiling point. Add
the custard flour to the milk and stir it quickly until it begins to thicken and has cooked
for 2 minutes. Remove the custard from the heat and add the Tant’ Sannie to it. Cover
with a piece of cling wrap or paper towel to prevent the custard from forming a skin as
it cools down.
Build the trifle by slicing the muffins and layering them in one large container or
individual glasses or bowls. Add a layer of custard to the layer of muffins, then a layer
of strawberries, and finally a layer of whipped cream. Repeat this process with the rest
of the ingredients. TIP: When camping in the outdoors, simply swap the muffins for
shop-bought vanilla muffins or undecorated cupcakes. Serves 6.
56 57TANT’ SANNIE SE CHOCO-FLAN CAKE
by Natali Trepado
INGREDIENTS
For the Cake For the Flan
10 tbs butter (room tempera- 1 can evaporated milk
ture) 1 can sweetened condensed milk
1 cup sugar 120 g cream cheese (room temperature)
1 egg (room temperature) 3 eggs
1 3/4 cups all-purpose flour 1 tbs vanilla extract
3/4 tsp baking powder 1/4 cup cajeta or caramel sauce
3/4 tsp baking soda 1/4 cup chopped pecans
1/3 cup cocoa powder 1/4 cup Tant’ Sannie se Melktert
1 1/4 cups buttermilk
Put an oven rack in the middle of the oven and preheat to 180°C. Coat a bundt pan
with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large
roasting pan (the roasting pan will serve as a water bath during baking). For the cake,
add the butter and sugar to a bowl and using an electric hand mixer or stand mixer,
beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder,
baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the
buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well
incorporated.
Then make the flan. In a blender, combine the Tant’ Sannie, evaporated milk, condensed
milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds. Scoop the cake
batter into the prepared bundt pan and spread evenly. Slowly pour the flan mixture
over the cake batter. Cover with foil and add about 1 inch of hot water to the roasting
pan. Carefully slide the pan into the oven, and bake for 1 hour, until the surface of the
cake is firm to the touch or an inserted toothpick comes out clean. When cake is done,
remove from the water bath and cool completely to room temperature (about 1 hour).
Invert a large, rimmed serving platter over the bundt pan, grasp tightly together, jiggle
a little and flip over. Remove the pan and scrape any remaining cajeta from the pan
onto the cake, garnish with chopped pecans and serve! Makes 12-16 slices.
58 59PLUS ONES
by Lee Radford
INGREDIENTS
250 ml Tant’ Sannie se Melktert 65 ml water
1/2 tsp ground cinnamon 65 ml full cream milk
3 large egg yolks 55 g unsalted butter (room temperature)
2 1/2 tbs castor sugar 1 tsp castor sugar
12 g plain flour Pinch of salt
10 g cornflour 100 g plain flour
4 large eggs, beaten 1 tsp vanilla extract (best possible)
For the cream, pour the 250 ml Tant’ Sannie into a heavy-based pot with the vanilla
extract and ground cinnamon. Bring to the boil and gently simmer for about 3 minutes.
Remove from heat and allow to cool slightly. Meanwhile, in a glass bowl, whisk togeth-
er the egg yolks and sugar until very pale in colour, then whisk in the flour (12 g) and
cornflour (do not use beaters). Pour about 1/2 cup of Tant’ Sannie mixture from the pot
into the egg mixture, whisking continuously, before pouring the egg mixture back into
the pot with the rest of the liqueur. Bring back to the boil over a medium heat, whisking
constantly for about one minute. Take off the heat and allow to cool.
For the choux pastry, preheat the oven to 180°C. Put the water and milk, butter, sugar
and salt into a small saucepan and bring to the boil over a high heat. Remove from
heat, immediately tip in the flour and quickly stir with a wooden spoon until completely
smooth. Return to a medium heat and cook for about a minute, stirring constantly until
the mixture comes away from the side of the pan. Remove from the heat and put the
batter into a glass bowl and very gradually whisk in bit-by-bit the beaten egg until silky
smooth and the mixture is completely combined. Spoon the mixture into a piping bag
- I use a 1 cm size nozzle, and pipe onto a baking sheet lined with baking paper. Space
about 5 cm apart and bake in a hot oven for 25-30 minutes (depending on your oven)
or until golden brown. Allow to rest on a cooling rack, and mark an ‘x’ with a small
sharp knife at the bottom of each puff. Now with 1-2 mm piping nozzle, holding the puff
in the one hand, insert the filling nozzle into the bottom and fill until it meets the crust.
Sprinkle with ground cinnamon and a little edible gold dust. Serves 12. Yummy!
60 61MELKTERT YSTERVARKIES
by Marilet van Jaarsveld
INGREDIENTS
40 g cornflour Milk Tart Sauce
1 tsp cinnamon 230 g white chocolate
230 g castor sugar 20 g butter
200 g butter 60 g full cream milk
2 tsp vanilla extract 80 ml Tant’ Sannie
3 large eggs 1 tsp vanilla extract
90 g full cream milk
30 ml Tant’ Sannie se Meltert Topping
1 tsp cinnamon
325 g desiccated coconut
Preheat the oven to 180°C. Butter and line with baking paper a 20 cm x 30 cm baking
tin. Cream together the room temperature eggs, sugar and butter with a whisk. Add
in the milk, Tant’ Sannie and vanilla extract. Sift in the dry ingredients and whisk until
well incorporated. When the batter is thick, transfer into your prepared baking tin and
bake for 30-35 minutes. When the cake has finished baking, turn it over to cool on a
baking rack. Once completely cooled, trim the top, bottom and sides to remove all
the browned edges and cut into squares (cut them any size you desire, just keep in
mind that the bigger they are the more likely you are to have a dry interior with the
end product). I cut mine into 36 squares. For the milk tart sauce, melt the butter and
white chocolate in a bain-marie. While still on the heat, whisk in the milk, vanilla extract,
cinnamon and Tant’ Sannie until everything is well incorporated. The mixture should be
runny but thick enough to coat the back of a spoon. If it’s too thick, add a little more
Tant’ Sannie.
Assembly
Dip each cake square in the milk tart sauce until completely covered, let the excess drip
off. Roll the dipped cake in the coconut-cinnamon mixture and set on a wire rack to
cool. Repeat until all the squares have been drenched and coated in coconut. The cake
itself is also delicious and can be served with a buttercream icing. Enjoy!
62 63TANT’ SANNIE SE
MELKTERT CUPS
by Chevonne Williams
INGREDIENTS
Cupcakes 1 1/2 large eggs (equates to almost 4 tbsp)
1 1/8 cups all-purpose flour 120 ml sour cream
1 cup sugar 1/2tsp vanilla extract
1/4 cup + 2 tbs unsweetened
cocoa powder Cream filling
3/4 tsp baking soda 1 tub cream cheese, softened
1/2 tsp baking powder 1/8 cup Tant’ Sannie se Melktert
1/4 tsp salt 250 ml container Cool Whip chocolate
1/2 cup vegetable oil whipped topping
1/4 cup strong brewed coffee, Tant’ Sannie Buttercream Frosting
cooled 1/4 cup butter, softened
1/4 cup Tant’ Sannie se Melktert 1 1/2 cups confectioners’ sugar
1/8 cup Tant’ Sannie se Melktert
Preheat the oven to 180°C. Line muffin pans with liners and set aside. In a large bowl,
whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee,
Tant’ Sannie and eggs. Beat at medium speed with an electric mixer until smooth.
Mix in the sour cream and vanilla. Spoon the batter evenly into prepared muffin cups,
filling each 3/4 full. Bake until a tester inserted in the centre comes out clean (16 to 18
minutes). Let them cool in pans on wire racks for 5 minutes. Remove from the pans and
cool completely on wire racks.
Filling
In a small bowl, whip the cream cheese at medium speed with an electric mixer until
smooth. Slowly add the Tant’ Sannie and fold in the whipped topping. Cover and chill.
Spoon the filling into a pastry bag with a long narrow tip. Insert the tip into the top of
cupcake and squeeze about 1 tablespoon of filling into center of each cupcake. To make
the frosting, in a medium bowl, beat the butter at medium speed with an electric mixer
until creamy. Gradually add the confectioners’ sugar, beating until smooth, then add in
the Tant’ Sannie. Pipe frosting on top of the cupcakes. Makes 12.
64 65VANILLA KOEK MET TANT’ SANNIE
SE MELKTERT SKOP
deur Vera Botha
BESTANDDELE
Koek Stroop
500 ml koekmeel 200 ml suiker
20 ml bakpoeier 250 ml water
Knippie sout 60 ml Tant’ Sannie se Melktert
10 ml vanieljegeursel
125 ml kookolie Versiersel
125 ml melk 250 ml room
125 ml water 60 ml Tant’ Sannie se Melktert
4 eiers Kaneel
Klapper saagsels
Sif meel, bakpoeier en sout saam. Hou een kant. Bring olie, melk en water tot kookpunt.
Hou een kant. Klits eiers en suiker baie goed. Hou een kant. Voeg melkmengsel by eier-
mengsel. Vou dan meelmengsel by melk-/eiermengsel. Gooi in ± 25cm gesmeerde pan.
Bak vir 35 min (of tot gaar) by 180°C.
Stroop
Meng al die bestanddele saam in pot. Bring tot kookpunt. Gooi oor warm koek, sodra
dit uit die oond uit kom. Laat koek goed afkoel.
Versiersel
Klits room styf. Voeg Tant’ Sannie se Melktert by. Smeer oor koek. Sprinkel kaneel en
klapper saagsels oor. Geniet saam met ‘n koppie tee of ‘n lekker koppie boeretroos.
Genoeg vir 8 mense.
66 67TANT’ SANNIE’S LAMINGTONS
by Carol-Ann Jewell
INGREDIENTS
Cake Chocolate Coating
500 ml castor sugar 750 ml sugar
4 extra large eggs 4 tbs cocoa powder (heaped)
250 ml sunflower oil 500 ml water
5 ml vanilla essence 10 g butter
750 ml cake flour Desiccated coconut for coating
15 ml baking powder 250 ml fresh cream
1/2 tsp salt 1 tbs icing sugar
100 ml milk 2 tbs Tant’ Sannie se Melktert
25 ml Tant’ Sannie se Melktert
Preheat oven to 180°C. Grease and line an oven tray. Beat sugar and eggs until light
and fluffy. Add oil and vanilla essence and beat well. Mix the milk and Tant’ Sannie. Sift
flour, salt and baking powder together and add to the egg mixture alternatively with
the milk. Spoon the mixture into the prepared tray and bake for about 35 minutes until
done. Allow to cool and cut into squares. For the chocolate coating, place the sugar,
water and cocoa powder into a saucepan and bring to the boil while stirring. Remove
from the heat and add the butter. Then allow to cool. Whip the cream into soft peaks,
add the icing sugar and Tant’ Sannie. Dip the cake squares on all sides in the chocolate
sauce and roll in the coconut. Decorate with cream. Makes 8.
68 69TANT’ SANNIE’S DRUNKEN DOUGHNUTS
by Martin Jewell
INGREDIENTS
Doughnuts Glaze
1 packet instant yeast 2 cups icing sugar
3 cups cake flour 60 ml Tant’ Sannie se Melktert
1/4 cup castor sugar Sugar coating
1/2 tsp salt 2 cups castor sugar
60g margarine melted 2 tbs cinnamon
1 egg
30 ml lukewarm water Cream
180 ml lukewarm milk 250 ml fresh cream
1 tsp vanilla essence 1 tbs icing sugar
Oil for frying 2 tbs Tant’ Sannie se Melktert
Combine yeast, flour, sugar and salt in a mixer. Whisk melted butter, egg, water, milk
and vanilla together. Gradually add milk mix to dry ingredients and knead with a dough
hook for 5 minutes until dough is springy to the touch. Place in a lightly oiled bowl,
cover and leave to double in size. Roll out on a floured surface and cut into doughnut
shapes. Cover with a tea towel and leave to double in size. Then mix icing sugar and
Tant’ Sannie until smooth. Whip the cream, icing sugar and Tant’ Sannie until fluffy. Mix
castor sugar and cinnamon. Heat the oil and fry the doughnuts until golden on both
sides. Let cool. Dip doughnuts in glaze or cinnamon and fill with whipped cream.
Makes 12 doughnuts.
70 71MILK TART MEETS CUPCAKE
by Genevieve de Pinho
INGREDIENTS
Milk Tart Filling and Icing For the Cupcakes
2 cups milk 250 g butter
1/2 cup Tant’ Sannie se Melktert 250 g castor sugar
1/2 cup sugar 4 eggs
2 eggs 1 tsp vanilla extract
1 1/2 tbs flour 1/2 cup milk (for extra milk tart flavour,
1 1/2 tbs cornflour replace the milk with Tant’ Sannie)
1 pinch salt 250 g flour
1 tbs butter 10 ml baking powder
1 tsp vanilla
Cinnamon for decoration
Bake the cupcakes at 180°C for around 20 minutes or until golden brown (they must
spring back when you touch them). Let the cupcakes cool. Place the milk and Tant’
Sannie in a pot and bring to a gentle boil. In a glass bowl, beat the eggs well and then
add the sugar, flour, cornflour and salt. Mix well. Pour the mixture into the boiling milk
(remove from hot plate while doing this). Return the pot to the stove for 5-10 minutes
until the mixture thickens. Once thickened, add the butter and vanilla. Let the milk tart
mix cool in a glass bowl.
While the milk tart mixture is cooling, make holes (or core the cupcakes) in the centre
of each cupcake. You can do this by using a teaspoon or the back of a large piping
nozzle. Keep aside the pieces of cupcake that you remove from the centre – you will
need to use them later. If the milk tart mixture is cool enough, pour it into a piping bag
and pipe the mixture into each hole of the cupcakes. Once piped, place the middles of
the cupcakes (the bits you cut out earlier) onto of the mixture. With the remaining milk
tart mixture, you can pipe a blob or swirl or even just smear the mix onto the cupcake.
Sprinkle the cupcakes with cinnamon, make a cup of tea or pour yourself a shot of Tant’
Sannie, and enjoy a cupcake or two. Makes 24 cupcakes.
72 73MELKTERTJIE MILLEFEUILLE
by Charné Labuschagne
INGREDIENTS
300 ml full cream milk 2.5 ml vanilla extract
200 ml Tant’ Sannie se Melktert 1 cinnamon stick
115 g white sugar 200 g puff pastry
3 egg yolks Icing sugar and seasonal fresh berries
45 g cornflour
Preheat oven to 200°C. Grease a baking tray. Mix together 100 mls milk, egg yolks,
sugar and cornflour in a bowl to a smooth paste. In a saucepan, bring to the boil the
remainder of the milk, Tant’ Sannie, the cinnamon stick and vanilla extract. Stir the milk
mixture into the bowl with egg mixture until well incorporated. Return the mixture to
the saucepan on a low heat and keep stirring until the mixture thickens. Transfer into
a bowl and refrigerate until cooled. Cut the puff pastry sheet into 10 equal sized
rectangles, place on a baking sheet and prick with a fork. Bake for between 10 and 15
minutes or until golden brown. Remove from the oven and allow to cool.
Cut the puff pastry rectangles in half lengthways. Using a piping bag, pipe dollops
of the pastry cream onto a puff pastry rectangle and alternate with a seasonal berry.
Repeat this for 2 layers and top with a puff pastry rectangle. Dust with icing sugar and
serve. Serves 6.
74 75TANT’ SANNIE SE MELKTERT
CRÈME BRÛLÈE
by Patricia Borsato
INGREDIENTS
500 ml whipping cream 6 egg yolks
1/3 cup Tant’ Sannie se Melktert 80 ml castor sugar
plus 30 ml extra 7.5 ml vanilla essence
1 tsp ground cinnamon
Pinch salt
Place egg yolks and sugar in a glass bowl with the vanilla essence and beat until thick,
pale and creamy. Add 60 ml Tant’ Sannie and mix well. Set aside. Pour the cream and
1/3 cup Tant’ Sannie into a saucepan with the salt and cinnamon and heat until just
starting to boil on the edges. Slowly pour a little of the hot cream into the egg mixture
and mix well. Keep adding the cream slowly until it has all been incorporated. Pour into
ramekins and sprinkle lightly with cinnamon.
Place the ramekins in an oven pan and pour boiling water into the oven pan to half way
up the sides of the ramekins. Place in preheated oven. Bake at 150°C for about 30
minutes. Remove from the oven and allow to cool. Place in the refrigerator for 4-6
hours or overnight until completely set. Sprinkle with castor sugar and use a blowtorch
to caramelise the sugar. Let cool for a few minutes and then serve. Serves 9.
76 77‘Life just got lip-lek lekker!’
Tant’ Sannie
78 79MILK TART CHEESECAKE
by Raashika Mohamed
INGREDIENTS
2 tubs cream cheese 250 ml Tant’ Sannie se Melktert
1 can condensed milk 1 packet Tennis biscuits
NO BAKE
1 lemon (juice and zest) 1/3 cup of butter (melted)
Crush biscuits fine for the base and mix in melted butter. Put in baking tray. Beat 2 cups
DESSERTS
cream cheese until smooth. Combine condensed milk, Tant’ Sannie, lemon juice and
zest and fold into the cream cheese. Add to the tray of biscuit base to make a cake.
Leave in fridge for a minimum of 2 hours, preferably overnight. Serves 8-12.
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