There really is nothing better than a lazy weekend filled with good old fashioned baking. And with that in mind, we bring you a good old fashioned bake. Pumpkin bread is lovely with the slightest sweet taste that pairs perfectly with melting honey. Finish off with a drizzling of honey and you’ll be in heaven.
Because if not, why not, right? We’ve all tried it, we all love it, and it reminds us of home. With a crisp shortbread crust and a milk-custard filling (made with plenty of eggs to achieve that light texture), it’s so classically perfect, it more than deserves a day all to itself.
That is the question on Deeghuys’ lips. Proudly South Africa and a global pioneer in frozen convenience baking, Deeghuys is launching a competition this year in search of South Africa’s Milk Tart Champion. The winner will be treated to naming rights and royalties with their milk tart being sold in Deeghuys stores countrywide.
Thinking of baking biscuits? Get more experimental and fill your cookie dough with yummy strawberry jam for a pop of flavour as you take a bite.
We had Zola Nene, the queen of impressive home cooking, over to MK headquarters for a festive feast we will never forget. And she came bearing the best gift of all – dessert! We all tucked into her amazing gingerbread trifle and can guarantee that it will be a Christmas favourite at our tables this year – and for years to come.
He’s back! And he’s showing us how to make dessert this time. Adding stout to your brownie mixture will make them deliciously soft and will add a lovely richness that perfectly complements the chocolate.
At our team festive feast this year, our art director, Andrea, made a batch of vegan brownies and cherry sorbet for us to taste. Add this recipe to your repertoire so that your guests can enjoy a lovely dessert no matter their dietary requirements, and we can guarantee that everyone will help themselves to seconds (and thirds). Plus the cherry sorbet adds a striking Christmas red to your festive spread.
I have always loved to bake and have long been renowned for my sugary prowess in the kitchen. I am that faithful friend who will arduously craft you a birthday cake – or a cheesecake with macadamia-nut brittle and salted caramel sauce – but only if I really, really like you. Baking, like most of life’s worthy endeavours, is perfected over time. Things slowly become easier, simpler and more beautiful after sometimes-spectacular series of trial and error. It’s the holiday season, and I am feeling particularly generous, so, here are a few tricks and tips I have learned from my time at the oven.
We absolutely love the idea of sneaking healthy legumes into our sweet treats. These delights are quick, easy, budget-friendly and perfect for #wellnessWednesday!
As a special gift to you, LUST’s patron chef (and baker extraordinaire), Jean-Pierre Smith is sharing his signature traditional fruitcake recipe! Make it once, and we promise it will make an annual appearance on your Christmas table. Your family and friends will love this brandy-loaded cake filled with both classic and luxurious ingredients.