It is sweltering hot here in Cape Town at the moment , today alone it is 31'c ... this calls for 'cold drinks' that refresh and revitalise.
When a good friend dropped in yesterday evening to catch up after the holidays it was an obvious choice to choose something cold and then an idead popped into my head ...*ping* and a new summers drink was born , I call it the 'DIRTY BISCUIT'.
Preparation time : 15minutes
Serves : 2
Difficulty : 1/10
You will need:
150ml Sally Williams Biscotti Liqueur
700ml Milk ( I use Easygest Low Fat Milk by Parmalat here in SA , it is lactose free)
3 Tablespoons Cocoa
Crushed ice and Ice Cubes
Method:
Fill your drinking tumbler 1/3 of the way with crushed ice , pour 75ml of SALLY WILLIAMS BISCOTTI LIQUEUR over the ice , top up with milk leaving space for a few ice cubes.
Add approx 3-4 ice cubes.
In a small bowl mix the cocoa with 50ml water until a rich chocolatey liquid is achieved.
Spoon the Cocoa mix over the ice cubes and watch it creep down the glass in rich chocolatey fingers...
** cooks note -
- You can sweeten this up with a little condensed milk added to the cocoa if you like.
- You can make this more decadent by adding a splash of cream.
I hope you enjoy this refreshing drink!
** The liqueur in this drink was sponsored
For more info : www.tnb.co.za/sallywilliamsbiscotticream
I love a good old fashioned baked pudding and it's a firm favourite of my dad's too , in fact he is obseesed with Malva Pudding which I always make using my trusty Woolworths Recipe .
Using this same recipe as inspiration I recently decided to make a baked pudding with a twist ...
STICKY NOUGAT PUDDING
Preparation & Cooking time : 50 minutes
Serves : 4
Difficulty : 4/10
You will need:
For Pudding:
250ml castor sugar
2 X-Large eggs
1 Tbsp golden syrup
175 g cake flour
2 tsp bicarbonate of soda
A pinch of salt
Butter for greasing
1 Tbsp vinegar
125ml milk
115 g butter, plus extra for greasing
For Sauce:
75ml Sally Williams Nougat Liqueur
55ml Ideal Milk
2 Tbsp butter, plus extra for greasing
250 ml fresh cream
100g white sugar
Method:
For the Pudding :
Pre-heat the oven to 180'c
- Beat the sugar and eggs until fluffy, then beat in the syrup until creamy.
- Sift the castor sugar, cake flour, bicarbonate of soda and salt into a separate bowl.
- Melt the butter in a saucepan and add the vinegar and milk.
- Add the mixed dry ingredients to the egg mixture, alternating with the milk mixture, mixing until well combined.
- Pour into an ovenproof dish/ramekins/mugs and bake for 30 minutes. (test with a knif as cooking times may vary according to oven temperatures)
For the Sauce :
To make the sauce, melt the butter, cream, 100g of sugar and the Sally Williams Nougat Liqueur together and pour over the pudding when it comes
out of the oven.
** cooks note -
Do not over fill your Ramekins or mugs as this pudding will cook over (as mine clearly did , less is more)
Bon Apetit!
** This recipe is developed inconjunction with Sally William Liqueur
