Sweet Recipes

Lemon Meringue Pie

Prep Time: 25 min
Cook Time: 30 min
Total Time: 55 min
Serves: 1 Pies


  • 1 packet Tennis biscuits
  • 1 tin condensed milk
  • 2 eggs
  • 125ml (½ cup) lemon juice
  • 150g margarine (or butter)
  • ¼ cup castor sugar
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  1. Melt the margarine.
  2. Crush the Tennis biscuits until finely crumbled and add the margarine.
  3. Press into pie dish and place in the fridge.
  4. Pour condensed milk into a mixing bowl.
  5. Separate the eggs and add the yolks to the condensed milk and stir till well blended.
  6. Add lemon juice and stir until it thickens.
  7. Pour over the biscuit crust.
  8. Combine the egg whites and castor sugar and beat until stiff (+/-15 minutes).
  9. Pour it over the lemon curd.
  10. Bake at 140°C for 30 – 40 minutes.

    Semi Sweet Chocolate Mousse

    Prep Time: 20 min
    Cook Time: 0 min
    Total Time: 20 min
    Serves: 2 Servings


    • 1/4 cup semisweet chocolate chips 
    • 1 tablespoon water
    • 1 large egg yolk, lightly beaten
    • 1-1/2 teaspoons vanilla extract
    • 1/2 cup heavy whipping cream
    • 1 tablespoon sugar
    • Whipped cream and raspberries, optional
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    1. In a small saucepan, melt chocolate chips with water; stir until smooth. 
    2. Stir a small amount of hot chocolate mixture into egg yolk; return all to the pan, stirring constantly. 
    3. Cook and stir for 2 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Cool, stirring several times.
    4. In a small bowl, beat whipping cream until it begins to thicken. 
    5. Add sugar; beat until soft peaks form. 
    6. Fold in cooled chocolate mixture. 
    7. Cover and refrigerate for at least 2 hours. 
    8. Garnish with whipped cream and raspberries if desired. 

      Wicked Dark Chocolate Ice-Cream

      Prep Time: 30 min
      Cook Time: 180 min
      Total Time: 210 min
      Serves: 6 


      • 430ml milk
      • 580ml pouring cream
      • 400g dark eating chocolate, chopped coarsely
      • 8 egg yolks
      • 165g caster sugar
      • 2 tbsp orange flavoured liqueur
      • 6 whole candied clementines
      • 2 tsp vegetable oil
      • 2 tsp cocoa powder
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        1. Combine milk, cream, cocoa and 100g chocolate; bring to boil, stirring.
        2. Whisk egg yolks and sugar until thick; gradually whisk into hot milk mixture. Stir custard over low heat, without boiling, until thickened slightly. Stir in liqueur. Cover surface of custard with plastic wrap; cool 20min.
        3. Strain custard into shallow container, cover with foil; freeze until almost firm.
        4. Place ice cream in large bowl, chop coarsely, beat with electric mixer until smooth. Pour into deep container, cover; freeze until firm. Repeat process two more times.
        5. Line your cup moulds with plastic wrap. Spoon half of the softened ice-cream into moulds. Using the back of a teaspoon, make a shallow hollow in the centre of the ice-cream. Place one clementine in each hollo; top with remaining ice cream. Smooth surface; cover, freeze until firm. Turn puddings onto a tray and return to freezer.
        6. Cut 14cm rounds from plastic wrap or resealable bags. Stir remaining chocolate and oil in small saucepan over low heat until smooth. Spread melted chocolate over plastic wrap then quickly drape plastic, chocolate side-down, over puddings. Quickly smooth with hands, to avoid making deep pleats in the plastic. Freeze until firm, peel away plastic.
        7. Serve ice cream dusted with sifted cocoa. 

          Egg Custard

          Prep Time: 15 min
          Cook Time: 30 min
          Total Time: 45 min
          Serves: 6 


          • 2 cups whole milk
          • 2 Eggbert Eggs
          • 2 Egg Yolks
          • 1/3 cup sugar
          • 1 teaspoon vanilla extract
          • Freshly grated or ground nutmeg
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            1.  Preheat the oven to 180 degrees.

            2. Place 6 ovenproof cups in a deep baking pan just large enough to hold them.

            3. In a medium saucepan, bring the milk to a simmer over medium-low heat.

            4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.

            5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.

            6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.

            7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

            8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.

            9. Let the custard cool in the water bath for about 2 hours before serving.

              Heart Shaped Valentines Day Pancakes

              Prep Time: 10 min
              Cook Time: 10 min
              Total Time: 20 min
              Serves: 2


              • 1 ½ cups white whole wheat flour

              • 1 tbsp melted butter

              • 1 tspn vanilla extract

              • 2 tspn baking powder

              • 1/2 tspn salt

              • 1 tbsp coconut sugar

              • 1 cup milk

              • ½ cup vanilla yogurt

              • 2 large eggs

              • 2 tbsp honey

              • Top with raspberries, butter and honey

              View Recipe


              1. In a large bowl, whisk together the flour, baking powder, salt and brown sugar
              2. In a medium bowl, combine milk, yogurt, eggs, syrup, melted butter and vanilla extract. Whisk until combined.
              3. Pour wet ingredients over dry ingredients and stir until combined.
              4. Heat a pan to medium low heat. Coat with cooking spray
              5. Spray the inside of a heart shaped cookie cutter with cooking spray. Place the cookie cutter on the pan and fill with ¼ cup of pancake batter
              6. Cook until surface of pancakes has some bubbles, and a few have burst, 1-2min.
              7. Remove cookie cutter and flip carefully. Cook until browned on the underside, 1-2min more. Continue making pancakes until the batter is finished.
              8. Serve pancakes with warm raspberries, butter and honey.

                Avocado Cups

                Prep Time: 40 min
                Cook Time: 40 min
                Total Time: 80 min
                Serves: 6-8 


                • 6 tablespoons melted unsalted butter, plus more for preparing the pan
                • 1 loaf bread
                • 2 cups milk
                • 4 eggs
                • 1/2 cup dark brown sugar
                • 1 teaspoon vanilla extract
                • 1 teaspoon ground cinnamon
                • zest of 1 orange
                • 1 tablespoon flaked almonds, toasted (optional)
                • 1 heaping cup berries or sliced fruit
                • powdered sugar, for garnish
                • maple syrup, for serving
                View Recipe


                1. Preheat oven to 180 degrees. Butter an 20 x 20 cm glass baking dish and set aside.
                2. Slice the bread into approximately 2.5cm pieces. Spread over a rimmed sheet pan or in a large bowl and toss with melted butter. Pack the bread into the prepared baking dish.
                3.  In a separate bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, and orange zest. Pour over the bread and allow to sit for 30 minutes.
                4. Bake until custard is set and the top is golden brown and nicely puffed, approximately 40 minutes.
                5. Cool 5-10 minutes. Sprinkle with toasted almonds (if using), fresh fruit, and a dusting of powdered sugar. Serve warm with a drizzle of maple syrup.

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