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Chocolate Fridge Tart

Chocolate Fridge Tart
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Chocolate Fridge Tart
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Instructions
  1. Line a 23cm x 13cm loaf tin with non-stock baking paper and cut the biscuit into 4 pieces.
  2. In a double boiler, add the butter and chocolate and stir until its melted and smooth. When it’s melted, stir through the condensed milk until well combined. It will start to thicken a little and pull away from the sides.
  3. Add the biscuits to the mix and stir through to thoroughly coat. Decant the mixture into your lined loaf ton and press down to evenly spread in the tin. Place in the fridge to set and slice wen it’s firmed up.*Tip: You can substitute 100 g of the biscuits and replace with mini marshmallows, nuts, dried fruit or chopped up pieces of your favourite chocolate bar.
Recipe Notes

Recipe shared from BAKERS Eet-Sum-Mor® biscuits website

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Chocolate Bread and Butter Pudding

Chocolate Bread and Butter Pudding
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Chocolate Bread and Butter Pudding
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Ingredients
Servings:
Instructions
  1. Butter a large oven-proof serving dish. Slice the mini loaves into thick slices, or if using pre-cut bread slices, butter them with chocolate spread and arrange them overlapping in the prepared dish.
  2. In a mixing bowl, whisk together the eggs, milk, cream, sugar and vanilla essence. Pour this mixture over the sliced bread, cover and leave to stand for about 30 minutes.
  3. Preheat the oven to 180deg C. Drizzle the pudding with the melted chocolate and then bake for 35 minutes or until it has puffed up and is cooked through.
  4. Serve with warm custard.
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Ginger Cheese Cake

Ginger Cheesecake
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Servings
8 Slices
Servings
8 Slices
Ginger Cheesecake
Print Recipe
Servings
8 Slices
Servings
8 Slices
Ingredients
Servings: Slices
Instructions
  1. Preheat the oven to 180 ºC.
  2. Pulse the biscuits in a food processor until finely crumbed.
  3. Add the melted butter and blend well.
  4. Transfer the mixture to a 23cm spring form tin and smooth with the back of a spoon.
  5. Melt the chocolate in a glass bowl over gently simmering water, stirring occasionally.
  6. Whisk the cream cheese and sour cream in a bowl until smooth.
  7. Add the eggs, cake flour, ginger and castor sugar.
  8. Mix well, then stir in the melted chocolate.
  9. Pour the filling over the biscuit crust and bake for 45 – 60 minutes or until the filling just starts to set.
  10. Remove from the oven and run a thin knife around the edge of the tin, then leave the cheesecake to cool in the tin.
  11. Serve with topped glazed ginger.
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Bank Details

FNB Randpark Ridge
FNB Code: 255955
Acc: 62555342890
Cheque Acc: Lynne’s Kitchen

Email proof of payment to orders@lynneskitchen.co.za

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