Lifestyle SUPERSPAR Bake Off

Lifestyle SUPERSPAR Bake Off

This past month, Lifestyle SUPERSPAR has been in search of Ballito’s Master Bakers! Noticing the increase in the sales of baking products being sold during lockdown, they encouraged Ballito locals to share their recipes via a Facebook competition run for the month of April, and encouraged them to support a local charity of their choice during this difficult time. Entrants were asked to share a photo of their bake as well as their recipes to inspire others to keep busy and experiment in the kitchen.

Three winners were chosen at random and have each won a R500 cash donation for a charity of their choice. The donation has been paid via EFT to the three chosen charities; The Baby Home Durban North, Summer Hill House and Gift of the Givers on behalf of the winners.

Congratulations to the following winners and thank you for sharing your delicious recipes! 

Lauren Smith
Charity of choice: Gift of the Givers

German chocolate crunchies
2 cups oats
2 cups flour
2 cups coconut
20ml cocoa
1tsp baking powder
360g butter
1 cup sugar
Nuts optional

Cream butter and sugar, add dry ingredients and mix well. Press into a baking sheet and bake at 1800 degrees for 30 minutes. Ice while hot.

Chocolate icing:
3 cups icing sugar
1tsp vanilla
30ml cocoa
5 tablespoons hot milk
Beat until thickens and pour on hot biscuits

Cut when cool
Add pecan and walnuts. 

Ashley and Tarryn Debideen
Charity of choice: The Baby Home Durban North

Gulab Jamun

2 1/2 cup self-raising flour
60 ml semolina
1 can condensed milk
5 ml elachi powder
60g gram flour
60ml ghee
60ml water
2.5ml ground nutmeg
Oil for frying

In a large mixing bowl combine condensed milk, ghee, water and flavourings. Beat well.
Add semolina and gram flour. Add self-raising flour and mix into a soft dough –add more flour if necessary for the right consistency.
Shape into long finger shapes. Deep fry gently in oil. Remove and dip into warm syrup.
Remove from the syrup. Roll in desiccated coconut (optional) – it’s not traditional but the coconut absorbs the syrup and the jamun is not overly sweet.

To make the syrup:
Dissolve the sugar in the water. Simmer for 15 minutes until reduced and sticky. Flavour with 12.5 ml of rose water. Ensure the syrup is kept warm

Shelley Marie Bannatyne-Tolmay
Charity of choice: Summer Hill House

Soft bread dough 

2 C milk
Quarter C unsalted butter
1pkt dry yeast
Quarter C warm water
6 and a half C flour
2 tsp sugar
2 tsp salt
1 egg beaten for glaze
Raisins for decorations

Scald milk in pan. Stir in butter. Cool to lukewarm. Dissolve yeast in warm water. Add milk mixture, 3 C flour, salt and sugar. Beat at med speed. Stir in enough remaining flour to make dough easy to handle. Knead until smooth on a lightly floured surface. Place in a buttered bowl to rise in a warm place. Punch dough down and start sculpting. Be creative. Brush with beaten egg to create that golden glaze. Place in oven at 190°C for 25 to 30 minutes.

We hope you will then share your creations with your family and keep safe in these uncertain times.