Growing up in South Africa was a magnificent privilege. South Africa is a country full of colour, soul and the friendliest people on earth.The scenery is magnificent from the Jacaranda trees lining the streets of the Johannesburg suburbs to the breath-taking mountains in Cape Town.

Johannesburg and Pretoria have the most beautiful Jacaranda Tree-lined streets.

Cape Town’s scenery never ceases to take my breath away. Picture courtesy of

The people are full of life and passion for living – they are colourful from their clothes to their personalities. And the food…oh, the food. South Africa is a country that offers up food that will make you groan. You may never fit into your skinny jeans again, but BOY, you’ll make the choice to enjoy the calories nonetheless. You just can’t say no. I grew up enjoying braaais (BBQs) and enjoying spicy boerewors and mieliepap. I remember melktert, koeksusters and vetkoek (directly translated: fat cake. Yes, you can only imagine). I still enjoy boerewors (beef jerky, but South Africans have this down to a fine art). My favourite childhood memory regarding food is none of these. It is… (can you hear angels singing in harmony?)… Peppermint Crisp Pudding. I found the recipe a few weeks ago and decided to try make it for my family. The result – bliss. I like to practice what I preach, and sharing IS caring, so here is the recipe for you, with love from yours truly. You’re welcome! PEPPERMINT CRISP PUDDING, with love from Moi. Ingredients: 300 g Marie biscuits (or Tennis biscuits or Milk Arrowroot. What we are looking for is a biscuit base, so any sweet biscuit. 350 g condensed milk 250 ml cream 6  Peppermint Crisp bars, broken into pieces Directions: 1. Poke two holes in the top of the condensed milk cans and put them in a pot of water (don’t let water cover the top of the cans) and boil for three hours. You MUST keep topping up the water. Allow to cool completely. (NB – if you don’t poke holes in the tins, you’ll have a very delicious explosion in your kitchen) 2. Break up the chocolate, and put some aside  for the topping. 3. Beat the cream till it is stiff (not too much – you don’t want to make butter) then gently fold in the grated chocolate and caramelised condensed milk. 4. Crush the biscuits and push them on to the base of a a shallow glass dish. Slightly moisten the biscuits with some milk. 5. Spoon a layer of the mixture on to the crushed biscuits. Now, add a thin layer of more biscuits and repeat with another layer of the mixture. Repeat the process 3 times. 6. The final layer should be the mixture. Sprinkle the remaining crushed Peppermint Crisp on top. 7. Put the dish in the fridge for an hour to set, and keep refrigerated until you’re ready to serve. 8. Provide soft pillows and smelling salts to your guests before serving. They’ll need a soft landing when they faint from the sheer yumminess.


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