First runner up

Jessica Govender, KZN “I was born into a family of eight and you can imagine that times were tough for my parents. Bread pudding was our favourite affordable dessert. I have fond memories of my mum baking it. She would use a loaf of bread so that it would go around. The aromas that wafted in our kitchen are a locked-in memory of my childhood, and sweet memories of my mum.”

END OF THE LINE SWEET BREAD PUDDING

Serves 6

30ml (2 tbsp) softened butter

6 bread slices of white or French brioche bread

1 litre full-cream milk

4 strands of saffron

5ml (1 tsp) green cardamom, smashed

15ml (1 tbsp) rose water

125ml (½ cup) sugar syrup (use corn or golden syrup) 250ml (1 cup) condensed milk

120g blueberries To serve: Whipped cream

In a pan, add the butter and heat it over medium. Place half the bread slices in the pan and fry until golden brown in colour and repeat with remaining bread. In a separate pot, heat the milk over high and add the saffron and cardamon and bring to a simmer, taking care it doesn’t boil over. When the milk is reduced to half, add the rose water and set aside. Meanwhile pre-heat the oven to 120°C. In a baking dish, layer the fried bread with syrup, condensed milk and saffron milk and bake it for around 10 to 15 minutes. Decorate with blueberries and serve warm with the cream.