Classic winter desserts

It’s never too late to indulge in the comforts of winter puddings, writes Megan Baadjies

WINTER puddings bring back sweet childhood memories. On cold, rainy days, my late grandmother loved making stewed fruit.

While singing one of her favourite hymns, she would take out two small pots – one for the fruit, the other for the custard, and she would get busy while the off-key singing and humming continued.

Before long, the dried fruits, now swollen, would be simmering in a sweet mixture of water, sugar and cinnamon, which has already turned into a syrup.

She liked keeping things uncomplicated, especially when it came to her cooking. She believed in enhancing the natural flavours of whatever she was making.

The sweet aroma of cooked prunes, peaches, pears and nectarines, as well as custard, would permeate through the house while the steam heated up the kitchen.

After letting it simmer for a few minutes, she let the stew cool down, then it was time to dish up – but not for me, because I never liked stewed fruit. However, I love the scent, and I love the memories it brings.

Winter desserts don’t just provide sweet comfort on a bitterly cold day, it also stirs up childhood memories with every bite.

People usually stick to what they know when making their winter puddings and usually go with recipes that were passed down from their mothers and grandmothers.

But, like most things, trends, preference and seasons change, and winter desserts are no different.

There are many ways to reinvent traditional classics, with a touch of liqueur and a sprinkle of spice for a bit of a kick.

But classics like sago puddings, bread pudding, and even the beloved malva, don’t always need fancy twists, and why would you when those classics brought sweet comfort on a chilly day?

Keep it nostalgic, and don’t skimp on the good stuff. Winter puddings are the ideal guilty pleasure, so spoil your guests with all the yumminess and all the flavours that a good winter pudding requires.

Cape Town-based cookbook author and self-confessed sweet tooth, Florence ‘Flori’ Schrikker, 63, says there’s nothing like a sweet treat to round off a warm, hearty meal.

“During summer, all we want is ice cream and cold fruit to keep you cool, but winter time you want to keep warm,” she says.

Schrikker’s winter must-haves are the traditional desserts she enjoyed as a child.

“Now is the best time to start making rice pudding, bread pudding – and boil pudding is a must,” she says.

“I grew up with boil pudding (also known as pot pudding); my mother used to make it all the time. It’s simple, you make it in one pot and serve it with custard.

“All we want is soup during winter, but imagine enjoying a warm sweet treat on a Sunday, or even during the week.”