As a child I loved the tender thin pancakes or crepes that were curled into tubes and wrapped around cardamom and cinnamon scented sweetened coconut. As a teenager I loved them with macerated fresh berries.
Growing up I often helped my mother prepare afternoon tea on Sundays especially when we were having guests. One of her favorite summer desserts was macerated strawberries topped with vanilla scented whipped cream. There certainly is nothing that speaks to Summer like a bowl of fresh ripe strawberries bursting with sweetness.
One of my favorite childhood desserts was Cape Malay Potato Pudding, served with stewed dried fruit. It was the first thing that sprang to mind when I participated in a blogger challenge using the humble potato.
It is one of those dishes that seems to have originated with the Cape Malay community in Cape Town, as I have not seen any similar potato pudding recipes from anywhere else. Like many other dishes that came out of Cape Malay homes, it uses a simple everyday ingredient like potatoes, and transforms it into something delicious and decadent.
On a visit to my neighbourhood supermarket I passed brioche loaves that seemed to be calling out ‘buy me’. I had no idea what I would do with it and passed on that occasion.
This is one of the very first recipes I developed as a teenager. My mother had been making desserts using fruit, jelly and evaporated milk for as long as I can remember, and the texture was light and very delicate.