Buttermilk Rusks with Biscoff

If you didn’t grow up in Southern Africa, you might be wondering what on earth a rusk is. If you did, this probably feels like home already.

Rusks are a beloved South African baked good, and somewhere between a biscuit and bread, twice-baked until golden and crunchy. Traditionally made as buttermilk rusks, they’re designed for one very important purpose: dunking. Into hot tea or strong coffee sweetened with condensed milk. And yes, they absolutely must survive the dunk.

Across South Africa and Zimbabwe, rusks are more than just a snack. They’re part of early mornings before school, long road trips, and quiet moments in the outdoors as the sun rises. They’re passed around at lodges before a sunrise game drive, packed for camping trips, and served with enamel mugs of tea that steam in the cool bush air. If you’ve ever been on safari at dawn, you’ll know the ritual of hot drink in hand, a crunchy rusk, and that first golden light over the landscape.

A traditional buttermilk rusks recipe creates a rich, slightly tangy dough that’s baked, sliced, and baked again until perfectly dry and crisp. The result is a sturdy, comforting bake that softens just enough when dunked. This version keeps the classic South African buttermilk rusk base but adds a modern twist with Biscoff. That caramelised, spiced flavour melts into the dough and takes this humble favourite somewhere deliciously new, without losing what makes rusks so iconic in the first place.

Whether you’re here because you grew up with rusks, you’re searching for an easy buttermilk rusks recipe, or you’re simply curious about this Southern African classic, you’re in the right place.

For a festive twist, try my Cranberry Orange Rusks, they use the same buttermilk base but with tart cranberries and zesty orange peel for a holiday flavor.

Yield: 10-14

Author: Dontmissmyplate

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Buttermilk Rusks with Biscoff

These traditional buttermilk rusks are twice-baked until golden and crunchy, then infused with a rich Biscoff twist. Perfect for dunking into hot tea or strong coffee, this easy homemade rusk recipe delivers the sturdy texture and comforting flavour that make rusks a Southern African favourite.

Prep time: 15 MinCook time: 2 HourInactive time: 20 MinTotal time: 2 H & 35 M

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Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ cup light brown sugar
• ¼ tsp salt
• ½ tsp cinnamon (optional)
• ¼ cup Biscoff biscuits, crushed (small chunks, not fine crumbs)
• ¼ cup raisins
• ¾ cup buttermilk
• 1 large egg
• ¼ cup melted butter
• 2 tbsp Biscoff spread, warmed slightly for drizzling

Instructions

1. Preheat the oven to 375°F (191°C).
2. Grease and lightly flour a shallow baking dish.
3. In a large bowl, whisk together the flour, baking powder, brown sugar, salt, and cinnamon.
4. Fold in the crushed Biscoff biscuits and raisins.
5. In a separate bowl, whisk together the egg, buttermilk, and melted butter.
6. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The dough will be thick and slightly sticky!
7. Press the dough evenly into the prepared baking dish. Smooth the top with a spatula or rolling pin.
8. Lightly drizzle the warmed Biscoff spread over the surface. Aim for an even drizzle rather than a thick layer.
9. Bake for 30–35 minutes, or until golden and firm in the centre.
10. Allow to cool in the pan for about 20 minutes, then transfer to a wire rack and cool completely to room temperature.
11. Cut into thick bars or fingers using a sharp serrated knife.
12. Reduce the oven temperature to 200°F (93°C). Place the sliced rusks on a wire rack set over a baking tray to allow air circulation.
13. Bake for 1½ to 2 hours, flipping halfway through, until fully dry and crisp inside.
14. For slightly softer rusks: dry closer to 1½ hours. For firmer, more traditional dunking rusks: dry up to 2 hours.
15. For extra even drying, switch off the oven and leave the rusks inside with the door slightly ajar for 20–30 minutes.
16. Cool completely before storing in an airtight container.

Nutrition Facts

Calories

180

Fat (grams)

7 g

Carbs (grams)

25 g

Fiber (grams)

1 g

Sugar (grams)

10 g

Protein (grams)

4 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

www.dontmissmyplate.com/how-to-bake/2026/2/22/homemade-rusks-with-biscoff

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One-Can Guava Cobbler

A tropical twist on the Southern summer classic—made easy with just one can of guava.

Who doesn’t love a warm, comforting bowl of peach cobbler during the summer? It’s golden, gooey, sweet, and just a bit tangy, topped with cold vanilla ice cream melting into the crispy edges? Bliss. But what if we could give that Southern classic a tropical upgrade?

That’s where guava comes in.

I grew up with a guava tree in my backyard in Zimbabwe, and despite being surrounded by its sweet, fragrant fruit, I never thought to use it in desserts, not even jam. Where I’m from, guava was more of a snack or juice ingredient than anything else. But after moving to the U.S., I realized that guava doesn’t get nearly enough love, especially outside of Caribbean or Latin cuisine.

This cobbler changes that.

We’re taking the soul of a traditional cobbler and infusing it with tropical flavor using just one can of guava (though feel free to double or triple the recipe if you're feeding a crowd). It's sweet, buttery, warmly spiced, and perfect served hot with a generous scoop of vanilla ice cream.

Trust me: if you like peach cobbler, you’re going to love this.

This recipe serves 2 generous portions, or just 1 if you're having a me time moment. No judgment. Dig in.

Tips & Variations

• Want more topping? Just double the batter recipe for a thicker, cakier crust.

• Like it tangier? Add more lemon juice or a pinch of lime zest to the guava filling.

• You can substitute fresh guava (peeled, seeded, and sliced) if you have access to it, just add more sugar and liquid.

• This is for guava of course but you can experiment with berries, apples and cherries (or go traditional with peaches, and some fruit you’ll want to cook down first with the filling).

Yield: 2-3

Author: Dontmissmyplate

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One-Can Guava Cobbler

Give your classic Southern peach cobbler a tropical twist with this easy guava cobbler recipe, made with just on3 can of guava! Sweet, buttery, and warmly spiced, it’s the perfect summer dessert served hot with vanilla ice cream. A unique fusion of Caribbean flavor and Southern comfort that’s simple, nostalgic, and unforgettable.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

For the Guava Filling:

• 1 tablespoon butter, melted (for greasing the pan)
• 1 can guava in syrup (I used Koo's, 410g)
• 1/4 cup brown sugar
• 1 tablespoon white sugar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice
• 1/8 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

For the Batter:

• 1/2 cup all-purpose flour
• 1/8 cup white sugar
• 1/8 cup brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cold butter, cut into small pieces
• 1/8 cup boiling milk or water (milk adds richness)
• 1 1/2 teaspoons cinnamon sugar, for sprinkling

Instructions

1. Preheat your oven to 400°F (200°C).
2. In an 8x8 inch baking dish (or similar size), add 1 tablespoon of melted butter and swirl to coat the bottom and sides. This adds flavor and keeps things from sticking.

Make the Guava Filling

1. Drain the guava, saving a tablespoon or two of syrup if you'd like to drizzle over the finished cobbler.
2. In a bowl, combine the drained guavas with 1/4 cup brown sugar, 1 tablespoon white sugar, 1 teaspoon cornstarch, 1 teaspoon vanilla extract, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/8 teaspoon nutmeg.
3. Gently stir to coat, being careful not to mash the guava, they’re more delicate than peaches.
4. Carefully spoon this mixture into the prepared baking dish.

Make the Cobbler Topping:

1. In a mixing bowl, combine 1/2 cup flour, 1/8 cup white sugar, 1/8 cup brown sugar, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 teaspoon salt.
2. Add 3 tablespoons of cold butter, and use a pastry cutter or your fingertips to work it into the dry mixture until it resembles coarse crumbs.
3. Stir in the boiling milk or water just until a dough forms. Do not overmix, or the topping will be tough.

1. Drop spoonfuls of the dough over the guava filling, then use your fingers or the back of a spoon to gently spread it out. It doesn’t need to be perfect or fully covered, rustic is beautiful.
2. Sprinkle the top evenly with cinnamon sugar.
3. Bake for 30-35 minutes, or until the top is golden brown and the filling is bubbling.
4. Let cool for a few minutes (if you can wait), then serve warm with a scoop of vanilla ice cream or even coconut whipped cream for an extra tropical vibe.

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Tried this recipe? I’d really love to know how it turned out for you. Leave a quick review or comment below — your feedback helps others (and makes my day!).

Roasted Sweet Potato and Almond Butter Pie

I’ve made a number of pies for the holidays, but this one is for the books, and can be cooked on any occasion, not just Thanksgiving!

Sweet potato or pumpkin pie

The sweet potato lends itself naturally to desserts and sweet treats, and in some instances, I prefer it over pumpkin. Both vegetables are high on the list as pantry essentials in most Zimbabwean households but for savoury dishes. They are often boiled and served with peanut butter, greens, or other starch.

I find this limiting; sorry, not sorry! You can do a lot with sweet potatoes.

In connection with the point about peanut butter, I took another direction here. If you're like me, you grew up on peanuts or "groundnuts" but can eat almonds daily. Let's be honest: a dollop of almond butter has the same impact as peanut butter atop a hot bowl of steel-cut oats. However, peanut butter is higher in saturated fats and should be eaten in moderation despite nut butter typically falling into the healthier fat category. In any case, I wanted to lean into mixing peanut butter with pumpkin (classic in Zimbabwean cuisine and in other African kitchens) and marry the almond butter with the sweet potato. The filling is made not just for any crust but one that would fortify the warm spices (cinnamon, nutmeg, ginger, cloves, etc.) - gingersnap biscuits. I'll also note that my gogo, aka paternal grandmother, always had ginger biscuits at tea time during my childhood. I have difficulty letting go, but I promise this memory has yielded excellent results.

Unlike other sweet potato pies, this one is a little denser, like pumpkin pie, but not heavy. Also, it is not too sweet, and all you need is a tablespoon or two of whipped cream to enjoy.

Yield: 10-12

Author: Dontmissmyplate

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Roasted Sweet Potato and Almond Butter Pie

This is the upgrade from the pumpkin pie you have been waiting for. The subtle, nutty undertones from the almond butter mixed with the caramelized, roasted sweet potatoes in a spiced, condensed milk-based medley scream the holiday season.

Prep time: 35 MinCook time: 90 MinTotal time: 2 H & 5 M

Ingredients

Filling:

• 1 lb. sweet potatoes
• 1 3/4 teaspoons pumpkin pie spice
• 2 tablespoons olive oil
• 1 1/2 - 2 cups roasted sweet potato puree (as above)
• 14 oz/1 can condensed milk
• 4 tablespoons almond butter
• 5 tablespoons milk
• 5 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 2 eggs, beaten
• 1 teaspoon ground ginger
• 2 tablespoons butter

Crust:

• 12-14 oz (2 cups + 2 tablespoons) gingersnap cookies, crushed
• 1 tablespoon pumpkin spice
• 8 tablespoons butter, melted

Instructions

1. Blind bake the crust for 5 minutes at 350F, remove to cool.
2. For the sweet potatoes, toss in the olive oil, season with the pumpkin spice and roast at 375F for 35-40 minutes.
3. Whisk the ingredients and pour into the cooled crust, bake for 50 minutes at 350F. A toothpick should come out clean after pricking once done.
4. Serve room temperature or cold with whipped cream.

Nutrition Facts

Calories

826

Fat (grams)

39.4 g

Sat. Fat (grams)

13.4 g

Carbs (grams)

111 g

Sugar (grams)

63.5 g

Protein (grams)

12.6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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Veldt Bread with Masala Chai Tea Butter

There is nothing like warm, freshly made homemade bread!

Luckily, almost every culture and cuisine has a version of one of the oldest foods we know.

Since the dough is typically spiced, I made sure to use ingredients found in masala chai tea to give the bread some character with an Indian flavour profile. Also, instead of serving with regular butter, it made sense to spice that too, to complement and enhance the bread. Initially, I was going to make a chai buttercream drizzle, but butter really helps moisten the bread and gives it that buttery goodness!

Tip: Best consumed within 3-5 days. Heat for 20 seconds or toast and add butter.

This recipe was adapted from Paul DeLancey.

Yield: Approx. 12 slices

Author: Dontmissmyplate

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Veldt Bread with Masala Chai Tea Butter

Veldt bread came out of colonial Africa when Dutch settlers sought to make something familiar from their homelands to eat, a spicier (not hot) version using what was available. It morphed into what is enjoyed in present-day Namibia, with a texture similar to soda bread. Veldt actually translates to wilderness or grasslands. “Wild bread” is quite dense and can be paired with soup or stew, or butter and sweetener as intended with this recipe. If you like making bread and want to try something new, this is it!

Prep time: 20 HourCook time: 55 MinTotal time: 20 H & 55 M

Ingredients

Bread:

• 3 1/2 cups whole wheat flour
• 3 tablespoons light brown sugar
• 1 tablespoon baking powder
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1 egg
• 2/3 cups vanilla almond milk

Masala chai tea butter:

• 8 tablespoons butter
• 1 teaspoon maple syrup or honey
• 2-3 black tea bags (I used English breakfast)
• 3/4 cups water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
• 1 star anise
• Pinch of salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl whisk the flour, baking powder, sugar, and spices. Add the 4 tablespoons butter, milk, vanilla, and egg. In a mixing bowl with a kneading attachment, beat at a low speed for 5 minutes. If you do this by hand, mix to combine then turnover onto a surface and knead until smooth.
2. Grease a loaf pan with butter and transfer the dough (you can also line with parchment paper). Smoothen with hands or a spatula and bake at 350F for 40-45 minutes and until a tooth pick comes out clean from the center. Your loaf will be pale white and dense.
3. While the bread bakes, make your chai butter. Boil the water and add 2 tea bags with star anise. Remove from heat and steep for 10 minutes covered.
4. Using a fork or small whisk mix the butter with 1 tea bag’s contents and the spices, then add 1.5 teaspoons brewed tea. Refrigerate until ready to use.
5. Allow the bread to cook for 10 minutes before removing from the pan. Serve HOT (it just tastes so much better this way!) with butter and extra maple syrup/honey.

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Chocolate Coconut Cookies (Homemade Romany Cream Biscuits)

Introduction to “Romany Creams”: A Timeless Treat

If there's one biscuit that holds a special place in the hearts of Southern Africans, it's the iconic Romany Cream. Known for their rich chocolate flavor, perfectly crispy texture, and creamy center, these decadent treats have been a staple in households for generations. Whether paired with a hot cup of coffee, as a mid-afternoon snack, or shared during celebrations, Romany Creams are as versatile as they are delicious.

This recipe was inspired by Romany Creams (one of my favourite biscuits/cookies of all time). Make this batch first if you've never tried them, then taste the originals and let me know what you think!

My understanding is that Romany Creams were originally developed from Gipsy Creams (a reference to a recipe of custard cream biscuits from the nomadic people of Romany/other parts of Europe). Introduced in the UK, sales fell flat, but the recipe was revitalised in South Africa, where the biscuits are still produced today. I won't go too deep into the history here, but look it up when you get the chance.

I recommend making Romany Creams throughout the year, but with a few sprinkles, everyone will want you over in the holiday season.

A note on preparing the dough: using a stand mixer will save you some time, and the dough hook makes the kneading easier, giving you a more consistent result. However, you can use your hands throughout the process.

Here are some helpful tips for making perfect Romany Creams at home:

1. Choose Quality Ingredients

• Use high-quality cocoa powder and chocolate for the best flavor. The richness of the biscuit depends on the quality of these key ingredients.

2. Cream Butter and Sugar Thoroughly

• Creaming the butter and sugar until light and fluffy ensures the biscuits have the perfect texture—crisp yet tender.

3. Sift Your Dry Ingredients

• Sifting the dry ingredients (like flour, cocoa powder, and baking powder) helps avoid lumps and ensures an even distribution for a smooth dough.

4. Don’t Overwork the Dough

• Mix the ingredients until just combined. Overworking the dough can make the biscuits tough instead of light and crisp.

5. Shape Consistently

• Roll the dough into evenly sized balls or logs to ensure the biscuits bake uniformly. If you’re pressing them with a fork, try to make the grooves consistent for an even texture.

6. Chill Before Baking

• Letting the shaped dough rest in the fridge for 15–20 minutes before baking helps the biscuits hold their shape better in the oven.

7. Bake with Care

• Keep an eye on the baking time. The biscuits should be firm but not overly browned to retain their chocolaty flavor.

8. Choose the Right Filling

• Traditional Romany Creams are filled with chocolate ganache or melted chocolate. Ensure the filling has cooled slightly before sandwiching the biscuits to avoid making them soggy.

9. Allow Cooling Before Filling

• Always let the biscuits cool completely before adding the filling to prevent the chocolate from melting unevenly.

10. Store Properly

• Once assembled, store your Romany Creams in an airtight container to keep them fresh and crispy. They can last up to a week (if you can resist eating them sooner!).

With these tips in mind, you'll be well on your way to creating Romany Creams that rival store-bought versions—if not better! I try to abide by some of these tips for the most part.

Yield: 25-30

Author: Dontmissmyplate

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Holiday Homemade Romany Creams

This is a homemade version of the chocolate Romany Creams, sandwich cookies with melted chocolate in between and coconut (sometimes oats) incorporated into the dough. The addition makes them extra crunchy and hard to put down.

Prep time: 15 MinCook time: 11 MinInactive time: 5 MinTotal time: 31 Min

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Ingredients

• 1/2 cup coconut sugar
• 1/2 cup granulated sugar
• 2 sticks butter
• 1 teaspoons vanilla extract
• 1 egg
• 3 tablespoons coconut oil, melted and cooled
• 2 1/2 cups all-purpose flour (optional: substitute 1/2 cup with coarsely ground rolled oats)
• 3/4 cup Dutch process or unsweetened natural cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups desiccated coconut

Filling:

• 200g chocolate (milk and dark Cadbury or semi-sweet baking)
• Holiday sprinkles (optional)

Instructions

1. Beat the sugars and butter until a creamy texture develops in a stand mixer. Add in the egg, oil and vanilla, and combine until smooth.
2. Mix the other dry ingredients in a separate bowl, then add to the stand mixer bowl. Change the attachment to a kneading hook and mix quickly until a soft dough forms.
3. Transfer the dough to a large floured piece of cling film. Cover with another piece, then roll out the dough to about an inch in thickness.
4. Use a cookie cutter of the desired size and transfer the dough pieces to parchment-lined baking sheets - you'll probably have to do it in batches. If you are short on time, you can cover the dough with cling wrap and bake the next day.
5. Optional: Use a fork to make cross lines and create a texture on the top biscuit. You can also add seasonal sprinkles on the top side of each cookie before baking.
6. Chill the biscuits in the fridge covered for at least 10 minutes and bake for 10-11 minutes at 350F, watch for burning. Set aside to cool.
7. While the first few batches bake, boil some water on medium-low and place a heat-resistant bowl on top. Add the chocolate to the bowl and heat until melted, stirring until smooth.
8. Once everything has cooled, place a dollop of the melted chocolate inside one side of each biscuit, then close. And allow cooling further on a rack. Place in an airtight container and enjoy over five days for optimum taste.

Notes

You can also freeze the dough or cookie cut outs to bake in the future.

Nutrition Facts

Calories

118

Fat (grams)

8.7 g

Carbs (grams)

10 g

Sugar (grams)

4.3 g

Protein (grams)

1 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

Please credit dontmissmyplate.

Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)

I paired them with a spicy peanut butter caramel. Combining peanut butter and pumpkin (leaves) is very popular North of the border in my homeland Zimbabwe, so it made sense. We also like to make peanut butter stews mixed with other proteins like chicken or other vegetables like kale, often adding fresh chilies making for a rich balance of sweet and savoury.

Grew up eating the occasional fatcooks or voetkoeks - another version of the same mixed with maizemeal. Whether it's mandazi or hushpuppies, who doesn’t like fried dough?

Yield: 15

Author: Dontmissmyplate

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Pampoenkoekies with Spicy Peanut Caramel (Pumpkin Fritters)

I've made fritters before - check out my banana fritters recipe if you are looking for some more options! Consider this an update with fall in full swing and gourds in abundance. Pampoenkoekies (Afrikaans for pumpkin cookies) are pumpkin fritters, balls of fried dough made with pureed pumpkin, flour, egg, milk/cream and spices. They are a popular treat in South Africa as a tea time treat, dessert, or an appetizer.

Prep time: 10 MinCook time: 10 Mininactive time: 5 MinTotal time: 25 Min

Ingredients

Fritters

• 1 cup pumpkin puree
• 4 cups peanut oil for deep frying
• 1 teaspoon cayenne
• 1 egg
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoon light brown sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/4 cup light cream
• 1 teaspoon pumpkin spice
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger

Spicy Peanut Caramel

• 1/4 cup butter (half a stick)
• 1 cup dark brown sugar
• 2 tablespoons light brown sugar
• 1/2 cup cream
• 1 teaspoon cayenne
• 1/2 teaspoon pumpkin spice
• Pinch of salt
• 1/3 cup peanut butter

Instructions

1. In a large bowl, mix all the ingredients together with a whisk until well incorporated.
2. Heat the peanut oil on medium heat - you'll know it's ready if a drop of water sizzles. Use a cookie dough scoop to get the batter and fry in batches. The fritters are done when they float to the top and are golden brown. Move to paper towels to absorb the excess oil.
3. In a small saucepan for the caramel, heat all the ingredients except the peanut butter on low, whisking consistently for about 3-4 minutes. Add the peanut butter and whisk for another 3 minutes until smooth. Careful not to burn yourself!
4. Serve the fritters hot with icing sugar and the spicy peanut caramel.

Nutrition Facts

Calories

181

Fat (grams)

7.5

Carbs (grams)

26.6

Protein (grams)

3

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Malva Pudding with Coconut Rum Sauce

Malva pudding has already been featured on this blog but in the form of a cake. This time around, my remix is inspired by the rum cake, popular across the Caribbean from where it originates, baked for the holiday season especially.

I swapped out regular cream in the complimentary sauce with coconut cream, add some coconut flour to the batter, and add rum to the cake batter as well as the sauce.

It's absolutely delightful! You can serve it with ice cream, custard, or just use the rum sauce in this case!

If you don’t have rum, rum extract will do.

Cinnamon Sugar Banana Fritters

My memory of banana fritters is from when dessert was rolled out, typically on Friday afternoon, if I was staying late at junior school. You had the option to ladle them with warm custard or smother them with jam.

Banana fritters are eaten across the African continent and the Caribbean with a variation in ingredients, as well as other cultures. Given that bananas make the top 5 most eaten fruits in the world, like dough, it is no wonder everyone found a way to fry them up!

If you have kids, consider serving these fritters up with ice cream!

Masala Chai Cashew Bark

This recipe was inspired by my 2018 trip to Zanzibar. Two of the many things I found thrilling were the relatively cheap cashew nuts and the plethora of spices infused in almost everything. It is after all referred to as the spice island for a reason!

I also had some of the best most authentic tasting chai I've ever had. The tea was rich, deep in flavour, and delicious, I couldn't get enough.

 Let's make some masala chai chocolate bark tea lovers!

Creamy Coconut Milk Tart (Melktart)

Milk tart, or melktert, is one of my all-time favorite desserts. It brings back so many memories of my mom in the kitchen, making silky custard, pudding, jelly, and cakes while I watched and learned. As a child, custard (packaged!) in particular was one of the first desserts I ever started making on my own, so it was no surprise that milk tart quickly became a comfort food I could never pass up. The buttery crust, creamy filling, and cinnamon (sometimes stronger, sometimes lighter) are simple but so satisfying.

For these versions, I’ve added a twist by using coconut milk in the filling (and toasted coconut flakes in the crust in the first version) for a subtle, unique flavor that enhances the sweet, nutty, tropical notes of the milk tart. I also made the custard slightly richer and creamier than the traditional version, so slices may be a touch softer than the classic, but the indulgent texture is intentional and totally worth it. In the second option, I swapped the traditional pastry for my favorite oatmeal crust to give it extra texture, thickness, and heartiness. Whether you’re a lifelong custard lover or just discovering this South African-inspired classic, it’s worth every bite.

Yield: 8-10

Author: Dontmissmyplate

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Creamy Coconut Milk Tart

Classic South African milk tart (melktert) with a creamy coconut custard and an optional oatmeal crust for added texture. Sweet, comforting, and custard-forward—perfect for dessert lovers. This version is slightly richer and creamier than traditional milk tart, which may make slices less “perfectly set” than older recipes, but it delivers extra indulgence and flavor.

Prep time: 20 MinCook time: 30 MinInactive time: 3 HourTotal time: 3 H & 50 M

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Ingredients

Biscuit Crust:

• 1 ½ cups coconut tennis biscuits (18–20 biscuits)
• 3 tbsp toasted coconut flakes
• 1 tbsp granulated sugar
• Pinch of salt
• ½ cup butter, melted (add more 1 tbsp at a time if needed)

Filling:

• 1 ¼ cups whole milk
• ¾ cup coconut milk
• ½ cup condensed milk
• 2 tbsp granulated sugar
• 3 tbsp cornstarch
• 2 eggs
• 1 tbsp butter
• 1 tsp vanilla extract
• ¾ tsp cinnamon
• Pinch of nutmeg
• Pinch of cardamom

Oatmeal Crust (*Alternative):

• 1¾ cups rolled or quick-cook oats
• 2½ sticks cold butter, cubed
• ²⁄₃ cup flour
• ²⁄₃ cup brown sugar
• 1 tsp salt
• 1 tsp cinnamon

Instructions

Biscuit Crust:

1. Preheat oven to 325°F (160°C).
2. Set aside the toasted coconut flakes.
3. Pulse the biscuits in a food processor until they resemble coarse sand. Alternatively, crush them in a ziplock bag with a rolling pin.
4. Add the toasted coconut and give the mixture a few more pulses (or a good mix) to integrate everything.
5. Transfer the crushed biscuits to a bowl and mix in the sugar, salt, and melted butter until the mixture resembles damp sand and holds together when pinched. Add more butter 1 tbsp at a time if needed. It should not be too wet or too dry.
6. Press the mixture evenly into a pie dish, using a cup to press the base and your fingers to shape the sides.
7. Chill in the fridge for 10–15 minutes, then bake for 10–12 minutes. Cool while preparing the filling.

Filling:

1. In a small saucepan, heat the whole milk and coconut milk over low heat until steaming. Do not boil. Remove from the heat.
2. In a separate bowl, whisk together the eggs, condensed milk, sugar, and cornstarch until smooth.
3. Slowly whisk the warm milk mixture into the egg mixture a little at a time to temper it. Tempering means gradually warming the eggs so they don’t scramble when exposed to heat.
4. Return the combined mixture to the saucepan and cook over low heat, stirring constantly for 5–8 minutes, or until it thickens and coats the back of a spoon.
5. Remove from the heat and stir in the butter, vanilla, cinnamon, nutmeg, and cardamom.
6. Pour the filling into the baked crust and bake for 15 minutes.
7. Cool at room temperature for 1 hour, then chill overnight (or at least 2–4 hours if you are short on time).

Oatmeal Crust*

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine oats, flour, brown sugar, salt, and cinnamon. Cut in the cold butter with a pastry cutter until the mixture resembles large breadcrumbs. (Optional: pulse the dry ingredients with butter a few times in a food processor, but keep some texture—don’t over-process into a fine powder.)
3. Press the mixture evenly into a greased 9-inch pie tin using the bottom of a measuring cup to compact the base and the sides.
4. Bake for 15–20 minutes, until the crust is lightly browned and slightly crispy.
5. Optional: To prevent shrinking or puffing, weigh down the crust with dried beans or pie weights on a piece of parchment paper while baking. If the crust does puff or shrink slightly, press it back into place gently while still warm.
6. Let the crust cool completely before adding the filling.

Notes

For the oatmeal crust:

• Make sure butter is cold, this helps create that tender, crumbly texture.
• Pressing the crust evenly and firmly is key; uneven thickness can cause it to bake inconsistently.
• Using rolled oats gives a chewier, more textured crust, while quick-cook oats yield a slightly softer crust.

For 'classic' milk tart:

• Custard consistency: Make sure to whisk the cornstarch and eggs thoroughly before combining with warm milk to avoid lumps. The custard should coat the back of a spoon when fully cooked.
• Baking the tart: Keep an eye on the tart while baking—the filling should set but remain slightly wobbly in the center; it will firm as it cools.
• Crust options: You can use a traditional shortcrust pastry or swap in an oatmeal crust for extra texture and heartiness.
• Coconut twist: Using coconut milk adds a subtle tropical flavor, but you can substitute with regular milk if preferred.
• Serving: For neat slices, use a warm knife. Dust with cinnamon just before serving for a beautiful presentation.
• Storage: Store in the fridge, covered, for up to 3 days. Best served chilled or at room temperature.

Nutrition Facts

Calories

320

Fat (grams)

18 g

Carbs (grams)

36 g

Sugar (grams)

20 g

Protein (grams)

6 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-bake/2020/5/7/creamy-coconut-milk-tart

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Malva Pudding Cake with Caramel and Amarula Buttercream Frosting

Amarula Custard

If you’re looking to make a homemade custard with a unique twist, this Amarula custard is the perfect choice. Made with Amarula liqueur, crafted from the fruit of the Marula tree native to Southern Africa, this creamy dessert brings a rich, indulgent flavor to your table.

The naturally sweet, fruity notes of the Marula fruit combine beautifully with the smooth cream base, creating a custard that pairs perfectly with cakes, tarts, or fresh fruit. This recipe is designed to complement our Malva Pudding Cake, adding a luxurious, silky layer that enhances the traditional South African dessert experience. You can serve it warm or chilled, drizzle it over your favorite baked goods, or enjoy it alongside fruit for a simple yet elegant treat.

Easy to prepare yet full of flavor, this Amarula custard is a simple way to bring the taste of Southern Africa into your kitchen and impress family and friends alike. Try it today and experience a truly indulgent dessert that’s both classic and unique.