I can hardly believe that we already find ourselves in July 2020!
Although we are still under lockdown level 3, due to recent changes to the legislation, most industries (including hairdressers and beauticians) have returned to work and most of our kids have also returned to school.
During the past month the Deeds Offices in Pietermaritzburg have maintained operations to a reasonable standard and registrations are taking place again. The transfer process now takes an average of about 3 weeks from date of lodgement and although this is much slower than before the covid 19 closures, we are really just thankful that registrations are in fact taking place again. Most of the municipalities are also fully functioning albeit that their processes are also taking at least twice as long as before the covid 19 closures.
As we are fast approaching the peak of the covid 19 pandemic in South Africa we face a lot of uncertainty and fears. I continue to pray that God will be our guide and rock during these uncertain and fearful times.
Food is such a strong and powerful tool to bring comfort and show love to those around us. To this end, I would love to share another one of my favourite recipes with you. This is a new family favourite recipe that I love to make for my mom. I hope you will enjoy it as much as my mom does!
PEAR and CHOCOLATE PUDDING
Serves 8
Ingredients
• 200 g butter
• 300 g caster sugar
• 4 Large eggs
• 75 g plain flour
• 50 g cocoa powder
• 410 g can pear halves in juice, drained
• 100 g dark chocolate, roughly chop into 1.5cm pieces
• 25 g flaked almonds
• Vanilla Ice cream and vanilla custard to serve
Directions
1. Pre-heat the oven to 190*C.
2. Melt the butter in a pot over a low heat until just melted.
3. Remove the butter from the heat and stir in the sugar until well combined.
4. Whisk the eggs in a large bowl and gradually add the eggs to the butter and sugar mixture stirring well between each addition until everything is incorporated.
5. Sift the flour and cocoa on top of the mixture and beat hard with a wooden spoon until well incorporated.
6. Pour the batter into a greased oven proof serving dish (about 29 x 30 cm) and nestle the pears into the batter cut side up.
7. Scatter the chopped chocolate and flaked almonds over the chocolate and pear batter.
8. Bake for 30 minutes until crusty on the surface but still gooey in the centre. Do not overcook!
9. Enjoy with ice cream and custard
LETS CONTINUE TO BAKE THE WORLD A BETTER PLACE!
