No winter meal time should go without a lekker warm dessert! These easy and mouth-watering winter desserts are a true treat for the whole family! Try them at home with Rhodes Quality by your side.


Ouma’s old-fashioned steamed pudding is a winter delight. Slow-cooked until warm and soft with a touch of sweetness from Rhodes Quality Apricot Jam.

INGREDIENTS (Serves 4-6) 45 ml (3 Tbsp.) Rhodes Quality Apricot Jam 175 g Butter, softened 175 g light brown sugar Zest of 1 lemon 3 Large eggs 175 g self-Raising flour, sifted 30 ml milk 30 ml Hinds vanilla custard powder 45 ml Sugar 500 milk To serve: Rhodes Quality Peach Halves in syrup, drained.METHODGently melt the Rhodes Quality Apricot Jam and pour into the bottom of a pudding bowl that has been sprayed with non-stick spray.Set aside to cool.Beat the butter and sugar together until light and fluffy.Add the lemon zest.Beat in the eggs one at a time.Fold in the sifted flour.Fold in the milk.Spoon the batter onto the top of the jam on smooth out the top.Cover the pudding basin with a baking paper, making a pleat in the center to allow the pudding to rise.Tie the paper securely with string.Place the pudding bowl onto a saucer in a large saucepan.Pour in enough boiling water to come halfway up the side of the pudding bowl.Place a lid on the saucepan and place over a low heat such that the pudding can steam gently for approximately 90 minutes, or until the center of the pudding is firm to the touch.In the meantime, prepare the custard by mixing Hinds Vanilla Custard powder, sugar and 45 ml (3 Tbsp.) of the milk together.Bring the remaining milk to the boil in a saucepan, pour the custard mix into boiling milk, and stir well until thickened to a pouring consistency. Set aside.Remove the saucepan from the heat, remove the lid and allow to stand for 10 minutes.Remove the baking paper and turn the pudding out onto a serving dish.Serve with custard and Rhodes Quality Peach Halves.


This delicious pudding promises to be very popular with the whole family, and you can serve it over and over again. Vary the jam and fruit filling to suit your mood and the occasion.

250 ml (1 C) Rhodes Quality Apricot Jam1 x 410 g can Rhodes Quality Apricot Halves in Syrup500 ml (2 C) cake flour10 ml (2 t) baking powder5 ml (1 t) ground cinnamon1 ml (¼ t) salt125 ml (½ C) cold butter, cubed1 extra-large egg125 ml (½ C) milk125 ml (½ C) sugar250 ml (1 C) water10 ml (2 t) vanilla essencePrepare the dough by sifting the flour, baking powder, cinnamon and salt together.Rub in half of the butter.In a separate bowl beat the egg and milk together and add enough of the mixture to the flour mixture to form a soft, manageable dough then roll it out on a surface, sprinkled with flour, to form an oblong.Spread a layer of Rhodes Quality Apricot Jam evenly over the dough.Carefully roll the dough up lengthways and cut into 5 cm thick slices.Arrange the slices on the cut sides in a greased oven dish, leaving enough room between the slices so that they can expand and rise.Drain the Rhodes Quality Apricots in Syrup and pour the syrup into a small saucepan. Cut the apricots in smaller pieces and stick a piece into the center of each dough slice.Add the rest of the butter, the sugar, the water and the vanilla to the syrup and stir until the sugar has dissolved and the butter has melted then pour over the dough slices.Bake in a preheated oven at 180 °C for 40 – 50 minutes or until the pudding is golden and baked through.Serve with custard, cream or ice cream.


classic and comforting warm pudding, and a budget-friendly way to use less-than-fresh bread. This bread and butter pudding with a jam twist is a winter winner.

Rhodes Quality Apricot Jam for spreading16 slices white breadbutter for spreading8 eggs625 ml (2½ C) milk250 ml (1 C) cream250 ml (1 C) brown sugar5 ml (1 t) cinnamonpinch of ground nutmegMake 8 sandwiches by spreading the bread with butter and Rhodes Quality Apricot Jam.Trim the crusts and cut into quarters.Arrange the sandwiches in a baking dish and set aside.Beat the eggs, milk, cream, sugar, cinnamon and nutmeg together and pour the mixture over the bread.Cover with plastic wrap and refrigerate overnight.Remove from the fridge 1 hour before baking.Take off the plastic wrap and bake in a preheated oven at 160 °C for 30 minutes or until it has risen well and is golden brown.Serve warm with whipped cream or custard.

Rhodes Quality Pear & Ginger Cinnamon Buns

A tasty treat for those cold winter mornings or a tea time treat.

INGREDIENTS (makes 12) 1 x 410g can Rhodes Quality Pear Halves, drained and chopped 250 ml (1 cup) warm water  10 g (1 sachet) active dry yeast 5 ml (1 tsp) sugar
750 ml (3 cups) cake flour  5 ml (1 tsp) salt  15 ml (1 Tbsp) canola oil 60 g (4 Tbsp) butter, softened 125 ml (½ cup) brown sugar 15 ml (1 Tbsp) ground cinnamonIcing 80 g butter 200 g tub plain cream cheese 500 ml (2 C) icing sugar, sifted 
METHOD Place the warm water into the bottom of a mixing bowl. Add the yeast and the sugar. Whisk well and leave to stand for 10 minutes.Add the oil. Add the flour and the salt. Bring the mixture to a dough by hand or using the dough hook attachment of a food mixer. Knead for ten minutes and form into a ball. Cover the dough with damp cloth and leave to stand for 15 minutes. Roll the dough out into a rectangle. Spread the butter over the top. Sprinkle the Rhodes Quality Pear Halves over the dough. Mix together the brown sugar and cinnamon and sprinkle over the pears. Roll up along the long edge. Slice into 12 even slices. Place each roll on a baking sheet that has been lined with baking paper. Bake the rolls in an oven preheated to 180°C for 12 – 15 minutes or until puffed and golden. To make the icing, cream the butter until pale and creamy. Add the cream cheese and beat until combined. Spread the icing over the cinnamon pear rolls and serve warm. 

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