e

Its the season to touch the hearts of your family, and spread some eggs-tra happiness with Easter baskets full of delicious homebaked treats and multicoloured Easter eggs! Bring on the smiles of your friends and family by celebrating the joy of Easter with these wonderful Golden Cloud Recipes. You will treasure the memories of this special time even years down the line.

Contents
Nutty Chocolate Tart Mixed Spice Easter Twists Drunken Raisins and Coconut Honey Cream Roll Zesty Semolina Citrus Cake Easter Simnel Cake Honey Butter Brioche Saucy Caramel Fruit Mince Pudds Cappuccino and White Chocolate Easter Muffins Crispy Prosciutto and Corn Fritters Spicy Hot Cross Fruit Muffins Table Decoration Ideas for Easter 2 4 6 8 10 12 14 16 18 20 22

Chocolate Tart
Nutty
INGREDIENTS Pastry 250 g Golden Cloud Cookie Mix 125 g butter 15 ml water Filling 2 x 397 g cans condensed milk 250 g dark chocolate, roughly chopped 100 g mixed nuts, roughly chopped 5 ml caramel essence

METHOD 1. For the pastry: Preheat the oven to 200 C. Cream the butter until light in colour. Add the Golden Cloud Cookie Mix and water and mix into a stiff dough. Cover with cling wrap and refrigerate for 15 minutes. Press dough out into the base and sides of a 23 cm tart dish. Prick the dough with a fork and bake blind for 15 20 minutes or until casing is cooked and golden in colour. Allow to cool completely. 2. For the filling: Heat the condensed milk in a heavy-based saucepan, bring to the boil. Boil for 3 minutes, stirring continuously. Remove from heat and stir in the chocolate. Stir until mixture is smooth. Add half of the nuts with the caramel essence and stir to mix through. 3. Pour chocolate mixture into the tart shell and sprinkle the remaining nuts over. 4. Refrigerate for 3 hours until set or overnight.

Makes one 23 cm tart

Easter Twists
Mixed Spice
INGREDIENTS 500 g Golden Cloud Scone Mix 15 ml mixed spice 5 ml ground ginger 55 g butter 187 ml milk 1 egg Glaze: 60 ml milk 60 ml castor sugar 50 g flaked almonds Icing sugar for dusting

METHOD 1. Preheat oven to 190 C. Grease a large or two smaller baking trays. 2. Sift the Golden Cloud Scone Mix, mixed spice and ground ginger together to mix. 3. Rub the butter into the Golden Cloud Scone Mix mixture using fingertips until mixture resembles breadcrumbs. 4. Beat the milk and egg together and cut into the dry ingredients using a palate knife. 5. Roll 50 ml of dough on a lightly floured surface, into a long sausage shape 300 mm in length. Fold shape in half and twist. Repeat with remaining dough and place on a baking tray. 6. Bake twists for 18 20 minutes or until golden in colour and a skewer comes out clean when inserted. 7. For glaze: Heat the milk and castor sugar together in a small heavy-based saucepan or in the microwave. Stir until sugar has dissolved, do not boil. Brush milk mixture over the hot twists and sprinkle the almonds over. 8. Cool twists on tray for 2 minutes. Place on a wire rack and allow to cool completely. 9. Dust with icing sugar and serve.

Makes 12 Twists

Honey Cream Roll

INGREDIENTS 110 g Golden Cloud Self-raising Flour 50 g raisins 100 ml brandy 50 ml boiling water 5 ml mixed spice 4 eggs, separated 120 g soft brown sugar 50 ml cold water 25 g desiccated coconut Honey Cream 250 ml fresh cream 60 ml honey METHOD 1. Place the raisins, brandy and water together in a glass bowl and allow raisins to soak overnight. Drain and set aside. 2. Preheat oven to 210 C. Grease a 30 x 25 cm Swiss roll tin and line the base with greaseproof paper. 3. Sift the Golden Cloud Self-raising Flour and mixed spice together. 4. Beat the egg yolks and brown sugar together until sugar has dissolved and mixture is pale and glossy. Add the cold water and mix through. 5. Beat the egg whites until soft peaks form but not dry. Fold dry ingredients with the egg whites into the egg and sugar mixture until mixed through. 6. Spoon batter into the prepared tin. Tilt pan to spread batter, smooth slightly using a spatula. 7. Bake for 12 minutes or until the cake springs back when lightly pressed with the finger. 8. Lay out a lightly dampened clean tea-towel and sprinkle it with coconut. 9. Turn cake out onto prepared towel. 10. Cut the edges with a bread knife and lightly score the one short side. Place a sheet of baking paper over the cake and roll, using the tea-towel as a guide, from the scored side. Allow to cool. 11. Meanwhile prepare the honey cream. Beat the cream and honey together until soft peaks form. 12. Unroll cake, discard paper. Spread with honey cream, sprinkle the raisins over and re-roll. 13. Place on a serving platter and serve with tea and coffee or as a dessert.

Drunken Raisins & Coconut

Makes 1 roll

Citrus Cake
Zesty Semolina
INGREDIENTS 240 g Golden Cloud Semolina 100 g ground almonds 15 ml baking powder 150 g butter 150 g castor sugar 2 eggs 10 ml grated lemon rind 60 ml milk Lemon syrup 125 ml lemon juice Rind of 1 lemon 100 g castor sugar Decoration Lemon zest, edible flowers or fresh berries METHOD 1. Preheat oven to 180 C. Grease a 23 cm ring form cake tin with butter. 2. Mix the Golden Cloud Semolina, almonds and baking powder. 3. Cream the butter and sugar in a small bowl until light and creamy. Add the eggs one at a time, beating well after each addition. Add the rind and beat until combined. 4. Fold the mixed dry ingredients. Add milk and fold in. Stir until smooth. 5. Spoon into prepared tin, smooth surface. Bake for 45 minutes or until a skewer comes out clean when inserted. Allow to cool in tin for 5 minutes, turn onto a serving plate. 6. To make lemon syrup: Combine lemon juice, rind and castor sugar in a small pan. Stir over a medium heat without boiling until sugar dissolves. Bring to boil, reduce heat, simmer for 5 minutes. 7. Brush syrup over top and sides of cake and allow to cool. 8. Serve decorated with lemon zest, edible flowers or fresh berries.

Makes 1 cake

Simnel Cake
Easter
INGREDIENTS 210 g Golden Cloud Self-raising Flour 110 g Golden Cloud Krakley Wheat Flour 500 g ready-bought marzipan 185 g butter 200 g brown sugar 5 ml grated lemon rind 4 eggs 150 g sultanas 75 g glac cherries, halved 180 g currants 30 ml apricot jam METHOD 1. Preheat oven to 160 C. Grease and line a 17 cm cake tin. 2. Sift the Golden Cloud Self-raising Flour and Golden Cloud Krackley Wheat together; add the remaining wheat left in the sieve. 3. Roll out 300 g of marzipan between two sheets of non-stick paper. Using the cake tin as a guide, cut out a circle, cover with cling wrap and set aside. Repeat with remaining marzipan. Cut heart and bunny shapes out of the left-over marzipan, using cookie cutters. 4. Cream the butter, sugar and rind in a small mixing bowl until light and creamy. Add eggs one at a time, beating well after each addition; add two tablespoons of the Golden Cloud Self-raising Flour sifted to stop mixture curdling; beat until combined. 5. Add the sifted flour with the sultanas, cherries and currants into the mixture and fold until combined. 6. Spoon half the batter into prepared tin; place the 200 g circle of marzipan over mixture, press down. Spoon remaining batter over marzipan, smooth surface. Bake for 1 hour. Reduce oven to 150 C and bake for another 45 - 60 minutes or until skewer comes out clean when inserted into centre of cake; remove from oven, allow to cool. 7. Brush apricot jam over surface of cake. Place reserved circle of marzipan on top of cake; stick marzipan shapes on top using apricot jam. Place cake under preheated oven grill to lightly brown marzipan, and allow to cool completely. 8. Remove cake from cake tin. Tie a wide ribbon around the side of the cake.

10

Makes 1 cake

Brioche
INGREDIENTS 1 kg Golden Cloud Cake Flour 80 g white sugar 10 g instant dry yeast 5 ml salt 125 ml luke warm water 250 g butter, softened 6 extra large eggs 7 ml grated lemon rind 1 extra egg, beaten Honey butter: 125 g unsalted butter 80 g castor sugar 100 ml honey

Honey Butter

METHOD 1. Preheat oven to 180 C. Grease the hollows of two 6 hole jumbo muffin tins or twelve 8 cm brioche tins. 2. Sift the Golden Cloud Cake Flour, white sugar, yeast and salt together. Place with the water, butter, 6 eggs and lemon rind in a mixer and mix to a smooth and soft dough. Transfer to a large greased bowl, cover with cling wrap and allow to rise for 30 minutes or until double in size. 3. Divide two-thirds of the dough into 12 large balls. Divide the remaining dough into 12 small balls. 4. Place the large balls into the prepared muffin holes or tins. Make an indentation in the centre of each ball using the finger and brush the tops with the beaten egg. Place the small balls on top. Cover with lightly greased cling wrap and allow to rise for 20 minutes or until double in size. Brush with remaining beaten egg. 5. Bake for 20 25 minutes or until golden in colour and a skewer comes out clean when inserted. 6. Remove from oven and allow to cool in tins for 5 minutes before turning out on a cooling rack. 7. For honey butter: Cream the butter, sugar and honey until light and creamy. 8. Serve the brioche with the honey butter.

12

Makes 12

Fruit Mince Pudds

INGREDIENTS 500 g Golden Cloud Vanilla Cake Mix 150 ml milk 125 ml oil 2 eggs 10 ml grated orange rind 160 g fruit mince Caramel sauce: 200 g icing sugar (from Golden Cloud Vanilla Cake Mix pack) 25 ml custard powder 250 ml milk 50 g butter 5 ml caramel essence

Saucy Caramel

METHOD 1. Preheat oven to 180 C. Grease the base and sides of a 1, 5 litre ovenproof dish or 8 ramekins. 2. Place the dry Golden Cloud Vanilla Cake Mix in a large mixing bowl. 3. Beat the milk, oil and eggs together and add to the cake mix, orange rind and fruit mince. Mix as per the instructions on the Golden Cloud Vanilla Cake Mix pack. 4. Spoon into the prepared dish and bake for 45 50 minutes or until pudding springs back when lightly pressed with the finger. Bake for 25 30 minutes when baking in ramekins. 5. For sauce: Sift the icing sugar and custard powder together. Gradually add the milk whilst stirring. Add the butter and heat in heavy-based saucepan over low heat until mixture thickens and is caramel in colour. Remove from heat and stir in the caramel essence. 6. Pour some of the hot sauce over pudding when removed from the oven. 7. Serve pudding warm with the remaining caramel sauce.

14

Serves 6 - 8

Easter Muffins
INGREDIENTS 500 g Golden Cloud Chocolate Muffin Mix 20 g instant coffee granules, dissolved in 15 ml boiling water 100 g white chocolate, roughly chopped 225 ml water 150 ml oil 2 eggs, lightly beaten 30 g butter 60 ml soft brown sugar

Cappuccino & White Chocolate

METHOD 1. Preheat oven to 180 C. 2. Cut eight 18 cm squares of baking paper. Place in the hollow of a jumbo muffin tin or dariole moulds (metal dessert mould). 3. Mix the chocolate into the dry Golden Cloud Chocolate Muffin Mix. Beat the water, oil, eggs and dissolved coffee together, mix into the dry ingredients. Spoon the batter into the prepared tin. 4. Heat the butter and brown sugar and stir until the butter has melted. Spoon mixture over muffins. 5. Bake for 25 - 30 minutes or a skewer comes out clean when inserted. 6. Remove from oven and allow to cool. 7. Tie a ribbon around each muffin in its baking paper casing and serve.

16

Makes 8 jumbo muffins

Corn Fritters
INGREDIENTS 185 g Golden Cloud Self-raising Flour 75 g Golden Cloud Semolina 5 ml white sugar 375 ml buttermilk 1 egg 1 x 410 g can whole corn kernels, drained 4 spring onions, chopped 15 ml chives, roughly chopped 50 g Parmesan cheese, grated 3 ml cayenne pepper, or to taste Salt, to taste 8 ripe Rosa tomatoes 15 ml olive oil 140 g spicy tomato chutney Sunflower oil for shallow frying 12 slices prosciutto ham or parma ham Fresh herbs, to garnish METHOD 1. Sift the Golden Cloud Self-raising Flour, Golden Cloud Semolina and white sugar into a large bowl. Beat the buttermilk and egg together and add to the dry ingredients. Stir until a smooth batter is formed. Add the corn, spring onions, chives and Parmesan. Season to taste with cayenne pepper and salt. 2. Heat the tomatoes with the olive oil in a heavy-based frying pan. Fry until tomato skins start to wrinkle and are slightly charred. Remove from heat and mix into the tomato chutney. Keep aside. 3. Pour the sunflower oil in a heavy-based frying pan until 3 cm deep and heat. Spoon three tablespoons of the batter into the oil and cook on both sides until golden and cooked through. Place on paper towel to drain. Repeat with remaining batter. 4. Meanwhile, grill the ham under a preheated oven grill until crisp. 5. Serve the fritters with the tomato chutney, crisp ham and fresh herbs.

Crispy Prosciutto &

18

Serves 4

Fruit Muffins
INGREDIENTS 500 g Golden Cloud Bran Muffin Mix 100 g fruit cake mix 7 ml mixed spice 3 ml ground cinnamon 1 ml ground cloves 375 ml milk 125 ml oil 1 egg Topping: To serve: 50 ml brown sugar 200 g full cream cheese 50 ml mixed nuts, chopped 10 ml milk or cream 5 ml ground cinnamon Ground cinnamon, for dusting

Spicy Hot Cross

METHOD 1. Preheat oven to 180 C. Line the hollows of a 12 hole muffin tin with paper cases. 2. For topping: Mix the brown sugar, mixed nuts and cinnamon together. Keep aside. 3. Mix the fruit cake mix, mixed spice, ground cinnamon and cloves into the dry Golden Cloud Bran Muffin Mix. 4. Beat the milk, oil and egg together. Add to the dry ingredients and mix until just moist and mixed through. 5. Fill each paper case to two-thirds full. Sprinkle the brown sugar mixture on top of each muffin and bake for 20 25 minutes or until a skewer comes out clean when inserted. 6. Remove muffins from the oven, turn out onto a cooling rack and allow to cool to room temperature. 7. Beat the cream cheese and milk or cream together until smooth and of a piping consistency, add more milk if needed. Spoon into a piping bag fitted with a plain piping nozzle. 8. Pipe the cream cheese in the shape of a cross over the tops of the muffins. 9. Sprinkle cinnamon over lightly and serve immediately.

20

Makes 12 muffins

Easter Home
Bring a touch of Easter charm into your home with these easy decorative ideas then gather your family and friends for a special Easter celebration! Be sure to fling open the windows and allow the sun to stream in, showing off your creativity!

Ideas to brighten your

22

Easter Home

Ideas to brighten your

24

Your guests will love these pretty touches that transform simple items into wonderful Easter decorations, delighting kids of all ages!

WIN A 56 PIECE STAINLESS STEEL

CUTLERY SET
valued at R1650!
10 UP FOR GRABS!
TO ENTER: 1. Buy any Golden Cloud product. 2. SMS GOLDEN CLOUD followed by the last four digits of your barcode from the pack to 34702 and you could be a winner! SMS charged at R2.00 3. Closing date is 9th April 2010.
RULES: 1. This competition is open to persons over 18 years who are citizens of South Africa. No directors, employees, agents or consultants of Tiger Brands Ltd., its subsidiary companies and their business partners, associates or immediate families may participate in the competition. 2. The competition closes on 9th April 2010. The draw will take place on 12th April 2010. 3. The first 10 entries drawn will win a 56 piece stainless steel cutlery set valued at R1650 each. 4. The winners will be notified telephonically 1 week after the draw date. 5. The prize is not transferable. The judges decision is final and no correspondence will be entered into.

7880 initiative