African desserts for kids for special occasions or bonding

Whether it is the occasion of Children’s Day, or any other special day, we’re venturing into faraway lands, kicking it off with the African continent. The African continent is vast and has a selection of desserts that might not be that visually striking to kids, so, we picked something that combines the aesthetic factor and also the taste, one from the shores of Mauritius and the other from the southern tip of South Africa; the latter with a twist! Bake these special African desserts for kids today!

1. Gateau Napolitaines

(Makes 12 pieces)

Ingredients

The biscuit:

• 250 gm all-purpose flour
• 175 gm butter, chilled small cubes

The icing:

• 200 gm caster sugar
• ½ tsp rose water
• 4-5 tbsp water
• Pink food coloring
• The filling: Strawberry jam (ideally)

Instructions

1. To make the biscuits, sift the flour into a large bowl and add the butter cubes. Using your hands, mix until it forms a dough, and don’t overmix otherwise the butter will melt.
2. Wrap the dough tightly in cling film and chill it for 30 minutes in the refrigerator.
3. While the dough is chilling, preheat the oven to 180°C.
4. After 30 minutes take out the dough from the refrigerator and use a rolling pin to flatten the dough into a 5mm thickness.
5. Using a 3.5cm round cookie cutter, cut out round-shaped biscuits from the dough and arrange them on a parchment-lined baking tray.
6. Reshape leftover dough and repeat the rolling and cutting process until you've used up all.
7. Bake the biscuits for 18-20 minutes. They should be a pale golden color, after baking.
8. Remove from the oven and transfer the biscuits to a cooling rack, letting them cool completely before assembling.
9. For the icing, sift sugar in a bowl, to remove lumps. Add cold water one tablespoon at a time, and mix, until the sugar gradually melts and you have a thick and glossy concoction.
10. Add rose water and some pink food coloring. Mix until you get the shade of pink you want.
11. Pick 1 completely cooled biscuit and spread a layer of jam on one side. Then press down a second biscuit to create a sandwich. Place on a plate. Repeat for the rest.
12. Carefully pour the icing over the top of the sandwiched biscuits, ensuring it coats the top and flows down all sides.
13. Let your finished Napolitaines set completely at room temperature before serving.

2. Chocolate Malva Pudding

(Serves 8)

Ingredients

For the cake:

• 50 gm butter, melted
• 90 gm brown sugar
• 2 eggs, room temperature
• 120 gm all-purpose flour
• 1 tbsp apricot jam
• 1 tsp baking soda
• 2 tbsp Cadbury Cocoa Powder
• 250 ml milk, room temperature
• 1 tsp freshly squeezed lemon juice

For the chocolate sauce:

• 300 ml water
• 100 gm brown sugar
• 100 gm Cadbury Bournville 50% Dark Chocolate

Instructions

1. Preheat the oven to 250°C.
2. In a bowl, sift flour, baking soda, and cocoa powder and use a whisk to combine.
3. In a separate bowl, add the eggs and sugar. Beat using a whisk, electric or manual, until the mixture becomes creamy.
4. Add apricot jam and butter to the egg mixture, and mix well.
5. Divide the contents of the flour bowl into three portions and the milk into two. Add 1 flour part to the egg bowl, mixing until just combined, then add milk, mix and repeat.
6. Finally, add the lemon juice or vinegar to the batter and stir to combine.
7. Pour the prepared batter into a casserole dish or baking pan of size 7.8x12-inches.
8. Bake for exactly 10 minutes, and reduce the oven temperature to 190°C and continue baking for another 5 minutes.
9. Once baking is done, switch off the oven but leave the pudding inside for five minutes.
10. While the pudding is baking, prepare the chocolate sauce. In a saucepan, add the water and sugar and bring to a boil. Add the chopped chocolate to the boiling mixture.
11. Reduce heat to low and cook for approximately 10 minutes, stirring periodically to ensure the chocolate melts evenly and doesn't stick to the bottom.
12. Remove the pudding from the oven once it has completed its resting time. Then using a toothpick or fork, carefully poke holes all over the surface of the pudding.
13. Pour the hot chocolate sauce evenly over the entire pudding, ensuring it seeps in.
14. Return the pudding to the switched-off oven and let it remain there until all the sauce has been fully absorbed.
15. Serve while still warm, accompanied by custard, a scoop of vanilla ice cream, or fresh whipped cream.