Whipped crème on a wafer biscuit covered in delicious milk chocolate
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Noogy tart recipe: 3 egg whites, 1 cup (250ml) sugar, 1 tspn (5ml) baking powder, 50g walnuts - chopped, 12 Bakers Nuttikrust Biscuits, broken into small pieces. Cream for decorating. 1. Beat egg whites until stiff peaks form. Add sugar gradually beating after each addition. 2. Fold in Bakers Nuttikrust biscuits and nuts. 3. Lastly fold in baking powder. 4. Place mixture into a greased pie dish. Bake at 180�C for 25 - 30 minutes. 5. When cool, decorate with whipped cream.
The premium fish spread. A spread of unquestioning quality, a spread of an unparalleled image, and most importantly, a spread of unrivalled savoury taste. Started by Harry Peck in London, way back in 1891, while experimenting with a variety of processed meat products, Harry Peck touted the physical benefits of eating fish every day until his death in 1905. Several highly esteemed fellow fishermen, in the fishing fraternity, decided to honour his name and legacy, and so Harry Peck & Company was formed. When the brand washed up on South African shores it was an instant hit. It wasn't long before people were desperately trying to get their hands on its highly secret recipy, which changed reels several times over its long and illustrious life, from Harry Peck & Co SA to Souther Sea Fishing and most recently by Pioneer Foods.
Enjoy a little taste of yesterday today with Lyle's Golden Syrup. Its unmistakable flavour is delicious on porridge and pancakes and great in flapjacks, sticky puddings, cakes and cookies. Lyl's Golden Syrup is surprisingly tasty in savoury dishes too. Golden Syrup was invented in 1883 by Scottish businessman Abram Lyle, when he discovered that a byproduct of the sugar cane refined at his factory in Plaistow, East London, could be made into a delicious spread and sweetener for cooking. First sold to Lyle's employees and local customers in wooden casks, the iconic green and gold tins that Lyle's golden syrup is sold in today were introduced in 1885.
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