The girl that is too fresh to flop

The girl that is too fresh to flop
Jenny Morris

Fooding Around with Jenny Morris

Nothing says I love you more than returning home to find your house filled with the wonderful and delicious aroma of freshly baked foods. To experience this pleasure in your own home, ‘The Ultimate Snowflake Collection’ includes a range of quick and easy recipes, from classic favourites to new and exciting treats.

The book brings together an outstanding collection of sweet and savoury recipes for cakes, puddings, biscuits, tarts, pies, scones and muffins.
You will not only find traditional South African recipes that our grandmothers used to bake, but will also discover recipes in keeping with modern trends, making use of new ingredients that have become well known and liked, such as sun-dried tomatoes and cranberries. Advice on alternatives for some dietary requirements is also included.

Basic skills and readily available ingredients are all that’s required to prepare these recipes. There is no need for fancy equipment or outlandish, expensive ingredients, yet there are plenty of exciting ideas and new recipes to keep you inspired.
The novice baker will find that there are many detailed basic techniques, practical tips and variations intended to help you achieve delicious and beautiful sweet and savoury bakes every time.

Heilie Pienaar is a highly experienced food author, recipe developer and freelance food stylist. Her key role in developing the recipes for this book as well as Snowflake’s previous best-selling titles (‘Too Fresh to Flop’ and ‘The Snowflake Book of Baking’) have made Heilie a household name and trusted source for all things baking. ‘The Ultimate Snowflake Collection’ is her eighth recipe book and every home should have one.

Let’s cook!

Buttermilk Pudding
Serves 4-6


  • 30 ml butter or margarine, softened
  • 250ml sugar (200g)
  • 3 extra-large eggs
  • 80ml Snowflake cake flour
  • 2ml salt
  • 200ml milk
  • 250ml buttermilk

Cream the butter and sugar together, add eggs one at a time, beating well after each addition until light and creamy.
Sift flour and salt together, add alternately with milk and buttermilk, to egg mixture.
Mix well until smooth.
Spoon the mixture into a medium, greased oven-proof dish.
Bake in a pre-heated oven at 160deg C for about 45 minutes, or until set and light brown.
Serve with a sweet fruit sauce or fresh cream.
© Heilie Pienaar .The Ultimate Snowflake Collection published by Random House Struik

Fruit Sauce


  • 500g fresh fruit such as strawberries or peaches, coarsely chopped.
  • 125ml (105) castor sugar
  • 15ml lemon juice

Mix fruit and sugar. Add lemon juice and simmer for about 1 minute until soft.
Puree in a blender.
Leave to cool and serve with ice cream.
© Heilie Pienaar. The Ultimate Snowflake Collection published by Random House Struik

Pineapple Upside Down Cake


  • 125g butter or margarine, softened
  • 80 ml (65g) brown sugar
  • 440g can pineapple rings, drained
  • 8 glace cherries
  • Whole pecan nuts
  • 200ml white sugar (160g)
  • 1 extra large egg
  • 375ml (210g) snowflake self-raising flour
  • 2ml salt
  • 125ml milk

Cream half the butter with the brown sugar and spoon onto the base of lined and grease 23cm round spring form cake pan.
Arrange pineapple rings on top of butter mixture and decorate with cherries and nuts.
Cream the remaining butter and the white sugar together.
Add egg and beat until light and creamy.
Sift flour and salt together and add, alternately with milk, to egg mixture.
Spoon the mixture over the fruit and bake in a preheated oven at 180deg C for 40-50 minutes.
Turn out onto a serving dish and serve with ice cream or cream.
Variations: substitute pineapple rings with sliced banana.
© Heilie Pienaar. The Ultimate Snowflake Collection published by Random House Struik

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