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Summer time

summer 2014 i issue 25

endless possibilities

Home Industries & Informal Markets With compliments from Huletts

Fun in t he sun, get-t oget hers and part ies wit h fr iends and family! It’s summer t ime!

dear Home industry member

The cold weather is behind us and it’s time to welcome spring, summer and warmer days into our homes, hearts, kitchens and shops. Although it may be hard to believe how quickly the year has gone by, it is already time to plan for the festive season. For many people this has been a challenging year so let’s make sure we make the most of the opportunity offered in the months ahead. Children will be taking gifts to their teachers and businesses, both big and small will be looking for ideas for customers and clients. Now it is time to put a strategic plan together for the next few months. Plan your products, packaging, store displays and marketing to incorporate all these events. Recognising that the Home Industry business is always moving forward, Huletts Sugar have come up with a stunning, contemporary new design for the very popular cake boxes. Don’t miss out on ordering the new design (see page 32). We did a quick survey among some Home Industry shops around the country and the feedback was a resounding thumbs up! I am sure you will love and use the new look boxes! South Africa’s biggest koeksister competition was, as always, a hugely successful event. Huletts endorses this true South African icon and is very proud to part of its growth. Koeksisters are a firm favourite in South Africans and is very much part of our culinary heritage. In September Huletts hosted a Home Industry day in Johannesburg. More than a 100 guests attended this event where we were treated to a fabulous Huletts display table with lots of usable ideas and treats. Tiaan, joint winner of 2013 Kokkedoor and Danielle Postma, owner of Moemas, the most popular coffee shop in Johannesburg, shared their ideas and skills with the guests. A well-known and inspiring business leader gave a very relevant talk about running a successful Home Industry shop. Guests were also able to socialise, enjoy teas and treats, as well as a sumptuous lunch – and to top it all, go home with a lovely goodie bag. We hope to see lots more of you at functions in the New Year. Enjoy all the new ideas, recipes and other offerings in this newsletter. There’s something for everyone, whether it’s for your shop, a morning market, coffee shops or for catering purposes. Never forget that clients are always on the lookout for something new. While your tried-andtested lines will always be the backbone of your sales, new and imaginative products will get clients to spend those extra few rands. regards mathilda pansegrouw

With compliments from Huletts Sugar Met die komplimente van Huletts Suiker

Contents 7

6 8 10 12 14 16 18 20 22 24 26

Rich chocolate cake with honeycomb topping Chocolate fondante cake Pineapple cake with caramelised pineapple slices and curd Coconut and coconut cream cake with lemon curd Individually baked mini cheesecakes Stacked custard slices Chocolate box surprise Phyllo flower cups Home made nougat Marshmallows Peanut butter and syrup popcorn












27 28 30 32 34 36 38


40 41 42 43 44 46

Toffee as a treat Rainbow macaroon tower Meringues Huletts’ brand new cake boxes Know your sugars Celebrating koeksisters Party time with a Greek theme at lnnibos! Basic sweet biscuit recipe Painted sugar biscuits Watermelon biscuits Biscuits in decorative bottles Christmas roses on the tea table Raspberry cheesecake bars

For more information contact:

fun treats

Rich chocolate cake

with honeycomb topping FoR The chocolaTe buTTeRcReam IcInG InGReDIenTS

150g soft butter 200g dark chocolate, 210g (400ml) Huletts icing sugar, sifted broken into small pieces meThoD

To make The honeycomb InGReDIenTS

100g (125ml) Huletts Castor sugar 30ml Huletts Golden syrup 5ml bicarbonate of soda

Place the butter and chocolate in a bowl and melt over a pot of simmering water. When melted, beat in the icing sugar until smooth. Layer and top the cake with the icing. Scatter the honeycomb pieces over the cake.

chocolaTe Ganache InGReDIenTS


Place the sugar and syrup in a large saucepan. Warm on a low heat, without stirring, until the sugar melts. Increase the heat, when the sugar turns to amber caramel, turn off the heat and add the bicarbonate of soda. Stir vigorously with a wooden spoon (the mixture will look volcanic, triple in volume and be extremely hot) and immediately pour into a roasting tin. Leave to cool completely, then break into small pieces with a rolling pin.

250ml fresh cream 300g dark chocolate, broken into small pieces 100g butter silver glitter, optional meThoD

In a small saucepan heat the cream and bring to the boil. Place the chocolate into a bowl and add half the cream. Stir until combined. Add remaining cream and stir until smooth. Add the butter and stir until thickened. Do not refrigerate.

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For a richer cake, chocolate ganache ďŹ lling can also be used

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fun treats

Chocolate fondante cake InGReDIenTS

100g salted butter, softened 105g (200ml) Huletts Castor sugar 2 extra large eggs, beaten 5ml vanilla essence 140g (250ml) self-raising flour 30g cocoa powder 60-100ml milk

coveRInG anD DecoRaTIon 60ml smooth apricot jam, warmed 200g marzipan 700g chocolate ready to roll fondant icing Huletts icing sugar for dusting


Heat the oven to 180째C. Cream the butter and sugar until pale and fluffy. Beat in the eggs and vanilla. Sift the flour and cocoa together and fold into the creamed mixture. Add enough milk to form a soft dropping consistency. Line the base of a 20cm spring-form tin with baking paper and sides of the tin. Grease the paper and the sides of the tin. Spoon mixture into tin and bake for 30 to 35 minutes until well

risen. Remove from the oven, leave to cool in the tin, then invert on to a wire rack to cool completely. Split the cake in half; spread jam on the cut sides. Roll out the marzipan and cut into a circle(use the cake tin). Place the marzipan on top of one of the cake layers and place other layer on top, jam side down. Knead the fondant icing for 2 minutes. Sift icing sugar on to a work top and roll out the icing. Brush the top of the cake with jam and cover the cake with the icing. Roll out the remaining icing and cut into small strips. Brush the back with a little water then roll, pulling back the icing to make a rose. Repeat and stick them on the cake with water. Stick a ribbon around the cake and leave for one hour to harden. Decorate with fresh rose petals, colour of your choice.


Delicious served with Greek yoghurt or whipped cream.

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fun treats

Pineapple cake with caramelised pineapple slices and curd meThoD

to make the caramelised pineapple slices Dissolve the castor sugar in 350mI water in a heavy-based pan set over a low heat, stirring until no sugar crystals remain. Turn the heat up slightly and bring the syrup to the boil. Add the pineapple slices and simmer for 15-20 minutes, turning halfway, until the pineapple slices are tender but still hold their shape. Cool, and then transfer to a wire rack and leave to cool in a single layer. Discard the cooking liquid.


Caramelised pineapple sliCes 1 large ripe pineapple, peeled and sliced in 5cm slices 15g (20ml) Huletts Castor sugar For tHe Cake 210g (375ml) cake flour 10ml baking powder 2ml salt 100g desiccated coconut or ground almonds 280g (330ml) Huletts Castor sugar 100ml plain yoghurt 4 extra-large eggs 5ml vanilla essence or pineapple essence 160ml olive oil

For the cake Preheat the oven to 180ยบC. Line the base and sides of a 23cm round cake pan with non-stick baking paper. Cover the base of the tin with the caramelised pineapple slices. Sift the flour, baking powder and salt into a bowl, and then mix in the coconut or almonds. In a separate bowl, whisk the sugar, yoghurt, eggs and vanilla or pineapple essence together. Gradually whisk in the dry ingredients to form a smooth batter. Lastly fold in the oil to finish. Lastly mix in the oil. Pour into the pan and bake for 45-50 minutes, until golden and risen and a skewer pushed into the centre comes out clean. Leave to cool and turn out on a wire rack.

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The caramelised pineapple slices together with the pineapple curd topping gives a lovely crunchy texture to this cake pIneapple cuRD InGReDIenTS

300g roughly chopped pineapple 105g ( 125ml) Huletts Castor sugar 3 egg yolks 1 tablespoon cornflour (maizena) 150g unsalted butter, chopped meThoD

Place the pineapple in a food processor and process until smooth. Strain into a small saucepan, add the sugar, egg yolks and

cornflour and whisk to combine. Place over medium heat and cook, stirring constantly, for 6-8 minutes, or until thickened Remove from the heat and whisk in the butter, a little at a time, until smooth. Return to the heat for 1—2 minutes, whisking constantly, until thick and smooth. Refrigerate until cold. The curd will keep in the fridge for up to 1 week. Use it to sandwich biscuits, to layer a sponge cake, to spoon into mini tart shells or serve with scones and cream.

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fun treats

Coconut and

coconut cream cake with lemon curd InGReDIenTS

sides. Cool on a wire rack. Sandwich cakes together with lemon curd and cream. Dust with Huletts Icing Sugar.

200g butter 350g (420ml) Huletts Castor sugar 160ml coconut cream 4 extra large eggs 50g desiccated coconut rind of 1 lemon 350g self-raising flour, sifted 1 /8t baking powder (no more!)

lemon cuRD InGReDIenTS

4 lemons, zest & juice 250g Clover Butter 250ml Huletts sugar 4 eggs 100ml Clover Fresh Cream

FoR The FIllInG


lemon Curd slightly sweetened whipped cream to deCorate Huletts icing sugar to dust zest of 1 lemon


Heat oven to 180ÂşC. Grease and line bases of 2 x 20cm cake tins with baking paper. Cream butter and sugar until pale and fluffy. Gradually whisk in coconut cream and eggs. Fold in desiccated coconut, lemon rind, flour and baking powder until just combined. Divide mixture between tins, smoothing tops. Bake for 30 minutes until pale brown and shrinking away from the

Use a glass bowl over a pot of simmering water. Add the lemon juice and zest, butter and sugar to the bowl and stir continuously until the mixture resembles a smooth texture. Whisk the eggs together and pour them into the melted mixture and stir until the mixture thickens. Stir in the cream and remove from heat.


Creamy lemon curd can be served on toast, scones or as a pancake topping also makes a delicious cake ďŹ lling,ideal as a home made gift.

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Lemon curd will keep for several weeks, but it must be stored in a cool place.

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cup cake cuties

Individually baked

mini cheesecakes InGReDIenTS

2 packets ginger nut biscuits 5ml mixed spice 100g butter, melted 500g cream cheese, softened 160g Huletts Castor sugar 3 extra-large eggs 5ml vanilla essence 15ml orange juice 15ml orange zest Caramelised suGar sHards: Grease a baking sheet. Heat 125ml Huletts White Sugar over medium heat, stirring all the time, until golden brown and syrupy. Pour out onto the baking sheet and allow to cool. Break into pieces. For tHe toppinG: Caramelised sugar shards White chocolate shavings Huletts icing sugar for dusting


Lightly grease and line 6 muffin tin hollows. Finely crush the biscuits in a food

processor for 30 seconds, or put them in a plastic bag and roll with a rolling pin. Transfer to a bowl and add the mixed spice and butter. Stir until all the crumbs are moistened, then spoon the mixture into the lined hollows and press it firmly into the base and side. Refrigerate for 20 minutes, or until firm. Preheat the oven to 180째C. Beat the cream cheese until smooth. Add the sugar and beat until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla, orange juice and zest. Pour the mixture into the crumb case and bake for 35- 45 minutes, or until just firm. Leave to cool and decorate with the caramelised sugar shards, white chocolate shavings and dust with icing sugar. Makes 6 mini cheesecakes

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mini bites

custard slices InGReDIenTS

150g ready made puff pastry 285ml milk 1tsp vanilla paste 3 egg yolks 130g (160ml) Huletts Castor sugar 30g custard powder Huletts icing sugar, for dusting


pastry Preheat the oven to 190째C. Line a baking tray with greaseproof paper. Roll out the pastry to a 3mm thickness and place on the baking tray. Prick the surface of the pastry with a fork. Place another layer of greaseproof paper on top of the pastry and lay a second baking tray on top of the paper. Bake in the oven for 25-30minutes. Check if the top of the pastry sheet is a light golden colour. If it is too pale, remove the baking tray and top layer of greaseproof paper then bake for an extra five minutes, keeping an eye on the colour. Remove from the oven and leave to cool for five minutes. Use a 3cm cutter to cut out 24-27 discs of pastry and set them aside.

to make pastry Cream Heat the milk and vanilla paste in a saucepan over a medium heat until just before boiling. Mix the egg yolks, castor sugar and custard powder together in a separate bowl to form a paste. Pour the milk over the yolk mixture and mix well. Return mixture to pan and heat while stirring until mixture starts to thicken. Remove from heat and leave to cool. Refrigerate for +/- 60 minutes. Spoon the pastry cream into a piping bag fitted with a 5mm plain nozzle. Pipe five small teardrop shapes on pastry disc working from the outer edge of the disc to the centre. Place a second pastry disc on top of the pastry cream and pipe a second layer of teardrops in the same way. Dust the remaining pastry discs decoratively with icing sugar, using your own stencil, and place on top of construction. Makes 8-9 stacks Huletts 16

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chocolate bliss

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box surprise Like any other gift this box also has a surprise element. The trick is to add a little extra under the berry layer. To make DecoRaTIve chocolaTe boxeS

SuGGeSTeD FIllInGS FoR The chocolaTe box

Using decorative transparent paper, cut 4 even squares, the size of your choice. Place cooking chocolate, broken into pieces in a glass bowl that fits snugly on top of a pot of gently simmering water or a double boiler. Do not allow water to reach the chocolate. Place the transparent paper on a flat surface and spread a thick layer of melted chocolate evenly over the paper. Leave chocolate to dry slightly and place a sheet of baking paper over the chocolate. Place a large flat weight on top of paper to avoid the chocolate curling up on the sides. A large book works well. Once the chocolate is completely dry remove weight and paper. Melt some extra chocolate and spoon into a piping bag. Assemble the chocolate box by piping chocolate on the edge of each square and pushing the edge of the other square against it. Keep the square intact until the chocolate is dry. Pipe more chocolate along the inside corners to secure the box.

• A square of chocolate cake, the size of the box. Top with whipped sweetened cream and a mixture of fresh berries. • Chocolate mousse topped with fresh berries

chocolaTe mouSSe InGReDIenTS

50ml strong black coffee 150g dark chocolate 100g butter 3 eggs separated 10ml Huletts Castor sugar 250ml fresh cream meThoD

Heat the coffee in a medium saucepan over medium heat, add the chocolate and butter and stir until chocolate has melted and smooth. Leave to cool and mix in the egg yolks. Beat the egg whites until soft peaks and fold into chocolate mixture. Pour into individual dishes and place in the refrigerator overnight to set. Makes 6 portions

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mini bites

P hyllo f lower cups

These phyllo cups are beautiful to serve with coee at a special function such as a wedding or a special birthday. Packed into pretty individual containers they are also make a lovely gift for colleagues, teachers or friends.


1 packet phyllo pastry sheets butter, melted


Preheat the oven to 180ÂşC Cut even sized rounds from the phyllo pastry, large enough to fit into fluted mini tins. Brush pastry rounds with the melted butter, layer

one top of another, repeat to form 4-5 layers. Carefully press the pastries back into tins. Fit a second tin into the first to secure the pastry. Bake the pastry for 10 minutes. Remove the top tin and bake for another few minutes for the pastry to turn a rich golden colour.

caRamelISeD nuTS InGReDIenTS

a variety of unsalted nuts (not peanuts) 400g (500ml) Huletts White sugar 30ml water


Use baking paper, not greaseproof paper. The caramel will stick to the greaseproof paper.


Dissolve the sugar in the water in a heavy based saucepan set over medium heat, stirring until no crystals remain and the mixture starts to caramelise. Do not allow to boil. Remove from the heat and add the nuts and immediately pour into a greased and lined baking tray. Leave to cool. Break into shards and store in an airtight container. Hint: The nuts will become sticky if exposed to the air for any length of time.

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mini bites

Home made nougat InGReDIenTS

300g (375ml) Huletts White sugar 75g glucose 125g water 55g egg whites 100g hazelnuts, skins removed and toasted 250g honey (heat up your weighing bowl before measuring the honeyit will make pouring out much easier) 125g water 2 sheets rice paper


Line a baking tray with foil or cling wrap and top with a sheet of rice paper. Place the sugar, glucose and water in a saucepan and place over medium heat. Pour the honey into a separate saucepan and place over medium heat, using a sugar thermometer bring the temperature to 125째C. Place the egg whites into a bowl of an electric mixer and beat until soft peak stage. Allow the honey to reach 135째C on a sugar thermometer and gradually add to the egg whites while beating at full

speed. Beat until mixture becomes fluffy. Proceed beating. Heat the sugar until the temperature reaches 155째C on a sugar thermometer. Pour into the honey mixture in a slow stream. Beat until mixture is combined and starts to cool down. Add and mix in the hazelnuts. Scrape mixture onto the rice paper, evenly pressing down the toffee mixture. Cover with the second sheet of rice paper. Press mixture down to the required thickness, allow to cool overnight. Cut into shapes and store in an airtight container. For chocolate nougat add 100g of melted chocolate to the mixture before adding the hazelnuts.


These measurements are given in grams as the absolute correct measurements are very important for a successful product.

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how to

Marshmallows InGReDIenTS

glucose and 200ml water into a deep saucepan over low heat stirring until the sugar dissolves. Bring to the boil. In a electric mixer beat the egg whites, using the whisk until soft peak stage. Allow the syrup to reach 125째C using a sugar thermometer and pour into the egg whites in a steady stream while continuing to whisk. Squeeze the excess water from the gelatine leaves and add to the sugar syrup mixture. (the heat from the syrup will dissolve the gelatine). Beat for a further 10 minutes and add the food colouring. Spoon mixture into the lined dish. Leave to rest for a few hours. Turn the marshmallows out onto a board and remove the paper. Cut into squares. Sift the icing sugar and cornflour together and dust marshmallows to lightly coat. Store between sheets of baking paper in an airtight container.

12 gelatine leaves 500g (625ml) Huletts White sugar 1 tablespoon liquid glucose (bought at chemist or speciality shops) 2 large egg whites pink food colouring


150g (300ml)Huletts icing sugar 150g cornflour


Line a 25cm square dish or tin with baking paper. Drop the gelatine leaves into a large bowl filled with cold water and allow to soften. Place the sugar, Huletts 24

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for kiddies

Peanut butter and syrup popcorn


sunflower oil, for frying 220g popcorn kernels 125ml Huletts Golden syrup 120g (150ml) Huletts sunsweet Brown sugar 150g (185ml) Huletts Castor sugar 190g crunchy peanut butter 10ml bicarbonate of soda


Place a large saucepan over medium heat, add enough oil to cover base of pan. Add the popcorn and cover with a tight fitting lid. Gently shake the pan for approximately 4-6 minutes or until the popcorn has popped. Remove from heat and transfer popcorn to a large bowl. Place the syrup, sugars and peanut butter in a small saucepan over medium heat while stirring until the peanut butter has melted and the mixture starts to boil. Remove from the heat, add the bicarbonate of soda and stir to combine. Working quickly, pour the mixture over the popcorn and toss to coat. Spoon onto a large baking tray lined with nonstick baking paper and allow to cool and set. Huletts 26

Toffee as a treat

for bosses


400g (500ml) Huletts White sugar 250ml liquid glucose 500ml fresh cream 2ml salt 80g butter 5ml vanilla essence


Place the sugar and glucose in a heavy based saucepan set over low heat while stirring until sugar reaches the dark caramel stage. In a separate sauce pan heat the cream and butter - do not boil. Add the cream to the caramel and mix well, heat until mixture reaches 125째C on a sugar thermometer. Pour mixture into a square mould, with base lined with baking paper. Leave to cool before cutting into squares. Huletts 27

mini bites

Rainbow macaroon tower InGReDIenTS

WhITe Ganache FIllInG

4 extra large egg whites (or 5 small) 70g (80ml) Huletts Castor sugar 230g (440ml) Huletts icing sugar 120g (250ml) ground almonds 2g salt (tiny pinch) gel food colouring in various colours


75g fresh cream 100g white chocolate one drop rose water


Preheat the oven to 150ยบC. Place egg whites and castor sugar in a bowl of an electric mixer and beat until very stiff and the mixture retains its shape. Beat for a further 1-2 minutes. Add colouring gel or powdered food colouring of your choice and continue to mix for a further 20 seconds. Sift the ground almonds and icing sugar and salt twice, discarding any almond lumps that are too big to pass through the sieve. Fold into the egg white mixture. It should take roughly 30-50 folds using a rubber spatula. The mixture should be smooth and very viscous, not runny. Over mix and your macaroons will be flat and have no foot, under-mix and they will not be smooth on top. Pipe onto trays lined with non-stick baking paper, rap trays on the work surface firmly (this prevents cracking) bake for 20 minutes. Check if one comes off the tray fairly clean, if not bake for a little longer. Yields 25-30 medium sized sandwiched macaroons

Place the chocolate in a heat proof bowl. Heat the cream in a small pan, do not allow to boil. Remove cream from heat and pour over the chocolate. Mix until the chocolate has melted and is well combined. Sandwich the macaroons together. Cone Use a sheet of strong paper and twist it into a cone. Secure well with cellotape (use the broader type cellotape)Stick the cellotape inside the cone not to be visible. You can also secure the cone with stapler or two For tHe CoverinG oF tHe Cone: 500g fondant food colouring of your choice Add the food colouring to the fondant and knead until the colour is spread evenly. Roll out the fondant, long and wide enough to fit around your cone. Brush the paper cone with edible glue and wrap the fondant around the cone. to assemBle tHe toWer Use extra ganache filling or use buttercream icing to secure the macaroons to the cone.

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For the covering of this cone we used +/- 100 macaroons

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cup cake cuties

Meringues InGReDIenTS

3 extra-large egg whites pinch of salt 160g (190ml) Huletts Castor sugar 15ml cornflour Huletts icing sugar for dusting


Preheat the oven to 120ยบC. Whisk the egg whites and salt until frothy.


Add the caster sugar by the spoonful, beating well after each addition until the mixture is thick and glossy. Dust the cornflour over the mixture and fold in. Spoon the meringue mixture into a piping bag with a star nozzle and pipe a mini or large lemon meringue tart or any other tart with this mixture. Dry out for 30 minutes or until firm to the touch. Switch off the oven and leave the meringue to cool in the oven.

Give your tarts extra style with this basic meringue topping .

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The Kenwood Chef that South Africans love and trust now in limited editon high gloss white.

In keeping with the latest trends in kitchens, Kenwood introduces the new limited edition white Titanium Chef with polished metal accents. It’s large capacity 4.6L glass bowl has graduations for easy measuring and handles that double as pouring spouts. Complete with 3 height adjustable stainless steel bowl tools (K-beater, Whisk and Dough hook) the machine beats, whisks and kneads ingredients with ease. It also includes an additional creaming beater for soft cake mixes and a ThermoResist™ blender for blending soup and even crushing ice. Four power outlets, and a 1400W motor, provide unrivalled versatility and with an additional 20+ attachments available, there is no limit to the number of delicious recipes you can prepare. It’s well-deserved reputation for superior quality and reliability, make the Kenwood Titanium Chef the obvious choice for every South African kitchen.


Beautiful New Boxes for every occasion from Huletts

To qualify for free boxes Send us proof of any 25kg Huletts product purchased (cut out the pack barcode or copy of till slip) and you will receive free boxes at a pro rata rate (25kg Huletts product = 10 free boxes). No postage will be charged for these!

For purchases These boxes, subsidised by Huletts, are sold at R1.14 each (inclusive of VAT); minimum order of 100 units (excluding postage).

Send your proof of purchase (to qualify for a minimum of 10 free boxes as stated above), together with your contact details to: PO Box 3016, Saxonwold, 2132; or contact 011 646 8767; to place your orders.

KNOW YOUR SUGARS White Sugar White sugar crystals. uses: General sweetener used in all prime foods and beverages. Also used as a general household sweetener.

SunSweet Sugar This is raw sugar that has a unique pale brown colour – the colour varies slightly depending on seasonal factors. uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

Icing Sugar Finely milled white sugar with a permitted anti-caking agent added. uses: The only icing sugar that gives a smooth finish to all types of confectionery and cake icing.

Castor Sugar Specially screened ďŹ ne white sugar. uses: These fine, quick-dissolving crystals are ideal for use in baking and making ice-cream, meringues and desserts. Castor sugar may also be sprinkled over fresh fruit. Huletts 34

Rainbow Sugar Extra large sugar crystals with an attractive array of colours added, with permitted colouring agent. uses: The visual appeal of these coloured sugar crystals can be used to great effect when decorating cakes, biscuits and desserts. They also add a touch of glamour when added to sugar bowls.

Cube Sugar White and brown sugar specially compressed into small cube shapes. uses: Cubes are suitable for use in tea, coffee and cocktails.

Treacle Sugar Treacle sugar (previously known as soft brown sugar) is SunSweet Sugar (raw sugar) with added molasses. Molasses is a by-product of sugar. uses: This raw sugar is a product of the milling process and is used primarily in the confectionery, bakery and canning industries.

Caramel Sugar This medium brown sugar is SunSweet Sugar (raw sugar) coated with caramel colourant. uses: Caramel sugar is superb in coffee. It is also perfect for biscuits, cakes and loaves, as well as any recipe calling for fruit in the mixture.

Yellow Sugar SunSweet Sugar (raw sugar) with permitted colouring added. uses: Yellow sugar is used in preserves such as jams, pickles, chutney and home-brewed beer. Huletts 35

Celebrating koeksisters Huletts has crowned the Koeksister Champion for 2014! After receiving nominations from across the country and a final delicious tasting of thousands of koeksisters at the Innibos Festival, Gerda Swanepoel is the winner! Gerda is not only the Huletts Koeksister Champion 2014 but has also won R100 000 in cash! We’re sure Gerda will agree that Huletts makes every day sweeter!

Winner Gerda Swanepoel receiving her prize from Paul Dickinson, General Manager, Huletts Sugar

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Visitors enjoyed thousands of delicious koeksisters at Innibos, including some of our other finalists. Huletts congratulates them on the high standard of their koeksisters and is proud of the association!

(From left): Maryna Combrinck from Hendrina, Ursula Viljoen (husband Nicohan pictured) from Reitz, Gerda Swanepoel from Ermelo and Johanna Rademeyer for the Willa and Johanna team from Sasolburg.

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Party time with a Greek theme at lnnibos!

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Exhibitors at the Innibos festival are always treated to a fabulous theme party the evening before the opening of this very popular show. Not only does it get everyone into the festival spirit, the occasion is also the ideal opportunity to welcome and thank everyone for being part of the festival. This year the theme was all things Greek and along with fun table displays, Helmi du Plessis, a Nelspruiter, created stunning cakes to match the Greek party theme. At the end of the evening, the cakes were served up as a delicious dessert, accompanied by strong black coffee in true Greek tradition. Guests enjoyed traditional Greek favourites like lamb and chicken kebabs, hummus, tzatziki, olives, home made olive breads, Greek salads, Greek music and much more! Huletts 39

fun bites

Basic sweet biscuit recipe Use this dough mixture for the artist biscuits on page 41, the watermelon biscuits on page 42 and the biscuits in a jar recipe on page 43. InGReDIenTS

1kg cake flour 25ml baking powder 10ml salt 500g butter 500g (625ml) Huletts White sugar 5 extra-large eggs 10ml almond essence


1 egg white, beaten juice of 1 lemon 130g (250ml) Huletts icing sugar


Preheat the oven to 200ยบC. Sieve all dry ingredients together in a large mixing bowl. Cream butter and sugar together until light and fluffy. Add eggs one at a time whilst beating continuously. Add the almond essence. Fold egg mixture into the dry ingredients and mix well. Roll out the dough to 5mm thickness, on a lightly floured surface. Using various cookie cutters cut out biscuits the sizes and designs of your choice. Place on lightly greased baking sheets and bake for 10 minutes. Leave to cool on a wire rack and decorate as desired. Store in airtight containers. Makes 200-240 biscuits, depending on size

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Painted sugar biscuits Note:

Biscuits can be made in any desired shape, square, round, stars or hearts to match any desired theme. Decorations can also include gold and silver powder, coarse salt and glitter.

Use our basic biscuit recipe on page 40


750ml Huletts icing sugar 2 large egg whites


Using an electric mixer on medium high speed beat icing sugar and egg whites until thick and white and triple in volume. Add a tablespoon of water at a time to icing sugar mixture, while beating until the icing no longer holds a peak. Using a piping bag start piping icing from the outer edge working inwards. Smooth icing with a spatula and allow to dry completely. Using a small paint brush and a variety of food colouring colours or food paint, decorate the biscuits as desired. The idea for these biscuits was inspired by the biscuit article in Condè Nast House and Garden Autumn/Winter edition 2014. The recipes for this article was prepared by Alison Roman and Shelley Wiseman. Huletts 41

Watermelon biscuits

fun bites

Use our basic biscuit recipe on page 40


Cut out even sized round biscuits the size of your choice. Cut the dough shape in halve. Use the edge of a fluted cookie cutter to cut out bite marks. Place on a lightly greased baking sheet and bake for 10 minutes. Leave to cool thoroughly and store in airtight containers. DecoRaTIon InGReDIenTS 500g royal icing Green liquid food colouring red liquid food colouring Jet black paste food colouring


In a small bowl, mix 2tbsp of royal icing with a few drops of Leaf Green liquid food colour to make a medium green. Transfer the icing to a piping bag fitted with a no. 2 piping nozzle. Pipe two lines approximately 5mm apart around the curved edge of the biscuit .Join up the lines at either end. Add a tiny amount of water to the remaining green icing to create a flooding consistency. Spoon it into a second piping bag and snip off the tip. Fill in the space between the two lines with the green flooding icing. Put the biscuits in a warm place for the icing to set 6 Place some uncoloured royal icing into a piping

bag fitted with a no. 2 piping nozzle and pipe a white line just inside the green band. Leave the biscuits somewhere warm to set. Mix bright red liquid food colour into 4tbsp of royal icing to create a bright red colour. Place the red royal icing in a piping bag fitted with a not 2 nozzle and pipe an outline around the remaining un-iced area of the biscuit, following any teeth marks on the straight edge. Add a little water to the remaining red icing to make a flooding consistency. Transfer the red royal icing to a piping bag, snip off the tip and fill in the outlined area. Add Jet Black paste food colour to the remaining uncoloured icing. Transfer it to a paper piping bag, snip off the tip and pipe teardrop shapes onto the red centre then leave the biscuits to set in a warm place.

Huletts 42 37


in decorative bottles

Use decorative cutters such as stars and flowers and ring biscuits to make an assortment of biscuit shapes. Decorate with coloured icing, food dust, sprinklers, etc. Packed in pretty bottles they make great Christmas gifts.

Use our basic biscuit recipe on page 40 Huletts 43

cup cake cuties

Huletts 44

Christmas roses on the tea table

When the gardens and pavements are filled with hydrangeas or Christmas roses you know it’s midsummer. This beautiful bouquet of cupcake hydrangeas makes a unique and thoughtful festive gift for your clients, family and friends. Use your normal cup cake and buttercream icing recipes. To get the desired icing effect fill the bag vertically with two separate colours – pink and white or blue and pink or blue and white – and pipe.


210g cake flour 7,5ml baking powder pinch of salt 210g (250ml) Huletts Castor sugar 120ml sunflower oil 5ml vanilla essence 2 extra-large eggs 120ml milk


Preheat the oven to 180°C. Place paper cases in a 12-hole muffin pan. Sift together the flour, baking powder and salt and set aside. Whisk together the sugar and oil in a mixing bowl until light and creamy, then whisk in the vanilla. Add the eggs one at a time, beating well after each addition. Whisk in a third of the flour mixture, then half the milk, then another third of the flour then the remaining milk, followed by the remaining flour mixture, until just combined. Pour into the paper cases and bake for 20-25 minutes until risen and firm to the touch. Cool in the pan for 5 minutes, then place on a wire rack to cool completely. Makes 12 cupcakes


cup cake cuties

cheesecake bars InGReDIenTS

1½ packets tennis biscuits- finely blended 60g soft butter 100g(125ml) Huletts White sugar 500g cream cheese- room temperature 2 extra large eggs at room temperature 60ml milk 30ml lemon juice 1 teaspoon vanilla essence

removing as much liquid as possible. Discard the solids. Stir in the sugar. Dot the raspberry mixture over the filling and use a toothpick or skewer to swirl together. Bake for 30 minutes or until set around the edges and slightly wobbly in the center. Cool completely on a wire rack and then chill until cold before serving.

FoR The RaSpbeRRy SWIRl ½ cup fresh raspberries 30ml Huletts Castor sugar


For tHe Crust: In a medium sized bowl mix together the crumbs and butter with a spoon until moist. Press into the prepared pan and bake for about 10 minutes or until crust is set around the edges. For tHe FillinG: Beat together the white sugar, and cream cheese until smooth. Add the eggs, milk, lemon juice, and vanilla and beat until smooth and creamy. Spread filling mixture over baked crust. For tHe raspBerry purée: In a food processor or blender, purée the raspberries until smooth. Press through a fine sieve Huletts 46

The Kenwood Multipro Excel is perfect for those who entertain regularly or who batch cook for bulk freezing. Its sleek, brushed metal modern design is coupled with a powerful 1200 watt motor. The 55 + functions will handle almost every kitchen task. Variable speed gives complete control of ingredients, plus ‘auto function’ finds the optimum speed for each task. With a variety of bowl sizes (4 litre, 2.9 litre and 1.75 litre), there’s one to fit any type of dish. An extra-large food tube eliminates prechopping of ingredients. In addition, the Multipro comes with a glass liquidiser, glass multi mill and citrus press. For more information, please visit; email or phone (011) 474 0153.

Head Office – Marketing Sales and Distribution: 444 South Coast Road, Rossburgh, 4094, KwaZulu-Natal, South Africa. P.O. Box 1501, Durban, 4000. Tel (031) 460 0111 Fax (031) 460 0366; Gauteng: Tel (011) 873 6238/6260; Western Cape: Tel (021) 551 7866; Customer Care Line: 0860 784 277;

Home Industry Summer 2014, Issue 25  
Home Industry Summer 2014, Issue 25  

For the Home Industry and Market Bakers. Sponsored by Huletts Sugar.