Baking made easy with Moir’s
For almost 100 years Moir’s has been a favourite in South African households, offering scrumptious treats for the whole family. Moir’s rich history of delicious desserts and bakes started back in the nineteenth century when Scotsman John Moir founded a business making fruit-flavoured jellies that proved immensely popular. In fact, so successful were his jellies that the Moir’s name was acclaimed in a dozen different countries and languages around the world.
Moir’s tried and trusted range of baking products is synonymous with home baking in South Africa and includes baking powder, essences, food colourants, glacé cherries, glacé fruit and fruit mixes, citrus peel, desiccated coconut, bicarbonate of soda and ready to bake cake mixes.
DID YOU KNOW?
The first Moir’s jelly to be produced in South Africa came from a factory in Woodstock just after the First World War. Instantly recognised for its fine quality, it inspired the introduction of other products. By 1950 Moir’s had expanded so much that the company had to move to Ndabeni.
Inspired? Try these two recipes using the trusted Moir’s range.
Date and Walnut Cake
500 ml (2 cups) chopped pitted dates
5 ml (1 tsp) Moir’s Bicarbonate of Soda
300 ml (1¼ cups) boiling water
150 g butter
125 ml (½ cup) soft brown sugar
125 ml (½ cup) chopped walnuts
500 ml (2 cups) SASKO Cake Flour, sifted
5 ml (1 tsp) Moir’s Baking Powder, sifted
5 ml (1 tsp) mixed spice, sifted
5 ml (1 tsp) Moir’s Ginger Preserve, chopped
Walnut halves, to decorate
500 ml (2 cups) icing sugar
30 ml (2 Tbsp) hot water
15 ml (1 Tbsp) golden syrup
15 ml (1 Tbsp) soft brown sugar
2.5 ml (½ tsp) Moir’s Vanilla Essence
Date and Walnut Cake
Place dates and bicarb in a bowl. Pour boiling water over and set aside. Place butter and soft brown sugar in a saucepan large enough to mix all the ingredients. Heat until butter melts.
Remove from the heat. Add dates, chopped waltnuts, flour, baking powder, mixed spice and ginger preserve. Mix with a wooden spoon until well combined.
Spread into a baking paper-lined 20cm round cake tin. Bake at 180°C for 40 – 45 minutes until the cake springs back when lightly pressed.
Cool in the tin for 10 minutes before turning onto a cooling rack. Ice with caramel icing when cold and decorate with walnuts.
Sift icing sugar into a bowl. Mix together water and golden syrup. Add to icing sugar and vanilla essence, and mix to form a smooth, spreadable icing.
2 x 400g ready-made puff pastry
370 ml full cream milk
370 ml fresh cream
50 g butter, cubed
170 ml sugar
80 ml Moir’s Custard Powder
125 ml low fat milk
5 ml Moir’s Vanilla Essence
6 large egg yolks
Icing sugar, for dusting
Preheat oven to 180º C.
Roll out puff pastry and place on two lined baking trays. Bake for 20 minutes. Cool on a rack.
Cook the milk, cream, butter and sugar over medium heat until the mixture starts to boil. Remove from the heat.
Mix Custard powder with 125ml milk, vanilla essence and whisk into the hot mixture. Add the egg yolks one at a time while whisking. Return to the heat and whisk until custard thickens.
Pour the custard over the pastry and top with the other pastry sheet. Press gently and refrigerate until set, preferably over night. Dust with icing sugar, slice and serve.