Celebrate your proud South African heritage with a delightful home-baked twist this September with this recipe for Malva Pudding Squares, which are made using BAKERS Ginger Nuts® biscuits!



For the cake:

1 x 200 g packet of BAKERS Ginger Nuts®

1 cup sugar

1 egg

1 tbsp smooth apricot jam

1 cup flour

1 tsp bicarbonate of soda

Pinch of salt

½ tsp ground ginger

1 tsp vinegar

1 cup milk

For the sauce:

½ cup cream

100gm butter

¼ cup sugar

¼ tsp ground ginger


  1. Preheat the oven to 180 C and grease or line a 20cm x 20cm square baking pan with baking paper. Bash the biscuits in a ziplog bag with a rolling pin until you get a rough crumble (with a few bigger pieces).
  2. Beat the egg, sugar and jam with an electric mixer on high for about 5 minutes.
  3. In a separate bowl sift the flour, bicarb and ginger. Measure out the milk and add the vinegar to it.
  4. Whilst the mixer is still going, alternate between adding the flour and the milk in parts until it’s well combined.
  5. By hand, fold the Ginger Nut biscuits through the batter and allow this to sit for at least 5 minutes.
  6. Empty the batter into a greased or lines baking dish and cover with foil and bake for 45 mins.
  7. The pudding is ready when it has an even golden brown colour over the top.
  8. To make the sauce melt all the sauce ingredients in a pot on the stove until it bubbles for a minute or two and pour this over the pudding as soon as it comes out the oven.




BAKERS® Good Morning™ breakfast biscuits offer a tasty excuse to not skip the most important meal of the day! While they are ideal as an on-the-run snack, they can be equally as satisfying on mornings when you have a bit more time and ambition to spare. Try The Kate Tin‘s recipe to see how you can make your own Chocolate Espresso Bliss Balls, which can also be kept in the fridge so you have something to nibble on all week long!

Preparation time: 20 minutes

Make 25 Bliss Balls


8 Bakers Good Morning™ Chocolate biscuits

55g smooth peanut butter or almond butter

5ml instant espresso powder

25g fresh dates, pitted*

For coating

100g 80% dark chocolate, melted, for coating

Cocoa powder

Desiccated coconut

Dried rose petals

Pistachio nuts

Goji Berries


  1. In a food processor, blend the biscuits, peanut butter, espresso and dates to form a thick paste.
  2. Lightly wet your hands and scoop a teaspoon of the mix into the palm of your hand and roll to form a smooth ball.
  3. Place on a lined baking tray and refrigerate until set.
  4. Drizzle or dip the truffles in the melted chocolate, sprinkle your choice of topping over the chocolate and allow to set.
  5. The Bliss Balls can be kept in an airtight container for up to three weeks.
  6. If you want to make this recipe without dates, simply swop them out for butter or coconut oil.

No translation available at the moment

No translation available at the moment



This deliciously lemony dessert using BAKERS Red Label® Lemon Cream biscuits is the ideal finale to any afternoon tea or a more sophisticated garden party. It’s the perfect combination of lemon and poppy seed, with a mouthwateringly good lemon cream cheese frosting!




For the cake:

4 large eggs

1 ½ cups sugar

¾ cup sunflower oil

2 tablespoon vanilla essence

1 cup buttermilk

3 cups cake flour

1 teaspoon baking powder

Zest of 2 lemons

2 tablespoons poppy seeds

½ teaspoon salt


For the frosting:

250g full-fat cream cheese

110g unsalted butter at room temperature

1 pack of Lemony Creams (lemon cream separated from the biscuits)

3 cups icing sugar

1 tablespoon vanilla essence

Yellow food colouring

Extra poppy seeds and fresh flowers for decoration


For the cake:

  1. Preheat your oven to 180 C and grease and line 2 X 8 inch or 3 X 6 inch baking tins.
  2. Using a stand mixer fitted with the paddle attachment, combine the eggs, sugar, oil and vanilla essence on a medium high speed for about 2 mins.
  3. In a separate bowl, mix together the flour, baking powder, lemon zest and poppy seeds.
  4. Once combined, on a low speed, alternate adding the flour and buttermilk until the mixture has just come together.
  5. Divide your mixture evenly among the baking tins and bake for approximately 30 mins, until a toothpick comes out clean.

For the frosting:

  1. While your cakes are in the oven you can get started on your frosting.
  2. Separate your lemon cream from your biscuits and set the biscuits aside. Heat your lemon cream in the microwave for 10 seconds, so that it has softened.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter and softened lemon cream. Mix on a medium speed for about 2 mins.
  4. Slowly add in the powdered sugar until it is well incorporated into the mixture. Once combined, add the vanilla essence and food colouring and mix for another 30 seconds.
  5. Crush your leftover biscuits, ensuring that it is still quite chunky.

To assemble:

  1. Once your cake have come out the oven, allow them to cool for 10 mins in the tins. Remove them from their tins and allow them to cool completely.
  2. Once cooled, even out your cake layers by cutting off the dome on top with a serrated knife.
  3. Put a dollop of frosting onto a cake board or plate and place your first cake layer down, the frosting help secure the cake in place.
  4. Add a generous amount of frosting onto your first layer and top with some of the crushed biscuits. Repeat the process with the next layer.
  5. Add your last layer of cake and then cover your whole cake with the remaining frosting.
  6. Decorate your cake with some fresh flowers and extra poppy seeds sprinkled on the sides.




Grab some tomatoes and slap on the cheese! A no mess no fuss quick and easy cracker snack using BAKERS Salticrax® crackers.  Come and get it kids!


1 x 200 g packet BAKERS Salticrax® salted crackers, any flavour

tomato sauce

a few small tomatoes, skinned and sliced

salt and milled black pepper

mozzarella cheese, cut in thick slices

olive oil

dried oregano

basil leaves for garnishing



  1. Pre-heat oven to 230 ºC
  2. Spread the BAKERS Salticrax® crackers with tomato sauce and arrange on a baking sheet.
  3. Place a slice of tomato onto each cracker and season well. Top each tomato slice with a cheese slice. Drizzle with olive oil and sprinkle with a little dried oregano.
  4. Place in the oven for 5 minutes or until the cheese has melted.
  5. Remove from oven, arrange basil leaves on top and serve.



Udinga utamatisi, noshize namaBAKERS Salticrax® kuphela, lerecipe ilula kabi futhi izingane zizoyithanda kakhulu!


1 x 200g yephakethe eBAKERS Salticrax®, noma imuphi umnongo

usoso wetamatisi

otamatisi abacane, abahlushiwe baqoshwa

usawoti nepepper emnyama

ushizi wemozzarella, uyisicezu ezinkhulu

yamafutha eolivi

imthombo ye oregano eyomisiwe

amakhasi ebasili okuhlobisa



  1. Hlakaza amaBAKERS Salticrax® nososo watamatisi uhlele eshidini lokubhaka. Beka ucwezu latamatisi phezulu kwama crackers ufake izinongo.
  2. Beka ucwezu lashizi phezu kwatamatisi. Fafaza amafutha weolivi nemthombo yeorgano eyomisiwe.
  3. Faka kuhovini osezingeni la230 amaminithi awu 5 noma uze ushizi uncibilike.
  4. Zusa kuhivini, hlela amakhasi abasili ngaphezlu uphake




Who said vegetarian meals are boring? Crush BAKERS Mini Cheddars® and add heaps of cheese and chilli to turn plain old tomatoes into el tomate picante!


1 x 33 g packet of BAKERS Mini Cheddars®

12 large Rosa cocktail tomatoes

125 ml finely grated mature cheddar cheese

45 ml coarsely chopped coriander or basil

5 – 10 ml chopped green chillies

45 ml water

45 ml olive oil


24 small whole coriander or basil leaves



  1. Pre-heat the oven to 200 ºC.
  2. Chop or crush the BAKERS Mini Cheddars® into coarse crumbs and place in a mixing bowl.
  3. Halve the tomatoes lengthways and with a teaspoon, hollow the insides out. Chop the removed tomato flesh and add to the biscuit crumbs.
  4. Add the cheese, herbs and chillies and mix lightly.
  5. Spoon the mixture into the tomatoes, pressing the filling lightly down, and place in a single layer on a baking sheet.
  6. Drizzle the water and oil around the tomatoes and place in a hot oven for 10 minutes or until the cheese has melted.
  7. Transfer to a serving platter, garnish with the whole herb leaves and serve while warm.

No translation available at the moment



No translation available at the moment