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Vinegar pudding is a much-loved South African pudding. Its roots can be found in wine pudding, which was made by baking raisin-and-date batter in a syrup made from wine, but somewhere along the way vinegar became the ingredient of choice, and most recipes nowadays omit the fruit too.

Lavender and orange zest may sound like exotic ingredients for a biscuit, but they give these lovely biscuits a subtle flavour. It is the perfect biscuit to accompany quality tea, and will be a winner at your next tea party.
Speculaas are thin spice biscuits, known for their caramelised crunchiness, and also for their beautiful relief designs. They are traditionally baked around the 5th of December in the Netherlands and Belgium to celebrate St Nicholas' day, using skilfully carved wooden moulds.
South Africans love their buttermilk rusks (karringmelk beskuit), and for good reason too: they have a lovely flavour, and because you use self-raising flour, it is easy to them make at home. You can even make your own buttermilk by adding lemon juice to normal milk.There is only one downside to eating buttermilk rusks: you need to time your dunk perfectly, if you don’t want the bottom half of your rusk to break off and sink to the bottom of your cup. These egg-free buttermilk rusks​ are denser, and therefore less likely to come apart and splash into your coffee. (Jaco can vouch for this, he’s got a whole container of egg-free rusks at work.)​
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