From Knysna we continued another hour on the Garden Route, enjoying stunning ocean vistas, passes and gorges, and of course, wonderful flowers and trees. From George we turned inland and crossed the Montagu Pass into the semi-arid Little Karoo region. What a change. Oudtshoorn is the ostrich capital of the world and also home to Cango Caves. After a night at the delightful La Plume Guesthouse, we spent a day on Route 62, the 'longest wine route' in the world. What an amazing day of diverse scenery!
Pudding:
Indian Ocean at Wilderness Bay
Checking out the goods at Wilderness Bay overlook
Chris challenges the mighty surf at Victoria Bay
Cango Caves
Cango Caves
Village church and Jacaranda trees at Cango
John stands on an ostrich egg without breaking it!
Libby demonstrates the size of an ostrich egg
The ostrich are fascinated by Babs!
closeup
Ruth takes a wild ride on the ostrich. The first one slipped and fell, dumping Ruth onto the ground, but she got up and rode around the circuit again.
After Ruth's fall, we didn't think Babs would take her turn, but she got on and screamed around the arena!
Dinner at Nostalgia, with old records for placemats.
Nostalgia also provided hats and gloves
and the food was delicious!
Amarula Malva Pudding
* 1 egg
* 250 ml sugar
* 1 tbs smooth apricot jam
* 2 tbs softened butter
* 250 ml flour
* 1 tsp baking soda
* pinch of salt
* 250 ml milk
*1 tsp vinegar
Sauce:
* 125 ml melted butter
* 200 ml cream
*125 ml caster sugar
* 80 ml Amarula
Beat egg and sugar until creamy, then add jam and butter, stirring to combine thoroughly. Sift together the dry ingredients and pour them into the egg-sugar mixture. Stir to combine. Pour in the milk slowly. When the mixture is combined, add the vinegar. Pour into a baking dish and cover with foil. Bake at 130 degrees Celsius for about 45 minutes. Remove foil and bake for a further 10 minutes, or until golden brown.
To make the sauce, combine the butter, cream and caster sugar in a saucepan over low heat and stir until the sugar is dissolved and the sauce thickens – this will take a few minutes. Take the sauce off the heat and add the Amarula. Pour the sauce slowly over the pudding as soon as it comes out of the oven. Once the pudding is saturated with sauce, pour the remainder into a jar for guests to add. Serve with custard on the side.
Rest stop at the Country Pumpkin on Route 62
Vast vistas of vineyards and mountains
Amazing agricultural lands
Climbing the du Toitskloof Pass
And we are rewarded at the top with a stunning view down over Paarl, the Stellenbosch wine region, and Table Mountain off in the distance.
Hitchhiking chickens! Why don't they fly off the pickup??
No comments:
Post a Comment