Cakes and Bakes African Baking
August 21, 2015
1 hr 5 mins
4 cups self-raising flour
4 sachets Canderel Yellow
1 Tbsp salt
2 large eggs, beaten
¾ cup (200ml) full cream milk
2 Tbsp vegetable oil
1 tin creamed corn
100 g mature cheddar, grated
1 Tbsp butter, melted
Maldon salt crystals
Pre-heat the oven to 180°C. Sift the flour, Canderel and salt together.
Add the eggs, milk, oil, creamed corn and cheddar and gently stir to combine.
Liberally grease a large bread pan (preferably non-stick).
Pour the bread mix (it should be quite wet and sticky) into the pan.
Level the mixture, paint with melted butter and sprinkle salt crystals.
Bake for one hour or until a test stick comes out clean.
Allow to cool in the pan before removing.
Serve lukewarm with butter and condiments of your choice – the perfect side to a braai.
TIP: Add more cheese, drained can corn kernels and some bacon bits for an even more indulgent version of this South African favourite.