After attending more weddings than most people can count, Wedding DJ Margaret Whitfield has developed a sharp eye – and an even sharper palate – for what really stands out at a reception. And there’s one dish that always gets her stamp of approval: the humble-yet-heavenly pampeontert.
“How good your pampoentert tastes determines if your marriage will last,” Margaret jokes. We caught up with her to find out why this golden-baked beauty is her top-pick – and visited Olive Chef School, where this beloved dish is made to absolute perfection.
Student chef Tumelo Duke Moledi took us through a simple step-by-step recipe that even the least experienced cook can pull off at home. Whether served as a savoury side or a showstopper dessert with a dollop of whipped cream, this tert proves that sometimes, the simplest ingredients create the most unforgettable moments.
Here’s how you can make it…
You’ll need:
420g pumpkin, steamed
100g sugar
A pinch of mixed spice
1 t baking powder
4 eggs
60g cake flour
1 cup cream
125g salted butter
Method:
- Preheat the oven to 180 °C.
- Add all the ingredients to a blender and blend well.
- Pour into a greased, round 18cm ovenproof dish and dust lightly with mixed spice. Bake for 25 – 30 min, or until firm and golden brown.
- Rest for 20 min before serving.
Compiled by: JUSTINE FORTUIN Photographs: CLEMENT MATROOS Source: OLIVE CHEF SCHOOL
