Here is what Chantel had to say about the meeting at her house back in April 2013. She has been very busy with work, so we all forgive her delay in providing this little treat!
I could give a million excuses for why I have taken so long to write this but I have learnt very quickly that 'excuses' just don't gel in our book club!
Well well well…..lets just say the best part about my evening of hosting and discussing 'The Vintage Teacup Club' by Vanessa Greene was the company, puddings beautifully presented in teacups and the quiet atmosphere (no disturbing from children or a husband who would just not have been able to keep from popping in to check 'we are all ok' on numerous occasions - luckily working away coincided on this occasion!!!)
I selected this book as one of my book choices as it appeared light hearted and something we would all be able to relate to. Our previous book was well rated and quite deep - brought up all sorts of emotions for all of us - so I thought we needed a bit of light reading. Lets just say you didn't need much deep thought to analysis this book. It was rather bland - 3 women wanting to share a tea set and the friendship they develop around the 3 events they will use the teacups for. The pace was slow, the story line rather uncreative and altogether a little dull. The most exciting bit was when every tea cup they had collected for months shattered as a shelf broke…..! Our ladies prefer a far deeper story perhaps with a twist or two…neither of these present.
For me the highlight of the evening was when Bev and Karen realised the pudding would be served in tea cups! We enjoyed some South African treats….Koeksusters (really sweet, sticky doughnut/pastries), Peppermint crisp pudding (a true South African favourite) and a quick and easy lemon cheesecake.
Ingredients for the Peppermint Crisp fridge tart will need to be bought from the nearest South African stockist….. In our case, the Loads of Lemons delicatessen in Bishops Cleeve!
Peppermint Crisp Pudding
Ingredients:
250ml Double Cream Whipped
2 packets of tennis biscuits (UK equivalent - Nice biscuits)
375g Caramelised Condensed milk (or ready made caramel)
20ml Caster sugar
3 peppermint crisp bars crushed (not sure of a similar UK equivalent perhaps mint Aero?)
Method:
Whip cream and then add caramel and caster sugar. Beat well an the add 2/3 of the crushed peppermint crisp.
Place a layer of biscuits in a buttered 29x19x5 cm dish.
Spoon 1/3 of the caramel mix over the biscuits and spread evenly.
Continue in layer finishing with a layer of the filling on top.
Refrigerate for at least 4 hours. Decorate by sprinkling the remainder of crushed peppermint crisp on top.
Cut into squares…..eat and enjoy!!!
