In this edition of the Laudium Sun, we have put together some sweet treats, in celebration of the festive season. There is always something magical and joyous about confections to satisfy the sweet tooth, like the Fruit Mince Tart and the delicious Tuti-Fruity Trifle. The recipes are courtesy of Irene Dasari. We wish you well during the festive season… May this be a time filled with joy for all…


Succulent Roast Turkey

Herby Butter:

  • 125 g butter at room temperature (not margarine)
  • 1⁄2 teaspoon dried thyme
  • 2 tsp minced garlic, salt
  • Freshly ground black pepper


Ensure that the turkey is fully defrosted, washed & patted dry. Thoroughly combine the herb butter ingredients in a bowl. Keep aside. Grease a deep oven tray that’s big enough for the turkey. Melt a heaped tbsp of herby butter with the olive oil & rub the turkey inside and out with the butter / oil mix…keep some mix for later. Generously salt and pepper the turkey inside & out. Place the fresh herbs, onion, celery stick & 1⁄2 bulb garlic into the turkey cavity. Now, gently lift the skin of the turkey all around and stuff the herby butter carefully & evenly under the skin being sure to add most of it to the breast region. Place the turkey in the tray breast side down. Cover the turkey with foil sprayed with spray & cook and bake for 1 hour in a preheated oven, at 220 degrees celcius on the lowest oven rack. Remove foil, turn turkey over carefully, so that the breast is up. Drizzle & gently spread some of the reserved herb butter & oil mix over the top of your turkey with a spoon or brush. Reduce heat to 160°C. Roast uncovered, according to times stipulated on the turkey package instructions based on the weight of your turkey & you can baste 2-3 more times with the balance of the herby butter & oil mix and pan juices during the cooking duration. For extra crispy skin, you can grill the turkey for the last 5-10 minutes. Be sure to keep an eye on it during these last few minutes to prevent burning. The skin needs to be crispy and golden brown all over. Remove from oven & lightly cover with the foil you used earlier. Allow to rest for 30 mins for the juices to evenly distribute. Carve & serve.

Fruit Mince Tart


  • 1&1/2 cups chopped strawberries
  • 250g butter
  • 1/4 cup oil
  • 1 tsp vanilla essence
  • 3/4 cup icing sugar
  • +-3 cups flour
  • 1 tsp cinnamon powder
  • 1/2 cup Maizena (corn flour)
  • 1/2 cup dessicated coconut (optional)
  • 1 bottle fruit mince mix


Mix first 3 ingredients together until creamy. Beat in sugar, cinnamon & maizena until smooth & creamy. Add flour (a little at a time…don’t add all the flour at once) until you have a soft, workable dough. Press down 3/4 of the dough evenly into a greased oven tray. Spread the fruit mince mix evenly over the dough and then sprinkle the desiccated coconut over. Grate the remaining 1/4 dough over the fruit mince mix and coconut. Bake for +- 20 mins or until lightly browned in a preheated oven at 180 deg cel. Remove from oven, cut into squares (at this point you will be able to see if it is baked completely). If not baked completely, return to oven for a few more minutes. Once baked, allow to cool completely before removing from tray. It will harden as it cools. Enjoy.

Tuti-Fruity Trifle


  • 1 madeira cake
  • Enough tennis biscuits for 1 layer
  • 1/4 cup fruit juice of your choice
  • 1 box Ultramel custard
  • 1 can litchis or 1 cup fresh litchis (peeled & seeded)
  • 1 can strawberries or 1 cup fresh strawberries (whole with stems removed)
  • 1/4 cup granadilla pulp
  • 1 pack greengage jelly
  • 1 pack strawberry jelly
  • 1/2 cup chopped mixed walnuts & pecan nuts
  • 250ml fresh cream
  • 1/4 cup icing sugar
  • 1/2 tsp caramel essence
  • Berries to decorate, honey to drizzle.

Assembly of trifle:

Slice and cover base of trifle dish with madeira cake slices. Spray / drizzle the cake lightly with fruit juice and top entire cake layer with a generous layer of Ultramel custard. Mix the litchis, strawberries, granadilla pulp & scatter evenly over the custard layer. Cover fruit with greengage jelly (prepared according to package instructions and broken up into pieces). Place a layer of tennis biscuits over this. Cover biscuits with a layer of ultramel custard and pecan and walnuts. Next add strawberry jelly (prepared according to package instructions and broken up). Place in fridge covered for a minimum of 6 hours and then cover with cream whipped with icing sugar and caramel essence. Decorate with berries and drizzle with honey if you prefer and serve.

Recipes courtesy: Irene DaSari