Grab your RCS Card and head to your nearest Pick n Pay, Shoprite, Spar or Checkers for ingredients to make desserts that your guests will be speaking of for holidays to come – and as a bonus, you’ll get up to 55 days interest free on every RCS Card purchase, plus you can use it to access cash! 




2 cups heavy cream, very cold
1/4 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
2 boxes vanilla pudding mix, prepared according to package instructions
2 cups caramel sauce
1 cup gingerbread cookies, crushed
8 whole gingerbread cookies

In a bowl combine the cream, sugar, vanilla and cinnamon and whip until stiff peaks form.

Crumble some of the crushed gingerbread cookies into the bottom of the trifle dish. Pour half of the vanilla pudding onto the gingerbread cookies. Drizzle with caramel sauce and some of the whipped cream.

Place the whole gingerbread cookies on the sides of the trifle dish and then repeat with the remaining gingerbread cookies, pudding, caramel sauce and whipped cream. Finish off with some of the crushed gingerbread cookies on top. Refrigerate for up to 4 hours or overnight.




For the base:

200g ginger nut biscuits, crushed

30g light brown sugar

110g butter, melted


For the filling:

240g Christmas pudding

60ml orange juice

1 orange, zested

2 x 280g tubs full-fat cream cheese

300ml pot double cream

200g light brown sugar

2 vanilla pods, split and seeds scraped

2 naartjies

light brown sugar, for sprinkling


Place the ginger biscuits, brown sugar and butter in a bowl and mix thoroughly. Push the mixture into the bottom of a springform tin and place in the fridge while making the filling.

Place the Christmas pudding and orange juice and zest in a blender and blitz until smooth. In a bowl whip the cream cheese, cream, brown sugar and vanilla pods until smooth. Fold the Christmas pudding mixture into the cream cheese mixture. Pour the mixture on top of the biscuit base and refrigerate overnight.

Remove the cheesecake from the tin. Slice the naartjies and sprinkle with brown sugar. Place the naartjies in the oven set to the grill setting until they turn golden brown to dark brown. Top the cheesecake with the naartjies and serve immediately.




12 stale glazed doughnuts

3 eggs, lightly beaten

1 cup whole milk

1 1/4 cups heavy cream

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp vanilla extract

pinch of nutmeg


For the cinnamon custard:

500ml custard, ready made

1 tsp cinnamon


Cut the doughnuts into small slices. In a bowl mix the eggs, milk, cream, sugar, salt, vanilla and nutmeg until incorporated. Place a layer of doughnuts in a baking dish and pour some of the milk mixture over the doughnuts. Repeat with another layer and milk mixture until the baking dish is full. Bake in a pre-heated oven at 180°C for 30 minutes, or until the center of the pudding is set.

Place the custard and cinnamon in a small saucepot and heat. Serve with the hot doughnut bread and butter pudding.



You can pick up all the ingredients for these festive treats by swiping your RCS Card at your local Pick n Pay, Checkers, Shoprite or Spar. If you don’t have a card yet, don’t stress! The application process is really easy and the card offers 24- or 36-month budget plans, with up to 55 days interest free! Your RCS Card can also be used to get cash when you need it so apply today!