Whether dad has a sweet tooth or enjoys savoury dishes, these delicious recipes from SASKO Flour are sure to be a hit this Father’s Day


  • 2 large eggs
  • ¾ cup brown sugar
  • 3T apricot jam
  • 2T melted butter
  • 2/3 cup full cream milk
  • 1t vinegar
  • 1 cup Sasko Cake Flour
  • 1t bicarbonate
  • 1 pinch salt

For the sauce

  • 80ml cream
  • 40ml water
  • 80ml brown sugar
  • 1T butter

Cream topping

  • 250ml whipping cream
  • 60ml icing sugar


  1. Preheat the oven to 180°C.
  2. Beat the sugar and eggs together until the sugar has dissolved.
  3. Add the apricot jam and melted butter and whisk to combine.
  4. Stir the vinegar into the milk and mix with the egg mixture.
  5. Sift the dry ingredients and whisk together before adding to the wet ingredients. Whisk to form a smooth batter.
  6. Line a muffin baking tray with large, high-sided cupcake casings.
  7. Pour equal amounts of the batter into each of the casings.
  8. Bake in the oven for 15-18 minutes.

To make the sauce

  1. Make the sauce while the cupcakes are in the oven.
  2. Place all the ingredients in a saucepan and heat gently, stirring continuously, until the sugar has dissolved, then remove from the heat.
  3. Once the cupcakes are done, remove from the oven, poke several holes in each surface and pour a tablespoon of sauce over each cupcake.
  4. Allow to cool completely in the muffin tray before adding the topping.

To make the cream topping

  1. *The cream topping is delicate and it is very easy to whip cream into butter. The line between a stiff peak whipped cream and butter is a fine one and easy to cross. If you do whip the cream into butter simply add a little more cream and gently whisk together until it returns to the whipped cream stage.
  2. To make the cream topping place a metal or glass bowl and your whisk or beaters in the freezer for 15 minutes (Cream is temperature sensitive so the cooler the temperature, the better finish on the whip.)
  3. After 15 minutes place the cream and icing sugar in a bowl and whisk until stiff peaks form, then spoon onto your cupcakes and serve.

*If not serving immediately, store the whipped cream in the fridge, but it will lose its whip over time and you will have to beat it again.