Kind regards


Hello! This website is filled with random fun things! I hope you enjoy it!


Some cool books! 

The Alchemist by Paulo Coelho. The Alchemist is a beautiful book about magic, dreams and the treasures we seek elsewhere and then find on our doorstep. 

Usual price - R119.00



CAPITAL - Pretoria


There are 11 official languages in South Africa. Those are Afrikaans, English, Ndebele, Pedi, Sotho, Swazi, Tsonga, Tswana, Venda, Xhosa and Zulu . South Africa is the world's largest producer of gold. 

Money - Rand



CAPITAL - Riyadh


The language is Arabic and there is 99.9% of Muslims there. This country contains Mecca and Medhina(Islamic religion). 

Money - Riyal



CAPITAL - Moscow


Russia is the world's largest country. The main language is Russian. 




CAPITAL - Jakarta


Indonesia has the largest number of active valcanoes. They have more than 500 official languages. 

Money- Rupiah






For the batter:

  • 20 ml butter
  • 250 ml caster sugar
  • 2 eggs
  • 12,5 ml fine apricot jam
  • 5 ml baking soda
  • 125 ml milk
  • 5 ml brown vinegar
  • 250 ml cake flour, sifted
  • a pinch of salt

For the sauce:

  • 250 ml cream
  • 180 ml sugar
  • 125 g butter
  • 125 ml boiling water
  • 5 ml vanilla essence


  1. Pre-heat oven to 180 degrees Celsius. Grease a deep medium-sized ovenproof dish.
  2. With electric beaters, cream butter with caster sugar. Add eggs one by one, and mix well after after each addition.
  3. Add apricot jam and mix well.
  4. Stir baking soda into the milk, then add the vinegar to the milk. Now add the milk/baking soda/vinegar mixture alternately with the sifted flour and salt to the butter/sugar mixture, mixing well between each addition.
  5. Pour batter into greased baking dish, and bake for 45 minutes in the pre-heated oven or until an inserted skewer comes out clean. The pudding becomes dark on top very easily, so keep an eye on it while baking, and cover it with foil for the last 15 minutes, if necessary.
  6. While the pudding is baking, mix all the ingredients for the sauce in a small saucepan on the stovetop. Bring to a boil, then remove from heat. Cover with a lid to keep warm.
  7. When pudding is done, remove from oven, then pour over all of the sauce. Leave to stand for at least 15-30 minutes before serving. Serve with vanilla ice cream, custard, whipped cream, or all of the above.



  • 125ml sunflower oil
  • 125g butter
  • 125ml cocoa
  • 250ml water
  • 400g light brown sugar
  • 300g cake flour
  • 1 tsp bicarb pinch of salt
  • 125ml plain yoghurt
  • 2 eggs
  • 5ml vanilla extract

For the icing

  • 200g icing sugar
  • 2 Tbsp cocoa
  • 75g butter, softened
  • 3 Tbsp yoghurt
  • 5ml vanilla extract
  • 100g dark chocolate (I use Lindt 70%, but Bournville would be fine)




  1. Bring the oil, butter, cocoa and water just to the boil in a pan.
  2. Mix the sugar, flour, bicarb and salt together in a bowl.
  3. Mix the yoghurt, eggs and vanilla together in a large bowl then add everything together bit by bit and stir well.
  4. Place in a greased, lined baking tin 22x32cm and bake at 180oC for 25-30mins
  5. Let it cool for 20 mins in the tin and turn out onto a wire rack.
  6. Mix the icing sugar, cocoa, butter, yoghurt and vanilla together well and ice the cake
  7. Melt the chocolate over a double boiler and let it cool a little but not harden. Pour into a sandwich bag, snip off one of the corners and drizzle the melted chocolate all over the cake in zig zags (or however the mood takes you!)
  8. Eat and enjoy! This cake gets better the next day so you can make it the day before you need it with no worries.