Gran’s sweet mustard

posted by Jessica January 5, 2014 at 2:54 pm Family, Recipe No comments , , , ,


Happy New Year! We begin 2014 with a sweet tang of flavour from overseas. This year I was lucky to spend Christmas and New Year in sunny Cape Town with my in-laws and extended family, a few of whom are cooks and bakers of note. I arrived to find a collection of hand-written recipes waiting beside my bed from my mother-in-law Nina, recipes that belonged to her own mother, Rina’s, Cape kitchen; Baked Lemon Pudding, Chocolate Fridge Biscuits and a traditional South African recipe for Milk Tart means my January detox may have to be postponed for a few weeks, if it even begins.

It’s always fun to get stuck in on holiday and try and re-create some home favourites. One of my most successful this visit was my Gran (Sue) Johnson’s recipes for sweet mustard, which has been served up at most family lunch gatherings over the last 50 years or so. It packs a punch, best served with cold meats or under buttery cheese on toast, and is such a simple all-in-one method that I made a second batch to order, and urge you to bring these ingredients to the boil for the most delicious mustardy condiment. Once cool, the mustard can be decanted to small jars and tied with a ribbon for a simple and tasty gift idea – something Gran has being doing for years.

Gran’s sweet mustard


2 rounded tablespoons mustard powder

1 cup sugar

4 well-beaten eggs

½ cup oil

1 teaspoon salt

1 desertspoon plain flour

1 cup white wine vinegar


Mix all above, best well. Lastly add vinegar. Bring to the boil, stirring occasionally. Gran mixes the flour and mustard with some of the beaten egg to prevent lumps and mixes everything straight into the saucepan.

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