A Taste of Jenny Morris’ Greedy Girl
For Jenny Morris, food has always been about far more than what’s on the plate. It’s about gathering around a table, sharing stories, creating memories and finding joy in the simple act of feeding the people you love. That philosophy lies at the heart of Greedy Girl, the latest cookbook from South Africa’s much-loved Giggling Gourmet.
Filled with the warmth, humour and generosity that have made Jenny a household name, the book celebrates comforting food, bold flavours and unapologetic indulgence. From slow-cooked favourites and soul-soothing soups to irresistible bakes, every recipe is designed to be shared and savoured.
We’ve selected four standout recipes from Greedy Girl that perfectly capture its spirit: golden cornbread, flavour-packed brisket, a comforting tortilla soup and a sticky date cake that delivers pure dessert bliss. Consider it an invitation to embrace the pleasure of cooking, eating and, just occasionally, being a little greedy.
Date Me In Dubai Sticky Date Cake
with Tahini Toffee Sauce
SERVES 4–6
FOR THE CAKE
200 g pitted dates, chopped, plus extra to decorate
1 tsp bicarbonate of soda
1 cup boiling water
100 g soft brown sugar
75 g butter, melted
2 large eggs
1 tsp vanilla extract
150 g self-raising wheat flour
½ tsp ground cinnamon
a pinch of salt
FOR THE SESAME SEED BRITTLE
½ cup sesame seeds
3 Tbsp white or brown sugar
1 Tbsp water
a pinch of salt
a tiny squeeze of lemon juice or dash of vinegar (to keep it shiny)
FOR THE TAHINI TOFFEE SAUCE
100 g butter
150 g soft brown sugar
200 ml double cream
2 Tbsp tahini
a pinch of sea salt
SOAK THE DATES
1. Place the dates in a bowl, sprinkle over the bicarbonate of soda and pour in the boiling water. Leave to soak for 10 minutes to soften.
BATTER UP
2. Preheat the oven to 170 °C. Grease and line a 20 cm round or square cake tin.
3. In a separate bowl, whisk the sugar, melted butter, eggs and vanilla extract until combined.
4. Add the date mixture (including the water) and stir to combine.
5. Fold in the flour, cinnamon and salt until just mixed through.
6. Pour the batter into the prepared tin and bake for 30–35 minutes, or until a skewer inserted in the centre comes out clean and the top is golden and springy.
MAKE THE SESAME SEED BRITTLE
7. Toast the sesame seeds in a dry pan until golden, then remove and set aside. In the same pan, combine the sugar, water, salt and lemon juice or vinegar. Let it bubble undisturbed until amber. Quickly stir in the toasted sesame seeds, then spread out on baking paper and leave to cool. Break into shards once set.
MAKE THE TAHINI TOFFEE SAUCE
8. While the cake is baking, make the tahini toffee sauce. Melt the butter and sugar in a saucepan over medium heat. Stir until smooth and the sugar has dissolved. Add the cream and tahini, and simmer gently for 2–3 minutes, stirring continuously, until slightly thickened. Remove from the heat and stir in the sea salt.
POUR AND SERVE
9. When the cake comes out of the oven, let it cool slightly before removing from the tin. Pour the warm sauce generously over the top and garnish with extra dates and the sesame seed brittle.
