If you just want to have a casual get-together around the fire, but would prefer some more excitement to the meal than the average worsie or plankie steak, Leopard's Leap chef Christiaan's chakalaka canelé recipe is great. Make these canelés when you are impressing your guests by the fire at home. Recipe: Chakalaka canelé Ingredients 375 ml milk 25 g sugar 5 g salt 35 g butter 10 sprigs of thyme 110 g cake flour 50 g egg yolk 60 g chakalaka 30 ml brandy Method Combine sugar, salt, butter and thyme in a saucepan and heat until the butter is melted and the thyme has infused the milk. Remove the thyme sprigs. Meanwhile mix the flour with the egg yolk and stir into the milk mixture until it’s completely smooth. Fold in the chakalaka, cover with plastic wrap and let it rest in your fridge for 12 hours. Melt a knob of butter and brush the canelé moulds with a layer of butter. Shake a decent amount of flour into the mould to cover it completely, but do get rid of the excess flour. (important for them not to stick to the pan) Add brandy to the canelé batter and mix well. Fill moulds to just below the top and bake for 5 minutes at 200 degrees Celsius. Take them out of the oven, tap the tray and bake them for another 40 minutes at 180 degrees Celsius. Remove from the oven, cool slightly, remove from the molds and let them cool completely.