A busy week and I see Pick n Pay Mulbarton is in the process of a revamp. I popped in last week and was super impressed with how the store is looking already, much wider aisles which will make it a much more pleasurable shopping experience, stunning grey tiles and a separate exit/entramce. I think you’ll be impressed! The overall revamp will only be finished by the end of November, but it’ll be worth the wait.
Checkers at The Glen also opened its new store on October 24, the layout is good and, of course, the new Checkers shopping card is available now.
New rewards programme from Checkers
The wait is over – Checkers Xtra Savings is here and its latest initiative shows their loyalty to customers, and not the other way round. There are no points. No tiers and no levels. Just instant cash savings on your groceries and drinks.
The Checkers Xtra Savings Programme is exactly what it says it is. It gives you extra cash savings on more than 1 000 products every month. Simply swipe your card and save at the till. Discounts are clearly marked in store, and every saving automatically reflects on your till slip. Other benefits include cash savings on specially marked products every week, personalised offers on products you buy and love, birthday surprises and special perks, VIP previews of upcoming offers and promotions such as Black Friday, automatic entries into store competitions and a chance to win free shopping every time you swipe and make every swipe count as Checkers will donate to beneficiary organisations that fight hunger.
I got my card two weeks ago and I’m loving what they are offering real savings.
I know I’ve shared my grandmother’s Christmas cake recipe with you before, but here it is again for those who haven’t seen it or baked it. It really is easy and absolutely delicious.
Christmas cake
Ingredients
170g plain flour and 170g self-raising flour
230g butter (not margarine)
230g brown sugar
1kg mixed fruit
2 tablespoons of syrup
100g cherries
75g ground almonds (optional)
100g flaked almonds
1 teaspoon mixed spice
1 teaspoon baking powder
Pinch of salt
5 eggs
4 teaspoons brandy
Method
Cream the butter and sugar, add flour half alternately with the eggs and cream together.
Add the mixed fruit to rest of the flour and coat. Then add to rest of mixture. Add brandy until dropping consistency (I added another two teaspoons, making it six altogether).
Grease cake tin (25cm across and at least 8 to 10cm deep) and line with double greaseproof paper. Wrap double brown paper around the outside of the tin and tie with string. Spoon in cake mixture and make a well in the centre.
Bake for about three and a half hours at 140°C. Cool, then wrap in greaseproof paper and tinfoil.
Pour brandy over every week (I prick the top of the cake with a fork and just dribble the brandy over).
Two weeks before Christmas, cover the cake in marzipan and ice with royal icing. Decorate or tie a ribbon around it. Enjoy!
Shop-bought Christmas cakes
Last year I cheated and bought a Christmas cake from Woolworths with added brandy. I have to say we were impressed with the taste and moistness. All the food stores are bringing in their Christmas goodies now, so you’ll find cakes, Christmas puddings and Christmas mince pies at most of them. Compare prices and see which you think is the best value for money.
That’s it for this week. Shop till you drop!
Julie
