Across all our lodges, Christmas at Singita is a time of joyful celebration infused with Africa’s seductive warmth, vibrancy and generosity of spirit.
Meaning ‘place of miracles’ in Shangaan, Singita is privileged to share the fascinating and diverse wonders of nature with our guests at this festive time of year marked by sharing, feasting and celebration inspired by the sunshine and the magical surroundings of the wilderness.
Whether visiting us with family or friends, we invite you to connect with your surroundings and embrace the luxury of space and sense of peace inherent in the Singita experience, and become part of our extended family this Christmas.
Formerly the family home of Singita founder Luke Bailes’ grandfather, Singita Castleton (shown here) is an exclusive use lodge. It is steeped in history, capturing the spirit of the original Castleton house, giving the lodge a historical and comforting nature. Contact our reservations team to find out more.
What do you think of when you imagine the smell of the holiday season? For many of us, it’s the rich aroma of Christmas baking; cinnamon-dusted cookie dough, spiced fruits and freshly baked gingerbread. It’s not much different in the kitchen at Singita during December, as the chefs prepare to welcome visitors and families from all over the world to our uniquely African Christmas table.
Fruit & nut tart
Hazelnut and Coffee Christmas Cake
Here Singita Kruger National Park‘s Chef de Partie, Christien Schrecker, shares her recipe for Christmas cake with a delicious nutty twist:
Ingredients – what you will need:
250g dried cranberries
250g chopped dried peaches
50g glace cherries
250g pistachio nuts
1 cup sherry
1 cup brandy
1 cup Frangelico (hazelnut liqueur)
1 cup strong black coffee
½ cup brown sugar
1 tbsp instant coffee powder
½ cup warm water
½ cup plum jam
1 cup cake flour
¾ cup self-raising flour
1 tbsp cocoa powder
1 tsp ground cinnamon
Method – what to do:
1. In a large mixing bowl, soak the dried fruit and nuts with the alcohol and cup of coffee for 24 hours.
2. After the 24 hours, strain the fruits and nuts and keep the liquid for later.
3. Mix the tablespoon of coffee powder with the jam and water and keep aside.
4. Cream the butter and sugar in a mixer with the paddle attachment until white and fluffy.
5. Add the eggs, mix thoroughly, then add the jam and coffee mixture.
6. Add the fruits and nuts and all the dry ingredients.
7. Press into a greased tin and cover with foil.
8. Bake the cake at 140˚C for 2 hours, then brush the cake with the leftover alcohol mixture when it comes out of the oven.
9. The cake can get basted with liquid until all of it is absorbed, this can be done at 12 to 24 hour intervals over a couple of days.
Singita Ebony Lodge
We would love to hear what your favourite Christmas recipes are – please share with us in the comments! If you need any assistance with metric measurements, try this handy online conversion calculator.
Singita Ebony Lodge has been a hive of activity over the past few days. On Saturday, the team set about adding some festive flair to the public areas and guest suites with homemade wreaths and a dried thorn tree that serves as the main Christmas tree for the lodge. Tomorrow while the guests are on the evening game drive, each suite will receive its own small, decorated acacia tree while the wooden deck overlooking the Sand River is dotted with hurricane lamps that will twinkle in the enclosing dusk.
They will return to find a carefully selected gift for each man, woman and child underneath their personal Christmas tree, as well as sparkling wine with the first turn down and cherry truffle at the second. The lodge will be brimming with festive cheer by the time they awake on Christmas morning, ready to gather together over candle-lit tables, open a few crackers and share in the wonderful spirit of the day.
The kitchen team will serve a celebratory feast, along with extra treats throughout the day, such as these delectable red velvet cakes that are topped with gilded cherries:
Ingredients – what you will need:
For the sponge:
350g cake flour
5ml bicarbonate of Soda
5ml cocoa powder
250ml buttermilk or yoghurt
250ml vegetable oil
5ml white vinegar
25ml red food colouring
5ml vanilla essence
For the cream cheese icing:
500g cream cheese
100g icing sugar
5ml vanilla essence
Method – what to do:
Preheat the oven to 180°C.
In a large bowl sift the flour, sugar, bicarbonate of soda and cocoa powder.
In another mixing bowl combine the buttermilk, eggs, oil, vinegar, food colouring and vanilla essence.
Mix into the flour mixture and pour the batter into cake pans.
Bake for 30-40 minutes then remove from the oven and allow to cool.
For the icing, place everything into a mixing bowl and whisk until thick and smooth.
Place into a piping bag and pipe onto the cake once the sponge has cooled.
If you’re a baking fan, you’ll find plenty of delightful recipes on the blog with an African twist to inspire you. Highlights include Double Chocolate Walnut Biscotti, Apple Caramel Cake and traditional Lamingtons. If you need to adjust the metric measurements, here’s a handy online volume converter.
Our very own Christmas elf, Ludwig van Tonder, has been carefully documenting the festive preparations and celebrations at Singita Lebombo Lodge in the Kruger National Park over the past few weeks. Today he shares some photos of the last few decorations going up at the lodge, as well as a wonderful afternoon of cupcake decorating for the whole family. We hope that you enjoy these and we wish you and yours the very best for the festive season.
Ludwig will be back next week with some photos of the activities from Christmas Day.
Preparations are underway in the kitchen at Singita Lebombo Lodge in the Kruger National Park as the team busily fills the larder with mouthwatering festive delights. We asked Ludwig von Tonder, our very own Singita Christmas elf, to tell us all about it.
There’s something about the bright red and green colour of strawberries that always reminds me of Christmas. And after the sun has ripened them to ruby perfection, December is the ideal month for making strawberry jam.
If you’re like me and need no excuse to indulge in something sweet, then Sally’s Seed Loaf with homemade strawberry jam is the perfect (almost) guilt-free treat. With the festive season in mind, we have taken the basic recipe and added some cranberries and spices to invoke the spirit of Christmas. Rooibos tea is used instead of water to celebrate our African heritage, while oats, wholewheat and organic rye flour and various seeds combine to make a delicious, fibre-rich loaf that is full of goodness.
Another essential Christmas treat is our homemade fruit mince pies. Generous helpings of raisins, currents and cranberries are cooked together with dark treacle sugar, orange and spices until soft and sticky. The fragrant mixture is then preserved and kept throughout December, always at the ready to be spooned into pastry cases, baked, and showered with icing sugar. These white, powdery mounds filled with their sweet treats remind us that even in Africa we can have some snow for Christmas.
After weeks of preparation, I’m now gratified to see our well-stocked pantry that is bursting with homemade items. Jars of strawberry jam, chocolate chip cookies, macadamia nut rusks, fruit-mince at the ready and our fruitcakes silently awaiting December 25th, only being opened every few days to receive a regular shot of brandy. The days are getting longer and increasingly hotter as we count down to Christmas Day; the excitement building all the while.
For many of our guests, especially those from the Northern Hemisphere, the idea of a warm, sunny Christmas is rather a novelty. And although we don’t have snowflakes and fir trees, the charm of spending this special day in the African bush is undeniable. We asked Ludwig von Tonder, our very own Christmas elf at Singita Lebombo Lodge in the Kruger National Park, to take us through the lodge’s preparations leading up to the big day.
As I self-consciously hum Boney M’s White Christmas to get into the spirit of things, I realize that even here, among the thorn trees and rolling grasslands that never see the snow, there is a sense of timeless tradition in our African Christmas.
We prepare for the much-anticipated celebrations of December 25th by polishing the ornaments, dusting the chandeliers and hanging festive decorations. Fruitcakes are being assembled and bejewelled with fresh cherries, the first gift of the season. The fruit is doused with brandy and then used to stud the richly spiced cake which will serve as a delicious tea-time treat well into the new year.
Even here in the relative isolation of the African bush, nature joins in the party by amazing us with the built-in Christmas decorations of the nearby thorn trees. It’s as if the local flora is equally excited for the festive season’s kick-off.
The next few weeks will be filled with the celebration of Christmas traditions from all over the world, as we stockpile the pantries and adorn the lodge with glittering reminders of the spirit of good cheer. Join us throughout December as we share the food, decor and inspiration behind Singita’s uniquely African Christmas.
Spending Christmas in the African wildnerness is something memorable and life-transforming. One is struck by the utter serenity of the wide open spaces, the vast skies, and the natural rhythm of the fauna and flora. Traditional details are carefully selected to enhance the quiet moments at Singita, but not clutter the uniqueness of the wild. Holiday meals are special and designed to create memories that will last a lifetime.
It takes very little time to slip into the unhurried lifestyle that embraces guests at Singita lodges. What a perfect place to surrender – enjoying the festive season with family and loved ones, as ordinary moments are transformed into indelible memories.