780g plain flour
125g white sugar sugar
2tsp vanilla essence
600 ml milk
5 eggs
140 g butter, melted
3 kg ripe bananas, sliced
oil for frying
In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.
Showing posts with label sweets. Show all posts
Showing posts with label sweets. Show all posts
Monday, November 10, 2008
Saturday, October 25, 2008
Kesari
250 gms sweetened condensed milk
1 cup Suji or semolina
3/4 cup Ghee
1 tsp water
1 tsp Kesari powder or yellow color
a handful Cashews and raisins
Heat the ghee and fry the cashews and raisins and keep aside. Fry the semolina in the ghee till it turns brown.
Add the kesari powder to the 2 cups water and add to the semolina. Keep stirring so that no lumps are formed. Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan.
Put on a greased plate and when cooled cut into the desired shapes.
Serve garnished with the roasted cashews and raisins.
1 cup Suji or semolina
3/4 cup Ghee
1 tsp water
1 tsp Kesari powder or yellow color
a handful Cashews and raisins
Heat the ghee and fry the cashews and raisins and keep aside. Fry the semolina in the ghee till it turns brown.
Add the kesari powder to the 2 cups water and add to the semolina. Keep stirring so that no lumps are formed. Then add the condensed milk and keep stirring till the mixture leaves the sides of the pan.
Put on a greased plate and when cooled cut into the desired shapes.
Serve garnished with the roasted cashews and raisins.
Coconut Laddoos
400 gms sweetened Condensed milk
4 cups desiccated Grated coconut
Take some 50 Gms of the grated coconut and keep aside. Add the remaining coconut to the condensed milk and cook on slow fire. Gently mix till the mixture leaves the sides of the pan.
Cool and roll into small laddoos with greased palms. Roll the laddoos in the coconut powder set aside and serve.
This makes around 20 medium sized laddoos.
4 cups desiccated Grated coconut
Take some 50 Gms of the grated coconut and keep aside. Add the remaining coconut to the condensed milk and cook on slow fire. Gently mix till the mixture leaves the sides of the pan.
Cool and roll into small laddoos with greased palms. Roll the laddoos in the coconut powder set aside and serve.
This makes around 20 medium sized laddoos.
Monday, October 13, 2008
American Pancakes
From Happy Days with the Naked Chef
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.
3 large eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
a pinch of salt
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple,
grated chocolate, anything else you can imagine...PS Blueberry pancakes are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.
3 large eggs
115g plain flour
1 heaped teaspoon baking powder
140ml milk
a pinch of salt
First separate the eggs, putting the whites into one bowl and the yolks into another. Add the flour, baking powder and milk to the yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter – it is now ready to use.
Heat a good non-stick pan on a medium heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point sprinkle your chosen flavouring (see below) on to the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them simply doused in maple syrup and even with some butter or crème fraîche. Or if you choose to sprinkle with a flavouring, try one of these...fresh corn from the cob, crispy bacon or pancetta, blueberries, banana, stewed apple,
grated chocolate, anything else you can imagine...PS Blueberry pancakes are great but you must try the corn pancakes. On one condition – you must use fresh corn. To do this, remove the outer leaves and carefully run a knife down the cob – this will loosen all the lovely pieces of corn – and sprinkle these raw over your pancake, before flipping it in the pan. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes great!
Sunday, September 28, 2008
The Banana Cake of All Banana Cakes
100g olive oil
1 cup brown sugar
2 eggs
1 cup mashed banana (about 3 bananas)
1/2 tsp pure vanilla extract
2 cups plain flour
3 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 tsp cinnamon
1/2 cup milk
Grease and flour a 20cm springform tin and preheat oven to moderate 180C.
Prepare the crumble topping.
In a separate bowl combine olive oil and sugar then beat in eggs, one at a time. Then add the mashed bananas and vanilla extract.
Sift all dry ingredients together and add to mixture in two batches, alternating with the milk.
Pour into the prepared springform pan and spin to evenly distribute the mixture. This eliminates a cake being higher on on side than the other. Sprinkle the crumble topping over the cake mixture and press it down lightly.
Bake for 45 mins or until cake is cooked through.
Allow to cool before removing from tin.
Crumble topping
35g butter, melted
3 tbsp walnuts, chopped
3 tbsp brown sugar
3 tbsp plain flour
1/2 tsp bicarb soda
1 tsp cinnamon
Mix butter into dry ingredients until well combined. Sprinkle mixture over cake before baking, and press lightly into cake batter.
1 cup brown sugar
2 eggs
1 cup mashed banana (about 3 bananas)
1/2 tsp pure vanilla extract
2 cups plain flour
3 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 tsp cinnamon
1/2 cup milk
Grease and flour a 20cm springform tin and preheat oven to moderate 180C.
Prepare the crumble topping.
In a separate bowl combine olive oil and sugar then beat in eggs, one at a time. Then add the mashed bananas and vanilla extract.
Sift all dry ingredients together and add to mixture in two batches, alternating with the milk.
Pour into the prepared springform pan and spin to evenly distribute the mixture. This eliminates a cake being higher on on side than the other. Sprinkle the crumble topping over the cake mixture and press it down lightly.
Bake for 45 mins or until cake is cooked through.
Allow to cool before removing from tin.
Crumble topping
35g butter, melted
3 tbsp walnuts, chopped
3 tbsp brown sugar
3 tbsp plain flour
1/2 tsp bicarb soda
1 tsp cinnamon
Mix butter into dry ingredients until well combined. Sprinkle mixture over cake before baking, and press lightly into cake batter.
Monday, September 22, 2008
Coconut and Chocolate Balls
1 packet of Arrowroot Biscuits
400g tin of sweetened condensed milk
2 tablespoons of cocoa
2 x 1/2 cup of coconut (desiccated)
Crush arrowroot biscuits by either rolling pin or food processor.
Add ½ cup of coconut and cocoa. Stir to mix well.
Add the sweetened condensed milk slowly while turning mixture to ensure the mixture is evenly combined. Using your hand pick up one teaspoon full at a time, squeeze it together then roll it into a ball.
Roll the ball in the remaining 1/2 cup of coconut.
Place balls on a tray to set in the fridge. Store in an airtight container in the fridge once set.
Keep refrigerated for up to 1-2 weeks
400g tin of sweetened condensed milk
2 tablespoons of cocoa
2 x 1/2 cup of coconut (desiccated)
Crush arrowroot biscuits by either rolling pin or food processor.
Add ½ cup of coconut and cocoa. Stir to mix well.
Add the sweetened condensed milk slowly while turning mixture to ensure the mixture is evenly combined. Using your hand pick up one teaspoon full at a time, squeeze it together then roll it into a ball.
Roll the ball in the remaining 1/2 cup of coconut.
Place balls on a tray to set in the fridge. Store in an airtight container in the fridge once set.
Keep refrigerated for up to 1-2 weeks
Tuesday, September 9, 2008
Custard Rasin Rice
1/2 cup rice
3 cups milk
1/2 cup raisins
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
1 tsp. vanilla
1/4 tsp salt
Cinnamon or nutmeg
Mix rice with 2 cups milk in a saucepan. Cook until tender.
Add raisins and butter to cooked rice.
Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture.
Pour into greased 2 litre baking dish. Sprinkle with cinnamon.
Set in pan and fill pan half full of warm water.
Bake in 350 oven for about 30 minutes until set.
6 servings.
3 cups milk
1/2 cup raisins
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
1 tsp. vanilla
1/4 tsp salt
Cinnamon or nutmeg
Mix rice with 2 cups milk in a saucepan. Cook until tender.
Add raisins and butter to cooked rice.
Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture.
Pour into greased 2 litre baking dish. Sprinkle with cinnamon.
Set in pan and fill pan half full of warm water.
Bake in 350 oven for about 30 minutes until set.
6 servings.
Tuesday, September 2, 2008
Dried Fruit Pudding Cake
This recipe is from the Pauls website, I hope to give it a go soon as we have almost all of these ingredients on hand.
Serves 12
1 teaspoon bicarbonate of soda
1/2 cup boiling water
1 cup chopped dried fruit
2 green apples (300g), unpeeled, chopped
250g light cream cheese
1/2 cup brown sugar
2 eggs, lightly beaten
3/4 cup milk
2 cups plain flour, sifted with
1 teaspoon cinamon
1/4 cup combined shredded coconut, rolled oats and sunflower seeds
30g unsalted butter, melted
Combine bicarbonate of soda and water and pour over fruits.
Beat cream cheese, sugar and eggs until combined and smooth.
Mix in milk, flour and fruit.
Pour into a lined 23cm springform pan.
Bake at 170°C for 20 minutes.
Top with coconut mixture and butter.
Bake for further 60-65 minutes.
Serve with custard.
Serves 12
1 teaspoon bicarbonate of soda
1/2 cup boiling water
1 cup chopped dried fruit
2 green apples (300g), unpeeled, chopped
250g light cream cheese
1/2 cup brown sugar
2 eggs, lightly beaten
3/4 cup milk
2 cups plain flour, sifted with
1 teaspoon cinamon
1/4 cup combined shredded coconut, rolled oats and sunflower seeds
30g unsalted butter, melted
Combine bicarbonate of soda and water and pour over fruits.
Beat cream cheese, sugar and eggs until combined and smooth.
Mix in milk, flour and fruit.
Pour into a lined 23cm springform pan.
Bake at 170°C for 20 minutes.
Top with coconut mixture and butter.
Bake for further 60-65 minutes.
Serve with custard.
Spanish Flan
200 g white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
15 ml vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
15 ml vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.
Apple Crumble
This is the same basic recipe as the Fruit Crumble posted on this Blog the only difference being that it is in a large domestic size. This sweet is my son Daniels all time favourite thing to eat. It is a recipe that I was given by the director of a child care centre that Daniel used to attend. It was a recipe that her family always enjoyed. I have since added the muesli and the sultanas. You can leave them out if you like.
Serves 10-12
2 cups flour
3 large tbsp butter/margarine
1 cup muesli
2/3 cup dessicated coconut
1.3 cups sugar
1.5kg apples, peeled and sliced
1/2 cup sugar, extra
1/2 cup sultanas
To make the crumble. Rub butter into the flour untill it resembles fine breadcrumbs, stir through the muesli, coconut and sugar, one at a time.
Place the apples in the bottom of the baking dish Sprinkle the extra sugar over the apples. Sprinkle the sultanas over the apple. Combine them into the apples.
Gently top the apple with the crumble mixture. Smooth off gently. Bake at 200degrees Celsius for 15-20 mins. The top will not become very browned as the butter is blended only with the flour.
Serves 10-12
2 cups flour
3 large tbsp butter/margarine
1 cup muesli
2/3 cup dessicated coconut
1.3 cups sugar
1.5kg apples, peeled and sliced
1/2 cup sugar, extra
1/2 cup sultanas
To make the crumble. Rub butter into the flour untill it resembles fine breadcrumbs, stir through the muesli, coconut and sugar, one at a time.
Place the apples in the bottom of the baking dish Sprinkle the extra sugar over the apples. Sprinkle the sultanas over the apple. Combine them into the apples.
Gently top the apple with the crumble mixture. Smooth off gently. Bake at 200degrees Celsius for 15-20 mins. The top will not become very browned as the butter is blended only with the flour.
Monday, August 25, 2008
Rice Pudding
7 litres milk
7 cups short grain rice
5 cups sugar
1 teaspoon nutmeg
3 tablespoons lemon zest, grated
8 eggs, beaten
3 tablespoons vanilla extract
Cinnamon Sugar:
2 cups sugar
2 tablespoons cinnamon
In a large rice cooker combine the milk, rice, sugar, nutmeg and lemon zest. Set onto cook, stirring occasionally.
Leave in the rice cooker on keep warm function, covered, until rice is tender and mixture begins to thicken. Stir in the eggs and leave on "keep warm" for another 15 minutes longer.
Stir in vanilla extract. Place in a large serving dish and chill prior to serving. Sprinkle with cinnamon sugar before serving.
7 cups short grain rice
5 cups sugar
1 teaspoon nutmeg
3 tablespoons lemon zest, grated
8 eggs, beaten
3 tablespoons vanilla extract
Cinnamon Sugar:
2 cups sugar
2 tablespoons cinnamon
In a large rice cooker combine the milk, rice, sugar, nutmeg and lemon zest. Set onto cook, stirring occasionally.
Leave in the rice cooker on keep warm function, covered, until rice is tender and mixture begins to thicken. Stir in the eggs and leave on "keep warm" for another 15 minutes longer.
Stir in vanilla extract. Place in a large serving dish and chill prior to serving. Sprinkle with cinnamon sugar before serving.
Lemon Cheesecake
This recipe is being "cooked" at our community Kitchens session on 16th August. I am looking forward to the results. This is my very favorite cheesecake recipe. When my mum makes this cheesecake it is always lighter and fluffier than mine. I have added the extra step that she does. She always beats the sweetened condensed milk seperately. I haven't seen that step in any other recipes. I am doing it mums way now.
250g "Nice" biscuits, crushed
100g butter, melted
25o grams reduced-fat cream cheese
3 tablespoons lemon (and lime) zest, finely grated
400g can sweetened condensed milk
1/2 cup lemon (and lime) juice
2 teaspoons gelatin, can be be omitted if using full fat cream cheese
Lightly grease a 20-cm round nonstick spring form pan.
Melt the butter in a medium sized saucepan, remove from the heat then add the crushed biscuits stir well to combine. Press crumbs into the base of the pan, smoothing with the back of a spoon or a straight sided and flat bottomed drinking glass. Refrigerate while making the filling. Use the freezer to bring the temperature down quickly on hot days or if you are short on time.
Put 1.5 tablespoons hot water in a small bowl and sprinkle the gelatin over. Stand the bowl in a saucepan with about 1–2 cm hot water, and place over low heat for 1 minute until gelatin has softened. Remove bowl from saucepan and whisk gelatin, using a fork, to dissolve. Set aside to cool slightly. Using electric beaters, beat the cream cheese and dissolved gelatin with the lemon (and lime) zest until combined. Using clean electric beaters and a clean bowl, beat the sweetened condensed milk until light and fluffy. Have the biscuit base ready for the filling before you go to the next step. Beat the sweetened condensed milk and cream cheese together, continuing to beat until smooth for approximately 5 minutes. Gradually pour in the juice at the end. The mixture will thicken very quickly.
Pour the cheesecake filling into the base and refrigerate overnight or until set.
Serve with fresh fruit topping, i.e passion fruit pulp, kiwi fruit or strawberries. You can set jelly over the fruit if you like.
250g "Nice" biscuits, crushed
100g butter, melted
25o grams reduced-fat cream cheese
3 tablespoons lemon (and lime) zest, finely grated
400g can sweetened condensed milk
1/2 cup lemon (and lime) juice
2 teaspoons gelatin, can be be omitted if using full fat cream cheese
Lightly grease a 20-cm round nonstick spring form pan.
Melt the butter in a medium sized saucepan, remove from the heat then add the crushed biscuits stir well to combine. Press crumbs into the base of the pan, smoothing with the back of a spoon or a straight sided and flat bottomed drinking glass. Refrigerate while making the filling. Use the freezer to bring the temperature down quickly on hot days or if you are short on time.
Put 1.5 tablespoons hot water in a small bowl and sprinkle the gelatin over. Stand the bowl in a saucepan with about 1–2 cm hot water, and place over low heat for 1 minute until gelatin has softened. Remove bowl from saucepan and whisk gelatin, using a fork, to dissolve. Set aside to cool slightly. Using electric beaters, beat the cream cheese and dissolved gelatin with the lemon (and lime) zest until combined. Using clean electric beaters and a clean bowl, beat the sweetened condensed milk until light and fluffy. Have the biscuit base ready for the filling before you go to the next step. Beat the sweetened condensed milk and cream cheese together, continuing to beat until smooth for approximately 5 minutes. Gradually pour in the juice at the end. The mixture will thicken very quickly.
Pour the cheesecake filling into the base and refrigerate overnight or until set.
Serve with fresh fruit topping, i.e passion fruit pulp, kiwi fruit or strawberries. You can set jelly over the fruit if you like.
Friday, August 15, 2008
Easy Lemon Tart
This recipe was posted on the Community Kitchens website, the contributor had this to say about the tart,
"Delicous no-pastry lemon tart, we didn't use too much lemon because of varied tastes, but you may like to be a bit more generous with the rind, and get a stronger lemon flavour."
4 eggs
1 cup cream
1/2 cup plain flour
3/4 cup milk
1 cup castor sugar
125 grams melted butter (good quality marg is fine to use)
1 cup coconut
1/4 cup lemon juice
1 tablespoon grated lemon rind
Grease a straight sided 25cm pie dish.
Preheat oven to moderate, (175 to 180, gas)
Whisk eggs in a bowl, gradually whisk in sifted flour, and remaining ingredients, until well combined.
Whisk in melted butter last of all.
Pour mixture into pie dish.
Bake approximately 45 minutes (depending on your oven) till golden on top, and set.
It will set further once starting to cool down.
Serve warm or cold, dusted with sifted icing sugar - and cream, if feeling a bit decadent......
"Delicous no-pastry lemon tart, we didn't use too much lemon because of varied tastes, but you may like to be a bit more generous with the rind, and get a stronger lemon flavour."
4 eggs
1 cup cream
1/2 cup plain flour
3/4 cup milk
1 cup castor sugar
125 grams melted butter (good quality marg is fine to use)
1 cup coconut
1/4 cup lemon juice
1 tablespoon grated lemon rind
Grease a straight sided 25cm pie dish.
Preheat oven to moderate, (175 to 180, gas)
Whisk eggs in a bowl, gradually whisk in sifted flour, and remaining ingredients, until well combined.
Whisk in melted butter last of all.
Pour mixture into pie dish.
Bake approximately 45 minutes (depending on your oven) till golden on top, and set.
It will set further once starting to cool down.
Serve warm or cold, dusted with sifted icing sugar - and cream, if feeling a bit decadent......
Friday, August 8, 2008
Brownies
2 cup Sugar
1/2 cup Oil
1/4 cup Water
6Tbsp Cocoa
4 Eggs
1tsp Vanilla
1 1/2 cup Flour
1tsp Salt
Mix the first 4 ingredients in a sauce pan over med heat stiring until it forms a paste like texture. (don't let this get to hot or you will have to let it cool before adding the eggs.)
Take pan off the heat and add the eggs and vanilla.
Add the flour and salt and mix well. You can add chopped walnuts or pecans and white or milk chocolate chips at this stage. Other alternatives are M&M's or chopped up bits of Snickers bars, you would be best to put them on after you have put the brownie mix in the pan, you can then push them into the mix with the end of a wooden spoon.
Pour into a greased and lined 9 x 12 baking tray and cook at 350 degrees for 25 to 35 minutes. Don't over cook.
Take out of the oven when a tooth pick comes out of the center clean. Leave to cool for 20 minutes in the pan, then cut into squares before turning out onto a cooling rack.
1/2 cup Oil
1/4 cup Water
6Tbsp Cocoa
4 Eggs
1tsp Vanilla
1 1/2 cup Flour
1tsp Salt
Mix the first 4 ingredients in a sauce pan over med heat stiring until it forms a paste like texture. (don't let this get to hot or you will have to let it cool before adding the eggs.)
Take pan off the heat and add the eggs and vanilla.
Add the flour and salt and mix well. You can add chopped walnuts or pecans and white or milk chocolate chips at this stage. Other alternatives are M&M's or chopped up bits of Snickers bars, you would be best to put them on after you have put the brownie mix in the pan, you can then push them into the mix with the end of a wooden spoon.
Pour into a greased and lined 9 x 12 baking tray and cook at 350 degrees for 25 to 35 minutes. Don't over cook.
Take out of the oven when a tooth pick comes out of the center clean. Leave to cool for 20 minutes in the pan, then cut into squares before turning out onto a cooling rack.
Monday, August 4, 2008
Philly 3-Step Fruit Topped Cheesecake
500g Philly Cream Cheese,
1/2 cup Sugar
1/2 tsp Vanilla
2 Eggs
biscuit crumb crust 9", prepared
2 cups sliced assorted fresh fruit
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. 8-10 servings.
1/2 cup Sugar
1/2 tsp Vanilla
2 Eggs
biscuit crumb crust 9", prepared
2 cups sliced assorted fresh fruit
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. 8-10 servings.
Chocolate Trifle
600g package fudge Brownie mix
1/4 cup strong brewed coffee with 1 teaspoon sugar
3x 125g package Chocolate instant pudding Mix
600ml cream whipped
6x 45g English Toffee-flavored candy bars, Crushed
Prepare the fudge brownie mix according to package directions, and bake. Once cooked prick top of warm brownies at 1 inch intervals using a fork, drizzle with sugared coffee. Let cool and crumble into chunks. Prepare chocolate instant pudding mix according to package directions, omitting chilling. Place one-third of crumbled brownies in bottom of a 3.5 litre trifle dish. Top with one-third each of pudding, whipped cream, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. If you want you can add walnuts (crushed) to top with candy bars.
Cover: and chill 8 hours. Makes 16 to 18 servings. Use a clear bowl so you can see the layers.
1/4 cup strong brewed coffee with 1 teaspoon sugar
3x 125g package Chocolate instant pudding Mix
600ml cream whipped
6x 45g English Toffee-flavored candy bars, Crushed
Prepare the fudge brownie mix according to package directions, and bake. Once cooked prick top of warm brownies at 1 inch intervals using a fork, drizzle with sugared coffee. Let cool and crumble into chunks. Prepare chocolate instant pudding mix according to package directions, omitting chilling. Place one-third of crumbled brownies in bottom of a 3.5 litre trifle dish. Top with one-third each of pudding, whipped cream, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. If you want you can add walnuts (crushed) to top with candy bars.
Cover: and chill 8 hours. Makes 16 to 18 servings. Use a clear bowl so you can see the layers.
Fruit Crumble
(Enough crumble to cover 3 medium dishes)
Serves 30-36
6 cups flour
8 large tbsp butter/margarine
4 cups muesli
2 cups dessicated coconut
4 cups sugar
6 large cans of fruit
1.5 cups sultanas
To make the crumble. Rub butter into the flour untill it resembles fine breadcrumbs stir through the other ingredients, one at a time.
Prepare the fruit. Break fruit into smaller pieces, using a gloved hand, squeeze the fruit. Mix the sultanas into the fruit.
Top the fruit with the crumble mixture. Bake at 200degrees Celsius for 25-30 mins.
Serves 30-36
6 cups flour
8 large tbsp butter/margarine
4 cups muesli
2 cups dessicated coconut
4 cups sugar
6 large cans of fruit
1.5 cups sultanas
To make the crumble. Rub butter into the flour untill it resembles fine breadcrumbs stir through the other ingredients, one at a time.
Prepare the fruit. Break fruit into smaller pieces, using a gloved hand, squeeze the fruit. Mix the sultanas into the fruit.
Top the fruit with the crumble mixture. Bake at 200degrees Celsius for 25-30 mins.
Bread Pudding
This "oldie but a goodie" has been tweaked every which way to suit whoever is doing the cooking. The good news is that you cant really go wrong with this old fashioned sweet. The recipe is very forgiving, you can substitute as much as you like. The only rule is that you keep the egg to milk ratio right and make sure all the bread is wet before baking. Some variations could be, fruit bread instead of white bread. Dried apricots instead of the rasins, or canned fancy fruits like berries could be used. Cooked at the community Kitchens on 12th August, gave about 18 serves. I am not quite sure, we had so much I gave half of it away.
1x 600g loaf of day old (or older bread) Bread, diced large.
4 Cups of Milk
4 Eggs, beaten
1tsp vanilla essence
1 Cup Sugar
1 teaspoon Cinnamon
1/2 Cup raisins or sultanas
I small can fruit or fruit puree, or 1/2 cup jam.
Pre-Heat the Oven to 350F (180C, Gas Mark 4).
Butter an ovenproof dish. Combine the Eggs, vanilla, sugar and half the milk. Put the diced bread into the baking dish and pour the other half of the milk evenly over the bread, sprinkle the rasins or sultanas. Let the bread stand for 5 minutes then pour over evenly the egg, vanilla, sugar and milk mixture. Sprinkle over some extra sugar mixed with the cinnamon.
Bake in the oven for 45 minutes, or until almost set in the center.
Serve with hot custard.
1x 600g loaf of day old (or older bread) Bread, diced large.
4 Cups of Milk
4 Eggs, beaten
1tsp vanilla essence
1 Cup Sugar
1 teaspoon Cinnamon
1/2 Cup raisins or sultanas
I small can fruit or fruit puree, or 1/2 cup jam.
Pre-Heat the Oven to 350F (180C, Gas Mark 4).
Butter an ovenproof dish. Combine the Eggs, vanilla, sugar and half the milk. Put the diced bread into the baking dish and pour the other half of the milk evenly over the bread, sprinkle the rasins or sultanas. Let the bread stand for 5 minutes then pour over evenly the egg, vanilla, sugar and milk mixture. Sprinkle over some extra sugar mixed with the cinnamon.
Bake in the oven for 45 minutes, or until almost set in the center.
Serve with hot custard.
Crispy Gooseberry Pudding Recipe
25g Suet
100g Brown Sugar
75g Fresh Breadcrumbs
3 Level Tablespoons Custard Powder
2 Tablespoons Sugar
1 Pint (500ml) Milk
1 x 1 1/4 Lb (100g) Cooked or Can of Gooseberries
Heat the oven Mark 7 or 450F or 230C and grease a 1 1/2 pint (750ml) pie dish.
Chop the suet and mix with the brown sugar and the breadcrumbs. Line the pie dish with most of this mixture. Mix the custard powder and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the mixed custard powder stirring as you do so. Return to the saucepan and bring to the boil stirring all the time. Add the drained gooseberries to the custard and turn into the prepared dish. Top with the remaining breadcrumb mixture and bake for 30 minutes in the middle of the oven. Serve hot.
NB: Instead of gooseberries, plums or two sliced bananas can be used.
100g Brown Sugar
75g Fresh Breadcrumbs
3 Level Tablespoons Custard Powder
2 Tablespoons Sugar
1 Pint (500ml) Milk
1 x 1 1/4 Lb (100g) Cooked or Can of Gooseberries
Heat the oven Mark 7 or 450F or 230C and grease a 1 1/2 pint (750ml) pie dish.
Chop the suet and mix with the brown sugar and the breadcrumbs. Line the pie dish with most of this mixture. Mix the custard powder and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the mixed custard powder stirring as you do so. Return to the saucepan and bring to the boil stirring all the time. Add the drained gooseberries to the custard and turn into the prepared dish. Top with the remaining breadcrumb mixture and bake for 30 minutes in the middle of the oven. Serve hot.
NB: Instead of gooseberries, plums or two sliced bananas can be used.
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