Lemon Delicious Pudding

This popular Australian and New Zealand dessert was in the repertoire of all grannies and mothers in law when I got married and moved to Canberra from the UK in the 1970s. As it bakes, the pudding separates, leaving a light sponge on top and a delicious lemon sauce underneath. Many Canberrans have a lemon tree in their garden making this an ideal winter dessert.

4 eggs
50g butter at room temp
1 cup sugar
Grated rind of 1 lemon
1 cup self-raising flour, sifted
1 cup milk
2/3 cup lemon juice
To serve:
Icing sugar
Whipped cream or thick pouring cream

Preheat oven to 180°C. Separate eggs and place yolks in the food processor with ¾ cup of the sugar and the remaining ingredients. Mix until combined, stopping halfway to scrape down the sides. Place the whites in a bowl and whip with electric beaters until soft peaks form. Add remaining ¼ cup sugar and continue beating until you have a shiny meringue.

Scrape the mixture from the food processor into the meringue and fold it all together, gently but thoroughly, with a spatular. Tip mixture into a buttered pie dish or individual ramekins, place in a roasting pan or large dish and add boiling water to come halfway up the pudding dish. Bake for 35 minutes, or until just set and golden. Individual puddings will take less time than one big dish. Don’t overcook or the lemon sauce will be absorbed into the topping and disappear.

Dust with icing sugar and serve warm with cream.

Serves 6

Chocolate Biscuit Cake

This quick cake requires no baking making it great for last-minute entertaining. Serve it with raspberries or raspberry coulis and cream. Add a dash of brandy or a liqueur to the coffee mixture for a more grown-up flavour. It’s adapted from a recipe I found in an IKEA cook book.

250g unsalted butter
250g dark chocolate
1 cup icing sugar
2 eggs
1 tsp vanilla essence
1 cup hot water mixed with 1 heaped Tbs instant coffee
1 packet of plain rectangular biscuits such as Marie (you need 23-25)
To serve:
Icing sugar
Raspberries or raspberry coulis
Whipped cream or pouring cream

Cut butter into cubes and place in microwave-safe bowl with the chocolate, broken into squares. Cover, otherwise it will splatter. Heat for about 2 minutes on high, stopping halfway to stir, or until melted.

Meanwhile place icing sugar in food processor and process to remove any lumps, then add the eggs. When mixed add the melted butter and chocolate and the vanilla essence.

Line a loaf pan with foil or plastic wrap. If using a silicone pan you don’t need to line it. Spoon about 4 tablespoons of chocolate mixture into the pan and spread over the base. Dip each biscuit briefly in the coffee mixture before arranging them in the cake pan. Lay a single layer of biscuits over the chocolate, then continue alternating chocolate and biscuits, ending up with chocolate.

Refrigerate for several hours or overnight. Remove cake from loaf pan, dust with icing sugar, then slice and serve with fresh or frozen raspberries or raspberry coulis and whipped or thick pouring cream.

Serves 8-10

Crème Caramel

Crème Caramel and Crème Brulée are my two favourite desserts. They’re quite similar in terms of ingredients, but one has a liquid caramel sauce while the other has a crunchy caramel topping, achieved with a blow torch.

The raspberries you can see in the photo were ones I had frozen from our garden a couple of months ago. I took them out of the freezer about half an hour before serving, so they just had time to thaw, but not to go squashy.

My Dad lived to the ripe old age of 90 and this was what he had for his last meal. I can see his face now, savouring every mouthful. I can’t think of anything I’d rather have for my Last Supper.

¾ cup sugar
1/3 cup water
5 eggs, thoroughly beaten with a fork
1 tin sweetened condensed milk
3 cups fresh milk (or a mixture of cream and milk)
1 tsp vanilla essence
To serve:
Thick pouring cream
Fresh or frozen berries, just thawed
A dusting of icing sugar

Preheat oven to 170°C. Heat sugar and water in a heavy saucepan and stir until sugar has dissolved. Boil without stirring until you have a rich caramel, swirling the pan so that it colours evenly without burning. Tip into a lightly oiled ovenproof dish with a capacity of 1.5 to 2 litres (I used a metal ring mold) and swirl around so that it coats the sides of the dish as well as the bottom.

Beat remaining ingredients together thoroughly with a balloon whisk, then pour through a sieve on top of the caramel, discarding any bits of egg in the sieve. Place the dish in a baking tin and add enough boiling water to come halfway up the sides. Bake for 50 minutes, remove and cool, then chill for several hours or overnight.

Loosen around the edges with a thin-bladed knife, then tip the Crème Caramel onto a serving plate. If all the caramel doesn’t come out, place the baking dish or tin in a bowl of very hot water to melt it, then pour it over the dessert. Serve with cream, fresh berries and a dusting of icing sugar.

Serves 8-10

Mango and Passionfruit Ice Cream Cake

The December/January edition of Delicious magazine had a photo on the front of a really quick and easy Mango and Passionfruit Ice Cream Cake which was just perfect for a recent birthday party we hosted.

The recipe uses a bought pavlova so it’s only possible for readers who live in Australia, where you can buy a pavlova base in any supermarket. Readers elsewhere will have to make their own pavlova or modify the recipe and mix 500g of broken up store-bought meringues into the ice cream. The recipe also uses a four litre carton of store-bought ice cream. Easy peasy.

It was absolutely delicious, but a number of variations occurred to me, so I have listed them below. You will no doubt come up with a few of your own.

If you use homemade ice cream rather than store-bought you will need to take the cake out of the freezer 10-15 minutes before serving because homemade ice cream always freezes much harder than store-bought and the cake will be too difficult to slice.

1 x 500g store-bought pavlova base
4L vanilla ice cream
12 passionfruit
A few drops of yellow food colouring (optional)
1/3 cup whisky or water
½ cup sugar
300ml whipping cream
2 ripe but firm mangoes, thinly sliced

You will need a springform cake pan 25cm in diameter with a clip closure – i.e. the same diameter as the pavlova. Choose a flat serving plate which will fit in the freezer. Place the pavlova on the plate then undo the springform pan and take out the base, which you don’t need. Place the ring over the pavlova so it sits down on the plate, then close it.

Spoon the ice cream into a large mixing bowl and let it stand for a few minutes to soften slightly while you add the pulp of 8 of the passionfruit and, if liked, a few drops of yellow food colouring. Mix gently but thoroughly then spread on top of the pavlova, smoothing the top. Freeze overnight – no need to cover.

Place whisky or water, sugar and pulp from the remaining 4 passionfruit into a small saucepan. Heat gently, stirring, till sugar has dissolved then simmer for 6-8 minutes or until thickened, then cool. Can be made ahead and kept in a jug or jam jar.

To serve, whip cream until stiff and slice mango thinly. Remove ice cream cake from freezer. Briefly hold a tea towel wrung out in very hot water around the sides, run a thin knife around the outside of the cake, then release the clip and lift off the tin. Spread whipped cream over the top, cover with sliced mango and drizzle with passionfruit sauce. Serve immediately.

Serves 16

Four Variations: 

  • Use chocolate ice cream, cover the whipped cream with strawberries, whole or sliced if large, then drizzle with chocolate ganache
  • Use plain vanilla ice cream or Quick Raspberry Ice Cream, cover the whipped cream with fresh raspberries, then drizzle with raspberry coulis
  • Dissolve 4 Tbs instant coffee in 2 Tbs hot water then mix thoroughly into the ice cream, mix about 200g broken up Halva into the whipped cream and drizzle with chocolate sauce
  • Use caramel or salted caramel ice cream, cover the whipped cream with sliced bananas and toasted macadamias or peanuts (optional), then drizzle with caramel sauce

 

Cinnamon Doughnuts

Cinnamon doughnuts are a guaranteed winner with kids. You’ll be their best friend for life.

I recently came across this quick and easy recipe based on choux pastry and decided to make them for afternoon tea while the grandkids were staying. Traditional doughnuts contain yeast, which means making the dough in advance and I never seem to get around to it when we have a house full.

You don’t need a deep fat fryer – I just used a wok. The doughnuts don’t come out as perfect rounds, but it doesn’t matter, they taste delicious.

Sixteen cinnamon doughnuts were made and polished off in less than half an hour. You know you’ve hit the jackpot with the grandkids when instead of saying “Try it, you might like it” you’re saying “Okay how many have you had?” in order to work out who gets the last one.

The grown ups liked them too. You could serve them as dessert for “big kids” with chocolate sauce and a scoop of vanilla ice cream.

Love the half-peeled lurid green nail polish, don’t you?

100g butter
½ tsp salt
1 Tbs sugar
1 cup plain flour
4 eggs
About half a litre vegetable oil
To coat the doughnuts:
3-4 Tbs sugar
1 tsp cinnamon

Place butter, salt and sugar in a medium saucepan and heat until butter has melted. Remove from the heat and using electric beaters add the flour and mix until combined. Beat in the eggs, one at a time. If you have time you can refrigerate the mixture for a while at this stage to make it firmer for scooping. I didn’t have time.

Meanwhile heat the oil in a wok or deep saucepan until hot enough to cook the doughnuts – test it by putting a small bit in. Cook about 8 doughnuts at a time, using a large spoon or an ice cream scoop to make them. Cook on one side for a minute or so then then flip them over.

Remove doughnuts from the oil with a slotted spoon and roll them in the mixed sugar and cinnamon. Serve immediately.

Makes about 16

Mango Kulfi

To make traditional Indian or Pakistani ice cream, known as Kulfi, you begin by cooking sweetened flavoured milk over a low heat, stirring continuously to stop it from sticking and burning, until the volume is reduced by half. The milk takes on a distinctive flavour due to the caramelization process and this is the base you use to make the ice cream.

Having read a few articles and recipes online, I decided to replace the cooked milk with what is called Manjar or Dulce de Leche in South America. If you can’t find this use a can of Nestle Caramel Top n Fill, which is readily available in Australian supermarkets.  Kulfi can be made in any flavour, but mango kulfi is very popular in India, so as I had a packet of frozen mango in the freezer I thought I would give it a try.

This method of making ice cream in a food processor with frozen fruit virtually turns your food processor into an ice cream machine. As the frozen fruit breaks up it freezes the other ingredients. As you can see from the photo of the Kulfi when it was ready to go into the freezer, it already had the consistency of ice cream. Quick Raspberry Ice Cream is another recipe on this blog which uses this speedy food processor method. You can use any frozen fruit but the pieces must be fairly small or the motor will struggle.

250g Dulce de Leche or Manjar (or 1 can Nestle Caramel Top n Fill)
300ml cream (thickened, whipping, double)
1kg frozen mango pieces (I bought mine at Aldi)
Ground cardamom to taste
Pinch of salt
Grated rind and juice of 1 lime (save a little zest for garnish)
Lime Syrup to serve (optional)
Juice of 1 lime
½ cup water
¼ cup sugar
Lime zest

Place Dulce de Leche or Caramel topping in food processor with cream. Process until mixed and then, with the motor running, slowly add the mango cubes through the feed tube. Depending on what size food processor you have, you may need to make the Kulfi in two batches. Mine was just big enough. Keep mixing until all the mango cubes have been pureed, stopping to scrape down the sides with a spatula from time to time. Add cardamom (half a teaspoonful then mix and taste and see what you think), the salt and the lime zest.

Scrape Kulfi into a plastic container, cover and freeze for 3-4 hours or overnight. Remove from freezer 15 mins before serving. Scoop into bowls, drizzle with lime syrup and garnish with a little lime zest.

Lime Syrup: Place lime juice, water and sugar in a small saucepan and heat to dissolve sugar. Continue cooking until reduced by a third to a half and syrupy. Cool.

Serves 8-10

Salted Caramel Pots de Creme

As we were about to fly out of Los Angeles I was browsing through cookbooks in the airport bookshop and came across one published by a restaurant in LA called Gjelina. Some of the recipes made my mouth water, so a visit to this restaurant is definitely on the “to do” list for next time.

Salted Caramel (or Butterscotch) Pots de Crème is one of Gjelina’s signature dishes and everyone says they’re to die for. As with all good recipes, word has got around and there are now several different versions online. Before attempting to make them I read through several variations, as well as numerous comments from readers who had tried them. The variations included different amounts of egg yolks and cream, how long to cook the desserts to ensure they set and whether to serve them with whipped cream or crème fraîche. Our verdict is that they are nice with either, so it’s up to you.

This dessert is sweet and sinful but OMG it’s good.

75g butter
½ cup brown sugar
600ml cream
1 tsp salt
1 tsp vanilla essence
3 egg yolks
Caramel:
½ cup sugar
6 Tbs water
To serve:
Whipped cream or Crème fraîche (or sour cream)
Maldon salt flakes

Preheat oven to 165°C. Melt butter and brown sugar then let it bubble over moderate heat for 3-4 minutes. Swirl pan occasionally and watch it doesn’t burn. Whisk in the cream slowly with a balloon (hand) whisk. Return to the boil, stirring then add the salt and vanilla. Whisk egg yolks in a mixing bowl then pour in the hot cream mixture, whisking all the time. Strain through a sieve and pour into 6 small ramekins or coffee cups.

Place ramekins in a baking dish or pan and pour boiling water to come halfway up. Cover with foil then bake for 45 minutes to an hour, or until set but still slightly wobbly. Cool then refrigerate for 4 hours or overnight, covered.

Caramel: Place sugar and water in a pan and heat until dissolved. Cook over moderate heat, swirling the pan from time to time, until whisky-coloured. Pour a little caramel on top of each dessert, tipping so it covers. The caramel will set hard and you need to serve the desserts soon afterwards. If you do this stage ahead of time and put the desserts back in the fridge the caramel may become chewy. Actually it’s quite nice but much harder to eat chewy toffee than hard caramel in polite company! So I suggest you add the caramel topping close to serving time..

Serve the pots de crème with whipped cream or crème fraîche or sour cream and a few flakes of Maldon salt flakes.

Serves 6

Individual Black Forest Trifles

In 1915 Josef Keller, pastry chef at the Café Ahrend in Bad Godesberg in south-west Germany, invented the Black Forest Cake, using a local liqueur made with sour cherries to produce a distinctive flavour. His winning combination of chocolate and cherries went on to become famous around the world.

Here I’ve used the same ingredients to make a quick and easy dessert, layered in a glass. For an authentic flavour it’s worth investing in a bottle of cherry brandy, but a dash of ordinary brandy or your favourite liqueur will do.

I wanted to decorate each trifle with a fresh cherry, but tried three supermarkets and there wasn’t a fresh cherry to be had, it being mid-winter here.

You can also make this trifle in one large glass dish.

Chocolate cake (bought or homemade)
Cherry jam (I used Hero’s Black Cherry)
Preserved cherries in a can or jar (I used a 680g jar of Aldi’s pitted Morellos)
2 heaped tsp arrowroot
Cherry brandy or brandy (optional)
Chocolate Ganache:
350ml cream
50ml milk
200g dark chocolate (I used Cadbury’s Old Gold 70%)
To decorate:
250ml cream, extra
Fresh cherries
Grated chocolate

Slice cake horizontally and fill with a generous layer of cherry jam, then stick the two halves back together. You will need a third to half a jar of jam. Cut slices or chunks of cake and arrange a piece in 8 glass tumblers. If liked, drizzle each with a tablespoonful or two of cherry brandy or brandy.

Place cherries in a saucepan with most of the juice and heat to boiling point. Mix arrowroot with the rest of the juice until smooth, then add this to the cherries and cook, stirring, until thickened. Spoon cherries over the chocolate cake.

Place cream and milk in a small saucepan. Add chocolate, broken into squares, then heat to boiling point, stirring until chocolate has completely dissolved. Spoon chocolate ganache over the cherries and shake glass to spread evenly. Desserts can be made ahead to this point and kept in the fridge, covered, for several hours or overnight.

Whip extra cream until soft peaks form, then place a large dollop on each trifle. Decorate with a fresh cherry on its stalk (if available) and some grated chocolate.

Serves 8

Variations: Use fresh pitted cherries, stewed with a little sugar, in season. Use milk chocolate instead of dark. Use a different red fruit jam. Arrowroot is available in the cake ingredients section of the supermarket.

Vanilla Ice Cream with Toasted Macadamias and Caramel Sauce

I was inspired to create this recipe after eating nut ice cream with caramel sauce at Pomegranate Restaurant in Canberra.

Ice cream made with glucose (corn) syrup is alleged to be softer and smoother, so I decided to see if it was true. It was one of the best vanilla ice creams I have made with a very smooth and creamy texture. I didn’t use an ice cream machine but you can if you prefer.

4 eggs
1 cup sugar
½ cup glucose (corn) syrup
1½ cups cream
1½ cups (unsweetened) evaporated milk
2 tsp arrowroot
1 tsp vanilla essence
½ tsp salt
1 cup whipping cream (extra)
Caramel Sauce:
½ cup cream
½ cup brown sugar
50g butter
To serve:
Macadamia nuts, lightly toasted then roughly chopped

Place eggs, sugar, glucose/corn syrup, cream and evaporated milk in a heavy-based saucepan and mix well with a balloon whisk. Place over medium-low heat and cook, whisking constantly until you have a custard which coats the back of a spoon. Be careful it doesn’t burn or get too hot. Mix the arrowroot with 1 tablespoonful of water and mix into the custard with the vanilla and salt. Remove from the heat and pour through a fine sieve. Cool then chill in the fridge for several hours or overnight. Whip the extra cream until soft peaks form and fold into the chilled custard.

Churn ice cream in an ice cream machine according to manufacturer’s instructions, then scrape into a container and store in the freezer. If you don’t have an ice cream machine, pour into a shallow container and freeze until almost frozen but not rock hard, scrape into a food processor and process very briefly till smooth, then freeze again.

Caramel Sauce: place cream, brown sugar and butter in a saucepan and heat over moderate heat, stirring till dissolved. Allow to simmer for about 3 minutes then cool and serve at room temperature.

Remove ice cream from freezer and place in the fridge for 15-20 mins before serving, to make it easier to scoop. Serve the ice cream with the toffee sauce and the toasted macadamia nuts.

Makes about 1.5 litres

Variations:

  • use 3 cups cream and omit the evaporated milk.
  • use 8 egg yolks instead of 4 whole eggs. This makes the ice cream richer.
  • If preferred, fold the toasted nuts into the ice cream when you mix in the whipped cream.
  • use toasted walnuts, pecans or almonds instead of macadamias

Chocolate Fudge Cake with Tim Tams

This chocolate fudge cake has been our family’s birthday cake for decades. Twice it was promoted to the status of a three-tiered wedding cake – once covered with dark chocolate ganache and shaved chocolate and the second time with white chocolate ganache. It continues to be the preferred celebration cake in our family.

For the unenlightened, a Tim Tam consists of two layers of chocolate malted biscuit, separated by chocolate cream filling and coated with a thin layer of chocolate. These biscuits have become something of an Australian icon since their launch by Arnotts in 1963. Over the years new flavours and fillings have been introduced to keep up with modern trends. Tim Tams now come in dark or milk chocolate and with fillings such as salted caramel and peanut butter.

Matthew is a staunch Tim Tam fan so I decided to use them to decorate his birthday cake this year. Unfortunately white chocolate ends up rather yellow as you can see in the photo – but it tasted good! Make the cake the day before the birthday as it’s much easier to ice next day.

Chocolate Fudge Cake with Tim Tams

Cake:
¾ cup cocoa powder
½ cup hot water
¼
 cup vegetable oil
1¼ cups sugar
2 eggs
1½ cups self-raising flour, sifted (or use plain flour plus 2 tsp baking powder)
2 tsp bicarbonate of soda
1 cup buttermilk (for substitute see below)
½ tsp salt
Chocolate Ganache: (option 1)
300ml thick cream
250g chocolate (dark, milk or white)
Cream Cheese Icing: (option 2)
125g unsalted butter at room temperature
125g cream cheese at room temperature
¾ cup cocoa powder
1½ cups icing sugar, sifted
2-4 Tbs cold milk, as required
To decorate:
2 x 200g packets Tim Tams
1 packet Maltesers (optional)
3 Tbs cream and 50g white chocolate, melted, to drizzle over

Preheat oven to 180°. In a fan-forced oven it’s best to lower the temperature to 170ºC so cake doesn’t rise too fast. Grease a 20-22cm round cake tin and line the bottom with baking paper. Alternatively use two shallow sandwich tins and line them both.

Place all ingredients for cake in a large mixing bowl. Using electric beaters, mix well for 2-3 minutes. Use a spatula to scrape down any bits stuck to the sides of the bowl.

Scrape mixture into cake tin and smooth the top. Bake for 35-45 mins in the centre of the oven, or until a skewer inserted in the middle comes out clean. Don’t overcook as you want the cake to be moist and fudgey. Two thinner cakes will take less time, around 25 mins. Cool 10 minutes in tin. Turn out and cool on a cake rack. Ice the cake the following day.

Make Chocolate Ganache or Cream Cheese Icing – see below. Either ice cake just on the top and sides, or if you’ve cooked it in two sandwich tins use some of the ganache in the middle to stick them together. You can also cut one large cake in two horizontally with a serrated knife. If cake has risen into too much of a domed shape shave a bit off with a serrated knife.

To ice cake in the middle as well as top and sides you will need to make one and a half times the Ganache recipe. With the cream cheese icing there should be enough.

While the cake is perfectly nice without any adornment, if liked stick Tim Tams around the sides, cover the top with Maltesers and drizzle with melted and cooled white chocolate mixture. Cake keeps for 3-4 days in a tin.

Chocolate Ganache: Heat cream in a small saucepan until boiling then remove from the heat and add chocolate, broken into squares. Stir to dissolve then cool until thick enough to spread over cake.

Cream Cheese Icing: With electric beaters, beat butter and cream cheese, gradually adding the cocoa, then the icing sugar and enough milk to make desired consistency.

Substitute: if you don’t have buttermilk use ½ cup plain yogurt and ½ cup milk or 1 cup milk mixed with 1 tsp vinegar and left to stand for an hour.

Serves 14


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