Baking

Superfood Gluten-Free Pancakes

Fancy starting your morning with a dose of yum?

October 21, 2015

7 Plant-Based Desserts That’ll Make You Want To Go Vegan

We dare you to stop at one bite.

October 19, 2015

24 Insanely Drool-Worthy Ways To Eat Nutella

No logic required. Just chocolatey goodness.

October 8, 2015

Homemade Cranberry Ganache Filled Lamington Recipe

Light, fluffy and literally oozing with flavour.

October 7, 2015

Baking For The Health Elitist In You: Chia And Banana Slice

Sugar and gluten-free goodness with just enough superfood prowess to impress your friends.

October 2, 2015

Quick And Easy 4 Ingredient Vegan Scones Recipe

In an era where time is of the essence, who doesn’t love a cook-up that’s super quick and easy? This vegan scones recipe provided by top food blog, Veggieful, promises to be just that with only four ingredients necessary! What’s more, it’s likely that you’ll have them all on hand.

RELATED: Vegan Chocolate Pikelets Recipe With Chocolate Topping Recipe

“These scones are simple delicious and easy to make. Great for breakfast morning tea or a snack!” says the blogger. So, what are you waiting for? Let’s get cooking!

Ingredients

Scones

3 cups self-raising flour

120g vegan margarine, at room temp

1 cup Vitasoy

1 tbsp icing sugar

Optional extras

Strawberry jam

Whipped coconut cream

Icing sugar, to dust

Method

  1. Preheat oven to 200 degrees celcius fan-forced and line a tray with baking paper.
  2. In a large bowl, add the flour and icing sugar and stir until combined.
  3. Add the margarine and use your fingers to rub it into the flour until lightly crumbly.
  4. Pour the soy milk in and knead until a dough is formed.
  5. Lightly sprinkle a surface with flour and knead the dough for one minute until a smooth dough has formed. Make sure you do not over-work the dough.
  6. Roll the dough into a long sausage and cut into 12 parts/scones. Alternatively,  you can use a circular cutter and cut into 12 rounds.
  7. Place the scones on the tray with a little bit of space between each one.
  8. Bake for 20 minutes until lightly browned.
  9. Serve immediately with jam and vegan cream. Enjoy!
July 12, 2015

Vegemite Hot Cross Buns Recipe

This tasty twist on hot cross buns is a fun way to celebrate the Easter holiday and is sure to leave everyone in the family happy.  Vegemite at a time of the year when we all find ourselves over indulging in chocolate and sweet foods, gives your savoury taste-buds a delicious work out.

RELATED: Nutella Brioche Dessert Recipe

Using an Aussie classic this recipe delivers and is a great take on an Easter favourite. These are best served warm and with a spread of butter.

Serves 12

Ingredients

10g dried yeast

1 cup lukewarm water

2 eggs, lightly beaten

1⁄4 cup vegemite

1 tbsp caster sugar

20g butter, melted

31⁄2 cups flour, sifted

3⁄4 cup shredded parmesan cheese

1 egg

1 tbsp water

1 vegemite 145g tube, for topping

Method

  1. Combine the yeast and warm water in a large bowl and mix until yeast is dissolved. Add the eggs, vegemite, sugar and butter and whisk to combine. Stir in the flour and cheese and mix until combined then knead for 5-8 minutes on a floured surface until the dough is smooth and springy.
  2. Place the dough into a clean bowl and cover. Set aside in a warm place to rise for approx. 1 hour or until doubled in size.
  3. Knock back the dough then knead lightly. Divide into 12 even portions. Knead each lightly then stretch each ball out slightly and place 1⁄2 teaspoon vegemite onto each and roughly knead through.
  4. Roll each into a smooth bun and place on a greased baking tray with 1cm gap between them. Set aside in a warm place for 20 minutes or until doubled in size.
  5. Beat together egg and water then brush over the buns. Using the vegemite tube, squeeze crosses onto the buns.
  6. Bake in a hot oven 200°C for 15-20 minutes or until golden and bases are crisp and sound hollow when tapped. Cool on a wire rack.

Recipe courtesy of Vegemite Australia

March 30, 2015

Banana Bread Scones Recipe

Try this quick and healthy banana bread scones recipe on a lazy sunday – your family will thank you for it! Using ingredients such as 2 ripe bananas and a touch of cinnamon for that authentic taste, enjoy with a fresh juice or even a rich coffee.

Ingredients

1 cup white whole wheat flour

1.25 cup all-purpose flower

1/3 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1.5 tsp cinnamon

1/2 teaspoon nutmeg

1/2 cup unsalted better (cut into pieces)

2 ripe bananas (chopped and mashed)

1 egg lightly beaten

Brown Sugar Glaze (optional)

1/2 cup confectioners sugar

2 tbsp brown sugar

1/2 tsp vanilla extract

2-3 tsp milk

Method

  1. Preheat oven to 350. Line a baking sheet with parchment paper or a baking mat.
  2. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Cut in butter with a pastry blender or two forks until mixture resembles coarse crumbs. Stir in mashed banana and egg. Stir until just combined.
  4. Turn dough out onto well-floured surface. Dough will be soft and somewhat sticky. Knead 5-6 times until dough comes together.
  5. Shape into an 8-inch circle. Brush top of dough with water. Stir together sugar and cinnamon for topping and sprinkle over the top. Cut into 8 pieces and place on prepared baking sheet.
  6. Bake for 15-18 minutes or until light golden brown. Transfer to wire rack to cool.
  7. In a small bowl, whisk together sugars. Add in vanilla and 2 tsp milk. Add another tsp milk if you want a thinner glaze. Drizzle over cooled scones. Serve.
  8. Store leftovers in a loosely covered container.

Image and Recipe via A Kitchen Addiction

September 12, 2014

Tip Top Celebrates 50 Years Of Baking

Calling all domestic goddesses: Iconic Aussie brand and household staple, Tip Top, is celebrating more than 50 years of baking for Australian families and it’s time to rise to the occasion. As part of the celebrations, Tip Top is re-releasing some of its fabulous, old recipes from the 1950s, such as the sweet tooth’s paradise: Russian Bread Pancakes and Cocoa Pudding (pictured and recipe below).

Both decadent and tasty recipes are from Tip Top’s Recipes Made With Bread. But before you get cracking – to thank mums for their years of support, Tip Top has launched a nationwide initiative to give everyone the chance to say, “Good on ya mum!” The interactive microsite Mum Song Dedications allows you to create a personalised song for your mum.

Following a four-step process, you can pick your own melody, beats, effects, and lyrics to create a unique compilation. Tip Top is Australia’s number one sliced bread, baking more than one million products for families every day. Numerous Aussie celebrities have featured in past Tip Top TV advertisements including singer John Farnham, swimmer Samantha Riley and AFL star Dermott Brereton. Visit www.mumsongsdedication.com.

Russian Bread Pancakes

Ingredients

½ lb. (227g) stale bread

½ lb. (227g) plain flour

1 pint (0.473lt) milk

3 eggs

Butter or dripping

Pinch of salt

Method

  1. Soak the bread for about 1 hour in milk; rub through a sieve.
  2. Beat the eggs, add salt, half of the bread mash and flour; beat well.
  3. Add the rest of the bread and again beat well. Make frying pan (with some butter or dripping) hot.
  4. Put small heaps of the batter and fry on both sides. Serve hot with jam.

baking, Tip Top, recipes, pudding

Cocoa Pudding

Ingredients

6 oz. (6kg) breadcrumbs

1 pint (0.473lt) milk

3 eggs

2 oz. (2kg) butter

2 tbsp sugar

1 tbsp cocoa

1 tsp vanilla essence

Pinch of salt

Method

  1. Boil milk and pour over breadcrumbs.
  2. Add butter and sugar and cocoa, which has been dissolved with 1 tblsp of boiling water.
  3. Add beaten yolks and essence; pour into buttered pie dish and bake for one hour.
  4. Beat white eggs to stiff froth and add sugar and beat again; decorate on top of pudding and cook a light brown.
  5. Leave in slow oven for ½ hour to cook the meringue on top.

baking, Tip Top, recipes, pudding

 Images via flickr.com

August 5, 2014

Free-Form Apple, Pear and Cinnamon Pie Recipe

Celebrity chef Karen Martini shares a delicious apple pie recipe – serve warm out of the oven with a dollop of cream or ice cream!

Serves 6 – 8

Ingredients 

400g Ardmona Pie Apple
400g Goulburn Valley Sliced Pear
100ml juice reserved from the 400g Goulburn Valley Sliced Pear
120g raw sugar, plus 2tbsp extra
2 ½ teaspoons cinnamon
½ nutmeg, finely grated
Zest of half a lemon fine zested

Sweet pastry
300g butter at room temperature
150g icing sugar
2 whole eggs
600g plain flour

Method
1. In a medium saucepan bring the pear juice and sugar to the boil, stirring to dissolve. Add the lemon zest and half the cinnamon and nutmeg and simmer for 2 minutes. Remove the pan from the heat and add the apples, simmer for 3 mins until thick, then set aside to cool.

2. For the pastry, in a food processor add the butter, sugar and eggs and process until smooth. Add the flour and pulse until the pastry comes together. Tip the mixture out onto a large square of baking paper, place another sheet on top and roll to about 3cm thick. Place in the fridge, lying flat, for 10 minutes.

3. Remove the chilled pastry from the fridge and roll to 2cm thick on the baking paper. Lift the paper and pastry onto a baking tray, trim to a rough circle (or whatever shape suits the tray you will bake on) and pile the apple mix in the middle and top with pieces of sliced pear. Using the paper as support, pull the sides of the pastry up around the edges of the filling and twist the edges of the pastry together to secure, leaving the top open.

4. Glaze the pastry with egg wash and then dust heavily with cinnamon.

5. Sprinkle with the extra sugar and bake at 200°C fan-forced (or 220°C conventional) for 40 minutes or until golden – there will be juices running from the tart when cooked. Once you remove the tart from the oven brush the juices over the pastry and serve warm with ice cream or cream.

What’s your favourite baked dessert?

February 26, 2014

Macadamia Chocolate Lamingtons Recipe

This is the best lamington recipe you’ll ever bake and the must-make treat for Australia Day. They’re extra special thanks to being rolled in coconut as well as roasted macadamias.

Makes 15

Ingredients
125g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract
6 eggs
1 3/4 cup self raising flour, sifted
1 tablespoon dark cocoa powder
1/2 cup milk
2 cups shredded coconut
2 cups unsalted macadamias, roasted

Icing
6 cups icing sugar mixture
1/2 cup dark cocoa powder
2 tablespoons butter, softened
3/4 cup boiling water

Method

1. Preheat oven to 160°C fan-forced. Grease a 3cm-deep, 20 x 30cm (base) lamington pan. Line with non-stick baking paper, leaving a 2cm overhang on all sides.

2. Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the eggs, one at a time, beating well after each addition.

3. Sift half the flour and cocoa over the butter mixture and stir until combined. Mix through half the milk and repeat with the remaining flour, cocoa and milk. Spoon into the prepared tin and smooth the top. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack and cool completely.

4. To make the icing, sift the icing sugar and cocoa into a bowl add the butter and boiling water and stir until smooth.

5. Cut cake into 15 pieces. Place the macadamia and coconut into a food processor and pulse to blend together, tip onto a dish. Use a fork and dip one piece of cake into the icing mixture, shake off any excess and toss in the macadamia and coconut. Place onto a wire rack over a baking tray. Repeat with remaining cake, icing, coconut and macadamias.

What’s your favourite Australia Day recipe?

January 21, 2014

Individual Bread and Butter Puddings Recipe

Just delicious, easy to make and always a crowd-pleaser, this bread and butter pudding recipe is given extra goodness with luscious Beerenberg Caramelised Fig jam and tastes even better cold the next day! You could make this easy dessert as one big pudding if you prefer, but the individual ones are a nice change and make serving much easier.

Preparation time: 15 minutes. Cooking time: 25 minutes
Serves: 12

Ingredients
3 eggs
1/3 cup caster sugar
1 cup milk
1 cup cream
1 tsp vanilla paste
8 thick slices fruit loaf (sourdough is ideal)
30g butter, softened
Beerenberg Caramelised Fig Jam
1/2 cup golden caster sugar

Method
1. Preheat oven to 180C and line a 12-cup capacity muffin tin with paper cases.  Whisk the eggs, sugar, milk, cream and vanilla together and set aside for a moment.

2. Spread each slice of fruit loaf with butter then the jam and cut into three long soldiers. Cut these in half. Divide these bread pieces between the muffin cases then pour over the custard mixture, pressing the slices down so each one is fully immersed. Either cover with plastic and leave in the fridge until ready to bake or sprinkle with the golden caster sugar, then place in the oven for 25 minutes or until the puddings are just beginning to colour and most of the liquid has been baked into the loaf.

What’s your favourite easy dessert?

January 17, 2014

Easy Madeleines Recipe

Scones, slices…who doesn’t have a soft spot for good old-fashioned treats like nana used to make? 80-year-old Merle Parrish’s gorgeous second cookbook, Merle’s Country Show Baking and Other Favourites, is packed with nostalgic favourites and classic baking recipes, like these easy madeleines. The much-loved MasterChef guest – who has been baking competitively from the age of 7 and is now a CWA judge herself – shares her secrets to baking with confidence without all that intimidating chef speak!

These delicate French butter cakes are lovely to serve as part of a morning or afternoon tea, fresh out of the oven.

From Merle’s Country Show Baking and Other Favourites Copyright © Merle Parrish 2013 Reprinted by Permission of Random House Australia All Rights Reserved RRP $39.95 by Ebury Illustrated. Available now from bookstores and online retailers.

Preparation time: 10 minutes
Cooking time: 8 minutes

Makes: 12

Ingredients

plain flour, to dust tin
1 egg
1/4 cup caster sugar
1 tsp vanilla essence
1/2 cup plain flour
1/2 tsp baking powder
90g butter, melted and cooled
icing sugar, to dust

Method

1. Preheat the oven to moderate (180C). Lightly grease a 12-hole madeleine tin (see note) and dust lightly with flour. Shake out the excess.

2. Using electric beaters, beat the egg, caster sugar and vanilla together for 2 minutes, until pale, frothy and increased in volume.

3. Sift the flour and baking powder together and gently fold into the egg mixture. Add the melted butter, and fold to combine.

4. Spoon the batter evenly into the prepared tin. Bake for 8 minutes or until puffed and firm to a gentle touch. Stand in the tin for 3 minutes, then turn out onto a wire rack to cool completely. Dust lightly with icing sugar to serve.

What’s your favourite old-fashioned baking recipe?

merle

November 13, 2013

Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12

Ingredients

100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt

Method

1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

October 10, 2013

Easy Baking Recipes: Marmite Scrolls

Not just a favourite after-school snack for the kids, Marmite scrolls are delicious fresh out of the oven any time. They’re so easy to make and ready in less than 30 minutes. This is a great recipe to get your kids baking, too.

Preparation time: 5 minutes
Cook time: 20 minutes

Makes: 8

Ingredients 

2 cups plain flour
2 tsp baking powder
1/2 tsp salt
60 g margarine
200ml soy milk or dairy milk
4 tsp Sanitarium Marmite 
3/4 cup grated Edam cheese

Method

1. Preheat oven to 200°C. Sift flour, baking powder and salt together. Using your fingertips rub the margarine into the flour until the mixture resembles fine breadcrumbs.

2. Make a well in the centre of the flour mix and add the milk. Mix together then gently knead with hands to form a dough.

3. Using a rolling pin, roll the dough into a 20 x 30 cm rectangle. Spread the dough with Sanitarium Marmite, then sprinkle with cheese, leaving some for later.

4. Roll the dough from the long side into a roll. Slice the roll into 10 even slices and place each piece cut side up onto a lightly-greased baking tray. Sprinkle with extra cheese on top of each scroll.

5. Bake in oven for 12-15 minutes or until scrolls have risen and cooked through.

Tip: Finely chopped onions, spinach leaves, tomato slices, basil leaves, pistachios, walnuts, sun-dried tomatoes, pesto or pumpkin seeds can all be included in the toppings. Sprinkle over before rolling dough up.

What is your favourite afternoon treat?

October 1, 2013

Moist Banana Cake Recipe With Fluffy Cream Cheese Frosting

Recently in New York I had the most delicious, moist banana cupcake topped with a luscious cream cheese frosting which I had to recreate at home (with some help from the bakery). I turned it into a banana cake to serve at afternoon tea but you can also bake them as cupcakes – either way, this is the best banana cake recipe you’ll ever try!

Tip: Make sure the bananas are over-ripe and black otherwise the banana flavour won’t come out in the cake.

Makes 1 cake or 24 cupcakes

Ingredients

125g butter, softened
2 1⁄2 cups sugar
3 eggs
1/2 tsp vanilla extract
3 cups plain flour
1 1/2 tsp baking soda
1/2 tsp baking powder
Pinch of sea salt
1 1/2 cups buttermilk
4-5 over-ripe (black) bananas, pureed to make 2 cups of banana puree

Cream cheese frosting

125g butter, softened
450g cream cheese (not low-fat)
8 cups icing sugar
1/2 tsp vanilla extract

Method

1. Preheat the oven to 150C. Line a cake pan with baking paper or a cupcake tray with cupcake liners.

Combine butter and sugar in a mixing bowl. Beat until sugar and butter becomes light and fluffy. Add the eggs and vanilla extract, then starting on low speed, start to beat the mixture, increasing to medium speed and beating until fluffy.

2. Sift the flour, baking powder, baking soda and salt. Add half of the flour mixture to the egg mixture, followed by the buttermilk, then add the rest of the flour mixture. Mix gently until combined, be careful not to over-mix.

3. On a low speed, mix in the banana puree. Mix for 1 minute.

4. Scoop the dough into the cake pan or cupcake tray and bake for 50 minutes-1 hour for the cake or  20-25 minutes for cupcakes. Remove and allow to cool.

5. To make the cream cheese frosting, combine the butter and cream cheese in a mixing bowl and mix on a medium speed for 5 minutes.

6. While mixing, slowly add the sugar to incorporate. Once all the sugar is mixed in, add the vanilla extract and continue to mix on medium speed for 3 minutes, until light and fluffy. Frost the cake or cupcakes when cool.

The cake or cupcakes will stay moist and fresh for 4 days if kept in an airtight container at room temperature – do not place in the fridge or the cake and frosting will dry.

What’s your favourite banana cake recipe?

August 9, 2013

Best Chocolate Chip Cookie Recipe

We’ve tried a lot of chocolate chip cookie recipes, and believe us, this really is the ultimate recipe. The cookies have that perfect chewy texture and smell divine. Adding chopped nuts is optional, but serving with a glass of milk is a must! A great baking recipe for the kids too.

Ingredients

3/4 cup white sugar

3/4 cup packed brown sugar

1 cup butter, softened

1 tsp vanilla extract

1 egg

2 1/4 cups plain flour

1 tsp baking soda

1/2 tsp salt

1-2 cups chocolate chips

1 cup pecan or walnut pieces (optional)

Method

1. Preheat oven to 190C. Line a baking tray with baking paper.

2. Mix the sugars, butter, vanilla extract and egg in a large bowl.

3. Sift the flour, baking soda and salt together. Stir it into the sugar mixture, followed by the chocolate chips and nuts if using. Do not over mix.

4. Scoop rounded tablespoonfuls of dough and place them 5cm apart on the baking tray. You can also use an ice cream scoop (flatten the top before baking for flat, round cookies).

5. Bake for 8-10 minutes, or until lightly brown. The cookies will still be a little soft, which makes them chewy when cool. Allow to cool slightly then cool on a wire rack.

Note: if you like crispy chocolate chip cookies cookies, leave them in the oven for 10-12 minutes, keeping an eye on them so they don’t get too dark.

What’s your favourite chocolate chip cookie recipe?

August 6, 2013

Best Vanilla Cupcake Recipe

This really is the best vanilla cupcake recipe we’ve tried (and we’ve tried a lot). The cupcake has a lovely, moist crumb that tastes just as good the next day, and the vanilla buttercream recipe is really easy to make and is fluffy and packed with vanilla flavour.

Makes 24

Ingredients
1 1/2 cups self-raising flour, sifted
1 1/4 cups plain flour, softed
250g unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract

Method
1. Preheat oven to 175C. Line two 12-cup muffin tins with cupcake papers. Go and find some cute ones!

2. In a big bowl, combine the flours. Set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are just incorporated but do not overbeat.

3. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.

4. Bake for 20–25 minutes, or until a cake tester inserted in the centre of the cupcake comes out clean. Cool the cupcakes in the tins then on a rack. When cool top with the vanilla buttercream icing.

Vanilla Buttercream Icing
1/2 cup unsalted butter, softened
2 1/2-3 cups icing sugar
1/4 cup milk
1 teaspoon vanilla extract

1. Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, beating well after each addition (about 2 minutes), until the icing is lovely and thick.

What’s your favourite cupcake recipe?

July 26, 2013

Best Ever Shepherd’s Pie Recipe

What’s better on a cold winter’s night than shepherd’s pie? This traditional shepherd’s pie recipe is perfect for a midweek dinner.

Remember shepherd’s pie is made with lamb mince but cottage pie is made with beef mince – just use whatever mince you have!

Ingredients
1 large onion, chopped
2-3 carrots, chopped
500g lamb mince
2 Tbsp tomato purée
Splash of Worcestershire sauce
500ml beef stock
2 large potatoes, cut into chunks
2 Tbsp butter
3 Tbsp hot milk

Method
1. Heat a little olive oil over medium heat in a large saucepan. Sauté the onion and carrots for a few minutes. Add the lamb mince, break it up with a wooden spoon and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for 2 minutes. Add the stock, bring to a simmer, then turn down the heat, cover and cook for 30 minutes. Take the lid off for the last 10 minutes to cook away excess liquid. Season with salt and pepper.

2. Meanwhile, heat the oven to 180C and make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

3. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour. Leave to stand for 5 minutes before serving.

July 23, 2013

Saucy Chocolate Pudding

Sometimes, only a hot saucy chocolate pudding will do, served with a shock of cold vanilla ice cream of course! We love this no-fail recipe from chocolate cookbook 50 Shades of Chocolate.

Ingredients
90g butter
120g dark chocolate callets
¼ cup caster sugar
1 cup milk
2 eggs
1 tbsp vanilla essence
¾ cup self-raising flour
60g milk chocolate callets
1 tbsp brown sugar
2 tbsp cocoa powder
1 cup boiling water
1 tsp vanilla essence

Method
1. Melt butter and chocolate over low heat and allow to cool. Add sugar, milk, eggs and vanilla essence and stir. Slowly add flour and stir until smooth.

2. Pour mixture equally into ramekins and sprinkle with chopped milk chocolate callets.

3. Bring water up to boil, take off heat and add sugar cocoa powder and vanilla essence until all have dissolved. Gently pour chocolate sauce over the back of a spoon on top of the mixture into the ramekins.

4. Bake for 20-25 minutes in 180C oven. Serve hot pudding with deliciously cold ice cream.

Recipe from www.50ShadesOfChocolate.com.au by Claire Preen, RRP $14.95.

July 12, 2013