The Start Menu » Dessert

Golden Syrup pudding (dessert)

admin — Mon, 16 Apr 2012 08:35:40 +0000

Ingredients

60gm butter melted
3/4 Cup Sugar
1cup Self-Raising Flour (or 1 cup normal flower and 1 tsp baking powder)
1/2 cup milk

Sauce

1 1/2 Cups boiling water
3 tablespoons Golden Syrup (or Treacle or even Maple!)

Instructions

Pre-heat oven to 180C
Mix all ingredients for cake in a bowl
Mix Sauce Ingredients and pour into good sized oven dish (i like Glass ones)
Carefully layer the batter into the middle, it should almost float in the water from the sauce.
bake for 40 mins

This dessert is fantastic, a family favourite. It does take a bit of time to cook though, however you can pop it in the microwave for about 8-10 minutes and it cooks just fine. We prefer it cooked in the oven so it gets the crunchie crust on it, we usually put it on right after a roast.

Usually when its served its taken out of the bowl and flipped upside down leaving the sauce on the ‘top’ and crunchy part on the bottom. Goes great with ice cream.

Stewed Plums & Ice Cream

admin — Sun, 06 Feb 2011 07:25:47 +0000

Ingredients

1.5kg Plums
1/2 Cup Sugar
1/4 Cup Water
1/2 t Cinnamon

Instructions

put water , sugar and Cinnamon into crock pot and mix well
Place plums into Crockpot, and turn on low
Place cooked plums into desert plate with ice cream & eat!The plums will hold shape well and are just a little tangy inside (though some people like that!) , feel free to add more sugar.

Recipe by Lisa Kingsbeer

Xmas Pudding Truffles

admin — Wed, 22 Dec 2010 21:21:05 +0000

This one is by Allie K. @alikat2k

Ingredients

1x Ernest Adams Christmas Pudding (325gm) (or similar size pre-made Xmas pudding)
1/2 Cup of Rum, Brandy or Orange Liqueur
1x Bag of Dark or Milk Chocolate Melts
1/2 Bag of White Chocolate Melts Glace Cherries or Red/Green lollies to decorate

Instructions

Crumble Christmas Pudding into a microwave proof bowl.
Pour over Alcohol.
Microwave on High for 4-5 minutes (depending on Microwave… 4 minutes @ 1200w works nice)
When cooled sufficiently, roll into balls. Should make about 12 balls.
Place in freezer on a tray & baking paper for no less than an hour.
Melt Dark/Milk chocolate according to the instructions on the packet.

Dip each partially frozen truffle into the chocolate and place on baking paper and allow to set at room temperature (putting in the fridge to set causes the chocolate to sweat and go all cloudy and yucky looking)
Melt the white chocolate according to the instructions on the packet. let it cool ever so slightly.
Take a level teaspoon of white chocolate and drip it on top, allowing the chocolate to slowly run off the teaspoon, giving it a custard dollop look.
Allow the white chocolate to again start setting.
After about a minute or so, place the decorations on top to make it look like a christmas pudding!
Allow the white chocolate to set fully at room temperature (again, not in the fridge… chocolate sweats!)
CONSUME OM NOM NOM NOM

Custard from scratch

admin — Sun, 13 Dec 2009 08:05:23 +0000

Nice easy crowd pleaser that you can make the day before.

Ingredients

2 cups whole milk or cream
3 egg yolks
1/4 cup sugar
3 tablespoons corn flour
1 teaspoon vanilla
1 tablespoon butter

Instructions

Heat the milk to boiling.
Meanwhile, whisk the egg yolks, sugar and flour together.
Whisk in a little warm milk, then a little more, gradually.
Whisk well then pour into the boiled milk.
Turn the heat to low and cook, whisking constantly, until thickened – about 3 or 4 minutes.
Whisk in the butter and vanilla.
Transfer to to a bowl and cover with plastic wrap touching the surface of the cream. Refrigerate.

This recipe makes excellent tarts or pies. With the 3 remaining Egg whites you can make an excellent Pavlova.