C

 

Ingredients

For the pudding

120g unsalted butter

1 block Caramilk chocolate (180g) plus one extra block for the base 

1 tbsp vanilla bean extract

¾ cup brown sugar (loosely packed) 

3 eggs

250g self-raising flour

250ml (1 cup) milk

generous pinch salt

For the sauce

1½ cups loosely packed dark brown sugar

110g unsalted butter

2 cups boiling water

Method

Preheat oven to 170C. Grease and line an 8-cup capacity baking dish.

Add the butter and one 180g block of Caramilk, broken into pieces, to a saucepan and place over low heat. Stirring constantly, cook until the butter and chocolate have melted and are thoroughly incorporated. Remove from heat and allow to cool slightly before adding the brown sugar, vanilla and eggs. Whisk again. Dump in the rest of the pudding ingredients and whisk until smooth. 

Break the additional block of Caramilk into chunks and throw them haphazardly across the base of your cooking dish (this chocolate will melt and become part of the sauce while it cooks in the oven). Spoon the batter on top of the chocolate chunks. 

Add the sauce ingredients to a large heatproof pouring jug. Whisk until the butter has been melted by the boiling water. Pour the sauce over the batter, keeping a tight grip on the edges of the dish, so none of the sauce sloshes over. Don't be nervous – it's going to look hideous and weird, and the pudding mixture will float and rivers will run through the batter and you'll think it's ruined, but I promise it's not. 

 Pop in the oven for 30 minutes or until the top looks lightly golden and set. 

Slow Cooker fudgey chocolate pudding

1 cup plain flour
1/2 cup sugar
1/4 cup cocoa
1 tsp baking powder
1/2tsp salt
3/4 cup milk (any kind)
1/3 cup light flavoured oil
1tsp vanilla

grease slow cooker.

mix together dry ingredients

add milk, oil and vanilla and mix till just combined

place batter in slow cooker

sprinkle 1 cup (=small packet) dark chocolate chips over the top

mix together
2 cups boiling water
1/2 cup sugar (I used brown)
3 tabs cocoa

pour carefully over batter
cover and cook on high for 1 1/2 to 2 hours

when cooked, remove ceramic insert. Leave to cool a few minutes, then serve

Tim tam cheesecake

Recipe (modified from bestrecipes.com.au)

• 400 g Tim Tams
• 80 g butter melted
• 375 g cream cheese cubed softened
• 1/2 cup caster sugar
• 1 tsp vanilla essence
• 1 cup thickened cream
• 3 tsp gelatine powder
• 1/4 cup boiling water
• 200 g white chocolate cooled melted

• STEP 1 Place 250 g of the Tim Tams in a blender and process into fine crumbs.
• STEP 2 Add the butter and process to combine. Press the mixture into spring-form baking pan and refrigerate 30 minutes.
• STEP 3 Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream.
• STEP 4 Mix the gelatine with the boiling water. Stir in the gelatine mixture, dissolved in 1/4 cup of boing water and white chocolate.
• STEP 5 Chop the remaining biscuits and stir into the cream cheese mixture then pour over the Tim Tam base.
• STEP 6 Cover and refrigerate until set.

(if you don't want it to be so sweet, use less caster sugar and white chocolate)

crazy chocolate cake

Serves 10
Prep Time: 10 minutes
Total Time: 45 minutes

Ingredients

• 1-½ cup all-purpose flour
• 3 tablespoons cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoon pure vanilla extract
• 5 tablespoons vegetable oil
• 1 cup water

Method

1. Preheat the oven to 180 degrees. Grease an 8-inch square or 9-inch round cake pan.
2. Add all the dry ingredients directly to the pan and mix.
3. Make 3 little holes – 2 small and 1 large – in the mixed dry ingredients. Pour the vinegar in one of the small holes, the vanilla in the other small hole, and the vegetable oil in the large depression. Pour water over all, and mix with a fork until smooth.
4. Bake on the middle rack of the oven for 35 minutes, until a toothpick comes out clean.
5. Allow to cool and serve!

Violet crumble Cheesecake

ngredients

Base

• 2 cups (250g) plain chocolate biscuit crumbs
• 125g butter (melt)

Filling

• 2 x 250g packets cream cheese (soften)
• 1/2 cup caster sugar
• 1/2 cup sour cream
• 2 teaspoons of gelatine
• 1 Tablespoon water
• 3 x 45g violet crumble bars (broken up)

Method

1. Grease 20cm by 20cm pan and line with baking paper to extend over the sides.
2. Combine biscuit crumbs and butter in a bowl – mix well. Then press evenly over base of prepared pan. Refrigerate for 30 minutes or until firm.
3. For the filling, beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy.
4. Sprinkle gelatine over water in a cup and stand in a small pan of simmering water, stir until dissolved. Let it cool slightly.
5. Finally, with an electric mixer pour gelatine mixture into the cream cheese mixture. Add in violet crumble bars.
6. Pour mixture over set crumb crust. Sprinkle extra crumble on top if you wish. Refrigerate until set.

Slow cooker brownies

Ingredients

• Cooking Spray
• 1 1/4 cups flour
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cut into pieces
• 8oz bittersweet chocolate
• 1 cup sugar
• 3 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Directions

1. Lightly coat a 5-quart slow-cooker with the cooking spray, then line the bottom with parchment paper and lightly coat that in spray.
2. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
3. Place butter and chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each increment until the chocolate is melted. Add the sugar and and vanilla extract then stir to combine. Stir in the eggs, then add in the flour mixture, walnuts, and chocolate and stir until just moistened (be careful to not overmix). Transfer to a slow cooker and smooth out the top.
4. Cover and cook on low for 3 1/3 hours. Uncover and cook for another 30 minutes. Remove the ceramic insert from the slow cooker and run a knife around the edge to loosen brownies. Let the brownies cool completely in the insert on a wire rack (about 2 hours). Turn out onto a work surface and cut into brownies.

Clinkers Slice

Ingredients

• 1 250g packet Clinkers (a good tip is to buy the 300g bag and eat a few while you make it)
• 1 250g packet Malt O Milk biscuits
• 125g butter
• 1 cup condensed milk (nearly a whole tin – but not quite!)
• 180g block milk chocolate

 

Method

1. Line a slice tin with baking paper and set aside.
2. Crush the clinkers and biscuits in a food processor and place in a bowl.
3. Melt the butter and condensed milk in a saucepan on low heat until melted and mixed together well.
4. Pour the melted butter/condensed milk mixture over the crushed biscuits and clinkers.
5. Stir to combine (don’t worry if the mixture seems a little bit wet).
6. Place into the slice tray and press the mixture down very firmly.
7. Melt the chocolate in the microwave or on a double boiler and spread evenly over the slice.
8. Place in the fridge for at least two hours (preferably overnight).
9. Take the slice out of the fridge and leave for 20 minutes before slicing (this way your chocolate will be less likely to crack).
10. Cut the slice into squares.
11. This slice will keep in an airtight container in the fridge for up to a week (but it won’t last that long anyway!)