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. 

Gluten Free gingerbread muffins

Gingerbread Muffins makes 12 muffins
gluten free, low fat, vegan, healthy, delicious

2 cups flour/GF flour/GF pancake mix/wholewheat flour 

1 tsp baking soda

1/4 tsp salt 

1/2 tsp cinnamon 

1/2 tsp ginger (if you like lots of ginger, add more!) 

1/2 cup milk of your choice 

1/3-1/2 cup cane sugar/brown sugar (the amount of sugar depends on your tastes!) 

1/4 cup molasses

1/2 cup unsweetened applesauce 

Preheat oven to 180°C/355°F.

In a large bowl mix together flour, baking soda, salt, cinnamon and ginger. 

In a medium mixing bowl combine milk, sugar, molasses and applesauce and pour into the dry ingredients.

Stir the mixture together until just combined and pour into muffin cups. 

If using cinnamon sugar: sprinkle sugar mixture over the tops of the muffins. 

Bake muffins for 10-15 minutes or until a skewer inserted removes clean (the sugared ones take slightly longer). 

Cinnamon Sugar ToppingYou can do this topping one of two ways - make your own or use store bought cinnamon sugar and sprinkle it on top.

2 tbsp sugar (cane/white/brown all work)

1/2 tsp cinnamon

If you don't have/like molasses you can probably use something like golden syrup or treacle, you just won't have the molasses flavour.

Baileys Cheesecake

INGREDIENTS

·         250g pkt Arnott’s Choc Ripple biscuits

·         100g butter, melted, cooled

·         3 tsp gelatine powder

·         500g cream cheese, at room temperature, chopped

·         100g (1/2 cup) caster sugar

·         125ml (1/2 cup) Baileys Original Irish Cream liqueur

·         300ml thickened cream

·         Dark chocolate, grated, to sprinkle

Step 1

Grease a 16 x 26cm slice pan and line with baking paper, allowing the paper to overhang the sides. Place the biscuits in a food processor and process until resembles fine crumbs. Add the melted butter and process briefly until combined. Turn out mixture into the prepared pan. Spread out mixture with the back of a spoon, pressing firmly to smooth the surface. Place in the fridge for 30 minutes or until firm.

·         tep 2

·         Place 2 1/2 tablespoons water in a small microwave-safe bowl and sprinkle over the gelatine. Set aside for 2-3 minutes to soften. Microwave gelatine mixture on High for 20 seconds or until hot. Use a fork to whisk until dissolved. Set aside to cool to room temperature.

·         Step 3

Place the cream cheese and sugar in a large bowl. Use electric beaters to beat until well combined. Add the Baileys and 125ml (1/2 cup) cream. Beat until well combined. Use a spatula to scrape down the side of the bowl occasionally. Beat in the cooled gelatine.

·         Step 4

Pour cream cheese mixture over the biscuit base. Use a spatula to smooth the surface. Place in the fridge for 3 hours or until set. Lift from tin and cut into squares. This slice will keep for up to 5 days in an airtight container in the fridge.

Baked Gnocchi

500g packet gnocchi
bunch of spiach or silverbeet
250g or a little more ricotta
a little lemon juice
chopped ham or bacon
sun dried tomatoes (or alternatives)
grated melting cheese (a couple of large handfuls


cook gnocchi according to directions

mix all ingredients together.
Stir through cooked gnocchi.
add a little hot water if too stiff to mix
place in casserole dish (e.g. lasagna pan)

top with
fresh dill sprigs
breadcrumbs (lightly)
parmesan or feta

cook in 190 -200C oven for 15- 20 mins till cooked through and browned on top

Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours

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

Apple and cinnamon slice

INGREDIENTS

• 340g pkt golden buttercake cake mix
• 1 cup (90g) desiccated coconut
• 125g butter, melted
• 400g can apple pieces
• 300g sour cream
• 1 teaspoon cinnamon sugar

METHOD

• Step 1
  Preheat the oven to 180°C. Grease a 20cm square cake pan. Line base and the two opposite sides with baking paper, extending the paper 5cm over edge of pan.
• Step 2
  Combine cake mix, coconut and butter in a medium bowl. Press mixture evenly over base of prepared pan. Cook for 15 minutes, or until lightly browned. Cool slightly.
• Step 3
  Spread apple evenly over base, then spread sour cream evenly over apple and sprinkle with cinnamon sugar. Cook for further 20 minutes, or until sour cream has set.
• Step 4
  Cool in pan. Cut the slice into fingers to serve.