White chocolate bread and butter pudding

This is a modern take on a traditional favourite. I absolutely love this dessert as an informal family treat. It is just scrumptious! I hope you like it too!

Ingredients

3 eggs

1 cup milk

½ cup caster sugar

3 croissants or 6 pieces of bread

100g block of Lindt sea salt dark chocolate

A handful of white chocolate chips

A sprinkle of cinnamon sugar

 

Method

Whisk the eggs, milk and sugar together. Tear up your croissants/cut up your bread and pour the liquid mix on top. Let sit for 5 minutes so the liquid is soaked into the pastry. Trying very hard not to snack, dot the chocolate around the dish. Sprinkle with cinnamon sugar. Bake at 180 degrees Celcuis for around 25 minutes, until the croissant tips are crispy or the bread is golden brown. You’ve done it! Easy. Decadent. Love.

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White chocolate bread and butter pudding

Easy caramel sauce

My family love caramel sauce! We use it on waffles on Bathurst morning, on ice-cream with caramel popcorn on movie night, as a side to scrumptious cakes… the list goes on! Making your own caramel sauce is pretty easy, and way less costly compared to buying it. This recipe makes about a cup, which is all we can handle at once! Have a go, you’ll fall in love!

Served with vanilla ice-cream and caramel popcorn! Feb 2017 166

Ingredients

6 tbs butter

1 cup caster sugar

½ cup cream

 

Served with waffles and bananas!Feb 2017 153

Method

Put the butter in a saucepan and melt on medium heat. Add the caster sugar and swirl the pan a little until al coated. Now leave it! Don’t touch it! After about 3 minutes, give the saucepan a swirl, whilst twirling your hips too (it makes for good effect)! Leave it on the stove again. You will see the colour starting to darken and the sauce take shape. Once the colour has darkened and is bubbling a little, take off the heat and add your cream, stirring with a metal spoon. Vigorously stir the cream, no hip actions required, until combined and pale brown in colour. You can serve the sauce hot, or alternatively for a thicker sauce, cool it down and then place in the fridge for a few hours or overnight. This makes quite a thicker sauce. Please use this delicious sauce as you wish!

Straight outta the saucepan!

Feb 2017 149

Easy caramel sauce

Caramel walnut cinnamon buns

Yes, caramel walnut cinnamon buns…. Heaven awaits! My dear friend Bonnie makes these a few times a year, so I just had to give them a go! Kids and adults alike all loved them. The aroma going through the house is of pure joy! The combination of the cinnamon with the caramel and nuts is just sensational. Give this a try when you have a few hours on your hands – you will not be disappointed!

 

Ingredients

For act 1:

25 g active yeast

125ml warm water

1 tsp caster sugar

 

For act 2:

125ml milk

¼ cup caster sugar

3 tbs butter

A pinch of salt

 

For act 3:

2 eggs

4 cups plain flour

 

For act 4:

200g butter

¾ cup brown sugar

1 cup walnuts

 

For act 5:

¾ cup brown sugar

2 tbs cinnamon powder

3 tbs melted butter

 

Method

Act 1: Get the yeast activated! Dissolve 1 teaspoon sugar and the yeast in warm water and let sit for 10 minutes.

Act 2: Pour the milk into a small saucepan, heating at a low temperature for about 10 minutes, then add in ¼ cup caster sugar, the 3 tbs butter, a pinch of salt and stir until combined. Set aside to cool.

Act 3: Put the eggs, yeast mix and milk mix in a mixing bowl and stir. Add half the flour and stir, then gradually stir in the other half a bit at a time. Once the dough is formed, knead it on a floured surface until well combined and looking good! Place the dough in a metal bowl, cover and set aside for an hour. The dough will rise steadily, and a smell similar to light beer will be around!

Act 4: Melt 200g of butter on low heat, then stir in the ¾ cup brown sugar. Grease a good size baking dish, I used my roasting dish, with some butter. Pour this thick syrup in to the bottom, spreading it out a bit, then sprinkle with crushed walnuts. If you have bought whole walnuts, it is easy to take the shell off, put the nuts in a plastic sandwich bag and bash with a rolling pin to crumble without messing your whole kitchen – although, don’t look now – the kitchen for these buns is crazy!

Act 5: Roll your dough out to be as big as it can, but about 5mm thick. Spread the melted butter from act 5 over the dough. Sprinkle with brown sugar and cinnamon from act 5. Now you are ready to roll – lol! Roll the dough sideways, so you are rolling the longest length over and over. Cut the dough into portions, mine are about 5 cm long. Place each portion into your dish. Cover the dish with some cling wrap and leave for half an hour. In this time the dough will get fatter and fill out the dish more.

Sizing before letting sit.

The buns ready for the oven.

The finale: Bake the buns in your oven at 180 degrees Celsius for about 35 minutes, until beautifully golden brown. Once browned, leave for a few minutes before turning upside down onto a huge plate! Can you smell that?! Have a taste! It was so worth it, wasn’t it!!

Golden brown straight out of the oven, ready for tipping out!

Inverted – beautiful sticky loveliness!

Caramel walnut cinnamon buns

vanilla cupcakes

Most people have childhood flashbacks when they devour a cupcake, and this particular cupcake does that for me. The beautiful texture of the cake, with its gorgeous crumb, and the buttery goodness of the indulgent icing really do sing to my heart! I really hope you love these scrumptious little cakes too!

Ingredients

125 g butter

½ cup brown sugar

3 eggs or 2 duck eggs

1 tsp vanilla pod scrapings or essence

2 cups self-raising flour

Splash of milk

 

Buttercream Icing

125 g butter

1 ½ cups icing powder

1 tbs milk

1 tsp vanilla pod scrapings or essence

 

Method

Combine the butter and sugar and beat until well combined. Add the eggs one at a time, beating with electric mixer in between. Add the vanilla, flour and milk and electric mix until the mix is smooth. Divide into a patty cake tin lined with paper cases. Bake at 180 degrees Celsius for about 25 minutes. Whilst they bake let the butter go near room temperature, then when malleable stir in the powder, milk and vanilla. One the cupcakes have cooled completely, ice ice baby! Ta da! How simple and gorgeous are these! Enjoy!

vanilla cupcakes

Self-saucing chocolate pudding

Do you love chocolate?! Do you love winter desserts?! If you answered yes to those questions, prepare yourself for love! This is the ultimate winter dessert for the family, individual or even a boozy dinner party. You can whip this up in ten minutes, and sit back whilst the oven does the rest. Are you ready for love?!

Supplies

125 ml milk

60 g butter

1 tsp vanilla essence

¾ cup caster sugar

2 tbs cocoa

1 cup self-raising flour

½ cup brown sugar for on top

2 tbs cocoa for sprinkling on top

2 cups boiling water for on top

 

Method

Stir the butter, essence and milk over low heat in a saucepan until melted together. Add the caster sugar and take off the stove. Add the flour and cocoa, stirring until well combined. Spray a little olive oil to cover a deep oven proof dish, then pour in the batter. Sprinkle the brown sugar over the top, and sift the cocoa onto the top too. Now gently pour over 2 cups of boiling water. Bake at 180 degrees Celsius for around 40 minutes. It will look like a spongey cake on the top, but when you break through with a spoon the true nature of the beast will reveal itself. An inch of sauce baby!! Serve on its own or with ice-cream! This is scrumptious! I hope you love it!

Self-saucing chocolate pudding

Fig slice

Figs are just scrumptious! So when asked to bake a little something for a Parish event this is what happened because I had a pack of dried figs in the cupboard. It is pretty simple and isn’t too time consuming. Another reason this slice is fabulous is that adults and children both love it! Have a go, you just might fall in love!

 

Ingredients

2 cups plain wholemeal flour

180 g butter

½ cup brown sugar

1 tsp vanilla essence

Pack of dried figs

1 tablespoon brown sugar, extra

Dash of water

Method

Slice up the dried figs and place in a small saucepan. Add the brown sugar and a dash of water. Allow to simmer down on low heat for 20 minutes. Set aside to cool. Whilst that is cooling get your base done! Put your softened butter, brown sugar, vanilla and flour in a mixing bowl and combine. When the mix is together check it out. If you think it is too sticky, add a little more flour. Too dry and put a dash of water in. Roll out the mix on a piece of baking paper until about half a centimetre high. Lift the baking paper holding the rolled dough into an oven slice tray. Trim any edges or fill in any spots with trimmings if it isn’t quite perfect. Your fig mixture will be cooled by now, so pop it into your blender (I used my nutribullet) and blitz for a few seconds until it is a paste. Spread the fig mixture over the base. Bake at 180 degrees Celsius for 25 minutes and let it cool in the pan. Cut into squares and eat! This keeps for a couple of days, but won’t last that long!! Enjoy!

 

Fig slice

Self-saucing maple syrup pudding

Sitting at the dinner table dear hubby announces “Let’s have a self-saucing butterscotch pudding for dessert”. Bless his cotton socks. I did not have any golden syrup to make it, but I did have maple, and hence, the maple pudding was born! I am so thankful he did that because we prefer the maple as it is less insanely sweet than the golden syrup, and the kids just love this! I hope you enjoy it, it really does warm your heart!

Supplies

125 ml milk

60 g butter

1 tsp vanilla essence

¾ cup caster sugar

¼ cup maple syrup or malt rice syrup if you want it less sweet

1 cup self-raising flour

½ cup brown sugar for on the top

A big drizzle of maple syrup for on the top

2 cups boiling water for on the top

Method

Stir the butter, essence and milk over low heat in a saucepan until melted together. Add the caster sugar and take off the stove. Add the flour and maple syrup, stirring until well combined. Spray a little olive oil to cover a deep oven proof dish, then pour in the batter. Sprinkle the brown sugar over the top, and drizzle some more maple syrup onto the top too. Now gently pour over 2 cups of boiling water. Bake at 180 degrees Celsius for around 40 minutes. It will look like a spongey cake on the top, but when you break through with a spoon the true nature of the beast will reveal itself. An inch of sauce baby!! Serve on its own or with ice-cream! This is scrumptious! I hope you love it!

Self-saucing maple syrup pudding