Self-saucing chocolate pudding
INGREDIENTS
- 150 g self-raising flour
- 220 g caster sugar
- 60 g cocoa powder
- 60 g butter, melted
- ½ cup milk
- ½ t vanilla extract
- 1 free-range egg
- 1 cup boiling wateranilla ice cream, for serving
- ground coffee beans, for sprinkling (optional)
COOKING INSTRUCTIONS
1. Preheat the oven to 160°C and grease a 20 cm ovenproof baking dish. Sift the flour, 110 g caster sugar and 25 g cocoa into a bowl and stir to combine. Set aside the remaining sugar.
2. Make a well in the centre of the dry ingredients. In a separate bowl, whisk the butter, milk, vanilla extract and egg. Gradually pour into the well, then fold to combine.
3. Spread the mixture evenly into the prepared dish. Combine the remaining sugar and cocoa and sprinkle over the top of the pudding.
4. Carefully pour over the boiling water, then bake for 30 minutes, or until the top is firm. Allow to stand for 10 minutes to cool slightly. Serve warm with vanilla ice cream and sprinkle with ground coffee beans if you like.
Baked Alaska
INGREDIENTS
- 8 T flour
- 2 t baking powder
- 2 t cornflour
- 8 T sugar
- 4 free-range eggs
- 4 T milk
- 6 T butter
- 2 t vanilla extract
- 2 litres Red berry medley frozen yoghurt
- 200 g raspberries
- 6 free-range egg whites
- 220 g caster sugar
COOKING INSTRUCTIONS
Preheat the oven to 180°C and grease a 20 cm cake tin. Sift the flour, baking powder and cornflour twice.
Beat the sugar and eggs well until pale yellow. Slowly heat the milk and butter in a saucepan or melt in the microwave. Add the vanilla extract.
Carefully fold a third of the flour mixture into the eggs. Repeat until all the flour has been incorporated.
Stir in the warm milk mixture. Pour the batter into the cake tin and bake for 25 minutes, or until a thin skewer comes out clean.
Cool and carefully remove from the tin, using a knife to loosen the edges.
Line a 22 cm bowl with clingwrap. Layer with frozen yoghurt and raspberries and freeze until solid.
Beat the egg whites until soft peaks form, slowly adding the caster sugar in two batches.
Carefully place the cake on top of the frozen yoghurt. Tip the bowl onto a platter and carefully ease out. Remove the clingwrap.
Spread the meringue onto the frozen yoghurt. Using a blowtorch, slightly scorch the egg white or bake at 50°C for 2 minutes. Serve immediately.
Strawberry and cream millefeuille
INGREDIENTS
- 2 x 500 g frozen butter puff pastry packets
- 1 free-range egg, beaten
- 1 cup double cream
- 1 x 400 g ripe strawberries punnet, sliced
- Icing sugar for dusting
COOKING INSTRUCTIONS
Preheat the oven to 200°C. Cut the slightly softened butter puff pastry into rectangles and lightly brush with beaten egg. Place on a preheated baking tray and bake for 20 to 25 minutes, or until puffed, golden and crispy.
Spoon some of the double cream onto a layer of pastry and top with sliced strawberries.
Repeat with the remaining layers of pastry and strawberries, dust liberally with icing sugar and serve.
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