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How to make black forest self-saucing pudding

23 Mar

Black forest self-saucing pudding

 

Even though it was 40C today in Sydney I felt a compulsion to bake. And not just any bake but the most wintery, warming, comfort dessert there is – self-saucing pudding. Continue reading

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French toast with caramel rum bananas

1 Mar

 

IMG_1876.jpgWhenever we travel to America from Australia one of my favourite things to do is go to diners for breakfast. The more retro the diner, the better. If we are seated in a red leather booth I am in hog heaven. I love everything about American diners, especially the enormous, decadent breakfast items you are unlikely to see in Australia.

French toast is one such item. Amazing how dunking a slice of bread in a just a few basic ingredients then frying it can elevate it to delicious brunch fare. I often opted for French toast in America, marvelling at the behemoth bread slices. Continue reading

Marsala chocolate coffee biscuits

18 Jun

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My all time favorite dessert is tiramisu. Having said that I am loathe to make it as 1) it generally makes a shedload and 2) I would eat the entire shedload due to point 1)

Oh, what a luscious desert it is – mascarpone, coffee, alcohol, crunchy, sweetness, creaminess… it is everything you could ever want in a dessert.

I wanted to take my favourite aspects of this dessert – namely, coffee, chocolate and alcohol – and use them as a base for a small little biscuit, or cookie.

I was so happy with the way these Marsala chocolate coffee biscuits turned out. They were so easy to make and even easier to eat. Ensure you allow resting time for the dough before baking.

These little bickies – I made them petite but if you want to make them bigger just adjust the baking time – are so fudgy and delicious. I don’t have a sweet tooth but found myself constantly reaching for another biscuit, especially when I was having a coffee.

I am a coffee snob and only drink real coffee ie espresso-based. If you don’t have access to espresso you could substitute instant coffee but it won’t carry the same richness of flavour.

 

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GATHER:

120g butter, chopped and softened

¾ cup brown sugar

⅓ cup golden syrup

1 egg

3 tablespoon cooled espresso

2 tablespoons marsala

2 cups plain flour

¼ teaspoon cocoa

Icing sugar to serve

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Let’s get to it:

Line two large baking trays with non-stick baking paper.

In bowl of electric mixer with paddle attachment beat butter, sugar and golden syrup until pale and fluffy – around four minutes.

Turn off beaters, scrape down bowl with a spatula, then with beaters on low speed beat in egg, espresso and marsala until combined. Add flour and cocoa and mix until combined.

Cover bowl with plastic wrap and place mixture in fridge for at least an hour.

Preheat oven to 180°C and then roll small balls of the dough into walnut-size balls and place trays.

Bake for 8 minutes then sit on tray for five minutes before removing to wire rack to cool completely.

When cold dust with icing sugar and serve.

 

 

 

Irish coffee cupcakes for St Patrick`s Day

17 Mar

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Those of you who know me IRL know that my surname is as Irish as it gets. I have never been to Ireland but am told that my surname is plastered across stores and businesses throughout the land. Visiting Ireland is on the to do list. I assume I will love it as I love England, the cold, history… Continue reading

Dense chocolate Guinness cake with buttercream for St Patricks Day

13 Mar

 

Chocolate Guiness cake

St Patrick`s Day is Friday March 17 and while the day marks a religious and cultural commemoration I believe there is always room for dessert. Continue reading

Chocolate Chambord ricotta cake with raspberries.

23 Feb

 

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Call me late to the party but I have just discovered two ingredients that are rocking my cake baking world. Continue reading

Rum and raisin Christmas spirit cake

18 Dec

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I am not a fan of fruit cake. There, I said it. I know it is a tradition, especially at Christmas time, but I find fruit cake heavy and cloying and overbearing. I once made a Christmas cake from scratch, spending the GDP of a small nation on pricey dried and glace fruit. It went pretty much untouched on Christmas Day, and after storing in the pantry for a month or so I ended up throwing it out.

Never again. Continue reading