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Baked custard raspberry tart

1 Apr

 

Baked raspberry custard tartThe Hungry Dad and his custard addiction is a well-known to everyone who knows us. He loves pouring custard, custard tart, custard-centred doughnuts, pouring custard poured on all on the above…

So when we were invited a friend’s house for dinner recently I decided to experiment with a baked custard tart dessert with raspberries. To make it healthy, of course 😉 I keep bags of frozen raspberries on hand as Miss 11 loves them in smoothies and sometimes just for a snack. Whenever I bake with berries it is usually the frozen kind as they are much cheaper than the fresh variety. I always leave them frozen, too – just plop them int the recipe and away I go.

This tart – along with a custard cake made by Miss 13, fudge made by Miss 11, and chocolate ice cream (also made by Miss 11) – went down a treat. I don’t usually eat dessert – and having inhaled a vast quantity of the cheese board pre-dinner – was extremely full but still managed a slice. In the name of research, you understand. It was lovely, the perfect combination of indulgent without being overly rich. I served it cold but I will try serving warm next time. I reckon it will be just as delicious.

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GATHER:

60 grams butter

¾ cup milk

3 eggs

½ cup caster sugar

1/2 cup plain flour

1/2 teaspoon vanilla bean paste

¼ teaspoon grated nutmeg

1 cup raspberries

LET’S GET TO IT:

Preheat oven to 180C degrees and spray a ceramic tart dish with non-stick cooking spray. In oven, melt the butter in bowl and set aside to cool slightly.

Sprinkle frozen raspberries in tart dish, set aside.

Place milk, eggs, sugar, flour, nutmeg, vanilla, and melted butter into a large jug and use a stick blender to blend until smooth.

Carefully pour the mixture over the berries in the tart tin and place in oven..

Bake for 20 minutes.

Serve cold sprinkled with icing sugar or warm with thickened cream.IMG_9156 (1).jpg

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

How to bake the best vegan muffins

8 Mar

 

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You may be looking for a fabulous (and fabulously easy) vegan muffin recipe as you have run out of eggs. Or milk. Or butter. You may want a quick vegan muffin recipe that uses no dairy as you choose not to eat animal products. Or you may not care either way but just want to be eating a yummy muffin with a delicate crumb in approximately 28 minutes, if not sooner. Read on! Continue reading

Easy chocolate Christmas biscuits – perfect for school Christmas parties

29 Nov

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At this time of year I find my fridge buried beneath Christmas parties invites and the calendar bursting the seams with catch-ups. Not for me, silly – for I am but a mum. It is Misses 10 and 12 for whom the invites appear and at this time of the year it is at a rate of at least one each per day. Continue reading

Unicorn poop birthday cake waffles

20 Nov

Unicorn poop birthday cake waffles - The Hungry Mum

Happy double digits to the newly mined Miss10! My youngest celebrated her birthday recently and in keeping with her love of all things unicorn I decided to make her a birthday breakfast featuring unicorns. Don’t worry – as a vegetarian she didn’t eat a unicorn 😉 But I did want to incorporate some of the magical whimsy that is synonymous with unicorns. Voila – unicorn poop waffles!

I knew I wanted to make her waffles for her bday breakfast and I knowing that sprinkles are a girls best friend I created the somewhat vile-named unicorn poop waffles.

These waffles also fall under the category of birthday cake waffles and are perfect to serve to a loved one of their birthday, even if they have no affiliation whatsoever with unicorns.

I love waffles as they aren’t overly sweet – addition of sprinkles notwithstanding – as we only eat them occasionally they feel like a treat.

Miss 10 adored her birthday cake waffles and even took left-overs to school to have for recess 🙂

Make sure you use the long sprinkles, rather than the round style ones for maximum sprinkle impact. I served these with extra sprinkles on top and extra crushed berries, as well as maple syrup and whipped cream.

Unicorn poop waffles.png

GATHER:

2 cups plain flour

2 tablespoons caster sugar

2 teaspoons baking powder

1/3 cup raspberries, lightly crushed with a fork

½ cup coloured sprinkles

2 cups milk

2 eggs

50 grams butter, melted

maple syrup, whipped cream – to serve

LET’S GET TO IT:

Sift together the flour, baking powder and sugar in a large bowl and make a well.

Beat milk, eggs and melted butter together in a jug then pour into the well and stir with a silver spoon until everything comes together. ( you can do this the night before if you wish – I did to save time in the morning. Just cover with plastic wrap and leave on the fridge)

Stir in the sprinkles and berries, then cook waffles according to manufacturer’s instructions.

Serve with extra sprinkles on top.

Unicorn poop birthday waffles - The Hungry Mum..png

 

 

 

Easy one bowl caramel cake with chocolate ganache

30 Oct

 

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I know everyone loves chocolate but in my home caramel is always – and I mean ALWAYS – the flavour of choice. Milkshakes/puddings/ cakes… if they are given an option they always choose caramel.

Continue reading

Chocolate mint brownies

18 Jul

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I am very much in the minority but I am not a fan of chocolate peppermint. I know – I can hear the outrage from here. When I do feel like something sweet chocolate orange is my go to. It is the most heavenly chocolate flavour in the galaxy. Continue reading

Banana coconut bundt cake

30 Jun

 

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Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat.

At least, that’s how it is in my house.

Miss6, the fussy one, will actually eat bananas without complaint. So I buy them. Then her BFF at school will have apples at fruit break & she too insists on apples. Le sigh.

Hence today’s bake is a banana coconut bundt – thankfully I love baking with bananas. Both Miss6 & 8 had a hand in making this cake which gives you some impression of the degree of difficulty [ie – none. Super easy].

I found the recipe for this lovely, moist cake in my well-thumbed copy of AWW’S Quick Mix Cakes bake. The original used wholemeal flour but I used plain self-raising. I also reduced the sugar – this recipe uses the reduced amount.

 GATHER:

125g butter at room temperature, diced

2 teaspoons grated lemon rind

½ cup brown sugar

3 eggs

two large, over-ripe bananas, mashed with a fork

1 1/2 cups self-raising flour

1/3 cup shredded coconut

1 teaspoon bicarb soda

1 cup icing sugar

hot water

shredded coconut, extra, to serve

Banana coconut bundt cake (1).png

LET’S GET TO IT:

Preheat oven to 180C and spray a bundt tin with non-stick cooking spray.

Place all ingredients except banana into bowl of electric mixer and beat on low until combined. Increase speed to medium until mix changes colour. Scrape down sides, add banana and mix briefly on low until incorporated.

Scrape into tin, place in oven and bake for 35 minutes / until a skewer comes out clean.

Allow to cool for 10 minutes before turning onto wire rack to cool completely.

When cold make a simple icing by sifting icing sugar into a bowl an adding just enough hot water until you have a thick paste. Drizzle over the top of cake and sprinkle with the extra coconut. Serve.

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Easy one bowl orange cake with Cointreau

26 Jun

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I love baking, I love citrus cakes and I love boozy cakes so imagine my satisfaction when I created this delicious one bowl orange cake with Cointreau. Continue reading

Apple cinnamon mini bundt cakes

13 Jun

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How cute are mini Bundt cakes? They look so fancy and don’t require anything more than a light dusting of sugar to set them off. Whenever I see a recipe that requires baking in a mini Bundt pan I am all over it.

I saw this recipe in a back issue of my most fav magazine in the world, Donna Hay. Ms Hay called these lovelies cinnamon sugar-coated maple apple cakes, which sounds very poetic.

This is an easy cake recipe to make and would be perfect for a morning tea or dessert.

These mini bundt cakes are similar to a baked cinnamon doughnut – without the shocking amount of calories.

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GATHER:

2½ cups self-raising flour

1 teaspoon ground cinnamon

250g butter, melted

¾ brown sugar

½ cup maple syrup

4 eggs

6 red apples, peeled and grated

2 teaspoons ground cinnamon, extra

1/2 cup caster sugar

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LET’S GET TO IT

Preheat oven to 180°C and thoroughly grease the insides of a 1 cup-capacity mini Bundt pan with a non-stick baking spray.

Sift flour and cinnamon in a large bowl then stir in butter, brown sugar, maple syrup, eggs and apple and mix well to combine.

Spoon or pipe batter into the Bundt tins and bake for 18 minutes.

Remove from oven and straight away turn out onto wire rack.

Stir the extra cinnamon and sugar together in a bowl then dredge each cakes in the sugar mix and return to wire rack to cool.

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