I am not vegan but the ongoing free-range eggs situation in Sydney is forcing me to come up with egg-free baking recipes. When you bake as often as I do – at least once a day – you go through a heap of eggs. And to paraphrase PETA, I’d rather go bake-free than buy battery hen eggs. Continue reading
You may have guessed by now that winter and I are BFFs. I know many of my international readers are basking in the sun and eating ice-cream, but here in the antipodes we are freezing our whatsits off. Continue reading
Winter is well and truly here in Australia. I am probably the only person in Sydney cheering for the cooler weather. I am not a fan of the heat and humidity but am absolutely pro-boots, coats, scarves, heaters and all the other trappings of winter. Winter also allows me to indulge in some of my favourite foods: soups and puddings. Continue reading
My love of baking is legendary but what you may not know about me is that I love politics. Before you click ‘unfollow’, hear me out: I’m not going to share my politics with you, nor bore you with stats. I just find elections exciting and the democratic process fascinating. Plus there’s always a cake stall for which I undertake a marathon baking effort. Continue reading
I have found a fabulous cake for you to bake for this weekend! In Australia people will be celebrating/commiserating/trying to forget the Federal Election, while my American friends will be gearing up for their July 4th celebrations. This cake would be a perfect addition at any get-together you will be attending, from party to picnic to friends-over-for-pizza. Continue reading
Hands up if you love coconut and chocolate together? It is one of my very favourite sweet combinations – always has been. I love the contrast of the crunch of coconut with the lux mouthfeel of dark chocolate. Continue reading
Winter is here! I think I am the only person in Sydney celebrating the cold snap – most of my friends look at me aghast when I tell them how much I adore the cooler weather.
Boots. Scarves. Coats – fashion is so much more chic when the temperature falls. Another thing that it is better in winter than summer – desserts. In the heat you are really limited to ice-cream, fruit or anything else that requires minimal time in the hot kitchen. Come winter and the kitchen is exactly where I want to be, making cakes, baking brownies and stirring home-made custard. And self-saucing puddings.
Self-saucing puddings are just magic – a simple pudding is topped with a sprinkle of sugar and cocoa then doused with boiling water, which results in a deep, rich sauce.
Growing up we used to make self-saucing puddings in winter all the time and we would all be adamant that we wanted equal quantities pudding and sauce.
My friends from Australian Macadamias recently sent me a massive bag of their delicious macadamias to bake with and I have been going nuts in the kitchen #heHeHe
These delicious nuts are indigenous to Australia and are full of flavour and go perfectly with chocolate. I have loved creating recipes to show off their freshness and taste.
This chocolate macadamia self-saucing pudding is full of flavour. The crunch of the nuts are a perfect foil to the soft, squishy filling of the pudding.
Just a warning – you will want seconds…
Serve with double cream or vanilla ice-cream.
GATHER:
1 cup self-raising flour
2 tablespoons cocoa powder
1/4 cup brown sugar
80g butter, melted, cooled
1/2 cup milk
1 egg, lightly beaten
50 grams unsalted macadamias
Sauce:
3/4 cup brown sugar
2 tablespoons cocoa powder, sifted
1 1/4 cups boiling water
LET’S GET TO IT:
Spray a two litre size glass or ceramic dish with non-stick cooking spray.
Preheat oven to 180C and fill the kettle.
In a large bowl stir together the flour, cocoa and sugar.
In a small jug whisk together the egg, butter and milk then whisk into the dry mix. Use a silver spoon to stir together until combined then sprinkle in the macadamias.
Pour batter into dish. Boil the kettle.
Combine the susauce sugar and cocoa together then sprinkle evenly over the top of the pudding. Carefully pour the boiling water evenly over the top then place in oven.
Bake for 30-35 minutes – the top will spring back when it is cooked. Don’t use the inserted skewer trick to test this recipe as the pudding will be wet from the sauce.
Serve immediately.
Did somebody say sweet tooth? Sugar cravings? Salty and sweet in one dessert? I got you covered with this decadent yet easy tart. Continue reading
If you have been playing along at home you will know that we are the proud owners of many kilograms of lemons that The Hungry Dad picked from his mum’s lemon tree. I have been busy coming up with ways to work their citrusy goodness into all manner of baking. This is not a difficult task, as I am utterly in love with lemon cakes/tarts/biscuits/cookies… Continue reading
Hands up if you don’t love chocolate mousse? [Peers around to see no hands raised]. Just as I thought. I personally love it but am often put off by the thought of making it as it always appears so faffy. Continue reading
the hungry mum 